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Boom in Belmar
New place opened next to Viva's in Belmar called Boom.
The sign advertised burgers and shakes and I went in expecting a 5Guys rip off.
The menu is much much more. I had a Boom burger and it was the best burger I have had in years. It came with Swiss, bacon, sauce and a side of fries. It was on a square grilled roll that was out of this world. Very nice on the inside with table service. Spoke to owner and he is a meat purveyor in NYC which might explain the quality of the burger. Other menu items are crab cakes,Kobe sliders and lamb burgers.
This gourmet burger thing is getting a little out of control (with the likes of 5 Guys, Jakes, Bobby's Burger Palace, etc.) however the added aspect of kobe sliders and lamb burgers piques my interest. Thanks.0
re: bgut1
kobe sliders aspect turns me off a little ....kobe this kobe that....its a burger...but the lamb burgers pique mine a little. I'm still a mark for stage left's bar burger.0
re: RPMcMurphy
Gimme Bello's Sports Pub's 5 buck burger, now that Spezzi's is no more!0
re: Passadumkeg
at the risk of starting another burger war... brickwall in AP seems to be joining the ranks of "good burger" standing in the area.....
more importantly, I just can't get my head around the slider craze... it annoys me, this little food on little rolls... and I'm with you, rpmcmurphy: the kobe thing is totally outrageous at this point. A real kobe steak (maybe wagyu) makes an impression, but ground up with who-knows-what-else seems to be a waste... who would put ketchup or bacon on a kobe steak? besides, get me a dry-aged angus porterhouse or ribeye and whack a nice crust on it, med-rare, and I forget about kobe0
re: aklein
It seems like an interesting enough idea in concept, but i'm afraid its going to have tough competition from alcohol serving establishments that serve quality burgers (boathouse, kelly's, clancy's, mccann's, bar a, old man rafferty's, rod's).
A few of my friends got take out from Boom the other night and weren't terribly impressed; said the fries were good, but the burgers were small and nothing special. I saw the menu and I think it needs a few additions. I love the idea of a Kobe burger, but I'm not convinced that this is real Kobe beef (isn't Kobe from Japan?). It specifically says "American Kobe" on the menu.
Also, what's with the name? It doesn't exactly convey a message...0
re: jlsmi2
America saw what the Japanese were doing with Kobe beef and of course we started "Kobe Style" farms where the cattle are treated much the same way. Why pay for Japanese when you can buy American sort of thing. The answer is simple.. The Japanese REAL Kobe is far better. That being said, for the price, I dont think you can beat a Mid Western Grass Fed Kansas Cow, and any piece of meat that comes from said cow.0
re: ChefBri30
One of the many reasons I order my steaks from Bryan Flannery, although I don't know that his are necessarily from Kansas, and I think they are only grass fed at first, then they eat other things. Regardless, his steaks are the best I have ever had. And the rib cap is to die for! -mJ0
re: aklein
heck, i don't even want my kobe COOKED let a lone ground up, killed on the grill, and served with a bunch of other stuff!0
re: RPMcMurphy
Kobe is a place in Japan. Wagyu is the breed of cattle raised there and now being raised in the States. "American Kobe" is pretty much nonsense.
That being said, done properly a Wagyu burger can be a pretty amazing thing - just ask anyone who has had the Trinity burger.0
re: MGZ
I've enjoyed excellent Kobe burgers myself. It obviously depends on the type/quality of the beef used as well as the preparation method.0
This is great to hear. I've been waiting for it to open. Walked in last Saturday and the place was mobbed. Surprised me until the owner told me it was the opening party and everyone was friends and relatives. Great to hear that the burgers were top notch. Wife and I are going to give it a shot on Saturday. How were the fries? Did you try a shake?0
Wife and I had lunch there on Saturday. I had the Boom Burger, she had a turkey burger. Mine came with regular fries, her's with sweet potato fries. The boom burger is served on a square ciabatta roll with swiss cheese, bacon (that I eschewed), sauteed onions and sauce. The roll was really outstanding. Nice chew, very fresh and able to stand up to a very juicy burger. I would have to say the burger itself was maybe the best I have ever had. Juicy, intense meaty flavor, cooked perfectly (for me - med. rare). The fries were also outstanding (as was the decadent chocolate shake that we shared). Fries were nice and hot, crispy on the outside and nice and soft on the inside. The turkey burger was also very good.
The owner came over to chat us up towards the end, and when my wife told him she was from Baltimore he comped us the crab cake app. Two smallish crab cakes, but under $9 on the menu. There were outstanding as well. I mentioned all of the competition for burgers but he didn't seem too worried. He says his burgers are blends of a variety of meats (e.g. short ribs and steak meat), not just ground chuck. I believe it.
Next time will try the lamb burger. And yes, I will probably also try the Kobe just to see how good it might be.
The check for the two burgers with fries and the shake was about $20 pre tip. Maybe a tad pricey, but way, way worth it in my opinion.
My only regret... We are moving from Belmar to Hoboken, so will have to settle for 5 guys. Really hope this guy does well. He really seems dedicated to serving great food.0
re: bnemes3343
I'm thinking the Boom Burger is the way to go. Went with friend and had a Kobe burger and a Lamb burger. The best part of the Kobe was the mustard. The Lamb is pretty good. I will order for myself next time. Milk shakes are lacking. Instead of $2.75 charge $4.50 and use a premium ice cream.0
Do you think its the kind of place where you can bring beer? (I'm not really a milkshake guy.)0
re: MGZ
Walked by the place last Friday night and saw a table of four by the front window with
wine. Have not tried the food yet but the place is pretty nice unlike your typical burger joint, however the space is not very large0
re: MGZ
I know they had beer in the place during their opening party. My guess would be that it's a BYO place. Call and ask.0
re: bnemes3343
We went last night and brought beer. It's definately a BYO. They have glasses for beer and wine. All the talk of milkshakes made me think the place would be somewhere between malt shop and fast food. I was very wrong!
The Boom burger and the lamb burger were both thoroughly enjoyable - second best burger I've had this year. We also enjoyed the chili which the kitchen was kind enough to make blisteringly hot for us. If you like VERY spicy, go ahead and ask for a small bowl prepared that way.0
re: MGZ
Well, please tell me what the best burger was and where. And yes, the place is definitely not a malt shop or fast food place. Very nice decor.0
re: bnemes3343
The Trinity burger at Trinity was practically a religious experience.0
re: bnemes3343
In NJ, unless there is a local ordinance prohibiting it, any establishment without a liquor license is by definition BYO. You can bring beer or wine into a McDonalds if you want to.0
re: equal_Mark
was under the impression that establishments had to apply for a specific piece of paper to allow BYO...does this mean my local Baja Fresh is OK to BYO?0
re: aklein
You do need to apply for a BYO, at least in Wall. I saw a new Italian/pizza place in Brookside plaza ( Michael Angelo i think was the name) and asked if beer and wine could be brought in. I was told not yet, they had applied for a license but had not been approved yet.0
re: equal_Mark
Mark - That is assuming that the owners of the establishment are okay with the idea.
MGZ - Which was the "second best burger" you had this year, the Boom or the lamb?0
re: bgut1
No other permits or licenses are required according to state law. Local ordinances can be an issue, but the only one I know of locally is Ocean Grove, and they only prohibit alcohol at outdoor tables. This is, as Bgut1 mentions, provided an establishment is currently doing well enough to come up with reasons to shoo away paying customers.0
re: equal_Mark
thanks for the info0
re: bgut1
I think the Boom was number 2 (frankly, we were sharing).
Boom places a real importance on the ingredients used. For example, the rolls come from the Freidman's bakery a block away.
One additional note, the owner informed us last night that he will be adding exotic meats -buffalo, elk, venison, perhaps even snake!0
Well, I ended up at Boom last night and have to admit it lived up to all the hype! Had a bowl of the 3 bean chili topped with sharp NY cheddar, sliced jalapenos and served with blue corn tortilla chips. The BoomBurger was spot-on, cooked medium rare and by the time I was halfway done had dripped enough to dip my fries (Which were also really good) into. He also had a bison burger on special that sounded great. He wants to expand the menu, and I'm hoping to convince him to recreate my Chipotle Blue Cheese Bacon Burger with tomato... :-)0
re: equal_Mark
He also mentioned he might expand his location. The real estate office next door is closing. Lucky for me I have to be in Belmar on Dec 1 to pick up some things, so I guess I'll be forced to visit Boom again.0
Have to agree with all of the other Chowhounds - Boom has a delicious burger and their fries are not bad either. Both are cooked to perfection and served piping hot. The wife and I had a quick Saturday night dinner here last night and we both were impressed with the quality of the boom product as well the nice ambience at this burger place. At $40 including tax and tip for a pair of salads, burgers and bottle waters they a not cheap, but they are a cut above anything else around here. As bgut1 already indicated they are cash only right now but don't let that stop you from giving them a try.0
re: JerzeyShore
I like the place, its expensive for just a burger joint but they were good. My wife had the salad she was not that impressed but she is more of a fine dining person, good place to bring the guys too bad there is no beer0
re: beentheredonethat
beenthere - Bring your own. It will help defray the cost of the expensive burgers. Could you imagine the cost of the meal if they had a liquor license and you ordered a few beers? :)0
re: bgut1
Yeah, I could see where some folks could object to a $10 burger but for a couple of things..
The burgers here are so well made, using top notch ingredients, and the sit-down atmosphere is so nice.
Not to mention, who has not gladly forked over $10 for just an appetizer or even a single martini?0
re: equal_Mark
Mark - I don't disagree. In this case I believe the old adage that you get what you pay for applies. On the other hand I can see some people taking issue with spending $40 to $50 for a few burgers and apps. Anyway you look at it, no matter how good they are, they are still hamburgers.0
Went for a second visit on Saturday with my wife and daughter. They both got the classic, despite my rec for the Boom burger. I opted for the Kobe. Have to say the Kobe was good, but I enjoyed the Boom just as much (maybe a tad more), so won't spend the extra $3 anymore. Others enjoyed their classics, which I was told was the same meet as the Boom, just smaller. Oh, we also had the cirus shrimp app. Very good and at a reasonable price. Please wasn't too crowded, but it was only 5 p.m.0
re: bnemes3343
Went back last night and tried the Habanero Wings and the Lamb burger. The wings were really tasty and HUGE (buff chickens?). They could have been spicier but I tend to always like stuff hot. I can understand they have to cater to the 97% of folks who don't go for scorching... :-)
The lamb burger Was juicy and tasty. I'll have to admit the bottom half of the bun had a hard time holding up to the amount of drippage (Obviously Bobby Flay isn't mashing them dry in BOOMs kitchen)...
