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new burger place from Jimmy John's founder

new burger place from Jimmy John's founder
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  • Post #31 - September 8th, 2006, 5:54 pm
    Post #31 - September 8th, 2006, 5:54 pm Post #31 - September 8th, 2006, 5:54 pm
    WOW I CAN NOT BELEIVE THIS FORUM IS ALL ABOUT MY ARRIVAL IN CHICAGO. I AM FLATTERED!! WELL HERE IS THE SCOOP I WAS NOT CREATED BY THE FOUNDER OF JIMMY JOHN'S BUT HIS EX CEO GREGG MAJEWSKI. WE HAVE NO CONECTION TO JJ'S BESIDES THE FACT THAT WE SHARE THE SAME PASSION FOR GREAT FOOD, FAST IN A CLEAN AND FRIENDLY ENVIRONMENT.

    SINCE THIS IS OUR FIRST STORE SINCE I MOVED TO THE BIG CITY WE HAVE HAD A TON OF DEALYS BUT THE WAIT IS FINALLY OVER AND WE WILL BE OPENING THE WEEK OF SEPTEMBER 25TH. THAT IS RIGHT I AM REALLY ALMOST HERE!!!

    CHECK OUT OUR WEBSITE AT WWW.PATTYBURGER.COM FOR MORE ON ME AND WHAT WE WILL BE DOING PLUS WE HAVE A SECOND STORE OPENING IN MILWAUKEE SOON.
    Patty
  • Post #32 - September 8th, 2006, 7:27 pm
    Post #32 - September 8th, 2006, 7:27 pm Post #32 - September 8th, 2006, 7:27 pm
    That was... unfortunate.
    Dominic Armato
    Dining Critic
    The Arizona Republic and azcentral.com
  • Post #33 - September 8th, 2006, 7:52 pm
    Post #33 - September 8th, 2006, 7:52 pm Post #33 - September 8th, 2006, 7:52 pm
    Anyone else expecting a place where everyone screams at you?

    :wink:
    Bill-Aurora
  • Post #34 - September 8th, 2006, 8:07 pm
    Post #34 - September 8th, 2006, 8:07 pm Post #34 - September 8th, 2006, 8:07 pm
    At best.
  • Post #35 - September 8th, 2006, 9:02 pm
    Post #35 - September 8th, 2006, 9:02 pm Post #35 - September 8th, 2006, 9:02 pm
    Patty

    since you are here, I do have a question. Your single burger for $3.29, how big is it? 1/4 lb? 1/3 lb?

    Thanks
  • Post #36 - September 8th, 2006, 9:34 pm
    Post #36 - September 8th, 2006, 9:34 pm Post #36 - September 8th, 2006, 9:34 pm
    Do we need a thread under useful stuff about how to shill for your restaurant without coming across as a laughingstock?
  • Post #37 - September 8th, 2006, 11:22 pm
    Post #37 - September 8th, 2006, 11:22 pm Post #37 - September 8th, 2006, 11:22 pm
    OMG U GUYZ R GONNA B AS GOOD AS JIMMY JOHNZ!!!!1! <3 <3 <3
  • Post #38 - September 9th, 2006, 10:45 am
    Post #38 - September 9th, 2006, 10:45 am Post #38 - September 9th, 2006, 10:45 am
    personal pet peeve other than *that* post: having to download menus...just integrate it into the site already

    peeve, the second: I doubt I'll ever dine here, though I'm intrigued, mainly because the burgers come with American cheese(blecch outside of a grilled cheese sammie) and "sauced" with some "special" concoction that I don't doubt contains mayo and catsup...two ingredients that rarely, mostly never touch my burger...I'm a mustard-only guy

    I'm wondering how difficult they'll make it to order it your way...something I've opined before, that given the hardluck choice between McD's and BK, I choose BK...ordering a burger the way you want it at McD's is like pulling teeth, but I digress
    "Johnny thought when all purpose had been forgotten the world would end this way, with a dance. He slumped back in a corner, drew his knees up to his chin, and watched."-Derek Jarman
  • Post #39 - September 9th, 2006, 10:49 am
    Post #39 - September 9th, 2006, 10:49 am Post #39 - September 9th, 2006, 10:49 am
    ordering a burger the way you want it at McD's is like pulling teeth


    I never have that problem-- my kids only eat ketchup on a cheeseburger, everything else is anathema. (Though to Myles' credit, he did eat the fried egg burger at Kuma's.)

