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| Dining with the enemy |
The burgers are coming, the burgers are coming! And they’re delicious — juicy, tasty, and made-to-order with plenty of topping options. On my first trip to Redcoat Tavern I had my old standby: cooked medium with Swiss cheese and bacon. When sampling a new burger I order bacon and Swiss so I can accurately assess the quality. Compared to other Michigan burgers, Redcoat is closing in on Casey’s Tavern, and I rank it somewhere in the Spike’s Keg ‘o’ Nails ballpark. That’s saying a lot.*
And while there’s something odd about dining at a British-themed burger joint whilst in America’s quintessential French city, the atmosphere makes the food even tastier. Redcoat Tavern is trimmed in dark wood, old and dingy, and has high-backed red vinyl seats — it seems like the kind of place where executives and crooks alike wheel and deal under cloak.
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| Bacon and Swiss with a side of Short's |
On my first trip the this Detroit mainstay, what truly made me a believer was the beer menu. Short’s Brewing makes an exclusive Imperial London Porter just for Redcoat Tavern. The “Publican Porter” is dark as the bar itself, loaded with licorice, chocolate, and molasses. “Big, round and integrated with smooth body and dry finish,” according to the menu, and at 9.15% it packs a real punch while remaining understated and drinkable.
Always a bonus to dine on Woodward Avenue.
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*Still no Station Grill.
2 comments:
This is making me hungry. I like your objective burger assessment method.
Thank you, sir. Swiss and bacon is just the best, right?
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