I talked to the chef, and a lot of experimentation is still going on. I sampled a couple of the sauces, including the Chipotle used on the Bison Burger, and a hot pepper mash used in a couple preparations such as the wing glaze. I was pretty impressed with the chipotle and hope to get them to construct a Chipotle Blue Cheese Bacon burger for me next time. They have all the components so it shouldn't be an issue. The pepper mash was very flavorful and pretty darn hot (it uses habaneros as one ingredient). Anyone who desires to pump up the octane in any of the other dishes ought to consider asking for some on the side. I enjoyed dipping my fries in both the chipotle and the pepper mash...
When I arrived there were only about 2 tables occupied. By the time I left the place was over three quarters full. The rush seemed to catch them off guard and the one server they had was showing the strain. One of the kitchen staff was used to help run food and bus tables. I swear I remember more than one server the last time I was there. Also it seemed like the whole place ordered shakes at the same time, which backed up the mixer a bit. This seemed just an unfortunate collision of luck Vs. logistics. I doubt they're going to install another mixer and hire more people on the off chance they will get a rush on shakes. Oh well. All in all not unexpected in a new establishment with a growing customer base.
They also added some new items to the menu. There are now Nachos on the appetizer section. The Bison Burger which had been a special is now on the regular menu. They offer a soup of the day now (The cream of mushroom I had was a pureed bisque type preparation, and was thick and creamy), and they have a couple desserts featuring Bananas & caramel wrapped in tortillas with ice cream and whipped cream.
They also have a website now: http://www.boom-burgers.com/
So far they need not worry about 5 Guys and Bobby...0
re: equal_Mark
re: equal_Mark
I love the cut of those fries. Any chance they're cooked in tallow?0
re: equal_Mark
I had the Habanero wings and a Bison burger the other night. I enjoyed both very much - the wings had a good heat, but probably only a 7 or so on a 10 scale.
As for the burger, I think I would have preferred it without the chipotle sauce which masked the flavor of the bison too much. Nonetheless, it was very tasty.0
re: MGZ
They updated their website: http://www.boom-burgers.com/0
re: equal_Mark
It's not hype, it's the real deal. I don't even like burgers but this place is fantastic.. I think it's the Ciabatta bread that does it. The Boom burger is indeed terrific, and the turkey burger was probably the best I've ever had. I prefer the crinkle cut sweet potato fries over the regular fries, but everything from food to service was noteworthy.0
I had some free time today so I drove down the Belmar to try out the burger at Boom – I wanted to see if the buzz was justified. The short answer – yes and no.
The place has a lot going for it. It's new and spotlessly clean. With no liquor license the place fills the previously unknown niche between a fast food joint and a casual bar. The lighting is brighter than a bar but the ambiance is significantly nicer than a McDonalds. I ate at the counter.
The service was friendly and very attentive. I got the feeling that they're proud of their product and glad to be working there. That's refreshing.
I figured that if they name something the Boomburger they consider it to be their strength so I ordered it. It comes with lettuce, tomato, a bit of sautéed onions, swiss, and bacon and is served on a ciabatta roll, fries on the side. As requested, it was cooked medium rare.
The burger is on the juicy side, a good thing. The sautéed onions imparted a touch of sweetness. It tasted fine but I think if I go back I'll swap out raw onions. The swiss was there but didn't add much flavor. Neither did the bacon which was a real surprise. I could taste the crispness but the flavor was quite mild. Bacon is usually a bit more assertive. All of this sounds more negative than it was. I'm just trying to paint the full picture.
I'd never had a burger served on a ciabatta roll before and I thought it worked well. The roll was tasty in it's own right and it's extra heft helped contain the burger's juices. The fries were excellent – not especially crispy but with very good flavor.
On to the meat. Over the past few years there's been a rising drumbeat of acclaim for burgers sold by Pat LaFrieda Wholesale Meats. They supply the meat for a number of restaurants that have been praised for having wonderful burgers. Here's a sample –
Boom also uses meat supplied by LaFrieda and I wanted to see what the excitement was about.
When my plate arrived salt and pepper weren't on the counter and I had to ask for them. I thought that this might be a not so subtle hint that the burger had been seasoned in the kitchen so I made a point of taking a few bites before picking up the salt cellar. Nope – the burger needed salt.
It's a very good burger, it really is. It's nice and juicy and there's plenty of beefy taste. Is it a revelation? No. In the interests of full disclosure I'll admit that I'm a burger agnostic. I like them fine and every six weeks or so I'll have one. I make it a point of seeking out places that do a really good job but I'm not a believer in the Magic Burger, the One that's better than all the rest. I have my burger short list and depending on the neighborhood that's where I'll go.
How does the burger at Boom compare to the one at Barnacle Bill's? I'd say that they're both very good but I couldn't pick a winner on the basis of the taste of the meat alone. If you're within a 20 minute drive of Boom I'd certainly go there if I had a burger craving. If I lived in Rumson then I'd happily go to Barnacle Bill's and not feel that I'm settling for #2. It's a fine burger as well.
As it is I'm much closer to Sallee Tee's in Monmouth Beach and their Pepperjack Burger is outstanding.
The people at Boom put out an excellent product and I wish them well.
PS – A post on this thread referred to the burgers at Boom as "small." The Boomburger is probably a shade under 8 ounces. I guess some people define "small" differently than me.0
re: Bob Martinez
Just where fo those BOOM Burgers come from anyway?0
re: equal_Mark
Thanks much for the link - now we know why Boom burgers are so darn good!0
re: Bob Martinez
I eat more than my share of burgers and agree based on my recent visit that the burger at Boom is very good, but not a "revelation." As has been posted by others, Boom cooks its burger to a perfect medium rare and the burger juices overflow onto the delicious bun. We swapped the sweet potato fries for the regular fries and they were crispy and tasty, but I prefer my sweet potato fries as shoestring as opposed to the crinkle cut served at Boom. Also tasted the Kobe sliders and I preferred the taste of the regular Boom burger. Chicken wings were plump and not too hot (we ordered the regular hot version, not the extra hot version). An order of the nachos without the chili were dry and could have used sour cream and guacamole. The waitress gave a less than enthusiastic endorsement of the banana cheese roll for dessert and we should have heeded her cue ... nothing special and not worth the calories. All in all, a very good burger and a nice addition to the local dining scene. FWIW, I give the edge to Rossi's cheeseburger in Chambersburg (Trenton). Haven't yet sampled the Barnacle Bill's burger.0
re: jsfein
jsfein wrote..."I give the edge to Rossi's cheeseburger in Chambersburg (Trenton)."
I agree...
Rossi's for a Burger then down the road to Pappa's for a Tomatoe pie...oh man hard to beat that combination!!0
Spoke to the owner recently, who said they're looking to expand and add specialty burgers (like elk and snake) in the new year.. not my thing but for anyone who is interested in a more adventurous burger, that might be worth checking out.0
Well, hopefully I'm just unlucky and was there on an off night (after a major holiday) but we were terribly underwhelmed. Both burgers came out quite overdone. I feel like if you're specializing in a few menu items, you should be able to cook them as ordered. The wife and I split a classic burger and a kobe burger and we were surprised that there wasn't much difference in the taste of the two blends of meats. Neither were "bad" but there was nothing special about them either. Willing to give it another chance because I really wanted it to be good (burgers, local, byob!) and there are so many positive reviews. Like I mentioned earlier, we were there late the on a slow night night so maybe it wasn't at it's full potential, but that's really not a valid excuse.0
Called up Mike Colameco on the Food Talk radio show to tell him about Boom (He has featured Pat Lafrieda on the show a number of times). The sound file is here:
My call comes in at the 19 minute mark so you can fast forward to there...0
re: equal_Mark
Thanks Mark.0
I just got back from BOOM this afternoon for the first time while in the area working ...
Place was clean & very hip looking although not a customer in sight 3:30 pm & I asked if they were open?....waitress greeted me with a yes and I took a window seat. Glancing at the menu of which I mostly knew from the website I ordered their touted "Signature" Burger"... The Boom Burger w/Jersey Fries & a water. As stated all burgers are cooked medium rare...so I figured I won't say anything & lets see what turns up. Service was quick, only about 5 minutes l8tr I was served a very nice looking plattter....picked up the burger which was on Ciabatta bread & took my first bite & good thing I was over my plate as it rained blood into a puddle of juices soaking my Fries Argggg! Although the burger was very good quality & tasteful I just wasn't ready for all the juices...The bread was crisp on the outside and had a slight sweetness to it also accompanied by Swiss cheese fresh tomato, fried onions, & lettuce....the fries were hot, crisp & thick cut & semi skinned why the "Jersey Fries" Title I dont know?...
As I kept eating I tried to zone my taste buds in on the product itself which was top quality beef for sure....I knew right away this wasn't McDonald's or Franks Burgers & Fries....so all in all I will need to return again and try a few more items on the menu like the Kobe sliders, Bison Burger, Lamb Burger & Crab Cakes. Service fast & friendly....& the pretty waitress didnt ask me if I needed change, thats a big plus....I tipped her respectably for a nice experience.
OK... first time there I give it a solid 7 1/2 out of 10.0
re: Tapas52
Tapas52 - I warned you about all the juice. I think I said they should rename it the five napkin burger. :)0
re: bgut1
bgut1....now that you mention it I remember, but it didnt dawn on me today!
An unweary first time customer can get put off by that for sure...well at least I gave it a shot...
Next I'm off to Rossi's bar & Grill in Trenton....all I hear is good things about their Great Burgers & with Pappas Pizza down the block as a back up
plan B...I'm not worried...I'll report back for sure..