    Having worked there, I highly recommend ordering food some non-standard way, to ensure freshness. I used to order a QP minus ketchup, and then ask for ketchup, which always puzzled them.
    Watch Sky Full of Bacon, the Chicago food HD podcast!
    New episode: Soil, Corn, Cows and Cheese
    Watch the Reader's James Beard Award-winning Key Ingredient here.
  • Post #40 - September 9th, 2006, 11:01 am
    Post #40 - September 9th, 2006, 11:01 am Post #40 - September 9th, 2006, 11:01 am
    Mike G wrote:
    ordering a burger the way you want it at McD's is like pulling teeth


    I never have that problem-- my kids only eat ketchup on a cheeseburger, everything else is anathema. (Though to Myles' credit, he did eat the fried egg burger at Kuma's.)

    Having worked there, I highly recommend ordering food some non-standard way, to ensure freshness. I used to order a QP minus ketchup, and then ask for ketchup, which always puzzled them.


    at the risk of derailing this lovely pattyburger thread: I like burgers...stilton burgers on pumpernickle, mini burgers @ PJ Clarkes...omg American cheese...ewwww, thick-ass angus burgers fried up in my Lodge, etc...

    I gots no problem with McD's or BK...I "dine" there so rarely, anyhow

    good to know that monkeywrenching the McD's ordering process actually has a purpose beyond my innate fickleness

    it's gotten to the point when roadtripping, that the s/o "forbids" me to order a burger if we *must* stop at McD's...I've tried additive ordering/I've tried the subtractive method...argh! fie! something always goes wrong

    for the record...my typical horrifically difficult burger: no cheese, mustard, lettuce, tomato, onion...that's it...
    "Johnny thought when all purpose had been forgotten the world would end this way, with a dance. He slumped back in a corner, drew his knees up to his chin, and watched."-Derek Jarman
  • Post #41 - September 9th, 2006, 11:28 am
    Post #41 - September 9th, 2006, 11:28 am Post #41 - September 9th, 2006, 11:28 am
    Ok, now I understand. The problem is, there's no one burger that contains all those things, so you're not just subtracting. You're forcing them to invent something new! Which button do I press for that!

    I would recommend ordering a Big 'n' Tasty or whatever that thing's called, subtracting it down to lettuce, tomato and onion, and asking for a packet of mustard. That's probably the way least likely to cause your order-person to start jerking uncontrollably, smoke pouring from their intake port, until they finally collapse in a heap of springs.
    Watch Sky Full of Bacon, the Chicago food HD podcast!
    New episode: Soil, Corn, Cows and Cheese
    Watch the Reader's James Beard Award-winning Key Ingredient here.
  • Post #42 - September 11th, 2006, 8:54 am
    Post #42 - September 11th, 2006, 8:54 am Post #42 - September 11th, 2006, 8:54 am
    was by there friday and it looks a week or two away--at least.
    hah, they have their metromix review posted to a steel girder--ep
  • Post #43 - October 4th, 2006, 1:07 pm
    Post #43 - October 4th, 2006, 1:07 pm Post #43 - October 4th, 2006, 1:07 pm
    Is this place open yet?
  • Post #44 - October 6th, 2006, 7:06 am
    Post #44 - October 6th, 2006, 7:06 am Post #44 - October 6th, 2006, 7:06 am
    kanin wrote:Is this place open yet?


    It's listed in this week's Time Out Chicago under "Recently Opened".

    I can't vouch for their accuracy.
    Joe G.

    "Whatever may be wrong with the world, at least it has some good things to eat." -- Cowboy Jack Clement
  • Post #45 - October 9th, 2006, 10:12 am
    Post #45 - October 9th, 2006, 10:12 am Post #45 - October 9th, 2006, 10:12 am
    "if your mama says she loves you--check it out!"
    i will check it out and, if it is not open, you owe me a beeer at the berghoff. my price for checking this out for you ;-)
    btw, i think this will make two beers like this i am owed. soon i will be drinking for free ;)
  • Post #46 - October 9th, 2006, 12:01 pm
    Post #46 - October 9th, 2006, 12:01 pm Post #46 - October 9th, 2006, 12:01 pm
    El Panzone wrote:"if your mama says she loves you--check it out!"
    i will check it out and, if it is not open, you owe me a beeer at the berghoff. my price for checking this out for you ;-)
    btw, i think this will make two beers like this i am owed. soon i will be drinking for free ;)


    Well considering that metromix now says October 16th, it's probably not worth checking out yet...
    "Ah, lamentably no, my gastronomic rapacity knows no satiety" - Homer J. Simpson
  • Post #47 - October 9th, 2006, 3:34 pm
    Post #47 - October 9th, 2006, 3:34 pm Post #47 - October 9th, 2006, 3:34 pm
    gp60004 wrote: Your single burger for $3.29, how big is it? 1/4 lb? 1/3 lb?



