Blu Burger Grille (Chandler, AZ)

If you go to a restaurant called Blu Burger Grille, then I guess it shouldn't be that much of a surprise that everything is blue.  Very blue.  Though the style of the dining area isn't really to my liking, the burgers definitely were.

Blu Burger Grille is a "build your own burger" restaurant, meaning there were several options and combinations for us to try.

Bison Burger | Avocado | Sauteed Garlic | Chipotle Mayo

French Fries

The bison burger tasted just like a leaner version of their black angus burger.  The chipotle mayo provided a nice kick while the avocado provided a cooling balance.  The french fries tasted fresh; crispy on the outside and tender on the inside.

Black Angus Burger | Lettuce | Tomato | Red Onion | Applewood Bacon | Fried Egg

Thick Cut Onion Rings

I love bacon and egg on a burger and this was no exception.  The gooey provolone kept everything together nicely.  The thick cut onion rings were fantastic as well.

If I had one complaint, it was that both burgers were cooked well done instead of the requested medium.  However, the flavor and juiciness of the burgers were not lost.

We came to the Blu Burger Grille on a recommendation and it did not disappoint.  We didn't order one of the many milkshakes offered, but if we come back, we definitely need to try.  Go Blue!

Blackbird (Chicago, IL)

Its rare that I have an opportunity for a midweek lunch in the city, so I decided to make the most of it and try out Blackbird. Having already enjoyed a dinner at Avec, I was very interested to try out the fine dining, 1-star Michelin rated, sister restaurant in Paul Kahan's empire.

Looking at the menu, I figured the best way to try out the restaurant would be the 3-course prix fixe menu. Immediately after ordering, I was brought a few warm slices of multigrain bread and butter topped with salt and herbs. The bread was only okay, as the crust was a bit on the tough side rather than crunchy.

Charred Baby Sepia with Green Tomatoes, Blueberries, Chamomile Almonds, and Cynar

I chose sepia, or cuttlefish, for my first course. The legs were charred while the body appeared to have been griddled. The body was by far the most tender that I've had. I would have never guessed that blueberries and sepia would go well together, and the chamomile almonds added a fabulous nuttiness to the dish. There was a broth at the bottom of the bowl that was relatively flavorless, so I ignored it.

Roasted Chicken and Sausage with Lime Onions, Tamarind, and Smoked Cucumbers

This plate featured white and dark meat bound together to form a "sausage", which was wrapped with chicken skin and roasted. When this plate was served, I just assumed I misread the menu as "Roasted Chicken Sausage", but after seeing other plates get sent out after I was done eating, it appears that they forgot to add the sausage to the plate. Disappointing that the sausage wasn't included, but the chicken was fantastic. I'm guessing that it was initially cooked sous-vide, and was even more tender than the roast chicken I recently had at Graham Elliot. Also, this was served with pickled cucumbers (instead of the smoked cucumbers listed on the menu), providing a nice tart textural contrast. I thought the tamarind was a bit too sweet and was distracting.

Cocoa Gateau with Goat's Milk, Kola Nut, Fresno and Hibiscus Sorbet

This tasted much like it looks. Rich, crumbled gateau was topped with Kola nut in gelee and crunchy meringue forms. There was also a tart hibiscus sorbet that kept everything from being too rich.

I enjoyed my lunch at Blackbird, but I probably won't be back soon. The prix fixe is a great deal, but its a bit too pricey and I've got too many other places (including Kahan's two other restaurants, Publican and Big Star) that I'd like to try before returning.

Mr. Powdrell’s Barbecue (Albuquerque, NM)

On the drive back from Chicago to Phoenix, Dad and I found a BBQ restaurant in Albuquerque, NM that looked interesting to try.  Mr. Powdrell’s Barbecue touts itself as original hickory smoked.  That was enough to sell us so we decided to go in for a bite.

In order to get a nice variety, I went with the beef brisket and pork (with mac and cheese and corn on the cob), while Dad ordered the pork ribs (with BBQ beans, cole slaw, and seasoned fries).

Though I prefer pulled pork vs.chopped pork, it didn't take away from the great hickory smoked flavor and tenderness of the meat.  The brisket was equally as tender and flavorful.  I would have liked a larger piece of corn on the cob, but the mac and cheese was very flavorful.

The pork ribs were equally tasty, with the abundance of meat falling off the bone at the touch of a fork.  There was an interesting twist on the BBQ beans, as they provided a spicier flavor vs. the traditional sweet flavor.

Although we didn't try it (and probably won't since we are never in Albuquerque), Mr. Powdrell's Rockin' Po-Boy Sandwich looks like an interesting and gut-busting option.  It's described as "a hearty monster of a sandwich with BBQ beef brisket, smoked turkey breast, pulled pork, coleslaw dressing, onion rings, and french fries all on a 12 inch french loaf and of course...Mr Powdrell's famous BBQ sauce."  Yikes.

We visited Smoque BBQ while we were visiting in Chicago and I preferred the BBQ served there.  However, Dad preferred the BBQ here at Mr. Powdrell's.  So that gives you an idea of the quality of BBQ served at Mr. Powdrell's.