Service Rating: 98
Aioli Rating: 60-95
Fry Rating: 80
I'm not being completely fair to Raleigh Chef Ashley Christensen's new burger joint, Chuck's, when I suggest flinging its products into a garbage pail. My girlfriend and I, always on the hunt for really good burgers, had gotten ourselves jazzed up about trying this award-winning chef's newest project. To our foodie hearts' dismay, our server told us that there's some regulation that they can't cook the burgers under fucking MEDIUM.
We decided to get the 5 oz. versions instead of the half pounders since the point of getting a burger that size is the potential for it to be cooked correctly (read: rare).
Cooked to medium, the meat is basically just there for protein and grease. The (very friendly and helpful and apologetic) waitress said they were hoping to be able to start cooking them to order one day, after getting some kind of license or passing some inspection or whatever, but what the fuck? Don't fucking open and promise award-winning-chef-quality burgers to the public if you have to cook them medium. There's no such thing. You're just hoping the fun little toppings are going to mask the problem for the undiscerning masses. It's insulting.
We got a flight of aiolis. They are supposed to be $.75 each after the first two that come with the fries, though they gave us a few of them for free.
|Unfortunately the fries were greasy and undercooked anyway.|
The space is big, with lots of seating. It wasn't too busy at 3 pm on a Sunday, surprise surprise.
|I wish I'd been in the mood for a beer or a milkshake. That shit sounds pretty good, and oh how I love North Carolina prices.|