Happy New Year0
re: Tapas52
I took an out-of-town guest to Boom over the weekend and we both thoroughly enjoyed our burgers (he the Boom me the lamb). My lamb burger was just right as the spices added something special to the flavor of the meat. That combined with the masterful choice of a rosemary challah bun made for a most perfect burger. My only complaint would be with the chicken wings. While they seemed to be cooked properly the coating was a bit too soggy. I did however appreciate the extra spicy Monster sauce (although they can still kick it up another notch). To me, Boom makes the best burger in Jersey.0
re: bgut1
Glad to hear you enjoyed Boom again....next time I'll try the lamb Burger also..
have you tried ROSSI's Bar & Grill yet in Chanbersburg (Trenton) for burgers yet?
501 Morris Ave
Trenton, NJ 08611
(609) 394-90890
re: Tapas52
Tapas - I haven't tried Rossi's yet as Trenton is a bit of a hike for me. However, next time I'm in the area, I'll be sure to give it a try (maybe a Rossi's and a DeLorenzo's run). Thanks.0
re: bgut1
"(maybe a Rossi's and a DeLorenzo's run). "
or Papa's my favorite for pizza in Trenton......
Hope to hear your reviews for sure
kind regards0
re: Tapas52
If the weather holds out, we plan to hit Rossi's tonight for burgers before going to Rider University for a sporting event. Will report back.0
re: tom246
Order the homemade potato chips with your burger. Really excellent.0
re: Tapas52
Just got done my posting my review of Bobby's Burger Palace (not good) and figured I'd weigh in on Boom Burger.
As disappointed as my wife and I were with BBP. we got right back on the burger horse to try out Boom (once I had confirmation of a veggie burger for her). I had the Boom Burger. I was tempted to go with the lamb, but for once I figured I'd try the signature dish first.
My first bite unleashed a torrent of juices, as many have mentioned. This was the only thing I took issue with. I'm thinking that the cooks aren't letting the burgers rest before serving. A burger can be juicy and delicious without dripping a couple of ounces of liquid on my fries and ruining my bun. It's such a simple thing to correct, and it would make a good place better.
Other than that, we enjoyed the experience, and I much prefer to support a small business than a celebrity cashing in on his fame at the expense of his integrity...whoops, that's a different thread.0
re: jwk2
I agree about the juice over flow as It happened to me also.....and unwary diner will have a lap full to contend with for sure if not leaning over your plate. Glad you got a chance to try BOOM & share your review with us......I'll be back for another soon also.0
re: jwk2
"My first bite unleashed a torrent of juices, as many have mentioned."
It's a juicy burger to be sure but I think "torrent" might be overstating it a wee bit. I'd say there was about 1 teaspoon worth of juice on my plate when I finished my Boomburger. I'd recommend that people lean over the plate when they take their first bite but giant lobster bibs aren't required.0
re: Bob Martinez
"It's a juicy burger to be sure but I think "torrent" might be overstating it a wee bit. I'd say there was about 1 teaspoon worth of juice on my plate when I finished my Boomburger. "
My med/rare burger was a little more then a teaspoon for sure soaking my fries which should of been on a seperate plate.....
lean in and enjoy.0
re: Tapas52
"My med/rare burger was a little more then a teaspoon for sure soaking my fries"
Actually, I sort of liked that but I can understand how some people wouldn't.0
re: Bob Martinez
Hi Bob.....
I guess its the element of surprise on the first bite to the unwary.
Bottom line BOOM is Goooooood!
take care0
re: Tapas52
You see, that's why it pays to read the complete thread before you go. :-)0
re: Tapas52
"My med/rare burger was a little more then a teaspoon for sure soaking my fries which should of been on a seperate plate....."
Suggestion: When eating the burger, lean over the empty part of the plate where the burger had been sitting. Don't lean over the fries.0
re: equal_Mark
"["My med/rare burger was a little more then a teaspoon for sure soaking my fries which should of been on a seperate plate....."
Suggestion: When eating the burger, lean over the empty part of the plate where the burger had been sitting. Don't lean over the fries.]"
Then where do you put your burger down when you want to grab a drink (assuming you don't want your bun to get soggy) ?? I think they should serve fries on a separate plate or container...0
re: Bob Martinez
My point is that I shouldn't have to "lean over the plate". Resting meat before serving is Cooking 101. If a place is going to make the grilling of burgers their business, asking that they practice the basic fundamentals of cooking meat shouldn't be too much to expect.
I said I enjoyed the place, and I'll go back, but next time I'll let the burger sit on the plate a few minutes before I take a bite.0
re: jwk2
Do you really expect them to 'rest' a burger for the requisite 5 - 10 minutes after cooking? Of course you don't. The kitchen is working to get food out as quickly as possible. Next time, let it rest on your plate before eating. And the idea of resting' an 8 oz burger that is maybe 1/2" thick is kind of silly on the surface.0
re: bnemes3343
Rest it or not if the customer doesn't have a good eating experience the only thing they'll be resting is their feet on a Sofa when they have to close.
They just opened so I know they are reading these suggestions & hopefully things will change. Boom has much potential, ....I hope they succeed for a long time to come.
Btw... I put my burger on my napkin after the first bite to avoid bun soakage.0
re: Tapas52
If the only problem you have with the burgers is that they are too juicy, I figure the place is doing OK. If that is what you prefer, let your burger rest on your plate as suggested above.
In these times, if it were to happen, I'm afraid that their going out of business isn't going to be because they serve a juicy burger.0
re: equal_Mark
Perfectly said.0
re: equal_Mark
Mark I hope your right......this summer beach season will tell for sure in Belmar !
as a side note... another thing I will request next time is NO lettuce. Why? because it makes the Burger slide out of the bun which leaves me with a juggling act to keep it all together. The Ciabatta Roll was a nice touch though0
re: bnemes3343
I feel like you responded to my post without really reading it, so let me reiterate a couple of points and add a couple as well.
1. Yes, I do expect them to rest the burger. I appreciate the need to get food out in a timely manner, as I cook professionally. I also expect it to be cooked properly, and that includes resting the meat. Perhaps that is not something you care about, but I do. Others on this board have expressed displeasure with this also. It could be that it is more bothersome to me than anyone else, but it is a valid complaint.
2. I appreciate you trying to help by suggesting that I let the burger rest on my plate. It's such a good idea, that I already thought of it and mentioned that I would do exactly that.
3. The idea of resting an eight ounce/ half-inch thick burger may seem silly to you, but I assure you the physics of heating raw meat, causing the juices to run to the center, do not change whether it is a burger of 8 oz. or one pound; or filet mignon or a lamb chop.
4. As you yourself asked, "Do you really expect them to 'rest' a burger for the requisite 5 - 10 minutes after cooking". As I'm sure you are aware, requisite means "indispensable" or "essential". So since we agree that this is a required step, I'm sure you can see why I would might take small issue with it.0
re: jwk2
I agree with resting the burger and I can understand wanting your burger the proper way. I'll also be sure to let mine rest when I order there (though burger juice on fries sounds heavenly).
I think if they do rest it then they offend the 'my food is cold' and the 'it took that long to cook a burger?!' crowd which is probably twenty times the size of the 'rest the burger' crowd. I fight with these people every time I cook at a BBQ and explain why it's a good idea to wait.
I think a note on the menu explaining the burgers are not rested and for optimal enjoyment wait a few minutes would be sufficient.0
re: jrd303
A note on the menu under the "burgers are cooked med rare" would be a fine idea, although I think you are probably right when you place the "resting crowd" firmly in the minority of diners.
Until such note appears, at least no CHs have to go in unprepared.0
re: burgeroli
Thank you for taking the time to call. It's nice to hear that they are interested in their customer's opinions and are willing to accommodate.
One last note on resting and I promise to drop the subject. When meat is cooked, the protiens coagulate and squeeze out some of their moisture. The heat drives the moisture to the center. As meat rests, this process is partially reversed. The moisture that is driven toward the center of the meat is redistributed as the protein molecules relax and are able to reabsorb some moisture.
Yes, I want my burger juicy. But if all the juices run out on to my plate because the burger didn't rest, it's not going to be as juicy as it could be. That's all I'm saying.0
re: jwk2
jwk20- how was the veg burger? was it soy or veggie or a mix? homemade? did it taste like a real burger from being cooked on a "meaty" grill? thanks0
re: njchowgal
I believe it was a mix, and I think it was made in-house. I only had a bite, but I didn't notice any overt meat flavors. I'll ask my wife what her imppression was, she's the expert. But if memory serves, I think it got a "pretty good" at the time.0
re: Tapas52
7 1/2 out of 10? That's kind of equivalent to a low C and doesn't seem consistent with the experience you described.0
re: bnemes3343
I factor in all aspects of the experience.....location, service, interior, service, taste, presentation, originality,......if "perfect" is a 10 ....then my7 1/2 was very fair. I will indeed try it again, that alone is a good thing & hopefully next time will be even better.0
re: Tapas52
I like that originality is in your ratings. Are any of the places you like a ten based on your criteria?0
re: jrd303
I haven't found a ten yet in my journeys but I will certainly report back if
I ever do. I know they are out there somewhere. But it's so much fun trying. :)
This weekend I'll be at both "Daniel" in River vale NJ....& the "Mansion on Main Street" in Voorhees for a an affair NJ....has anyone been to either?
Bon Appetite!0
re: Tapas52
Tapas - Although I've been to the Mansion it was many years ago and I therefore can not provide a timely assessment. That being said, I recall the space as being very nice and the food being above average (which for a banquet facility is high praise). Good Luck.0
re: bgut1
Thanks bgut1.....should be an interesting gastronomic wekend for sure. Looking forward to it.0
Got Email from Joe at Boom tonight, telling me that Pat La Frieda might be on Nightline tonight (Thurs.) on ABC at 11:30.
He also mentioned that they are looking into what they are referring to as the "juice saga." He figures that maybe putting the lettuce & tomato on top of the patty might help by letting the bun soak up some of the juice. I suggested he not change anything. Time and trial will tell...0
re: equal_Mark
"He also mentioned that they are looking into what they are referring to as the "juice saga." He figures that maybe putting the lettuce & tomato on top of the patty might help by letting the bun soak up some of the juice. I suggested he not change anything. Time and trial will tell..."
Babe Ruth was elected to the Baseball Hall of Fame in 1936. He received 215 votes out of 226 ballots cast. In other words, 11 voters didn't think that the Babe deserved to be in the Hall.
