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Friday, August 2, 2013

Burger Week: Victory Bar's $5 Venison-Spatzle Burger

Posted by Chris Onstad on Fri, Aug 2, 2013 at 9:59 AM

You can actually pick this burger up and eat it normally.
  • You can actually pick this burger up and eat it normally.

This announcement is part of our 2013 Burger Week (Aug 5-11), where we (and generous sponsors Nicky USA and Widmer Brewing) team with local restaurants and vendors to bring you $5 gourmet hamburgers!

Victory Bar has one of the most consistent pub menu visions I’ve ever seen. Reading it, I hear Europe licking its wounds after a war: spatzle with gruyere and shallot sauce, beef Bourguignon frites with brandy butter, venison’s that last one they chose to fashion into their Burger Week special. Distinctive, beefy-but-not-gamy Nicky USA venison is blended with house spices and topped with—instead of cheese—a remarkably well-behaved ladle of the aforementioned gruyere-sauced spatzle. House-pickled red cabbage, ketchup, crispy shallots, Worcestershire and mustard aioli, and a Grand Central brioche bun finish a burger you could walk all day on. Victory's chef-owner suggested I might just start in with a knife and fork, but when picked up, the sturdy payload held tight on through the entire meal.

Victory is also the place for a dozen-plus seriously curated draft beers, leaning heavily on the Belgians, and supported by fifty-odd obscurist bottled beers. Prefer to go with a space-saving cocktail? A list of twenty house specialties lives to serve.

House-pickled red cabbage and Grand Central brioche.
  • House-pickled red cabbage and Grand Central brioche.

Victory Bar
3652 SE Division
Sat-Tues 5pm-12am, Weds 5pm-1am, Thurs 5pm-1:30am, Fri 5pm-1am


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