Kronnerburger

photo - Anna-Alexia Basile via lisasaysgah.com

Kronnerburger, Dinner, Piedmont Ave
April 6, 2106

P:
Kronnerburger, add Pimento Cheese - Dry Aged Grass Fed Beef, Cheddar Cheese Mayo, Pickle, Onion & Lettuce, served on a House Made Pan de Mie Bun (with Pimento Cheese)

J:
Kronnerburger, as is - Dry Aged Grass Fed Beef, Cheddar Cheese Mayo, Pickle, Onion & Lettuce, served on a House Made Pan de Mie Bun
Marin Sun Farms Beef Cheek and Shank Gravy w/ French Fries and White Cheddar Cheese Curds

Notes:
This was our third (or fourth?) visit to the restaurant that started as a pop-up* in San Francisco.  The brick-and-mortar opened in Oakland about a year ago, and I was thrilled that it landed just a few blocks from from where I lived (at the time); I had heard such fabulous things.

I absolutely love Kronnerburger, or, I should say the Kronnerburger.  I've tried a few other things on their frequently changing menu, including the poutine style fries on this particular visit, but nothing does it for me like that burger.  Every element of that burger has been carefully considered and perfected.  The dry aged beef patty is coarse-ground and loosely, but adequately, packed into a 1/2 inch- thick disc, well-seasoned and seared on the grill, imparting a nice char to the outside while keeping the inside cool and rare.  The patty rests on a well-buttered, golden-toasted pan de mie bun, and for those of you who have ever made a grilled cheese with "accidentally" too much butter, you know why this is a good thing.  Placed on top of the burger are a few singular rings of griddled onion, some pickles and a nice crisp lump of iceberg lettuce.  All of this crowned with the other half of toasty bun and a generous swath of white cheddar mayo.  AND, get this, when it hits the table, it looks like one of those burgers that is too tall to eat, but when you pick it up to take a bite (or, you cut it in half, whatever floats your boat), it magically smooshes into the perfect get-a-little-bit-of-everything-in-every-bite burger without losing anything along the way.  We're talking perfect engineering, here.

Patrick absolutely does not like Kronnerburger, the Kronnerburger.  It was on this night that he finally, confidently settled on that opinion, three (or four?) visits in the making.  For this last attempt, he ordered the burger medium and added the pimento cheese, hoping that would get him closer to something he liked.  It didn't work.  Generally, he doesn't care for the over-the-top richness or the absence of a vinegary punch which might temper it.  He also finds it messy; I'd argue that's not necessarily a negative, but clearly I'm gaga for this masterpiece (see?!).

We (well, more so I) enjoyed the poutine-style fries, but they were heavy on the clove and just heavy in general.  Not that I would expect any different, I knew what I was getting into.  The fries, hand cut (I'm guessing) and fried to super-crisp perfection were topped with a sticky-meaty gravy and crumbles of gooey white cheddar.  More to the point: delicious dish, but I'll stick to the burger alone next time.  Patrick might just have dessert.


*For those unfamiliar with the pop-up restaurant, it's a thing that gained popularity within the last 5 years or so.  In essence, existing restaurants or other establishments are "taken over" by an outside chef and crew for the day (typically when the existing spot is closed) and dinner is served.  It's a symbiotic relationship on multiple levels, and successful pop-ups often lead to brick-and-mortar establishments (which then host pop-us?  Eh, eh?  Please, talk amongst yourselves).