It was a big weekend for this little foodie. For the first time in months, I had a whole weekend in town, so I was finally able to dig into a few activities I couldn’t have enjoyed otherwise. I planted my special tomato seeds, I lazed around in the sun, I went to FestiChoc in Versoix (stay tuned for more on that), AND I made my first hollandaise (and the sauce didn’t even break!).
To kick things off, Friday evening I finally dropped in on The Hamburger Foundation‘s new digs. I was nervous at first: what if they make a mean burger, but underneath it all are no different than the putz’ who run most Geneva restaurants? Another uninspired decor with the same menu at exorbitant prices? No thank you, I’m full.
To my delight, THF came through. Stepping into the restaurant sends you through some kind of warp zone: you’ve left Geneva and have landed in London, NYC, Madrid, or Oslo. The difference between this and other restaurants is simple: no pretense, design with flair, and a relaxed ambiance. Oh, and of course the standard, 100% reliably fantastic, simple burger.
It seems clear that the THF team is still testing waters. They have a cocktail bar going, which is super exciting for those of us who really need a fix after work. Since they didn’t have cranberry juice in stock for my usual “test” drink (the cosmo) I tried another old favorite, the whiskey sour, which I ditched years ago because the first thing bartenders do is reach for the sour mix… The THF bar seems to have avoided this basic mistake, BUT, still a little over-the-top sweet, and as much as I love sweet, at the end of the day, I’m more of a sourpuss than a sugar mama. The highlight: an artisanal blonde beer by Haute Savoie producer Mont Saleve: flowery, herby, with honey tones bringing the depth, it had enough complexity to stand up to a nice red wine.
The burgers? Just as awesome as when you get them from the trucks. The fries however seemed a little less fresh than when they’re served at the truck, and their usually distinctive rosemary aroma wasn’t as present. Maybe just got a little unlucky and got fries from the end of a batch. One addition to the menu is an iceberg salad with a maple syrup dressing, which we wouldn’t have missed had it not been served. And at long last, I tested their cheesecake – PHENOMENAL, relatively light with a a beautiful creamy acidity, and the graham cracker base coming in with just the right amount of cinnamon, ginger and sugar to balance it all out. The apple crumble on the other hand, less exciting: it seems like they went a little heavy on the corn starch and sugar, giving it a syrupy consistency that reminded me a little of the McDonald’s apple pie desserts… truthfully, its not bad, but I would go for the cheesecake every time.
Come Sunday, I was trying to mobilize to test they’re brand new brunch menu. Sadly, it features more of a breakfast than a brunch: the morning burger sounds like your typical egg cheese and bacon sandwich (on a burger bun), eggs and bacon or sausages are a classic for Brits, Americans and beyond, and for the Swiss among the clientele, they have cereal, soft boiled egg, half a grapefruit….
Now, there are things I can really appreciate about this menu. First off, it’s great there’s a new ‘brunch’ place in town. And THF built its success on mastering simple things that appeal to a wide audience – but are they falling victim to that formula? When push came to shove on Sunday morning, it just wasn’t the menu that would get me out of bed and into the diner booth. Why drag myself across town when I can make all of the above plus eggs benedict right here at home?
No doubt I’ll be going back to this latest and greatest anytime I want a burger and a cocktail. And here’s hoping they keep the existing brunch menu, but tack on an item or two that will get me on my feet.