#21: Fried thing!

I am so excited to share with you my experience at Korzo Haus. One, because it is new, and new places that are good excite me. Two, it’s the type of place that when you walk in, you meet the chef. Steven is as excited to cook for you as you are to eat his food (once you see the menu you will be, trust me). He even, after admiring my friend’s lovely handwriting, had her hand write a menu (because the menu changes daily, Steven has since changed to word processors). The last reason I am excited is because it was a completely new food experience.

Two words: fried burger.

Some other words: not what it sounds like.

Korzo Haus is Eastern European, not southern. All their burgers (which are made with organic grass fed beef or are vegetarian) are surrounded with Langos, a Hungarian deep fried flat bread. The bread is light and crispy, tasting like the love child of a donut and fresh baked pizza dough. Equally impressive is the fact that this frying method did not affect the burger, which was juicy and cooked to the perfect medium rare I requested.

The amazing bread/burger combo is only made more so by the sometimes elaborate ingredients inside. The classic has apple smoked organic bacon, allgäuer emmenthaler cheese, house made mustard and dill pickle. The veg option has oven-roasted portobello, edam (cheese), bryndza (cheese), mozzarella (more cheese), baby arugula caramelized onions, roasted red peppers and garlic-chili emulsion. Then, there’s “The Steven”, an option which changes daily based on what the chef finds in the market. The "Steven" I ate had bruised kale, or kale that had been lovingly massaged to bring out its best flavors. If you aren’t salivating already, I might add they have a house brewed organic ale to wash it all down. I mean, what’s good food without good drink?