Hamburger Mary's (San Jose)
Steve Wertz
and gave it a try. It was last Saturday afternoon about 1:00pm.
Having thought I had heard and eaten at every central SJ resturant
there is, this one was new to me. Tucked away at the north end of
San Pedro square it took me a few minutes after I was seated to
recognize the place as the old St James Infirmary Bar (hadn't been
there since 1988 or so).
The Hamburger I ordered was a "Billy Burger" with two cheeses,
bacon, and grilled onions. 2/3rd's of the onions were very burnt as well
as all the bacon. Not many things worse than the taste of burnt onions :-(
Scraped off both and added a lot of ketchup. Still only ate half of
it since the burger was a little crispy around the edges also. The
fries might have been decent if they were freshly fried instead of
sitting in the warmer limp and soggy before served.
As an added un-attraction, I kept getting greeted in obtrusive manners
by other male patrons, who acted like I was their best friend and that I
should let them sit at my table while I eat my burger and fries. Several
males made a point of staring at me, and walking by to greet me. I
don't think I looked like a regular there, so I was not mistaken for
somebody else. For my sake, the place was not overly-crowded, though
a larger crowd may have thankfully distracted attention away from myself.
The "decor" was was pleasant and well furnished. Old, classic board-games
and Mr. Potato-heads to play with. I refrained. The prices were
reasonable, and service was satisfactory; but the food? Something
has made this place a low-profile resturant, and have only seen it
mentioned once here in regards to (maybe) french-fries.
I had heard that the the old "St. James Infirmary" turned into a gay bar
after my new-years eve party there in '88 or '87 (just a rumor). Is it
owned/operated by the same poeple? Is the S.F. location the same?
Steve (NOT Stephanie) Wertz
psyc...@netcom.com
(opinions welcome)
Allan Schaffer
>
> The Hamburger I ordered was a "Billy Burger" with two cheeses, bacon,
> and grilled onions. 2/3rd's of the onions were very burnt as well as
> all the bacon. Not many things worse than the taste of burnt onions
> :-( Scraped off both and added a lot of ketchup. Still only ate half
> of it since the burger was a little crispy around the edges also.
> The fries might have been decent if they were freshly fried instead
> of sitting in the warmer limp and soggy before served.
The few times I've been to Hamburger Mary's the food has been fine;
in fact, I think I had a Billy Burger & it was good.
> As an added un-attraction, I kept getting greeted in obtrusive
> manners by other male patrons, who acted like I was their best friend
Hamburger Mary's is a mostly-gay pick-up bar & restaurant. At night
it doubles as a mostly-gay dance club.
St. James Infirmary is now in Mountain View -- on Moffett Blvd a few
blocks north of Central Expwy.
Allan
--
Allan Schaffer asch...@sgi.com
Silicon Graphics http://reality.sgi.com/employees/aschaffe
Joanne Spetz
>On a recent excursion through downtown SJ, I stumbled onto [Hamburger
>Mary's in SJ] and gave it a try.
This restaurant has been at that location for quite some time (at
least a year, probably two or more). It's a chain, with a location in
SF. We've found the food to usually be good, but not stupendous.
>As an added un-attraction, I kept getting greeted in obtrusive manners
>by other male patrons, who acted like I was their best friend and that I
>should let them sit at my table while I eat my burger and fries.
Uh, I think the attached bar is largely patronized by a gay clientel,
at least some days/nights. One evening a week, they used to have a
drag show (maybe they still do).
Joanne
--
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Joanne Spetz Department of Economics
jo...@leland.stanford.edu Stanford University (415) 725-8921
http://www-leland.stanford.edu/~jojo/jojohome.html
"Argue for your limitations, and sure enough, they're yours." -R.Bach
GentlFrend
Shark & Rose (a fish joint!) just up the block actually makes a good
burger.
Steve Wertz
They didn't open until the evening. I did eat there once during one of the
Brew-Fests when it was still called Sharkey's, and it was pretty decent.
Sharkey's has another location in Willow Glen, now co-uccupied by the
White Dove Cafe - Anybody been there yet?
-sw
Anne Bourget
be the food. Here in Sacramento we have one on J Street with a trinkets
sales shop a few doors down.
I had dinner there *once* and will never go back. Mediocre (at best)
hamburger. Was in the mood for chili and questioned what *they* meant by
homemade (whose home and how?)..."Oh, it is made from scratch right here
in the kitchen." It was canned!
Why do I always fall for this line? Now I love chili, but heck the only
place (outside of a home) I have had it where is was a finely made bowl of
chili was the Rangoon Racket Club in LA. I hear that Chasen's is also
good, but I have never been there.
