There's a guy on the Cooking Channel who says that when he wants to feel really good about eating something yummy, he always wants a hamburger. "A hamburger ... every time!" Ken and I pretty much agree with this sentiment. A good hamburger is so satisfying and we have set out over the last few months to sample a good variety of them from the standard Five Guys and Red Robin (which, incidentally, started as a local Seattle burger joint) to local high-end gourmet burgers and hole-in-the-wall ones. We do this sampling on days when we're willing to give up our healthy food choices for one meal ... and we feel just fine about that choice!
Especially when the burger is as good as the one we had at Red Mill on Phinney Ridge.
Red Mill is a tiny place with seats for only about 40 people inside, some booths and some bar seating in front of the large picture windows facing the street. However, they are rather efficient and by the time our food was ready, there was a table leaving so we didn't have to wait to eat. The decor is whimsical vintage ... old signs, lamps on the walls by the booths, red vinyl and chrome chairs, large wooden booths,and the color choices were lively (lime green, blue, and eggplant) ... going along with the history of the place. I LOVE this kind of place! (There are more photos on their website.)
When we arrived, the seating was all occupied and the line was almost out the door. They don't allow cell phones ("Dude! That's rude!"), they only take cash and checks, and they play cool tunes that some of the line cooks danced along to, I noticed. The coolest thing, though, has to be that huge stack of bacon on the back of the grill! That's some serious pig, folks!
Since 1995, its second year in business, Red Mill has received the award for Best Burger in Seattle from Seattle Weekly's "Best of Seattle" Awards. From the looks of this half-eaten burger in my hand (I forgot to take a photo first!), you might be able to see why. This burger tasted like a fabulous backyard burger on a summer day and I'm sure part of that is owed to their special "Mill Sauce", a smoky mayonnaise that "is NOT Thousand Island and is made on the premises". Their onion rings have also won awards, but I only tasted the fries. They were crunchy on the outside and soft on the in and there was no grease on the container nor on my fingers. How do they do that?!
Now you know where you have to go, right? I'll be happy to tag along. :)
[I am not a restaurant reviewer or food critic. I simply enjoy food and see it as my civic duty to tell others about places I think they might like, too. Sadly, I receive no remuneration for writing about restaurants!]
