EAT Magazine November | December 2011 by EAT Magazine

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1001 WHARF STREET @ BROUGHT BROUGHTON ON The Fish Store’s smoked fish platter creamy. Of everything listed above, the most expensive item is $13. Finally, seafoodloving EAT readers will be thrilled to know that the Fish Store does Buck-a-Shuck oysters after 3:00 p.m., complete with fabulous mignonettes; they’ll even do take-out, popping the oysters slightly for you before you take them home. Call ahead to see which ones are on offer that day. An important note – they’re open all year round and at press-time were close to finalizing a tent on the dock for shelter.

THE BEST BURGER IN BC? Burger 55 | 85 Westminster Ave East, Penticton | 778.476.5529 | www.burger55.com It all started with two blokes, Chris Boehm and Steve Jones, taking a Vegas road trip and getting more than a little tired of the lacklustre fare along the way. A dozen bland burgers later, the idea for Burger 55 was born. You wouldn’t think much of it if you drove by. A tiny shack sits on a back road off Main Street in Penticton. Some picnic tables on each side mark the dining area. Inside, there’s just enough room to order your food while watching the two aforementioned multitasking wonders behind the counter build towering constructs of meat, bread and bloody good toppings. There’s always a rush at lunch, and the fax machine behind the cash register is constantly busy spitting out group orders. Ordering is done off a large form. Once you’ve checked your choice of beef, turkey, wild salmon, portobello mushroom, etc.—all starting around the six to seven dollar mark--it’s time to move on to bread—or a wrap or salad—and toppings. Here’s where things get really interesting. Once you decide on some “basics” like sprouts, cilantro, roasted garlic, pico de gallo or beet strings (any four are included), you can jazz things up with drunk caramelizes onions, a fried egg, eight different kinds of cheese, and sauces ranging from the secret house sauce to tzatiki and even peanut butter. If you’re brave, check off the “freestyle” box and let the guys surprise you with one of their custom masterpieces. My first visit, I took my cholesterol in my hands and went freestyle. The result was a moist, rich beef burger on a cheese, herb and onion bun, topped with house sauce, beet strings, grilled peaches, sautéed mushrooms, caramelized onions and goat’s cheese. Once I’d figured out the mechanics of eating it (get ready to open wide and don’t even think of going in one-handed), it was a raunchy burst of flavours and textures. The side of whiskey onion rings turned out to be superfluous as far as hunger went, but made a nice afternoon snack on the drive home. It might have been the best burger I’ve ever tasted—but I’ll be going back regularly just to be sure.—Anya Levykh

RESER VATIONS: 250-380-2260 RESERVATIONS:

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AWARD A WARD OF OF E XCELLENCE EXCELLENCE

AWARD A WARD OF OF EXCELLENCE EXCELLENCE

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