Food on the Brain

I got out for this morning's walk/run with Dempsey and thought I'd stop by the future home of Park Burger to see if there was anything new going on. Oh it was on . . . sort of. There was a menu in the window and I found out the website is now live. I am pretty excited about this place opening and the menu justified that excitement. It is simple, clean, no-frills, and a good start for everything a neighborhood burger joint should be; burgers, fries, shakes, done.


The beverage list looks pretty solid, but pricing is wonky for sure. Why would you pay $3.50 for a Coors Light when you can get a PBR for $2.00 or a Corona for $4.00 when you could pay the same for the New Belgium beers or a Stella?


Why get excited over something as simple as this? Well, for one, it is on the quiet (but homicide free) end of Pearl St. It is also a venture with partners of/and Frank Bonanno and if it stays in keeping with their track record, it's got to be good.

Amazing how quickly time flies and how some businesses do well despite the timing. Pajama Baking Company has been open for a year now, providing the opportunity for me to walk past every morning with Dempsey to take in the smells of an active bakery. There always seems to be a decent amount of activity any time of day and the business suits my palate much better than the doll shop that was there prior. PBC is celebrating the occasion with free ice cream today, so if you are in the neighborhood, go grab a cone (choices limited to vanilla, strawberry or cookies and cream for the freebie). I considered getting ice cream for all three meals, but decided that might not be the best idea with cycling season in full swing.

There was a blurb in the Westword and then one in the Wash Park Profile pertaining to the space that Nosh used to occupy. This will be another jewel in the crown of the Gaia/PBC folk. The plan is for wood fired pizzas, salads, pastas, and other, with garden seating and delivery since the "cottage" doesn't have any room for tables. As long as they don't use the Proto's $2.2 million dollar a pizza plan, it should be a great addition to the list of regular spots. I'm not going to sugar coat, but Pasquini's has gone from spotty and best to hideously inconsistent over the last few years. Having an option for good pizza that doesn't require the use of my oven will be a welcome addition to the 'hood.