Everybody has enjoyed, or at least wants to, eating at the Hitching Post restaurant in Buellton,CA. this is the place made famous in that neighborhood ruining movie, Sideways.There is no better place around for perfect , oak grilled steaks and a huge grilled artichoke, completed with there own "magic dust" spices and in house wine.They put crudites on the table like the "fancy " restaurants did when you were a kid and serve your food on what looks like your grandmothers china.
But their masterpiece is something not on the regular menu.You have to sit in the bar area only, and only on a Monday, Tuesday, or Wednesday evening.For a mere 12$, you can experience the most glorious symphony of flavors in your mouth if you order the Oak Grilled Burger.
You see ,the Hitching post is the flagship establishment for Central Coast Beef.They age and serve Fillet Mignon , Porterhouses , Ribyeyes etc.They are well stocked with steak for the weekend crowds and then on Monday, the chef will throw whatever is leftover in a meat grinder for these burgers.So what you get is not your basic 80/20 chub, but ground up morsels of Fillets, T-bones and other 30$ an ounce cuts.
The meat is by far the highest quality you will ever have in the form of a "burger," but, truly, its all about the bun.A grown up version of a Goldfish cracker, (think cheesy , buttery goodness,) the buns are homemade for the burgers only.They are soft and yeasty and loaded with Cheddar cheese.The combo of oak grilled steak burger and cheesy bun is a carnivore's delight. If you dare, you can get it with bacon and avocado , but that may be going to far for me.There are some things just too perfect.
But their masterpiece is something not on the regular menu.You have to sit in the bar area only, and only on a Monday, Tuesday, or Wednesday evening.For a mere 12$, you can experience the most glorious symphony of flavors in your mouth if you order the Oak Grilled Burger.
You see ,the Hitching post is the flagship establishment for Central Coast Beef.They age and serve Fillet Mignon , Porterhouses , Ribyeyes etc.They are well stocked with steak for the weekend crowds and then on Monday, the chef will throw whatever is leftover in a meat grinder for these burgers.So what you get is not your basic 80/20 chub, but ground up morsels of Fillets, T-bones and other 30$ an ounce cuts.
The meat is by far the highest quality you will ever have in the form of a "burger," but, truly, its all about the bun.A grown up version of a Goldfish cracker, (think cheesy , buttery goodness,) the buns are homemade for the burgers only.They are soft and yeasty and loaded with Cheddar cheese.The combo of oak grilled steak burger and cheesy bun is a carnivore's delight. If you dare, you can get it with bacon and avocado , but that may be going to far for me.There are some things just too perfect.
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