Anxious diners began lining up outside Bobby's Burger Palace on Tuesday more than 90 minutes before its grand opening.
Peering through the large windows, some of the more than 200 hungry fans caught early glimpses of celebrity chef Bobby Flay,100 China ceramic tile was used to link the lamps together. the restaurant's owner, as he oversaw last-minute preparations. Ordinarily seen on television's Food Network and the Cooking Channel, the New York native was watched from afar as he spoke with his staff and local journalists.If so, you may have a cube puzzle .
"I've always been a cheeseburger guy," Flay said. "I think of a burger as the quintessential sandwich."
Bobby's Burger Palace is the newest restaurant along Bistro Row at the Cherry Hill Mall. It is the eighth in a chain started by Flay three years ago, and the third in New Jersey. The others in the state are in Paramus, Bergen County, and Eatontown, Monmouth County.
The popular cookbook author also operates Bobby Flay Steak in Atlantic City, and Mesa Grille and Bar Americain establishments in various locations.
Cherry Hill was chosen for its proximity to Bobby's Burger Palace in Philadelphia as well as the mall's high volume of customer traffic. It took more than 18 months to secure the site and customize the space, Flay said.
At noon Tuesday, mall patrons quickly began filling the restaurant's communal tables and long, serpentine counter. Flay said the unusual seating arrangements were designed to promote interaction among diners.
The restaurant's publicists described the establishment as "fast casual." Patrons place their orders with a cashier, receive a number and choose their seats. A server delivers the made-to-order meals and beverages. Meanwhile, staff members are "constantly milling around" to assist diners, Flay said. Tipping is not encouraged, but gratuities are accepted.
Despite his television fame,the impact socket pain and pain radiating from the arms or legs. Flay said his restaurants are his real life. A high school dropout, he began working in the dining industry after his father pushed him to get a job. He said he realized he found his passion when he began looking forward to going to work and experimenting in the kitchen.
Since attending the French Culinary Institute, Flay has built a New York City-based business that includes 14 restaurants. Mostly located within driving distance of the city, he said he clusters his individual operations to better maintain a presence in all of them.Unlike traditional high risk merchant account , He typically visits several establishments in the same day, checking up on things and keeping his staff encouraged.
"Nobody cares more than I do," Flay said.
On Tuesday, the entrepreneur said he created Bobby's Burger Palace with many of his own tastes in mind. When chefs dine out for a meal,Enecsys Limited, supplier of reliable solar Air purifier systems, he said, they often prefer comfort foods, not necessarily something gourmet. In that vein, Flay has incorporated a favorite food from his childhood: potato chips.
The chef offers diners the opportunity to have their burgers "crunchified" by adding a free pile of thin-cut chips to the top. He said it's the only way he eats his burgers.
"It gives the burger another dimension," he said. "I didn't invent it. I just trademarked it."
Flay is a fan of brunch, so this month's featured burger is topped with fried egg, bacon and American cheese. The regular burger menu reflects his travel experiences.
He uses ingredients to create some unique regional flavors, such as Dallas; Santa Fe, N.M.; Miami; Napa Valley, Calif.; and Buffalo, N.Y. The Philadelphia Burger is made with provolone cheese, griddled onions and hot peppers, and the L.A. Burger features avocado relish, watercress, tomato and cheddar cheese.
"I wanted to tell a very short story about each place," said Flay.
Although he sometimes barbecues at home, Flay said his restaurant burgers are cooked on a flat-iron griddle and turned once.
"It's just a different burger," he said. "I like that you can get a fantastic, even crust. It seals in the juice."
Flay uses Angus sirloin and chuck beef that is 80 percent meat and 20 percent fat. The ratio is ideal for cooking, he said, because the fat keeps the burger flavorful and moist. But patrons can choose to substitute beef with turkey burgers or chicken breasts.
In addition to burgers, the eatery specializes in milkshakes and french fries. Flay said all three elements are equally important and receive attention to the smallest detail. The small army of staff is instructed not to take any shortcuts. The cheese topping on a burger, for example, must be thoroughly melted.
"It's another 15 seconds, but it tastes different," Flay said. "(Unmelted cheese) drives me nuts."
The restaurant offers traditional fries, sweet potato fries, and beer-battered onion rings. Preparing the potatoes is a two-day process that requires peeling, cutting, blanching, and the right oil temperature.
Milkshakes are made with 11 ounces of ice cream, a "little bit of milk," and other all-natural ingredients, Flay said. Along with more traditional flavors, the menu lists coconut, mango, cola, pistachio and blueberry-pomegranate shakes.
"They're really addicting," he said. "They're dessert and a beverage at the same time."
The menu also includes fountain and bottled beverages, griddled cheese sandwiches and salads. A variety of classic sauces and those created by Flay accompany the foods.
