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Late Doors

Crowd of Favours

Leeds Brewery Place just rpund the corner from Duck n Drake on Harper St. Thought we had a thread already on it..

Becoming a bit of a favourite is this place. Was in again in Saturday pre game and this time had some tucker, a very substantial juicy chicken burger. Not so much a burger though as a straight up cooked chicken sarnie, two big crispy onion rings, skin on seasoned chips and a bit of salad. The chicken was coated in a sticky bbq type sauce and was delicious. A bit pricey at 10.50 admittedly but very decent. Good selection of ales and the staff are always friendly and on it. Top place.
Butts

I was ridiculed for mentioning this place a while back, thanks for adding some credibility to my recommendation
Heyho

To think it was once a fish shop and restaurant.

I think it's a great place to go. Especially as a starter before the D&D

Thoroughly recommend it. Love sitting next to that big window next to the door and watching a form of re-enactment of the Italian Job as cars come and go every few seconds from that tight ally way opposite. Think they are delivering pizzas but it is funny to see them start going down and then having to reverse back up as something is coming out.
Late Doors

Don't get this place these days. Great pub, great staff, good ale and fab burgers so why spoil them by putting them in the worst cheapest powdery dry bread buns ever. Had to tell then on Saturday. Lets see what good that does.
sheeps

Fussy
Forest

Late Doors wrote:
Don't get this place these days. Great pub, great staff, good ale and fab burgers so why spoil them by putting them in the worst cheapest powdery dry bread buns ever. Had to tell then on Saturday. Lets see what good that does.


Is it a brioche bun that seems to be in fashion for burgers now?
Late Doors

I have no idea what one of them is. If they are dry powdery tasteless mounds of dung that clag your mouth like sawdust would then yes, they could well have been.
Plastic Man

Late Doors wrote:
I have no idea what one of them is. If they are dry powdery tasteless mounds of dung that clag your mouth like sawdust would then yes, they could well have been.


Clearly it wasn't a brioche bun, or you would have been on here commenting "since when have they started serving burgers in buns, which are yellow-y and sort of cake-y on the inside, and with a soft crust the colour that matches that David Dickinson bloke off Bargain Hunt when he has spent too much time under a badly malfunctioning tanning lamp...".

I would guess the brioche bun effect is due to the influence of the Man vs Food, Diners Drive-ins and Dives etc. TV genre, that has spawned the recent barbecue revolution in this country...

They don't serve things up in Happy Shopper Value Range bread rolls on those programmes.

You are quite right. It's stupidity serving up top quality cooked meat in crappy bread. A few quids worth of meat spolit by skimping on a few pennies on the bread.

Brioche can be a bit too soft to hold together burgers with a lot of juice (pulled pork etc.), and can fall apart. You are probably be better off with a firmer crust so that it doesn't fall to pieces.
sheeps

Not keen on this pub.
Late Doors

Why so Sheeps ?

Indeed Your Grace, a firm crust is essential
sheeps

Just the general feel of it, been in three or four times, each occasion it was sparsely populated with no buzz about the place.

It's like sitting in a shop window.
Late Doors

Always busy when we go in, its the big windows, lets people see who's coming in.

Had some brioche action last night as it happens and it definitely wasn't the same " bread" as the crowd of favours. At least the brioche has a thin crust but far too sweet for a burger/hot dog.
Plastic Man

Late Doors wrote:
At least the brioche has a thin crust but far too sweet for a burger/hot dog.


I'm not too bothered about the sweetness, as this is often masked by the sweetness in any sauces. I think the texture of brioche can be slightly too open, and the crust too thin, to hold everything together if there are a lot of juices. I'd prefer a tougher crust - perhaps french bread, or ciabatta-style. Then it becomes a play-off between crusty and chewy.

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