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Burger Bach Restaurant Review: "Bach" is pronounced like neither the composer nor the opposite of front, but “batch” as in the Aussie term for a beach hangout or unpretentious vacation home, and that laidback vibe imbues this gourmet burger haven of a gastropub. In keeping with its peace-loving ethos, BB’s late creator went on a quest for the most humanely raised cattle and chicken, deciding on New Zealand’s Silver Fern Farms. Its grass-fed beef beatifies a myriad of burger choices such as the West Coast (roasted jalapeño rémoulade, organic New Zealand cheddar, caramelized onions, chipotle barbecue sauce, uncured bacon) and the Aucklander (avocado relish, mayonnaise, uncured bacon, New Zealand Egmont cheese, organic tomato, Dijonnaise, mixed greens). Beyond burgers, try the sautéed fresh N.Z. Greenshell mussels or a wide range of oysters on the half shell. There are invigorating salads and fresh-cut Idaho Russet fries with more than a dozen sauces from which to choose, including cilantro and free-range egg mayonnaise. On the liquid side, local craft beers and “down under” bottled beers and wines hold sway, as do espresso drinks made with organic milk and fresh-squeezed orange juice, lemonade and limeade. “Intelligent indulgence” says the neon light in the window. Tasty, too. Other locations.