bURGER STOP

I absolutely love this place. I fear that there might one day be long queues, especially at popular dinner, lunch times, and festival but it’s totally worth it.

The burgers here are to die for, you will never be disappointed. The interior at Burger Stop is minimal with neon, enough said, it lets the food speak for itself, its simply uber cool thanks to some really arty touches by the guys at TAC Design www.tac-design.co.uk, on the website, the menu and the branding, and a stirling job on the interior design by Dan Civico the devil is indeed in the detail.

100% British beef gourmet burgers, quality beers and eclectic sounds.

Burgers. Beers and Beats. is what they promised to deliver, and for my money they have done exactly what was said on the tin,,, or err flyer or website!

With a menu that consists of such delights for the carnivore as ‘the big cheese’, a chuck steak patty, baby gem lettuce, pickled red onion, beef tomato, red Leicester with Burgerstop sauce.

Or for the vegetarians ‘Bean thinking about a change’ sweet potato and chick pea falafel, red pepper humus, house slaw, baby gem and tomato. Some great sides too such as Confit Brioche-crumbed chicken wings,. There’s something for everyone, add to that no less than eight different wines and some really unusual beers and ciders. Yea I know in a burger bar? Check it out.

Burgerstop new on Newcastle Quayside, the hipster’s burger l

35 the side, Quayside, newcastle Upon tyne nE1 3JE tel 0191 261 4080 shiny as a magpie’s trinket, situated upstairs from the Toons Grainger market. Walk in and you might presume that you’ve stumbled on a formulaic re-creation of the diner genre, but you’d be wrong. No 28 is not a fauxold-fashioned spot with black-and-white shakes and brassy waitresses to put you in your place. It’s not retro-romantic, with votive candles. No 28 is a quirky presence. The staff here run the place with considerable charm and attention to detail. Making sure your visit is totally relaxed, especially if you are, as I was, in the company of, Paul as always seemingly everywhere, talking to everyone and a wonderful host.

Food-wise they specialises in some freakishly appealing combinations, some brilliant and some frivolously artistic. But be careful not to fall to much in love with the food here, while its true that I am tired of hearing that old chestnut. “locally sourced fresh food” here it couldn’t be more true. The majority of the food literally comes from the 175 year old Grainer market, now jam paced with artisan breads, specialised butchers and fish mongers the market is a pleasure to brows They could hardly have chosen a better place to open a restaurant but this of course means that the menu is constantly changing.

I was happily stunned by a gargantuan board covered in various starters, crispy blue cheese and broccoli croquettes with tomato fondu, chicken pesto ‘Genovaise’ on garlic Crostini, trio de carne, a selection of cured meats with pickles and melba toast, crispy potato skins with chilli dip and last but not least Geordie rarebit local Blagdon farm cheese on artisan toast. The food did not have one flaw, the presentation beautiful and every one of the dishes cooked to perfection. The only problem if you can call it a problem, in fact! was ours for ordering so much fabulous food because we couldn’t leave any of it.

So, our ‘starters’ were soon followed by our main courses. For me Premiun sliders, these are mini burgers, from which you choose three from a possible five and come with a choice of triple cooked chips or Cajun skins. I had chosen beef classic, Moroccan lamb kofta and fried Halumi with sundried tomato. I did a least try the triple cooked sweet fries and removed all of the burgers from the bread, the kofta’s spices were inspired, and brought memories of Morocco flooding back. The beef was top quality cooked just the way I like it, sort of char grilled. The Halumi well ,,,, I’m a self-confessed cheese addict and this believe me did not disappoint.

Paul had a huge plate of apple glazed local pork and black pudding sausages, neep and potato mash with whiskey peppercorn Jus. No one was kidding when they called this dish local, you might have guessed that a butcher just down the stairs made this divine sausage especially for No28.

I left the magpies trinket we know as No28 wondering what better way to spend a sunny Saturday afternoon, I’m still working on that one! One thing I do know for sure is that last years title of best late night venue was very well deserved, open till three a.m. every day and on weekends 28 has played host to some of the best DJ’s we have heard in town, along with the great music and music, serves up some of the best cocktails around, best late night venue this year? I think there’s a distinct possibility.

Kitchen open 4pm-9pm mon-thu Midday-8pm fri-sat Midday-6pm sun l no.28

27-29, nElsOn strEEt nEWCastlE UPOn tYnE tel: 0191 232 2005