Monday, March 14, 2011

Short's Burger and Shine

Short's Burger and Shine opened in 2008, however, it's history began in 1920. That's when H.D. Short opened his shoe shine in that location. As the menu explains, for over 50 years, Short ran a successful shoe shine business. The current owners of the bar and grill got permission from the family to name the business in his honor.

Though dark and narrow like most other Iowa City bars, Shorty's has a classy feel to it. The booths and bar are dark wood and the bare brick gives it a charming antique-y feel. We came in around 1 p.m. and were able to score a roomy booth.

Short's is all about serving local foods. The beef is bred in Columbus Junction and prepared in Riverside. (For vegetarians- The cows live blissfully ignorant lives in Columbus Junction until they're murdered in Riverside). They don't mention the chickens' origins or where the black beans are cruelly harvested for their veggie burgers. Whole potatoes are slaughtered daily for fries.

The service was fast and friendly. Each item on the menu was named after a county (chicken), city (burgers), or junction (black bean burger) in Iowa. The burger creations were truly spectacular and we spent a good deal of time just reading through the menu like it was a smutty romance novel.

Eventually, we did have to wipe our chins of drool and choose just one. Richie, of course chose a big ass burger, the Dundee, and I chose a chicken sandwich, the Dickinson, hold the mayo.

The Dundee is probably the most indulgent burger on the menu. All burgers are cooked medium well, and this one was saddled with sauteed mushrooms, thick cut bacon, garlic aioli, fried egg, and golden American cheese.

The Dickinson is a spiced blackened chicken breast with rich provolone cheese and crispy slabs of bacon. It's normally served with a slather of chipotle mayo.

The fries were abundant piles of pretty dark golden sticks. They were well seasoned and slightly soggy from grease. Though I'm not fond of fried foods, I found myself slathering these in ketchup and shoving fistfuls in my mouth.

Richie used the famous Short's Sauce on his fries. The sauce is a vinegar base mixed with pepper and tomato paste. Definitely kicks those fries up a notch.

Both of us left quite content and full to the brim. Even the buns were tasty, very soft and filling. It feels good supporting a local business that, in turn, supports local farmers and grocers. Even better when the food is best we've had all year.

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