Buffalo Wild Wings Cane Bay

 

Buffalo Wild Wings Burger Review — Sunday Funday Gone Wrong

I ventured out on Sunday to catch some games and decided to stay local with a classic stop: Buffalo Wild Wings. I hadn’t been in a minute, so I walked in with hope in my heart and hunger in my soul. Today’s mission? Conquer the legendary All-American Cheeseburger.

Appearance – 2 pts

The All-American showed up looking… well… tired. As in, “I’ve-had-a-long-week” tired. I know smashburgers are supposed to be smushed, but this one looked like it needed a hug. To top it off, there was a mustard glob on the bun the size of my disappointment.

Bun – 5 pts

This bun looked like it lost a fight in the kitchen. Dented, sad, and mysteriously mustard-smeared. At least it held everything together, even if “everything” didn’t taste like much. Flavor? Barely noticeable. It was basically there for moral support.

Meat – 10 pts

The patties were dry—desert dry. Zero flavor. Zero seasoning. Zero joy. For one of their top sellers, I expected at least a little razzle-dazzle. Instead, I got cardboard cosplay.

Cheese – 10 pts

The cheese… oh sweet, brave cheese. The only hero in this tragic tale. It actually brought some flavor and tried its best to save the rest of the team. MVP status.

Veggies – 8 pts

Allegedly this burger came with lettuce, tomato, and pickles. Allegedly. I tasted none of them. The only thing I tasted was regret.

Dressing – 6 pts

Mayo and mustard—classic combo. But I don’t love mustard on my burger, so that part’s on me. The giant glob oozing out onto the bun? That part is definitely not on me.

Messiness – 1 pt

No napkins needed… mostly because there was nothing messy to wipe. Dry meat + barely-there dressing = a very neat, very sad burger experience.

Burgerness – 6 pts

This burger felt like it was assembled with zero passion. Just two dry patties begrudgingly placed on a bun. No heart. No soul. No flavor journey.

Final Score: 48 Patty Points

I walked in excited and walked out betrayed. For one of BWW’s supposed all-stars, the All-American Burger seriously dropped the ball. Honestly, this might’ve been my farewell meal there—because after this burger, I’m not sure I can ever go back.

Knots Burger Pub Summerville

 

Knots Burger Bar

So there I was, minding my own business, scrolling through the local news, when I stumbled upon a nugget of delicious destiny: Knots Burger Bar was donating $1 from every Deluxe burger sold to local food assistance programs all November long. Cue the dramatic gasp. I’d been meaning to try this place anyway, so off I went—because who can resist a good burger for a good cause? Naturally, I ordered the Deluxe. I had to. How could I… knot? (Yes, I went there.)

Before we go any further, let’s clear something up: Knots is a dive bar. But not the “uh-oh, should I sit on this?” kind. No, this is the warm, quirky, lovable kind of dive where you instantly know you’re about to have a memorable time—and probably some memorable food.

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Appearance – 3 pts

At first glance, the burger looked a little “meh.” But appearances, my friends, are big, juicy liars. The moment I took a bite, all doubts evaporated like steam off a hot grill.

Bun – 6 pts

A simple white bread bun that held strong all the way to the final chomp. No sog, no collapse. A dependable carb companion.

Meat – 27 pts

Oh. The. Meat.
This was a spiritual experience. A divine char on the outside, juicy bliss on the inside, and flavor for days. I saw the burger heavens open and they were pleased.

Cheese – 13 pts

A humble melt of American cheese that nearly stole the entire show. It whispered its presence in every single bite, like a cheesy guardian angel.

Veggies – 10 pts

Lettuce, tomato, grilled onions, pickles—the whole garden party.

• Lettuce? Snappy and proud.

• Tomato? Present but shy.

• Grilled onions? Blink and you miss ’em.

• Pickles? Barely a cameo.

Dressing – 8 pts

Classic ketchup and mayo working together to give the bun just the right amount of slip ’n slide. A saucy little adventure.

Messiness – 4 pts

Every bite decorated my face with a portrait of burger bliss—juices, sauces, the whole glorious mess. No regrets.

Burgerness – 9 pts

Whatever mystical quality makes a burger a burger, this one had it. Charred, juicy, simple, heartfelt. A hamburger made with love and maybe a little magic.

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Final Score: 80 Patty Points

Knots Burger Bar proves a beautiful truth: sometimes, you’ve gotta wander into a dive to find burger paradise. And this place? Absolutely worth untangling your day for. You won’t be disappointed.

Pickle Bar Nexton

 

🥒 Pickle Bar Nexton: A Delightfully Tangy Twist on Lunch Plans 🥒

So there we were — the wife and I — ready for a beachy lunch date on Folly, toes in the sand and salt in our hair. But alas, the weather had other plans (rude). Instead of waves, we opted for something local and intriguing — The Pickle Bar, a spot we’ve driven by countless times, always wondering what sort of briny magic was happening inside.

Turns out, the place is pickleball paradise. Courts glisten outside (even in the drizzle) with determined players whacking balls like they’re saving the world one serve at a time. The restaurant itself cozies up next door, a sleek and spotless modern haven that somehow still feels brand new — even after a year of hungry visitors.