The moral of this story is that you can't please everybody, and sometimes it's not a good idea to try.0
re: equal_Mark
For those who didn't see the "Nightline" segment which includes the appearance of Pat LaFrieda:0
re: RGR
This "juice thing" is wild and I hate it, too, especially when I cook at home. I've always found that it's a function of insufficiently aged meat - you get this with steaks, too; you want juiciness from fat not water content - as well as improper packing of the patty to make the burger. If it's not dense enough, all the resting in the world isn't going to redistribute anything anywhere.
It's funny, though, because I had possibly the best burger I've ever had at The Spotted Pig in New York last week and they use a burger by LaFrieda, too. There's was dense, juicy, and really tasty without soaking my plate, fries, and, most importantly, my hands.
I'm intrigued and Boom is going on my list.; I can't wait for the exotic meat burgers to appear!0
re: RGR
Thanks RGR...0
Hey I thought zagat was the only restaurant review site that edited reviews. Anyway I can never recommend a burger place that uses frozen fryies.0
Starting this weekend (1 March) and coinciding with the Belmar St. Patricks Day Celebration, BOOM will be open 7 days a week. In the spirit of the celebration they are introducing the BOOM Corned Beef Burger. Also, garlic sauteed green beans will be available instead of fries upon request.0
I loved Boom. The lamd burger was awesome. I know this isn't anything new to this board, just thought that since BBP is still getting so much attention, i thought I'd drag this thread back to the top. A word to the folks at Boom though, don't get complacent, my first visit was the best, the second was really good, but the third visit wasn't as good as the first 2 - not a knock - just be careful.0
re: Herm
Herm I agree consistency is what makes a good restaurant ....GREAT!
My first visit was very nice... I hope my second is equally as good especially if I bring guests with me.0
re: Tapas52
I tried the Corned Beef Burger that they are offering in March and was pleasantly surprised. Was not sure of the concept but it works. They slow roast the corned beef then coarsely grind it. It is then bound with egg yolk and panko crumbs into a patty, grilled to crisp it and served on a rye- pumpernickel bun topped with Gruyere, a bit of sauerkraut and a honey mustard ale sauce. The flavor is something akin to a Reuben.
I had in the past noticed some service issues, sometimes having different courses served overlapping each other. This is to be expected in a new place. They seem to be hitting their stride and I've not had any recent issues...0
re: equal_Mark
Wonder how far Boom is from the fort. =) -mJ0
re: njfoodies
Probably about 20 - 25 minutes one way depending on traffic. The fastest way would be to jump on Rt 18 at Rt 36, blaze down to the end and take 138 east into Belmar. It's the last right turn before the bridge over the Shark River. In the plaza just past the RR tracks on the right. Would be a pretty looong lunch...0
re: equal_Mark
Yeah, that would be a bit of a hike for lunch. =( Might be a good team building exercise though! =) -mJ0
re: njfoodies
Was at BOOM for the 3rd or 4th time this past weekend....I must say, I was sadly disappointed. The Corned Beef burger left much to be desired, tho it wasnt horrible. I guess I had much greater expectations...dreams of nice chunks of corned beef, not the mince meat that made this burger. The fried egg on our other burger was cooked too hard, leaving no juicy yolk to mingle w/ the meaty juices....And speaking of meaty juices, our burgers were cooked to a more medium well / well temperature, no pink visible at all...yet the menu states that all burgers are cooked med rare to med unless otherwise specified and we specified medium. I felt the size of the boom classic burger was a bit small, it got lost in the roll.
On our visit before this one I ordered the steak sandwhich and was again disappointed. I do not recommened it! The meat was tough and the whole sandwhich itself was just not a great experience.
We found ourselves at Rossi's in Trenton today....and all I can say is WOW, that was one helluva good burger! I cant WAIT to go back to Rossi's! I will not be making the trek to Belmar and BOOM anytime soon...if ever again. I can go to Frankly Burgers and more right around my corner for similar if not better....I really enjoyed it when we went a few weeks ago, and the people there are SUPER nice!!! and the store is SUPER clean!
ty for reading my ramblings!
re: MishyPoo
Where is Frankly burgers located?0
re: njfoodies
Better call first and make sure they are open. I went there for lunch last Sunday April 5th and they were not open till 4PM. We were not the only ones who tried to have lunch there. Another couple stated that this was the second time this had happened to them and the LAST. Why closed on a Sunday when all the bennies need to be fed?0
re: Barbarella
"Better call first and make sure they are open. I went there for lunch last Sunday April 5th and they were not open till 4PM."
Boom or Frankly Burgers?0
re: equal_Mark
With using the phrase "bennies" I would bet Barbarella was referring to Boom.0
re: Barbarella
aren't the bennies usually on there way back to staten island on sunday? haha0
re: RPMcMurphy
Yes but they need a good food fix to hold them over till they land at the shore again in a week. And yes I was referring to Boom.0
re: Barbarella
Was going to call them to ask about this but decided to check out the website first. It is clearly stated on the first page that they open for lunch at 4pm on Sunday.0
Ive been to Boom 5 or 6 times now and you know what really sucks about the place?
Its so far. I am from the area but now live in East Brunswick and drive down just about every other weekend lately.
The management is respectful and the food delicious. I have had the veggie burger, bison burger, turkey burger and different garnishes on different occassions and all cooked to perfection.
Gotta get the ostrich going though.0
Finally had a chance to try this place, last night.
All the burger-talk on these forums as of late has driven me to seek out "the better burger". Last week, I took a ride to "The Pour House" in Shrewsbury, and ordered their cheddar burger, which was outstanding, and I'll certainly be getting it again - especially considering it's down the street from my office. Given all the hype about BOOM, I figured I may as well make the drive and give it a shot, as well. So, on to my review:
Made the drive down there with a friend, and arrived around 7:45 or so. It was a pretty nasty night out and dense fog was all over, so the place wasn't exactly packed to the gills. When we arrived, there was another ~3 parties in the restaurant, and a fourth came in as I was eating. Looked over the menu, and decided to go with the recommendation that fellow chowhounds have made: the "Boom Burger". We both ordered ours medium rare, with sweet potato fries, and some of the black and tan onion rings for an app.
Wait time wasn't too bad, and the onion rings came out fairly quickly. At $5.50, it was a relatively small plate that came out, and both figured "These better be good", given the price / portion ratio. Luckily, they were delicious - well worth the price (although I think they could still lower it by $0.75 or so. The $5 price point can be intimidating to some people). There was a definite beer taste in the batter, which came through pretty strong, although not enough to overpower the onion. They were cooked perfectly, and none of the onions tried to "run away" from the batter. The horseradish dipping sauce complimented the rings perfectly. It's amazing, I always get "beer battered" onion rings in other restaurants, but very rarely do I get any actual beer flavor. Well done, Boom.
A few minutes later, the burgers came out. After all the hype, I was pretty excited to try these. Both burgers came out more medium well than medium rare, and half of my burger had spots of medium, but no matter. The burger itself tasted fantastic, and the toppings were a good accent that didn't overpower the seared meat flavor of the hamburger. The sweet potato fries were probably the best I've ever had. The burger was one of the best I've had in years, and I would go back in a heartbeat. The $9.50 price tag is a bit high, but I suppose you get what you pay for, considering the quality of the product. The hype got to me a little, and I wasn't as 'blown away' as I thought I was going to be, but then again... hype will do that to a person.
Anyway, to summarize:
Pros: Great quality meat, pretty quick service, friendly staff / owner, excellent hamburgers.
Cons: Kind of tucked away in a small strip mall. High prices might be intimidating to new customers, especially given the current economy. Burger came out a bit overdone, but still excellent.
Good luck to BOOM in 2009. They certainly make an amazing burger, and I look forward to going back and trying their lamb burger / porchetta sandwich, both of which sound delicious.0
I'm wondering if any Boomophiles have also been to Flip, the new burger joint in Manattan. If yes, how do they compare?0
re: ambrose
Where is Manattan?0
re: equal_Mark
It's an island, just north of Booklyn. :-))0
re: ambrose
Ha-ha. Check your spelling.0
I hit Boom today after work after perusing the reviews here. At 3:30 I pretty much had the place to myself. Sat at the counter. I started with the chili, good but a few shakes of Tabasco bumped it up to my liking.
I must concur with the OP on the quality of the burgers. Ordered my Boom Burger medium, came perfectly cooked as were the fries. Worked out that I was finishing my chili up just before the burger came out giving it a little bit of time to rest. Absolutely enjoyed it, juicy and flavorful. There was just enough room flavor-wise for a little salt and pepper. Service was attentive and friendly, nice atmosphere. Chatted with the chef a bit and he says the owners are going to stick with it, I hope so.
I'll definitely be back to try out some of the other menu items... I'm intrigued by the wings!
Been to BBP a couple of times, Boom is better IMO.
Going here was sort of a homecoming as my favorite BBQ place once resided a few doors down at 805 where Viva's is now(Atlantic BBQ RIP)0
re: mastermix
Ah yes, Atlantic BBQ. Turned into a mediocre Mexican place before being absorbed by Vivas.
As far as the chili/spice, Boom does not list it on the menu but they prepare their own hot sauce (It's actually a bit thick to be considered a sauce, per se), cooked down from 4 or 5 different types of chiles including habaneros, garlic and other seasonings. You can order it on the side, but Chef Matt knows how much to mix into mine. They also do a good chipotle sauce that I like to dip my fries in.0
re: equal_Mark
Thanks for the tip on the hot sauce... probably will end up at Boom today to try some, having had to deal with some not so good stuff over the weekend while down in VA...0
re: mastermix
They will make either the chili or the hot wings as hot as you can stand. I have had each at what could best be described as "dare" levels - Good Stuff, indeed!0
re: MGZ
Went back yesterday and had the hot wings as an appetizer... sauce gave me the sniffles but those wings were excellent! And that chunky bleu cheese... :-p... I got a side of the wing sauce for dipping my fries. Got the classic cheeseburger with cheddar jack this time around.
I brought my GF this trip and she had the Boom salad which was pretty tasty. She had a classic cheeseburger with the garlic string beans which were good too. She did return her burger as it was more done than she had ordered, though the replacement was exactly what she wanted.
