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There are times in life where the magic of a place, no matter how small or seemingly insignificant, can be overstated. Edison, Washington, a sleepy little bend in the road in Western Washington, is just such a place for many reasons, but with this last trip to find the best burger in The Skagit, my partner in culinary critique and I came to the conclusion that Edison Washington just might be the home to The Best Burgers in The Skagit Valley.
If you need reminding, just look back at our visits to The Rhody and The Longhorn, and you will see, after reading this post, exactly what I mean.
The Old Edison Inn sits at one end of the strip of businesses I like to refer to as The Road of Gastromagic. On this road sits more opportunity for culinary adventure than you would imagine possible; Tweets, Mariposa, The Longhorn, Slough Foods, Breadfarm, and The Edison Inn all boast different types of tasty cuisine. Taken alone, each would justify the trip out to Edison. But as a whole, it is no wonder this magical little bend in the road is inundated with tourists every weekend, much to my great dismay.
On to the task at hand. The Edison Inn is a comfy, charming place, with a sweet shuffleboard table to greet folks as they walk in, and bands playing every weekend night. The service is always friendly but not too familiar, and the fried oysters are heaven on a plate. We were there of course, to evaluate the burger, so I ordered The Big E, an Angus beef patty with tomato, lettuce, pickle and onion, and Kurt, of course, ordered the oysters. For the record, I could have ordered The Bow burger, which is made with local beef, but I opted for the standard, as this is what my interpretation of our guidelines dictated. Kurt's interpretation differs a bit, but you really can't control everything. Especially when you are not the person who is ordering the burger.
If you need reminding, just look back at our visits to The Rhody and The Longhorn, and you will see, after reading this post, exactly what I mean.
The Old Edison Inn sits at one end of the strip of businesses I like to refer to as The Road of Gastromagic. On this road sits more opportunity for culinary adventure than you would imagine possible; Tweets, Mariposa, The Longhorn, Slough Foods, Breadfarm, and The Edison Inn all boast different types of tasty cuisine. Taken alone, each would justify the trip out to Edison. But as a whole, it is no wonder this magical little bend in the road is inundated with tourists every weekend, much to my great dismay.
On to the task at hand. The Edison Inn is a comfy, charming place, with a sweet shuffleboard table to greet folks as they walk in, and bands playing every weekend night. The service is always friendly but not too familiar, and the fried oysters are heaven on a plate. We were there of course, to evaluate the burger, so I ordered The Big E, an Angus beef patty with tomato, lettuce, pickle and onion, and Kurt, of course, ordered the oysters. For the record, I could have ordered The Bow burger, which is made with local beef, but I opted for the standard, as this is what my interpretation of our guidelines dictated. Kurt's interpretation differs a bit, but you really can't control everything. Especially when you are not the person who is ordering the burger.
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The burger arrived on a white plate, next to a pile of steaming hot golden fries. The vegetables, including the pickles, looked quite fresh, and the burger smelled absolutely delicious. Seconds after the bartender set my plate in front of me, I began to salivate. The burger was clearly hand-formed, and the bun was toasted to perfection. I am pretty sure I have written about the greatness that is a perfectly toasted bun, but I will just say, if you don't toast your bun, you really don't understand burgers at all.
Kurt's plate of oysters was lovely, and I was very happy to be able to share in the bounty which sat before us. We also shared an IPA with our meal, which made our food even tastier. The scores were as follows:
KURT
SARA:
Kurt's plate of oysters was lovely, and I was very happy to be able to share in the bounty which sat before us. We also shared an IPA with our meal, which made our food even tastier. The scores were as follows:
KURT
- Flavor: 6.5
- Juiciness: 6.5
- Vegetables: 9.5
- Bun: 9
- Source: 6
- Synergy: 8.5
- Value: 8
SARA:
- Flavor: 6.5
- Juiciness: 6.5
- Vegetables: 8.5
- Bun: 8.5
- Source: 6
- Synergy: 7.5
- Value: 8
The burger was sourced from FSA (Food Services of America), it had never been frozen, and, as I stated before, it was hand-formed. Kurt scolded me a bit for not ordering the burger that had sourced local beef, but I figured we could go back and do a follow-up post. Additionally, this gives me the opportunity to illustrate why using meat, any meat, that has never been frozen is better. Because it tastes better. Every time. Even if it is not hormone and anti-biotic free, raised in a field with other happy cows where the cowboy sings to it every afternoon, you can still get a good product when you treat the ingredients with respect. Do not disrespect your meat by freezing it, people, it and you, deserve better.
At 9.99, this burger is a great value. The fries were delicious, and the vegetables, including the pickles, were pretty great. All in all, this is a very good burger.
At 9.99, this burger is a great value. The fries were delicious, and the vegetables, including the pickles, were pretty great. All in all, this is a very good burger.
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