    That's the price for a single burger? And it's being compared to In-N-Out? Why? You can get a whole meal for that price at In-N-Out!

    I think I'll stick with Shelly's Shack on Lincoln (it's actually called Shelly's Freeze but I keep calling it Shelly's Shack).
  • Post #48 - October 9th, 2006, 4:02 pm
    Post #48 - October 9th, 2006, 4:02 pm Post #48 - October 9th, 2006, 4:02 pm
    Saint Pizza wrote:
    gp60004 wrote: Your single burger for $3.29, how big is it? 1/4 lb? 1/3 lb?



    That's the price for a single burger? And it's being compared to In-N-Out? Why? You can get a whole meal for that price at In-N-Out!


    ... Maybe if you only get a burger....

    Fries are a dollar, soda is a dollar. Burgers are between $2.50 and $3.50.
  • Post #49 - October 9th, 2006, 4:11 pm
    Post #49 - October 9th, 2006, 4:11 pm Post #49 - October 9th, 2006, 4:11 pm
    I stand corrected. It's been a while since I've been to In-N-Out, so my memory was fuzzy.

    Maybe I confused it with Dick's in Spokane, WA (my birthplace), a burger joint that insists on selling food at 1960s prices. :)
  • Post #50 - October 9th, 2006, 4:34 pm
    Post #50 - October 9th, 2006, 4:34 pm Post #50 - October 9th, 2006, 4:34 pm
    It looks like Patty Burger is getting close to opening. I walked by today and you can see the cooking area and room in general is mostly put together. It's not a matter of days, but probably not months any more, either.

    Jonah
  • Post #51 - October 10th, 2006, 9:54 am
    Post #51 - October 10th, 2006, 9:54 am Post #51 - October 10th, 2006, 9:54 am
    ok, germuska, you owe me a $2 stein of berghoff beer some monday nite at the berghoff--it's the special that nite so you are getting off easy.

    went to patty's monday, just for you, and the door was not locked, and there was a person there! i opened the door and looked intently at him.
    "well, when you open?" i finally said after several seconds of staring him in the eye.
    "soon," came the curt reply. i just stood in the doorway. "sometime next week maybe," he finally said.
    inside, it does look like it is getting close to opening and they have a sign up to hire workers.
    ep
  • Post #52 - October 10th, 2006, 10:59 am
    Post #52 - October 10th, 2006, 10:59 am Post #52 - October 10th, 2006, 10:59 am
    El Panzone wrote:ok, germuska, you owe me a $2 stein of berghoff beer some monday nite at the berghoff--it's the special that nite so you are getting off easy.


    Whoa whoa whoa!

    germuska wrote:I can't vouch for their accuracy.


    But hey, I'd buy you a drink anyway. Find a place where we can watch that Anthony Bourdain show on Monday and you're on. Well, I have a prior engagement early Monday evening, but if it's a little later, definitely.

    Otherwise, at the next LTH Event...
    Joe G.

    "Whatever may be wrong with the world, at least it has some good things to eat." -- Cowboy Jack Clement
  • Post #53 - October 17th, 2006, 5:36 pm
    Post #53 - October 17th, 2006, 5:36 pm Post #53 - October 17th, 2006, 5:36 pm
    They're having an open house for media types tonight. My editor's going and has promised to report back. Maybe open f'real tomorrow?
  • Post #54 - October 17th, 2006, 5:40 pm
    Post #54 - October 17th, 2006, 5:40 pm Post #54 - October 17th, 2006, 5:40 pm
    as I opined earlier: I really don't get this waiting-with-baited-breath opening of the JJ-esque burger joint; see: "opening for media types." Implicit from the beginning is a blanketing of media *once-they-open*.

    sigh

    ---it was never going to slip by the wayside
    "Johnny thought when all purpose had been forgotten the world would end this way, with a dance. He slumped back in a corner, drew his knees up to his chin, and watched."-Derek Jarman
  • Post #55 - October 18th, 2006, 1:14 am
    Post #55 - October 18th, 2006, 1:14 am Post #55 - October 18th, 2006, 1:14 am
    The whole point of the media thing and why they have taken so long to open is that this place is a concept restaurant who's whole purpose is to attract investment so as to expand and become the next big franchise.

