Doomie's makes no bones about not being a healthy kind of place. It's the last thing on Chef/Owner/musician Phil Doomie's mind. What is on his mind is giving us vegans something to sink our teeth into and boy does he ever. What else is there after textures and flavor profiles?
The chicken poppers were given to me gratis by server Tegan, who I must thank for guiding me through some difficult menu choices. It's tough when you want to eat everything you see.
Instead of repeating myself by saying everything was perfect let me just say that in the whole array of food I glutinously had placed before me the only thing I didn't care for was the bacon bits on top of the mac n cheese. They were a bit soft and soggy and didn't add the crunch that I think was the intent. So what? Big deal? Everything else was, perfect.
|Peppery, chickeny, crunchy on the outside and moist and flavorful inside.|
The poppers were incredible. I haven't had real cheese in years but this is what I remember a popper being. The outside takes some tooth to break through and then you slide into the gooey interior, hit the resistance of the jalapeño and then feel the creaminess and heat invade your mouth.
I was enamored by Quarrygirls review of the Big Mac but Tegan suggested getting the burger Big Mac style. Good move. Finally a burger that doesn't squirt out of the back of the bun or need you to sharpen your incisors. The texture of the burger was just like it should be. Something to tear apart with your front teeth and still need some grind by your molars. Taste was nice and beefy and the bun paired so well. The special sauce on the bun, the onions, pickle, man, it just worked.
I also can't help but order onion rings. I'm a junkie. And these were worth the extra buck. Sweet on the inside and crunchy on the out, just the way a "real" onion ring should be. I'd order a bowl of these and 2 bottles of ketchup and leave a happy camper.
|Why 2 pics? Well, here you can see the burger better and ...|
|here the color of the onion rings are better.|
That's a nice big glop of special sauce on the bun and you can see where how it's grilled in a buttery garlicy shmear to a nice toast. It really matters when you have that subtle crunch!
|Seriously, can't you just feel that in your mouth?|
There is no website so before I forget here's the Facebook link: http://www.facebook.com/doomieshomecookin
Great job Phil.
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