My quest for the best burger in the City of Pittsburgh took me to Doubleday’s…


The burger at Double Days greatly exceeded my fairly low expectations. First impression of this place: cheap Yinzer watering hole; you know the type I am talking about, bad lighting, dirty beer taps, cheap watered down I.C. Light, a group of barflies slumped over, face down, lead by a bartender who had an axe to grind with the world. But Doubleday’s was different, maybe the external features, the lighting and the layout fit the Yinzer M.O., but the bar tender was attentive and friendly, the beers were delicious, and the food was out of this world. Not only did the bar tender provide excellent service, but she also engaged in the type of casual conversation that makes a patron feel like a welcome part of the community. The draft menu had some pretty solid offerings, including Dales, Dogfishhead and even Shock Top –for those hot summer days. No only was I wrong in my presumptions about the bar, but also my expectations about the food were way off. Based on the appearance of the bar, I expected greasy, low quality beef served in quantities appropriate for zoo animals; what I got was one of the most delicious burgers offered in the City of Pittsburgh.


Doubleday’s burger had a crisp charred flavor on the outside and a juicy pink inside. The flavor of the beef, clearly of fattier content, danced around my mouth with every bite. I ordered the Mushroom Swiss Burger, pictured above; the cheese and mushrooms blended in perfect harmony, were piled on top in the correct portions, and tasted amazing. Cooked correctly, these mushrooms were not watery and undercooked or dried out and overcooked. The overall texture of the burger was delicious, the char contrasting with the mushrooms, and the cheese holding it all together. Finally, I ordered the burger to be served with tater-tots, which were delicious and crispy, but nothing creative or original. A bit on the greasy side, these tots didn’t stand out to me as anything above the ordinary. Also they probably shouldn’t be an a la carte offering; a burger by itself is not a meal. The only drawback of this burger was its bun. The bun should be a burgers chariot; providing comfort and style, carrying the beef to its destination with class. But this bun was clearly purchased at the grocery store, taken out of a plastic bag, and placed around an otherwise amazing burger. By the time I picked up my burger for the second or third bite, the bun was soaked through. A little toasting goes a long way, and the inadequacy of Doubleday’s bun was really the only poor mark the Official Burger Score Sheet.





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By Andrew Capone

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