(Burger of the Week makes a reappearance, even though it’s been months.)
Do you like Farm Burger in Decatur?
Do you love Farm Burger in Decatur?
I find myself in the first camp — pretty squarely so — after three visits.
I really do love the fact that this restaurant sources its beef from Moonshine Meats — a Southeastern cooperative of grass-fed beef producers started by Farm Burger partner Jason Mann.
I love the way the burgers are crusty and seasoned on the surface, reliably dripping with juices after you bite, and portioned for a hearty but not superhuman appetite.
I’m not thrilled with the way I always seem to start with a burger and end up with a wet fistful of mush.
I think there are two issues here. One: the soft, eggy buns don’t seem up to the drippy task at hand. Two: the kitchen tends to garnish with a more-is-more attitude. This No. 4 burger from the blackboard ($9) came with a thick slice of heirloom tomato, a Georgia pecan pesto and a good half cup of feta cheese. All the ingredients were good, but they weren’t combined with a thoughtful sense of proportion.
Next time I’m going for a naked burger, with garnishes on the side. I think the mark of a good burger is being able to make a last bite of a corner of beef still sandwiched between the two sides of the bun.