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Wednesday, July 30, 2014

Burger Week Profile: Doug Fir

Posted by Chris Onstad on Wed, Jul 30, 2014 at 10:14 AM

Welcome to the dining room at the Doug Fir Lounge, one of the few restaurants in town where everyone at every table either looks like a breaking band, a published author who just took a shower, or a comforting facsimile thereof. As I sat and enjoyed my "preview burger" one afternoon last week, I had the ultra-rare feeling, for me, that I was part of a scene. (A scene that didn't involve me storming out of Rite Aid due to decision-making paralysis in the deodorant aisle, anyway.) And, like a star, I was enjoying an off-the-menu specialty: a $5 Candied Bacon burger.

Doug Firs $5 burger. Fries and ghost pepper-salumi bloody mary not included.
  • Chris Onstad
  • Doug Fir's $5 burger. Fries and ghost pepper-salumi bloody mary not included.

That's six big ounces of charred, fresh-ground Wagyu, house-candied bacon, a beguilingly translucent skirt of buttery melted mozzarella, a rich and creamy, smoked and candied jalapeño aioli, shredded iceberg, and a seeded Portland French Bakery bun. This $5, medium-rare burger weighs in on the heavier side of the Burger Week spectrum, and that candied bacon + smoked aioli is their "genius win" contribution to the event.

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Read all the Burger Week details here!

The Portland Mercury would like to thank our partners once again this year, world-class meat provider Nicky USA, Widmer Brothers Brewing, and Jim Beam Kentucky Fire!

Important reminder: THESE BURGERS WILL SELL OUT. Last year’s restaurants had one main issue with the event last year, and that was people getting angry and rude when they found out that they are part of a reality where restaurants that are getting slammed run out of food. We have better forecasting numbers this year, but please: go early, be kind, get a drink, and, most importantly, a $5 burger is a privilege, not a right. You know what someone who acts like a horse’s ass is? Hint: It has two enormous buttocks and large poops fall out of the middle.

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