This is a tough one for me.
The James Ballentine VFW Post 246 is my hang. I’m not a veteran, but from what I can tell, the Uptown VFW is a bit more inclusive than other veteran halls, mixing local culture with the veteran scene rather seamlessly. I’ve danced my ass off there on many an occasion, I’ve drank countless pints of Grain Belt Premium, I’ve sung my fair share of karaoke, and I’ve met a lot of my best friends there. My crew heads there by default to meet up and drink a little too much, then stumble a few blocks homeward. But the only thing they had for my drunk ass to eat was Heggies and popcorn.
Last year, they started renovating, and more than tripled in size, adding a huge-screen TV, a bunch of dartboards, and a Big Buck Hunter machine. The old bar is still intact, they still do karaoke, my favorite bartenders still know I’m about to order a Premium, but the rest of the place isn’t mine anymore, and all of a sudden, they’ve got a full kitchen. And I wouldn’t be real, true burger blogger if my favorite hang didn’t end up in the crucible. And, hey, even if their food sucks the Premo’s still $2.75 a pint.
They’ve got seven burgers on the menu, but only one is starred as a “Post 246 Specialty”, so I went with the Whiskey BBQ Bacon Cheeseburger, which is fairly self-explanatory: barbecue sauce, bacon, a whiskey-battered onion ring, and cheddar.
It isn’t going to end up on anyone’s best burger list, but–oh, sweet relief–it’s pretty damn good. It’s a hefty half-pound patty cooked accurately to a solid medium-rare, the sear was lacking, and it could have used more salt. While underseasoning a burger is historically my number one criticism, in a casual mass-appeal bar food setting, I can forgive erring on the side of you-can-add-more-salt-at-the-table, which I did, but it isn’t the same. By the same measure, barbecue sauce can mask underseasoned beef, but–to their credit–they didn’t drench the thing, allowing all of the flavors some presence. The sauce itself was sweet and nicely peppery. The onion ring was initially omitted, and a few bites in, I asked my bartender and he came back from the kitchen with two onion rings to make up for the mistake. Not mad about that! But even doubling up, the whiskey flavor in the batter was lost, but it’s still a nicely crispy onion ring whose batter holds up but gives way enough that it doesn’t do that thing where the onion slides out on your first bite and you’re left with an onionless crispy shell. Bacon was nicely cooked, crispy, smokey, and bacony. Cheddar’s necessary on this type of burger. Against a bunch of other bold flavors the sharpness balances everything else out. Holding it together is a buttery toasted bun with that essential squish I love so much.
I’ll be back regardless ’cause I love this place, but I’m pleased to dig the new grub offerings, because it’s usually a good idea to eat something when you’re drinking, and I drink here a lot.