We kicked things off with — what else? — Fried Pickles, because when in pickle territory, you respect the pickle. Crispy, golden perfection! Crunchy, flavorful, and not a sad soggy slice in sight. Then came the mains: I went full classic with the OG Burger and fries, while my better half opted for the Pecan Spinach Salad with sweet potato fries that she described as “phenomenal” (and trust me, she doesn’t hand out that word lightly).

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🍔 The OG Burger Breakdown

✨ Appearance – 5 pts
The burger strutted out looking like it owned the place. Cheese melted just right, drippy and decadent, the patty proudly peeking from the bun. Served on a sleek metal tray — minimalist chic.

🥯 Bun – 7 pts
A toasted brioche bun (a noble choice). It did its duty as a burger vehicle admirably but didn’t quite soar into buttery greatness. A solid co-star, not a scene-stealer.

🥩 Meat – 27 pts
Smash burger style had me bracing for dryness — but surprise! Juicy, charred just enough, and seasoned to keep you hooked to the very last bite. Pure meaty magic.

🧀 Cheese – 12 pts
Gouda! (Isn’t it always good-a idea?) Melted, luscious, and adding just the right touch of creamy swagger.

🥬 Veggies – 15 pts
A thick, fresh tomato slice that actually tasted like tomato. Thin onions that behaved themselves. And the pickles — oh, those pickles! A little spicy kick, a little heat, never overpowering. Perfect balance.

💧 Dressing – 5 pts
The OG came naked — sauce-free — so ketchup stepped in to save the day. Nothing fancy, just dependable red charm.

🧻 Messiness – 2 pts
Two napkins. That’s it. Juicy but not chaos-level juicy. A well-behaved burger through and through.

🍟 Burgerness – 8 pts
Every element sang in harmony — meat, cheese, veggies, bun, fries — all doing their part in a symphony of flavor.

🏆 Patty Points Total: 82!

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The OG Burger at Pickle Bar Nexton turned out to be a stellar intro to this sporty, savory hangout. From the crispy fried pickles to the final fry, everything just worked. Consider us officially hooked — and already plotting our next taste test adventure on the Pickle Bar menu.

History of the Burger

 

🍔 A Juicy Tale: The Whimsical History of the Hamburger

Gather ‘round, fellow flavor adventurers, and prepare your taste buds — for today, we embark on a delicious journey through time, grease, and glory! This is the story of the hamburger: part mystery, part myth, and all mouthwatering magnificence.

🐄 Chapter One: Once Upon a Cow

Our tale begins, as all good burger stories do, with a cow. Long before ketchup packets and sesame seed buns graced our picnics, medieval Europeans were grinding beef into patties to make it easier to eat without all those pesky bones. These early “meat cakes” (a term that is both delightful and mildly concerning) were the ancestors of the modern burger.

Fast-forward a few centuries, and German sailors from the port city of Hamburg were enjoying minced beef mixed with onions and spices — the so-called Hamburg steak. When these sailors sailed to America, they brought their beefy tradition with them, tucked neatly between memories of home and barrels of sauerkraut.

🥖 Chapter Two: The Bun Awakens

Enter late-1800s America — a place of invention, industry, and impressive mustaches. The Hamburg steak was already being served at fairs and diners, but something was missing. Something portable. Something... bun-shaped.

Legend (and hungry historians) tell of Charlie Nagreen, a 15-year-old from Wisconsin who flattened his meatball, slipped it between two slices of bread, and sold it at a fair in 1885. Why? So customers could stroll around while munching. Genius!

Not to be outdone, the Menches brothers of Ohio claimed they invented the hamburger that same year when they ran out of pork sausages and improvised with ground beef. Meanwhile, in Texas, Fletcher “Old Dave” Davis allegedly served up a beef patty sandwich at his Athens café — and later introduced it at the 1904 St. Louis World’s Fair.

Who truly created the first hamburger? History is as fuzzy as a fast-food mascot costume. But whoever it was, the world owes them infinite gratitude (and probably some royalties).

🍟 Chapter Three: Fast Food and Furious Flavor

Once the hamburger met the bun, the rest was sizzling destiny. In the early 20th century, White Castle (founded in 1921) made burgers square, small, and sanitary — an important step, since people still thought ground beef was a little sketchy.

Then came the 1940s, when two brothers named Richard and Maurice McDonald streamlined burger production like a tasty assembly line. A certain milkshake machine salesman named Ray Kroc saw potential — and thus, McDonald’s began its golden-arched conquest of the planet. Soon, the hamburger became not just food, but a symbol — of America, convenience, and late-night cravings everywhere.

🌍 Chapter Four: The Burger Goes Global

Now the hamburger has gone cosmopolitan. You can find kimchi burgers in Seoul, falafel burgers in Cairo, Wagyu burgers in Tokyo, and plant-based burgers in San Francisco that taste eerily (and wonderfully) like the real thing.

From backyard barbecues to Michelin-starred masterpieces, the humble hamburger has transcended its meaty origins to become a culinary canvas — painted with melted cheese, crispy lettuce, and the occasional daring pineapple ring.

✨ Epilogue: Long Live the Burger

So here we stand, grease on our fingers and joy in our hearts, celebrating one of humanity’s most delicious inventions. The hamburger’s history may be a bit messy — but then again, so is eating one.

Next time you bite into that perfect patty, remember: you’re not just having lunch. You’re participating in a centuries-old saga of innovation, flavor, and pure, unadulterated happiness.

The end (but also, the beginning of your next craving). 🍔