Now chili is easy and the ingredients are not expensive. So why is it
nearly impossible to find the real stuff?
--
____________________________________________________________________________
Anne Bourget bou...@netcom.com
Weitz, Janet
hat...@netcom.com (Susan Hattie Steinsapir) writes:
>Anne Bourget (bou...@netcom.com) wrote:
>
>most of too true article about HM's deleted....having eaten lunch there
>once, I am in total agreement. It's all the sadder as HM in Sacramento
>is located in the old Sam's, where you could get a real sandwich. Sam's
>had "meat in bondage": those turkeys and roasts that cooked under lights
>in the window. Sigh, those were the days. Sam's back room used to be
>where the acts who'd just performed at the old Memorial Auditorium went
>to hang out.
>
>: I had dinner there *once* and will never go back. Mediocre (at best)
>: hamburger. Was in the mood for chili and questioned what *they* meant by
>: homemade (whose home and how?)..."Oh, it is made from scratch right here
>: in the kitchen." It was canned!
>
>made there. It's one of those lines such as "Of course I'll respect you
>in the morning", "We're from the government, we're here to help,", "The
>check is in the mail." I am sure there are mythical diners where the
>chili is really homemade.
>
>: Why do I always fall for this line? Now I love chili, but heck the only
>: place (outside of a home) I have had it where is was a finely made bowl of
>: chili was the Rangoon Racket Club in LA. I hear that Chasen's is also
>: good, but I have never been there.
>
>: Now chili is easy and the ingredients are not expensive. So why is it
>: nearly impossible to find the real stuff?
>
>beautifully. Make your own. Freeze in individual servings in zip lock
>baggies. Heat it up when you get the mood. Don't rely on a restaurant
>to meet this need. They'll only disappoint.
>--
>Yours,
>Susan
>_____________________________________________________________________________
>Susan Hattie Steinsapir hat...@netcom.com Sacramento, California
>
> Surf's up! Catch a wave to my web page <www.andreas.com/susan.html>
> See a picture of me and the cats. Get one of my recipes.
Could I persuade you to share your recipe for all-meat chili?
I love it too, but out of a can it is much too greasy.
(and I'm really not picky about grease)
JW
DaveHatunen
Anne Bourget <bou...@netcom.com> wrote:
>I do not understand the success of Hamburger Mary's. It certainly cannot
>be the food. Here in Sacramento we have one on J Street with a trinkets
>sales shop a few doors down.
>
>hamburger. Was in the mood for chili and questioned what *they* meant by
>homemade (whose home and how?)..."Oh, it is made from scratch right here
>in the kitchen." It was canned!
>
>place (outside of a home) I have had it where is was a finely made bowl of
>chili was the Rangoon Racket Club in LA. I hear that Chasen's is also
>good, but I have never been there.
>
>Now chili is easy and the ingredients are not expensive. So why is it
>nearly impossible to find the real stuff?
A whole damn state full of Mexican restaurants of all types, and you go
to Chasen's and Hamburger Mary and the Rangoon Racket Club for chili???
You deserve what you get.
--
********** DAVE HATUNEN (hat...@netcom.com) **********
* Daly City California: almost San Francisco *
* but with parking and lower car insurance rates *
*******************************************************
Susan Hattie Steinsapir
most of too true article about HM's deleted....having eaten lunch there
once, I am in total agreement. It's all the sadder as HM in Sacramento
is located in the old Sam's, where you could get a real sandwich. Sam's
had "meat in bondage": those turkeys and roasts that cooked under lights
in the window. Sigh, those were the days. Sam's back room used to be
where the acts who'd just performed at the old Memorial Auditorium went
to hang out.
: I had dinner there *once* and will never go back. Mediocre (at best)
: hamburger. Was in the mood for chili and questioned what *they* meant by
: homemade (whose home and how?)..."Oh, it is made from scratch right here
: in the kitchen." It was canned!
When questioned, the wait staff will always tell you that the chili is
made there. It's one of those lines such as "Of course I'll respect you
in the morning", "We're from the government, we're here to help,", "The
check is in the mail." I am sure there are mythical diners where the
chili is really homemade.
: Why do I always fall for this line? Now I love chili, but heck the only
: place (outside of a home) I have had it where is was a finely made bowl of
: chili was the Rangoon Racket Club in LA. I hear that Chasen's is also
: good, but I have never been there.
: Now chili is easy and the ingredients are not expensive. So why is it
: nearly impossible to find the real stuff?
I prefer all meat chili. It is very easy to make. It freezes
Anne Bourget
: A whole damn state full of Mexican restaurants of all types, and you go
: to Chasen's and Hamburger Mary and the Rangoon Racket Club for chili???
