The Beef Stops Here

Burgers as they're meant to be, and a side to die for.


2600 E. Union, 324-2119 11 a.m.-8 p.m. Mon.-Sat. I get nervous when a burger place calls itself "gourmet." A piece of good old-fashioned ground beef doesn't need to be Frenched-up with foie gras and doused with bordelaise. Not to worry—CC's is a joint, completely lacking in pretense. It looks like the place you'd stop to buy a six-pack of Corona before heading into Tijuana. The amenities are limited to a few card tables out front for anyone who feels like staying, and at last check, there was an unhinged door propped up beside its accompanying cupboard. These are good, basic burgers ($3.85 for a regular burger up to a very reasonable $6 for a Double Deluxe with bacon and cheese) meant for a particular kind of no-frills burger fan: the kind of carnivore who likes his favorite food and fixings—bun, cheese, veggies, and all—to melt together into one wet, sloppy package. These are very high-functioning Dick's burgers, and if you don't immediately take that as the compliment it's meant to be, well, they're probably not for you. Not that the place doesn't allow itself an original take or two: The Every Thang Burger ($6.25) features beef, bacon, two kinds of cheese—American and pepper jack—and, yes, hot links. If such things strike you as a good idea, it's worth the conversation your arteries will have with you. Oh, and for the wussies: A turkey burger ($4.75) and garden burger ($4.75) are also on the menu. Now the important part: CC's has the best onion rings ($1.75) in town: golden, perfectly deep-fried, immaculately breaded, the-onion-never-slips-out-on-its-own onion rings. Order two servings. The fries ($1.99) will do you right, but the rings are the keepers.

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