    With all of that being said, I am still looking forward to trying it. Why? Because it takes major chutzpah to open up a burger joint in the same space as BK, MCD, Wendy's, etc... and plan to make money. They must have some sort of hook, and I am excited to find out what it is.
  • Post #56 - October 20th, 2006, 11:20 am
    Post #56 - October 20th, 2006, 11:20 am Post #56 - October 20th, 2006, 11:20 am
    In their defense, it is kind of smart money, and certainly de rigeur for a restaurant for this type of business model to do some sort of cheeze ball media rollout, there are whole firms for that sort of thing.

    That having been said, I am on the list, and pretty psyched to see if the pre-hype is anywhere near worth it.

    I will bring a camera and try to have a review up shortly afterwards.
  • Post #57 - October 20th, 2006, 12:00 pm
    Post #57 - October 20th, 2006, 12:00 pm Post #57 - October 20th, 2006, 12:00 pm
    What "pre-hype"? I've never heard a word about it other than in this thread.
  • Post #58 - October 20th, 2006, 1:40 pm
    Post #58 - October 20th, 2006, 1:40 pm Post #58 - October 20th, 2006, 1:40 pm
    I guess that I have been following it more closely than many, but there was an article in, I believe, Crain's back in like February or something (when it was supposed to open in March), there has been a Metromix listing for months, a website up for quite some time, and then, this thread, then the long delay, then hiring a PR firm to send out marketing releases and invites to a media thing, and some chatter amongst people who spend too much time surfing the web looking for information about hamburgers (which I guess includes some people I assosciate with).

    Besides, you're here reading this, when's the last time you've commented on the opening of a new Wendy's??

    They are also setting the bar pretty high when they say they want to replicate In 'n' Out, which is in my humble opinion, a pretty damn fine fast food burger.

    I would qualify that as at least some "hype". Fair 'nuff?
    We need more secret sauce! Put this jar of mayonnaise in the sun!
  • Post #59 - October 23rd, 2006, 1:20 pm
    Post #59 - October 23rd, 2006, 1:20 pm Post #59 - October 23rd, 2006, 1:20 pm
    This much hyped place finally opened. I would have though with the LONG delay that they would be more put together. Not so much.

    The place call it self - "Fast-casual" - It's not. It's fast food. You order - they call your number - you get your food in a bag and get your own drink. This is fast food, nothing more. Which is fine, but don't talk up the service - it's non existent.

    The burger itself was good. Cooked to medium rare - highly seasoned meat. The special sauce was close to french dressing. Crisp leaf lettuce on the burger. It was good.

    The fries were pretty awful. Definitely frozen and definitely over-salted. It was ok, I'd go back but I'm not running there.

    Lots of service issues - took two tries to ring me up. There is no garbage can by the soda dispenser to pitch straw wrappers. They only have nasty Raspberry Nestea Iced Tea. You have to beg for ketchup packets and they only give you 3. Would ketchup bottles on the tables be so hard for eat in?

    As for value - A drink and a single with cheese was $6.50. I had a coupon for free fries - those would have added another $1.49.
  • Post #60 - October 23rd, 2006, 2:41 pm
    Post #60 - October 23rd, 2006, 2:41 pm Post #60 - October 23rd, 2006, 2:41 pm
    I went for lunch today and I largely agree with kafein's comments.

    The burger was terribly "unbalanced." Too much meat and grease and the bun, lettuce and tomatoe simply couldn't hold up to all of it. The meat was overseasoned for my taste. The meat itself was good, but I found the patties too thick. Though the menu has doubles and triples, the thick patties don't stack well and end up a gigantic mess. Also, they seem to cook the patties past medium and given the thickness, they end up a bit tough for my liking. Then again, I'm a thin burger kin of guy, especially when it comes to "good food quickly," so take it with a grain of salt. I did like the sauce (some kind of ketchup and mayo mixup; very thousand island-eque) but it again failed to stand up to the enormous amount of meat.

    The fries were horrible. I saw them pouring them out of the big brown bags into the frier, so I went in skepticle. True to form, they were tasteless, salty and equal parts tough and soggy. I guess hand cutting is just too much for people these days.

    This is not the midwestern In and Out. It is mediocre at best.

    Taft

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