Was tempted to get that dessert with the cheesecake in the shell but I'll have to do that when the "sheriff" isn't with me... heh heh0
re: mastermix
Agree totally about Atlantic BBQ. The ribs were superb, and the sides were not too shabby either. It was never busy when we went, so it didn't really surprise me when it closed.0
Saw a blurb in the-feedbag.com today that talks about both Boom and BBP. There is also a link to a NY Times article on NJ Burger places...0
Boom has made extensive changes to it's menu for the Summer months. They seem intent on becoming more "Burger Centric," and many of the non-burgerish dishes have been eliminated including many appetizers (crabcakes, shrimp, natchos and even, sadly, the chili).
Fries are now cut fresh and fried on site.
The online menu on the website has yet to be updated so I scanned and posted it:0
re: equal_Mark
Well done, thanks Mark.
Still holding out for that ostrich to hit the menu.0
re: equal_Mark
I was looking forward to trying a couple of those "non-burgerish" items and was initially disappointed when they were not there(like the pork loin sandwich) last time I was in. A Chickaboom sandwich fixed that! :-p... I've also had the great mushroom soup a couple times as well...
I liked the old fries but the new ones are excellent too!0
Boom, as the 'premimum meat' spin, surprisingly, is a WINNER for vegetarians. Their veggie burger rocks!! We travelled to the area-- and forgot our GPS. Searching for hours for a vegetarian place (the great Kaya's was closed)-- and it's like-- let's try this.
Unlike veggie burgers with stange meat-fake patties which are repusive-- this patty was a thick potatoe and carrot patty, which is truly delicious (tastes like Indian aloo tikki (potatoe treat). Healthy and yummy. Been searching for a veggie burger like this for ages-- after eating it on a trip aboard similarly-- and never found it at vegan places. Even my 'hates it all friend' liked it a lot. At $4.75, a good price too.0
re: mydv
Houlihan's (yes, the chain) has a surprisingly good veggie burger.. which is made of.. vegetables! Shocking!0
re: MarlboroMan
Hit Boom tonight after a long day at the beach. Prices were surprisingly reasonable, I thought. My wife balked at getting a veggie burger, thought she wouldn't liked it. Loved it and ate the rest of mine. Said it was the best veggie burger she's ever had.
Fries, excellent. Sweet potato fries, okay. Vanilla malt, excellent. Black & tan onion rings, excellent.
Three of us had veggie burger, MIL had Kobe burger, said it was good.
Bill for 4 adults came to $51.20. I thought that was very reasonable since my wife and I can easily hit that eating at a mediocre restaurant.
At the end of our meal, something went wrong in back, and the smell of sewage filled the restaurant.. it was BAD.. fortunately we got done and out of there just in time. Unfortunate for them, as the house was packed at that time.. I'll bet it cleared out pretty quickly after that.0
re: MarlboroMan
I'll have to check out that Boom Veggie Burger!0
re: MarlboroMan
glad you liked guys. (minus the last glitch though). !! :) didn't think anyone would pay attention to vegetarian mention in a burger forum... so never bothered checking up.
here's to more wishes of healthy happy eating.. for all ...0
Definitely going to check out that Veggie Burger!!0
Looking over the website I noticed that BOOM has lowered the prices on many of their Burgers. Instead of averaging $10 or so, the burgers now range from $5 to $8...0
re: equal_Mark
hope they didn't remove 2 or 3 ounces from the original........0
re: aklein
Am going tonight. Will find out.0
re: equal_Mark
Prices have dropped because the fries are now a'la carte0
re: equal_Mark
Was the burger essentially the same as before. If yes, then there really is no difference at all, which would be a good thing.0
re: tom246
They're the same burgers, made by Pat LaFrieda meats.0
re: equal_Mark
I'll ask the obvious question. If you add the price of the burger to the price of the fires is it the same as the old price (which included the fries)?0
re: Bob Martinez
the obvious question is WHY? economy? dropping sales? competition?0
re: Tapas52
The owner said he had noticed that they were throwing away a _lot_ of uneaten fries, so they decided to make them optional.0
re: equal_Mark
I think that's a smart move. My wife and I would do just fine splitting one order of fries. Sames money...0
re: bnemes3343
Yeah, I always felt ordering the onion rings was overkill when fries came with the meal...0
Interesting posts on this one - was curious as to what others had to say 9 months later.
Tried Boom for first time today while tripping down shore. For me, it has it all - excellent food, relaxed and clean dining room, and prices we'd like to have up here in Northern NJ. We tried Bobby Flay's place nearby recently - not as good. At Boom, I could have made a meal out of the onion rings alone...still thinking about them, they were incredible
I have been known to journey for the advertised "best" ($20) burgers - Copeland's, Stage Left, etc. - and Boom is right there. At $8, these could be a daily indulgence...damn, if only I lived closer!0
We have been there twice. Both times were just okay. I think a burger place should have better fries. The grilled shrimp appetizer was disappointing...small to medium sized obviously frozen shrimp, not much flavor and perhaps under-grilled although cooked. They do offer several types of burgers, but I didnt think the Kobe beef burger was markedly superior to the regular burger. None of the burgers are really as artistic as the offerings at Bobbys Burger Palace near the Monmouth Mall, but I get the impression that the focus of BOOM is on the quality of the meat itself, not presentation. I wouldnt wait an hour to eat here, but it wasnt the worst meal I've ever had. WIth all the hype around it I certainly had higher expectations. Maybe this place is hit or miss, but we have tried it twice and probably are not in a rush to head back.0
re: BeachDevil
Sorry to hear about your meals at BOOM, but I'm curious about something... The shrimp appetizer was pulled from the menu the last time it was upgraded at the beginning of the Summer. When did you have these meals?0
re: equal_Mark
It was with great anticipation that I ventured out to Boom to check out how they compared to others i've had in the area and if this place really was something else.I've never really frequented Belmar and have only passed through it in the past ten years or so i've been in Monmouth Co.I was quite surprised to see how busy Brandl,Nicchio,Vivas were in this economy and how much of the rest of the town seemed in need of a facelift .
Boom was a refreshing change for what is lauded as an upmarket burger joint.Comments about prices I think are moot when you consider what the likes of Minetta Tavern and more are asking for PLF Burger meat these days! My burger of choice was always Hook Lines' in Rumson before it's closure,then I discovered the absolute BEST BURGER at Djeet? in Middletown.
Boom presentation is modern,clean and refined.Service is friendly with attentive (owners?) smiling faces and genuine care.The bottom line for me is would I drive past Djeet? again in favor of Boom,and the answer is no.Don't get me wrong,Boom is good ,and if I lived in Belmar it would be my "Go To" burger place,but that's it.
They have done well to set themselves apart from any local competition and have raised the bar as far as presentation goes for what people expect of a strip mall Burger place IMO.Sadly the food though good ,did not blow me away? I had a kobe burger for my first try here and it was cooked perfectly as requested.This garnish was sliced nice and thin,but the small soft roll was just inadequate for even this 6oz. choice.Every bite left my wondering why I hadn't gone with my gut and ordered the 8oz Boom burger on Ciabatta? Next time.......
Onion rings were tasty, sweet and ample,but seemed to be mixed between crispy and not so? The choice of oil also could be better possibly as it tasted a little heavy.Again the fries suffered from being somewhat soft and lacked any fresh crispness.The place was not busy when I visited (15-20 Diners ) so my small criticism can only be attributed to attention to details or personal preferences I guess.
I will go back if i'm in the area or I need a place to take a group of people for BYO at a moderate price in comfortable surroundings.
If i crave an outstanding burger however , Djeet? can not be equalled.0
re: xny556cip
Maybe once a season, I will give in and have a burger. Having spent lots of time in the surf and walking around Belmar yesterday, it seemed like the right day for it. Boom makes a wonderful burger, but unless it gets back to where it was I doubt we will go back.
Ultimately, there are only two reasons left to eat at Boom. The first is the fact that I can bring my own beer. Thus, I can have a can of SlyFox or a bottle of Samuel Smith's Organic Lager while I get my greasy beef fix on. The second is the meat - they use good stuff and will serve it rare. What else could you want when you have a burger as often as you pay quarterly taxes?
The problems I have with the changes start with the Martin's potato rolls - Bleck! Apparently, they are the product of polling feedback. How un 'hound!! The proletariat palates have spoken and Boom listened. Fresh, locally sourced rolls were a GIANT part of what made the place special! Now, it seems, they get them in plastic bags from the Foodtown on 18th Ave.
Second, the fries are not properly prepared. I love the fact that they are trying to use fresh potatoes, but they are not cooked properly. Search the Home Cooking board guys - the proper technique is discussed. Cut, soak to destarch, blanch, cool, then fry to order. It takes patience, but at least the fries won't be so damned soggy.
Finally, I suppose, I will generalize and express my disappointment in the overall vanilla-ization of the place. There will never be a rattlesnake burger. The chili will never be ungodly hot again. I guess Boom has to be a business. They came from NY to make money and not to please 'hounds. It's just a shame that they started out the way they did and made us think they might be different.0
re: MGZ
That fry recipe brings back memories. That's the way I made them a hundred years ago when I worked at McDonalds. You read it correctly. Once upon a time Mickey D's knew the right way to make fries. They also spun shakes back then. When they were the only game in town they did things right. Now I won't set foot in one.0
re: MGZ
We ate there recently and the first thing we noticed was the change to the cheap, tasteless and spongy potato rolls. I was so dissapointed that I made a point to speak to the two owners who were there at the time. They indicated that Freedmans could no longer meet their needs as far a regular burger roll and they were actively seeking a replacement bakery to do so. We'll see...0
re: MGZ
Actually, the Martin's potato rolls would work nicely for me. They make an excellent roll and it's used in a number of major New York burger venues. Shake Shack comes to mind but there are lots of others.
I'm not saying you *have* to like it but Martin's aren't some crappy brand that no one would ever use.0
re: Bob Martinez
Martin's are what I use at home for cheesesteaks. But I think I would prefer more of a kaiser roll type for a juicy burger. I hate it when a bun falls apart halfway through a burger, which I fear would happen at Boom and does at 5Guys.0
re: cantkick
I use Martins' (the large Big Marty roll with sesame seeds) for burgers I grill at home. I've never had a problem with the roll disintegrating. I'm not saying that other types of rolls can't be very good - I also like both kaiser rolls and brioche type buns. I just didn't want to leave the impression out there that Martin's was universally regarded as some 3rd rate substitute.
