Review: 500 Degrees

The friendly night manager boasted: "It's the same burger as Rouge. There you'll pay $17, here it's just $11." Yeah, well. . .  Let's say that the end product here -- hormone free, grass-fed beef, prime trimmings cooked at "the optimum 500 degrees" – is an above-average burger. But if it's as good as a Rouge burger, I'm as attractive to women as James Franco.

Give it extra points for being extra flavorful. Add or subtract – as you choose – for the burger being packed with enough grease and drippings to require four napkins. Hell, I don't take points for that. But there was a certain irony siting at this packed little spot with a friend of mine telling me how he had just seen a cardiologist. If anything, what was on his plate was definitely going to send him back.

My only gripe here is that 500 Degrees nickels-and-dimes you over every extra ingredient – charging from 25 cents to $1.25. We paid the extra buck for "gourmet aged Vermont cheddar" on one of our two burgers, and, yeah, it was a hell of a lot better than the tasteless orange square tossed on the other.

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