From The Archive - Byron Burger: A Review
This article was originally featured on the One&Other Magazine website.
In a world of humdrum restaurants sometimes something new is needed to create a gastronomical spark. The newest establishment in York is Byron, focusing on everyone’s favourite circular meat, the hamburger.
With it now open to the public O&O decided to sit down and try it out. As you walk into the newly refurbished building, you notice that there has been quite a change to the building since the Danish Kitchen days. We were whisked upstairs where we were met by a casually dressed waiter wearing a t-shirt emblazoned with the word “Pickle”, with other waiters and waitresses wearing other burger themed t-shirts.
We were then handed a menu, where our eyes were greeted with a list of burgers. After some deliberation we decided to go for the Byron, a medium rare beef burger complete with bacon, cheddar, lettuce, tomato and red onion and the Byron sauce and the Chicken option which is chargrilled and complimented with the addition of baby spinach, tomato, red onion and tomato mayonnaise.
As we ate through the freshly made food it gave us time to acknowledge the décor. The booths in which we were sitting in were reminiscent of the American diners Byron is acknowledging. The main reason for the existence of Byron is due to the lack of great burger places in UK, something creator Tom Byng has attempted and in my opinion succeeded at with Byron. Throughout the restaurant tiny toy cows were dotted around: on the light fittings, on the cabinets and on the walls. All reminding us the freshness of the meat in which we are eating.
The burger itself was excellent, cooked medium rare, which if you pardon the pun is somewhat of a rarity these days. In a world where overcooked fake beef is the norm it was pleasantly surprising to have something that was truly enjoyable.
After enjoying the burgers it was then decided deserts would be an excellent idea. This lead to more discussion about what was wanted, with each choice sounding equally as good as the last. As with the burgers, after much deliberation we had narrowed it down to one each: the white chocolate cheesecake and the caramel and honeycomb sundae. Like the burgers they were greeted with the same deal of interest. Our interest was immediately rewarded as we ended our meal with a flourish, washing down the last residuals with one of Byrons own specially brewed beers.
With Byron hoping to be a staple of York gastronomy they have to make a good first impression, which in my opinion they have succeeded in.