It would be really nice if Boom offered a choice of buns.0
re: Bob Martinez
Martin's may very well taste better than the other rolls in its class, but that class is still Supermarket, plastic wrapped, bleached flour, corn syrup added, and chemically preserved. They're fine for the Elks Lodge cookout or the backyard burgerfest at the summer rental, but Boom started out as the burger place for us food geeks. Folks who would gladly pay more for the best quality meat and expect an attention to detail when it comes to ingredients (choice works, too, Bob) - after all a burger can be greater than the sum of its parts!
Or, to put it another way, when I pick up the prom queen on the way to the dance, I'd prefer her to not be clad in sweats!0
re: MGZ
Very Well Put ...0
re: BeachDevil
Maybe I'm misguided, but it's my understanding that nearly all shrimp is frozen on the boats as soon as it's caught becuase the shelf life is so short. So why would anyone in New Jersey expect the shrimp not to have been frozen?0
re: BeachDevil
"I wouldnt wait an hour to eat here"
Who does? You walk in and they seat you right away.0
A few weeks ago my girlfriend and I stopped off at Boom on the way home from our trip to Grounds for Sculpture. I've only been once before and Deb hadn't been at all. Both of us had the signature Boomburger (served with bacon, cheese and sauteed onion on a ciabatta roll.) The owner is a cousin of Pat LaFrieda and he still works for the family business. Pat supplies burgers.
I thought the results were very good, much like I did in January. This time around the bacon and cheese had a more distinct flavor. My GF, OTOH, thought it was the best burger she ever had. The fries, which were included in the price back in January, are now a separate order. (The price of the burger has also been cut. I'm always surprised when places actually do the right thing.)
This was a double order of fries and, like the Loaves and the Fishes, could have fed the multitudes. They were quite good.
One of the owners came out to see how we were enjoying our meal. (It was either that or he wanted to get a look at the lunatics taking pictures of the food.) I had met him before on my earlier visit. He's tremendously earnest about trying to deliver a good product. Inevitably the subject of Internet food boards came up and he said that he follows the extensive CH thread on the place closely and tries to follow the suggestions of the posters.
I felt sorry for him. He's been given wildly conflicting advice over the past 10 months. I tried gently to explain that not everyone with access to a computer is necessarily a reliable critic. He seemed relieved to hear that.
He's still tinkering with his product and one of the things he plans to do is to introduce a choice of different rolls for his burgers. I like the idea of that since we all have our favorites. I just hope it's practical from an inventory point of view. He also mentioned that he's very open to suggestions on how he can improve his product even further.
If you're in the area it's well worth a visit. It gives you an opportunity to enjoy the LaFrieda burger without the Minetta Tavern circus.0
re: Bob Martinez
Thank you for the chuckle - the empty plate says it all!0
re: jfedorko
I included the picture of the plate in response to a couple of people above who claimed that the burger at Boom was overly juicy. Clearly, it's not.0
re: Bob Martinez
1 Vote for Brioche.Thanks Bob .0
Made a second trip to Boom earlier today for lunch and contrary to my earlier visit in Feb (see: http://chowhound.chow.com/topics/593468) came away extremely disappointed. Again we were the only people in the place besides the staff at 1pm.
I've previously had the Boom burger and was very impressed but lamented that I didn't really get a chance to appreciate the meat on it's own. This time my wife and I both ordered "Classic" burgers with cheese.
My wife ordered "A classic burger with cheddar cheese, mayonnaise only, medium-rare", I said "I'll have the same but rare, please". We also ordered a large order of fries to share and two sodas. The burgers arrived on small potato buns (which actually I prefer but the menu is not clear that you won't get a "Ciabatta roll" as described with some of the other burgers).
My wife's burger arrived simply alone, on a bun, sans cheese, mayonnaise was brought later in a little side container. My burger arrived with two slices of American cheese and lettuce, tomato, and onion. My wife told the waitress "you forgot my cheese" and she took the burger back to have cheddar cheese applied. At first I wasn't entirely sure whether my cheese was American until I bit into it. My burger was barely done medium-rare almost medium. My wife's was more medium, possibly from the reheating to melt the cheddar.
I don't like sending food back unless it's totally inedible; unless they're going to redo the entire order someone either has to sit and let their food get cold or feel uncomfortable eating alone. And again, while not specified on the menu, I thought the burger was smaller than the Boom burger I had previously. Also, possibly due to my sour mood at that point, I didn't really get the different texture that I had expected based upon my previous visit.
I've read all the other less-than-positive reviews and kinda wrote them off as either bad days or over-picky diners. Based upon that, it looks like another bad day at Boom.
I'd really like Boom to work. I applaud their usage of the Pat LaFrieda meats and that in and of itself would be enough to set them apart. Unfortunately, based upon today's results we will give more thought as to whether they're worth the half-hour drive. I fail to understand why people cannot comprehend simple requests tendered in the English language (it certainly appeared that English was our waitresses native tongue).0
re: jfedorko
So to sum it up, they forgot the cheese on your wife's burger. That seems like a misdemeanor, not a capital offense.
I'll repeat something the owner told me a couple of weeks ago - you can request ANY roll with ANY burger. If you want a ciabatta roll with the regular burger you can get it.0
re: Bob Martinez
Let me repeat: No cheese on my wife's burger, my burger ordered the same way except for doneness came out with the wrong cheese and the wrong toppings. And, both burgers were over done. No where on the menu does it suggest that I would not get a "ciabatta roll" as described on the other burgers.
I appreciate the owner's attempt to cover various tastes in rolls. Apparently, I wrongly assumed that if I had a choice, the waitress would have offered it.0
re: jfedorko
I agree with jfedorko here. If you're running a burger place the difference between a burger and a cheese burger is paramount. That's something they get right at McDonald's with 99.9 percent accuracy and it's inexcusable to get wrong.
It's great if the owner told Bob that any roll can be had with any burger but clearly the message was never conveyed to jfedorko. It's vitally important to Boom's future business that they get that corrected. The burgers are sold at a premium (and rightly so if the quality is up to what they promise). If you're paying higher prices every order detail needs to be attended to. Boom is projecting the image that they don't care about your business if they don't care enough to take your order correctly. Getting the order correct is at the core of any food service.0
re: jrd303
It's funny, I started this thread about ten months ago and really liked Boom.
I went a few more times and was more and more disappointed with the service
and the inconsistency of the food. There is lot to be said for a Big Ed Burger at the Windmill. It ain't gourmet but so what.0
re: fatnut
Im sorry to say I really feel the same. Each time, it is a little bit worse and last visit it was the service by waitresses. They absolutely screwed up every part of the order and the owner was still friendly.
Quality really has dropped quite a bit, very sorry to say.0
re: fatnut
fatnut and yankeefan,
Unfortunately, your experiences are far too common when it comes to many places. The first experience is great...but subsequent visits never live up to the first one. Things change, even if slightly, people notice....especially in this case where the owner tries to please everyone and readily admits to trying to change his product to do so.....
I have my own list of places over the years wondering why I ever liked them to begin with. I have not yet been to Boom, but hopefully I will be able to one day to see for myself.0
re: fourunder
FWIW I've visited Boom twice - once in January and once in mid September. I thought both meals were the same - very good.0
re: Bob Martinez
Thanks Bob.....hopefully my experience (s) will be the same as yours.......and not one to add to my list of (been there, done that).0
re: fourunder
I've been critical of Boom, mostly because I have high hopes for it. I still, however, recommend the place to people (including you, fourunder). Honestly, it's one of the better food values in the area. Given the return of the fresh rolls, I will likely go back before too long. (I'll just get some of those super hot wings in lieu of fries!)0
re: fatnut
I too was not impressed with the taste of the berger last week. I had the Boom berger as I usually order and something was different about it. It was just not drop dead tasty as I remember on the last trip. this weekend I plan to frequent Bobby's Berger Place in Monmouth Mall. I find the bergers there to be much better.0
re: Barbarella
Berger? Is that the Kosher version of a burger? :-)0
re: equal_Mark
Sorry Mark, yes it is, how did you know?0
I know, I've grown way too cynical these days but I can't stop myself........ It's just a burger.0
Have their been any new feedback. As an old favorite, it has been a while because it was just getting worse and worse.0
re: yankeefan
I've been three times, and the only complaint I've had is that the bun is a bit too big. I may go Saturday.0
re: equal_Mark
Havnt been there since they opened ......have their prices seriously nose dived I remember paying about $10.00 for a burger there....?0
re: Tapas52
The prices for burgers dropped a few dollars, but the fries are now a' la carte.0
I had a burger there last Thursday. If you don't order the signature Boom burger, make sure that you ask for your burger on that ciabatta roll. Regular burgers come on an insipid hamburger roll. I asked for the black and tan onion rings served with my burger, instead of an appetizer. I think they mistimed the frying, as they weren't piping hot when served with the burger. Still good, but could've been better. Oh, and the whole staff was pumped over the long article in New York last week about Pat LaFrieda.0
re: JerzeyShore
We were at a friends birthday party today and he mentioned that it was closed two weeks ago when he and his buddies went there.
Unbelievable how quick things can change. This place was a darling of the food boards. Not long after opening you had to wait to get in. Had some nice meals there.
Fast forward 18 months and the place is closed. IMO, a big loss for the area.0
re: tom246
I'm very sorry to hear it. It was in a funny location and it didn't seem likely to make a go of it if it had to rely on higher seasonal traffic. Too bad; it was the only burger that has ever really caught my attention and I liked the owner enormously.0
re: Deb Van D
Sad loss, you'd think with Memorial Day two weeks away they could've hung on.0
re: JerzeyShore
sorry to see any business close, especially one as unique and courageous as BOOM... however, can't say I'm surprised... truth is, if you didn't want a burger, you didn't go to BOOM, no matter the wings, chili and other starters/sides... I think they were so focused on burgers that it became myopic and inadvertently eliminated a solid regular crowd... I enjoyed my visits there but with so many choices in the area for burgers and fries (some nearly as good if not better yet more fairly priced), and with many other restaurants offering good burgers AND a healthy number of options, it really was boom-or-bust for BOOM (sorry for the pun).0
re: aklein
Their website is still active, sent them an email no reply so far. (Too cheap to use my cell minutes!)0
re: johnlockedema
I've been calling for a couple hours, just a constant busy signal. Seems they left the phone off the hook. Last few times I was there, Joe the owner guy was not there... :-(0
re: equal_Mark
I just pulled up expecting to go in for a Chickaboom sandwich. Damn. I'd been in pretty regularly but did not detect a thing.