Peering through the large windows, some of the more than 200 hungry fans caught early glimpses of celebrity chef Bobby Flay,100 China ceramic tile was used to link the lamps together. the restaurant's owner, as he oversaw last-minute preparations. Ordinarily seen on television's Food Network and the Cooking Channel, the New York native was watched from afar as he spoke with his staff and local journalists.If so, you may have a cube puzzle .
"I've always been a cheeseburger guy," Flay said. "I think of a burger as the quintessential sandwich."
Bobby's Burger Palace is the newest restaurant along Bistro Row at the Cherry Hill Mall. It is the eighth in a chain started by Flay three years ago, and the third in New Jersey. The others in the state are in Paramus, Bergen County, and Eatontown, Monmouth County.
The popular cookbook author also operates Bobby Flay Steak in Atlantic City, and Mesa Grille and Bar Americain establishments in various locations.
Cherry Hill was chosen for its proximity to Bobby's Burger Palace in Philadelphia as well as the mall's high volume of customer traffic. It took more than 18 months to secure the site and customize the space, Flay said.
At noon Tuesday, mall patrons quickly began filling the restaurant's communal tables and long, serpentine counter. Flay said the unusual seating arrangements were designed to promote interaction among diners.
The restaurant's publicists described the establishment as "fast casual." Patrons place their orders with a cashier, receive a number and choose their seats. A server delivers the made-to-order meals and beverages. Meanwhile, staff members are "constantly milling around" to assist diners, Flay said. Tipping is not encouraged, but gratuities are accepted.
Despite his television fame,the impact socket pain and pain radiating from the arms or legs. Flay said his restaurants are his real life. A high school dropout, he began working in the dining industry after his father pushed him to get a job. He said he realized he found his passion when he began looking forward to going to work and experimenting in the kitchen.
Since attending the French Culinary Institute, Flay has built a New York City-based business that includes 14 restaurants. Mostly located within driving distance of the city, he said he clusters his individual operations to better maintain a presence in all of them.Unlike traditional high risk merchant account , He typically visits several establishments in the same day, checking up on things and keeping his staff encouraged.
"Nobody cares more than I do," Flay said.
On Tuesday, the entrepreneur said he created Bobby's Burger Palace with many of his own tastes in mind. When chefs dine out for a meal,Enecsys Limited, supplier of reliable solar Air purifier systems, he said, they often prefer comfort foods, not necessarily something gourmet. In that vein, Flay has incorporated a favorite food from his childhood: potato chips.
The chef offers diners the opportunity to have their burgers "crunchified" by adding a free pile of thin-cut chips to the top. He said it's the only way he eats his burgers.
"It gives the burger another dimension," he said. "I didn't invent it. I just trademarked it."
Flay is a fan of brunch, so this month's featured burger is topped with fried egg, bacon and American cheese. The regular burger menu reflects his travel experiences.
He uses ingredients to create some unique regional flavors, such as Dallas; Santa Fe, N.M.; Miami; Napa Valley, Calif.; and Buffalo, N.Y. The Philadelphia Burger is made with provolone cheese, griddled onions and hot peppers, and the L.A. Burger features avocado relish, watercress, tomato and cheddar cheese.
"I wanted to tell a very short story about each place," said Flay.
Although he sometimes barbecues at home, Flay said his restaurant burgers are cooked on a flat-iron griddle and turned once.
"It's just a different burger," he said. "I like that you can get a fantastic, even crust. It seals in the juice."
Flay uses Angus sirloin and chuck beef that is 80 percent meat and 20 percent fat. The ratio is ideal for cooking, he said, because the fat keeps the burger flavorful and moist. But patrons can choose to substitute beef with turkey burgers or chicken breasts.
In addition to burgers, the eatery specializes in milkshakes and french fries. Flay said all three elements are equally important and receive attention to the smallest detail. The small army of staff is instructed not to take any shortcuts. The cheese topping on a burger, for example, must be thoroughly melted.
"It's another 15 seconds, but it tastes different," Flay said. "(Unmelted cheese) drives me nuts."
The restaurant offers traditional fries, sweet potato fries, and beer-battered onion rings. Preparing the potatoes is a two-day process that requires peeling, cutting, blanching, and the right oil temperature.
Milkshakes are made with 11 ounces of ice cream, a "little bit of milk," and other all-natural ingredients, Flay said. Along with more traditional flavors, the menu lists coconut, mango, cola, pistachio and blueberry-pomegranate shakes.
"They're really addicting," he said. "They're dessert and a beverage at the same time."
The menu also includes fountain and bottled beverages, griddled cheese sandwiches and salads. A variety of classic sauces and those created by Flay accompany the foods.
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