Too bad. I'll have to mourn as I did my beloved Atlantic BBQ a few doors down.
RIP Boom. I had a few good meals there.
Fortunately 10th. Ave. Burrito is open for business...0
I suppose, that while disappointed, I cannot say I am surprised. Boom opened as the World's economy collapsed in a place where folks have been living off overinflated property values for a long time. To add insult to injury, last summer was one of the worst in recent memory here at the shore - bad weather, decreased rentals, a zeitgeist driven by tightening belts and pinching pennies.
I introduced several people to Boom - none of whom were food geeks. Some got it, most didn't quite. Everyone agreed that the burgers were good, but really didn't understand why nor welcome the higher price.
The common palate prefers mediocrity. Fine. I guess I can accept it. People buy cheap Chinese goods at Wal-Mart since consumption is best when it is a thought-free exercise. Hell, even here in Jersey people order pizza from Dominoes - Uhhggg! "Don't hurt yourself, get in the drive-thru, pick a number, just consume, Consume, CONSUME."
As for the socio-economic ramifications, . . . .ahh, forget it.0
We got take out there the Saturday before last and it was pretty dead in there.
I didn't think it was as amazing a place as some posters thought, but I was glad they were trying to do something different. Too bad they didn't make it.0
re: white light
I guess that just kinda makes my point. If even 'hounds couldn't get Boom, what chance did they have to thrive? I fear that the lesson of their failure will make others hesitant to try to be special. "Keep them frozen patties comin', fellas. . . ."
Funny thing is, I don't eat a lot of red meat, so I was only an occassional visitor to Boom. Nonetheless, I particularly mourn its demise. It's symbolic, I suppose.
I recognize that restaurants are in business to make money. It's depressing to me, but I begrudgingly accept it. Shareholders need dividends. Bobby Flay needs another house. Fine. But, I need a place close to home that makes food that's above the norm, that pays attention to each of the ingredients. A place that doesn't add sugar to food simply to sell more. A place that Cisco doesn't service. Hell, I need a place that will serve me a rare burger on a freshly baked roll.
Ahhhh, sh*t, you know what I just realized? There's no more of those extra-hot habanero wings . . . .0
re: MGZ
Maybe I'm reading this wrong but are you implying that because I was/am not blown away by the burgers there I don't "get" it? lol
The first time I ate there they over cooked the burgers and the fries weren't really that special (both no no's for a place specializing in burgers).0
re: white light
I began to worry when they switched from frozen fries to fresh cut, and made them a 'la carte. I know people in the business, and unless you are willing to put a lot of resources into procuring and cooking fresh potatoes the results are just too variable to consistently serve a good fry.
The time of year, starch, sugar and water content vary so much that cooking a consistently good fry from fresh potatoes is incredibly difficult. Unless you contract with the big boys in the industry to grow, harvest and age potatoes specifically for that purpose, the outcome is sadly predictable. Ignoring this reality means that more than half the time you will be serving fries that seem fine at first, but rapidly degenerate to the point that you can literally tie them in knots.
You'd have thought that their connection with LaFrieda, who services the greatest number of high-end burger places in NYC. that they would know this...
re: equal_Mark
Given all those challenges to creating the perfect fry, are there any places you know of that attempt to pull it off and make it work?0
re: white light
I meant you no offense, white light. Perhaps the better way to articulate the point would have been to note that they if didn't get you - that if they couldn't satisfy the palates that know better - how could they keep others from the fast food on the Highway?0
re: MGZ
"I recognize that restaurants are in business to make money. It's depressing to me, but I begrudgingly accept it. "
What other reason would a restaurant be in business?0
re: AC Captain
Oh, I'd like to believe that there is a Utopian Cafe out there somewhere whose purpose is to satisfy the most difficult tasters and to serve the community in which it exists. A place where profit is measured in the pleasured smiles of the diners. A place where I would never wait for a seat nor need to look at a menu. A place no one would dare bring misbehaved children. A place where . . . .
When money is the motivation, excellence is elusive.0
Since this restaurant is closed, we're going to lock this thread now.0


text:
Mystery: AE1, the Australian submarine lost off the coast of German New Guinea. Photo: Supplied
A Royal Australian Navy minehunter is to assist in the search for a World War I submarine missing since the start of the war 100 years ago this year.
HMAS Yarra, a Huon class minehunter, is earmarked to head the search for the AE1 around the centenary of her loss on September 14, although a final decision will depend on deployment commitments.
The British-built AE1 disappeared with 35 crew during a patrol off German New Guinea. It was the first Australian vessel to be lost in the war and its loss has been described as ''the RAN's greatest mystery''.
The AE1 sailed from Sydney in late August to join the Australian fleet, which included the original HMAS Yarra, which had been dispatched to take over German New Guinea.
AE1 Incorporated president Michael White said he was delighted with the assistance and co-operation from the navy.
''In this, the centenary of Australian submarines and the loss of AE1, it is time for our nation to find our first naval loss, which sadly was followed the next year at Gallipoli in the Sea of Marmara by our second, AE2," he said.
Rear Admiral Peter Briggs has put together the most comprehensive report into what happened to the submarine.
He concludes: ''The most likely scenario we have considered postulates a glancing, beam-on grounding on a coral outcrop, causing extensive damage to the external ballast tanks … on one side of the pressure hull. This scenario best fits all the clues. The loss of these tanks would leave AE1 with a heavy list and in a vulnerable state of stability.''
Recommending a defined search area, he adds: ''Finding the submarine may be the only way to solve the puzzle - we have searched diligently through the records and reminiscences, we assess that there are no undiscovered sources of truth as to what happened on that day - that all died with the crew of AE1.
''As the centennial of her loss approaches, it is time to solve the puzzle of AE1 and bring closure to the descendants of her crew.''
Vera Ryan, of the AE1 Descendant Families' Association, said the navy search using the latest equipment was ''the greatest chance'' of finding the vessel. Her uncle, Jack Messenger, was lost among the Australian and British crew.
''It is wonderful the government is doing this because it says something about the importance of what these men did and recognising the sacrifice their families were forced to make as well,'' she said. ''The huge losses in Europe overshadowed what happened to the AE1 and the families didn't have the community support which came later on.''

subset: commoncrawl


text:
(based on 4 reviews)
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Great find.
By Mistyque
from Providence,RI
About Me Long-time Pet Owner
Comments about Lamb Chop Dog Toy Set of 2:
The dog to play with this.She sleeps with the larger one.
Bottom LineYes, I would recommend this to a friend
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Happy Dog, Happy Life!
By mrsclean
from CT
My little pooch loves her "Mom and baby Lambchops". They would be easily destroyed by a dog that likes to chew and tear, but my dog is happy to just bite down on all the "squeakers" to get attention. She can't go to sleep until she tucks in her Lampchops with her.
(1 of 1 customers found this review helpful)
My Chihuahua's FAVORITE toy!
By Andie55
from Edmonton, Alberta, Canada
The 6 inch size was a gift to my dog and it is his absolute favorite! I see it says here that it's surface clean only but I've soaked it in the washer overnight a few times and set it to dry on a counter for a few hours and it comes out perfect. Everyone recognizes it as Lambchop. My dog often sets it beside me when I'm sleeping, his way of saying "I love you!" :-)
(2 of 2 customers found this review helpful)
Great Dog Toy
By kbearss
from Middletown, OH
I have a yorkie and a morkie and they love soft toys that squeak. They opened their toys on Christmas morning and played with them all day. Just like little kids they knew that was their new toy. It's soft & light for them to carry around, yet strong enough to play tug of war with.


text:
Updated: April 4, 2013 12:26PM
ATTLEBORO, Mass. — School officials say as many as 25 students at an Attleboro school were denied lunch or told to throw out their food this week because they either could not pay or their pre-paid accounts did not contain enough money.
Outraged parents say some students at Coelho Middle School cried when they were told by a worker they could not eat on Tuesday.
Supt. Pia Durkin said a worker for the contractor that provides lunch service at city schools has been suspended. She has also scheduled a meeting with officials at the company, Whitson's.
Meanwhile, workers have been told not to deny any child a meal.
Holly Von Seggern, vice president for marketing and community relations for Whitson's, says the company apologizes and is investigating.


text:
Psycho Staff
Psycho Staff Manga by Satoshi Mizukami
Saiko Sutaffu
Action, Comedy, Romance, Sci-fi, Seinen
1 Volumes, 7 Chapters, 183 Pages
Scans by: I Eat Manga
Read Full Version
Series Brief Review
"To Hiiragi Kouichi-kun. I'll be waiting for you after school behind the school gym. Sakuragi Umeko." These were the words written in the first love letter Hiiragi ever received. But when he meets Sakuragi, she tells him that she wants to take him to the planet R'lyeh!?! Disappointed that the love letter from the cute girl came from a nutcase, Hiiragi returns home, only to find that Sakuragai won't give up so easily. Not only that, she may have been telling the truth afterall! But then again, Hiiragi isn't such a normal guy, either...
Volume 1
Sakura Umeko (Part-A)
Sakura Umeko (Part-B)
Himehagi Himeko (Part-A)
Himehagi Himeko (Part-B)
Chapter 5
Chapter 6
Ordinary People
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nephilim to leave you with 3, plus your name was drawn today, so you've got 2 left in. You can add new entries or "buy back in" by requesting 1 quote per week (or placing another order). The maximum entries allowed per user in the chassis at any one time is 5, but as you are sharing your allocation with nephilim and he has 1, your maximum entries is 4 until/unless nephilim's name gets drawn out.
The upshot is that you can get 2 more tickets in if you do a quote request this week and another next week, or you can jump straight to your max of 4 by placing any order with us.


text:
Information in English
Malmö Castle Garden is a fully organic garden in Malmö, Sweden.
Work on the garden was begun in 1997 and the garden was run by a non-profit organisation in cooporation with the city council. The gardens are now run by the council and the popular café is run by the friends association, the "Vänförening".
The garden aims to be a meeting place and a source of inspiration for local people and tourists alike. The gardens are host to a large number of cultural happenings over the year, music concerts, theatre, horticultural workshops, plant days and of course all those spontaneous events that occur in green open spaces.
The garden consists of a large vegetable/cut-flower garden and eight themed gardens: the rose garden, insect garden, hanging garden, schools garden, Heidi's garden, climbing garden and the Japanese garden. Some of the gardens are new, some old and some are being phased out and replaced.
A nursery is maintained with over 200 kinds of perennial plants for sale.
The gardeners are accessible during the day and always willing to answer any questions.
One of the main features of the garden is the fact that people are welcome to give a helping hand any time and hopefully pick up some gardening skills on the way. Many co-workers and volunteers successfully continue with some form of horticultural education at local colleges.
The head gardener can be contacted at e-mail, see Kontakt.
Further information will continuously be added to this page.


text:
Things look quiet here. But I've been doing a lot of blogging at
dan.langille.org because I prefer WordPress now.
Not all my posts there are FreeBSD related.
I am in the midst of migrating The FreeBSD Diary over to WordPress
(and you can read about that here).
Once the migration is completed, I'll move the FreeBSD posts into the
new FreeBSD Diary website.
The two case fans are clearly visible. They push air out of the case. In addition to the visible PSU fan,
there is also another fan in the power supply unit within the case. The I/O panel shown is standard with this case. It was replaced
with the one supplied with the motherboard.
You can see how their blanks for expansion cards have a little hook on them. That's a nice touch.


text:
Ottawa Event Calendar
Gold Medal Plates
Nov 17, 2014
Shaw Centre
Nature Nocturne: One in a Billion
Nov 28, 2014
Canadian Museum of Nature
Christmas Lights Across Canada
Dec 3, 2014 – Jan 7, 2015
Quick bites What's happening in Ottawa's culinary scene?
- NEW! Looking for a way to discover local craft beer in Ottawa? Consider a Brew Donkey tour. This new company offers tours of breweries, brewpubs and beer-friendly restaurants in the region. (They also offer a craft beer delivery service for Ottawa residents.)
- NEW! Marc Lépine's award-winning and inventive Atelier Restaurant will soon have a little brother or sister. THRU will open—with just 6 seats (!)—sometime in 2014. Stay tuned for an as-yet-unrevealed concept!
- NEW! The Ottawa Wine and Food Festival has entertained gastronomes for more than 25 years, usually in early November. Now a new spring edition, to be held March 28-30 at the Ernst & Young Centre, will tempt those tastebuds.
- NEW! The Sparks Street Mall, Canada's first pedestrian shopping mall, located just a block south of Parliament Hill, has launched several new events over the past year; one of the best (in November) was called PoutineFest and featured dozens of variations of the French fries-gravy-cheese curd specialty. Stay tuned for PoutineFest 2 on Sparks
April 24-27, 2014.
- Supply and Demand, a comfortable and fresh seafood-friendly bistro in Ottawa's Wellington West neighbourhood, was named #4 on enRoute magazine's prestigious Top 10 New Restaurants Across Canada list. Gezellig and Union Local 613 were long-list finalists.
- The Novotel Ottawa has opened The Albion Rooms, a sleek new restaurant and bar. Charcuterie, cheeses and fresh ingredients combine for a tempting treat.
- NEW! The Ontario government has announced that changes in legislation will mean that Ontario wines will be allowed to be sold at farmers' markets starting with the 2014 season. Stay tuned!
- Local brewer Beau's All Natural Brewing Company collaborated with Ottawa-born comic Tom Green to produce a milk stout called The Tom Green Beer!. Jimmy Fallon raved about the beer when Tom appeared on his show.
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Prior to Servlet API 3.0, in order to create servlet implementations that are asynchronous you would have to use something like Comet. However, Tomcat 7 and Servlet API 3.0, it is now possible to create servlets that can operate in both asynchronous and synchronous mode (and are portable across any 3.0 compliant app server, like Tomcat 7 or GlassFish 3.x). With synchronous servlets, a thread handling the client HTTP request would be tied up for the entire duration of time it takes to process the request. For long running tasks, where the server primarily waits around for a response (from somewhere else), this leads to thread starvation, under heavy load. This is due to the fact that even though the server isn't doing anything but waiting around, the threads are being consumed by lots of requests as they come in (and threads are a finite resource).
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Esperanza Elementary inspires all students and families to be responsible learners who rise to their fullest potential.
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Nov 27, 2014
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Esperanza Elementary School's mission is to create a challenging learning environment that is safe and caring; one that recognizes individual strengths and learning styles while fueling creative minds that will provide the necessary tools to be successful, contributing members in a global society.
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Find rental accomodation quick and easy
For more than 15 years already RandstadWonen makes finding your home in Amsterdam, Amstelveen, Haarlem (area) simple and straightforward in just 3 steps.
1. Register your housing needs and budget
2. Prepare to show identification and proof of income
3. Show up on viewings and give feedback to our staff
We specialise in available rental homes across 'the randstad'. You can see properties wich are currently available / under negotation on our property pages. So stop wandering on the internet between already rented houses and fake advertisements. Stop paying for "registration fees"! Start saving time right here.


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Need somewhere nearby to eat? Click for Bon Secours Wellness Arena Restaurants
This venue is ranked #1 of 3 rated venues in Greenville
100% Recommend
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To enter this competition, you need to have stayed in a ConcertHotels.com hotel close to Bon Secours Wellness Arena - that way we can assure our fans that all reviews on our website are genuine. For every 200 valid reviews we receive one lucky winner will be randomly selected to receive a $150 Amazon voucher.
We hope you find our Bon Secours Wellness Arena pages useful, with 61 nearby hotels to choose from and 3 visitor reviews to read.
For whatever reason you're visiting Bon Secours Wellness Arena, we hope you have a fantastic time!


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Names: San Antonio, Texas
"Whatever is in the heavens and whatever is on the earth is a direct evidence of the revelation within it of the attributes and names of God, inasmuch as within every atom are enshrined the signs that bear eloquent testimony to the revelation of that Most Great Light. Methinks, but for the potency of that revelation, no being could ever exist. How resplendent the luminaries of knowledge that shine in an atom, and how vast the oceans of wisdom that surge within a drop!"
– Bahá'u'lláh
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Mark Sobhani
Photographer at Nineteen Months
Mark is the luckiest guy he knows. He has a beautiful wife, an awesome career as a photographer, and great friends. He loves jumping in photos and feels he doesn't travel nearly as much as he should. You can see his work here.
Latest posts by Mark Sobhani (see all)
- Speech: Texas, USA - 27 November, 2011
- Power: San Antonio, USA - 5 November, 2011
- Might: San Antonio, Texas - 8 September, 2011


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1/8/2012 Clark continues to enjoy all the same fun things in life...his wheels just help him do it faster!
This is the 1st time Clark's
legs have moved when in
the cart. The question is if this is the beginning of spinal
walking or are the nerves regenerating? It's exciting either
way. It turns out this was a classic example of how
reflex actions work when stimuli of cold is
experienced. One leg will lift up to get avoid the
"noxious" stimulus, causing the other leg to go to the
ground. A very good explanation of how this works in
this graphic tutorial: http://bcs.whfreeman.com/thelifewire/content/chp46/46020.html
1/1/08 No signs of neuro functions returning yet. Clark just continues to take delight in everyday things: fluffy snow and eating bird seed.
5/26/2007 Clark enjoying perfect summer days. He still does ROM and PTs 3x daily.
4/4/07 Video of Clark scooting around the house wearing his butt padding.
3/21/07 Practicing wheelies on the front lawn
3/21/07 Clark completed crate rest. Added to his normal therapies and exercises is a daily 5 minute workout on his Eddie's Wheels going up and down the hallway in the house. Next week he'll graduate to 10 minutes/day outdoors in the front yard.
3/19/2007 Clark can stand on all fours for 8 minutes. Continuing bath tub water therapy, standing weight shifting, ROM and passive exercises.
3/13/07 Clark has 8 more days of crate rest. His back legs can now hold his standing weight for approx. 1 minute. I am hoping he will one day walk again but if that is not be, I can deal with that...he's still my happy, fun loving, spirted boy either way.
2/27/07 This is Clark's 5th week of bedrest, 3 more weeks to go. While doing this morning's PT, this is the first time Clark has been able to hold his weight while doing squats. 279 kb mov
1/24/07 This picture shows where the fracture (in green) happened Jan 24 and in red where part of the vertebra had been removed in order to access the ruptured disc during Jan 11 surgery. The bottom illustration shows what the Jan 24 MRI revealed a "fracture of the dorsal lamina of L1 noted compressing the spinal cord. Additionally, the L2 lamina was luxated [out of joint/dislocated] ventrally also compressing the spinal cord." No deep pain was present. Surgery was performed by neuro-surgeons Dr. Hicks, Dr. Chen, Dr. Wininger, Washington State Univeristy Vet School. Metal implants were used with bone cement to restabilize the fractured L1 spine.
1/11/07. Left hemilaminectomy on L1-4 discs with deep pain present.
10/6/06 Four-year old Clark diagosed with IVDD. Right hemilamenectomy surgery on T12-L1 with deep pain present. He had the ability to walk with support at the hospital. After 6 weeks of crate rest at home, his gait was normal. The couch and porches had ramps put in. Clark was featured in the WSU newsletter
A professionally-made cart is likely to be much better than a homemade cart in regard to pressure points, balance & stability. Be careful where the yoke/ harness sits on your dog, you do not want to cause pain or further injury with an IVDD dog. Check with your vet or other professional.
Exercise - therapy
Financial Aid
° Disabled Dachshund Society Assn Disolved 12/31/07
Steroid Blasting with Solu-Medrol, Dex not used anymore
--->Start here <---
Why is it soooo... important to buy a pup with the right pedigree to lessen chances of IVDD?
For the savy puppy buyer
• Dodgerslist message board Don't feel like you're alone, come join!
• Dodgerslist readings on caring for an IVDD dog.
• How to do crate rest
• Emergency signs Put on your fridge
• Questions to ask vet/surgeon
• What to expect before, during and after surgery
• Watch Tabby get on with life.
• Frankie the walk n'roll dog: always know all things are possible
° See wheelchair doxie competes in wiener dog race.


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