: You deserve what you get.
Anne responds:
First of all, I have never been to Chasen's, however, I have been told
that their chili is good.
Secondly, the Rangoon Racket Club's chili is (or at least was) very good.
But the price is a bit steep for an otherwise humble dish.
Thirdly, I didn't *go* to Hamburger Mary's for chili. I was there because
that is where the group decided to meet. The least I expected was a good
(didn't expect great) hamburger. The chili was ordered with low
expectations, which were met. The hamburger was mediocre, and I think I
had a right to expect more.
Lastly, I don't go to Mexican restaurants for a bowl of chili. Can't
remember ever seeing it on the menu of a Mexican restaurant. Chili is not
Mexican but Texan and maybe TexMex at best.
And I also disagree with Susan's assessment of the situation. Yes, of
course I know that one can make chili at home and freeze it in portions
for future eating. In fact it *is* what I do. However, that doesn't
preclude the possibility of having a satisfactory bowl of chili in a
paying eating establishment. It is that remote possibility that perplexes
me. Chili is popular and on many restaurant menus. But is nearly always
that canned junk. Are we ordering, eating, and not complaining because we
1) have become so accustomed to canned chili that we now accept it, or 2)
think that that *is* real chili, and 3) are too timid to make a fuss?
The person with basic rudimentary cooking skills can usually make food
superior to *anything* served in restaurants with chili on its menu. But
that is not the point. Why is it so difficult to have a good bowl of
soup, a good bowl of chili, and good roast beef sandwich, a good piece of
pie...well, the list could go on forever. Cafeteria food of college dorm
days is all around us. And this shouldn't be. Why do we generally have to
go to "upscale" restaurants for good "American" food? It seems that if I
want to have a *good* satisfactory restaurant meal in the $10 range I
have to turn (and I do so most gladly, but with embarrassment to our own
so-called American usually chain restaurants) to Thai, Indian, Chinese,
Vietnamese, or whatever for the superior foods?
Anne
: --
DaveHatunen
[...]
>Lastly, I don't go to Mexican restaurants for a bowl of chili. Can't
>remember ever seeing it on the menu of a Mexican restaurant. Chili is not
>Mexican but Texan and maybe TexMex at best.
No. Chili is not TexMex. Buty it sounds like that's the only kind
you've had.
Sonoran style has a wonderful chili, generally called chili rojo con
carne, or some such. Needless to say, in proper MEXICAN chili con
carne, the meet has never been near a grinder, and beans belong in the
frijoles refritos, not in the chile.
Joanne Spetz
>
>Lastly, I don't go to Mexican restaurants for a bowl of chili. Can't
>remember ever seeing it on the menu of a Mexican restaurant. Chili is not
>Mexican but Texan and maybe TexMex at best.
I think (please correct me someone) that variants of the "Chili"
concept exist in true Mexican food as well as Mexican/Native North
American cuisines and Tex-Mex style cooking.
The small cookbook I have of recipes from the Native Americans who
live in southern New Mexico includes a Chile Colorado recipe. The
ingredients are basically chiles, onions, and beef. Perhaps some
cumin and coriander. No beans, certainly, and no cheese added. It's
really yummy, but does not resemble what a lot of people call "chili"
in the U.S. tradition.
I think (again, please correct me) the "true" Mexican and Native
American chile recipes involves fresh chiles, meat, and little else.
Some seem to resemble highly seasoned stewed meats.
DaveHatunen
Joanne Spetz <jo...@leland.Stanford.EDU> wrote:
>Anne Bourget <bou...@netcom.com> wrote:
>>
>>Lastly, I don't go to Mexican restaurants for a bowl of chili. Can't
>>remember ever seeing it on the menu of a Mexican restaurant. Chili is not
>>Mexican but Texan and maybe TexMex at best.
>
>I think (please correct me someone) that variants of the "Chili"
>concept exist in true Mexican food as well as Mexican/Native North
>American cuisines and Tex-Mex style cooking.
>
>The small cookbook I have of recipes from the Native Americans who
>live in southern New Mexico includes a Chile Colorado recipe. The
>ingredients are basically chiles, onions, and beef. Perhaps some
>cumin and coriander. No beans, certainly, and no cheese added. It's
>really yummy, but does not resemble what a lot of people call "chili"
>in the U.S. tradition.
Oops. I said "chili rojo" and I meant "chili colorado".
>I think (again, please correct me) the "true" Mexican and Native
>American chile recipes involves fresh chiles, meat, and little else.
>Some seem to resemble highly seasoned stewed meats.
Yep.
I believe the hamburger and beans version is pretty much an American
invention (TexMex, maybe).
Susan Hattie Steinsapir
Yep, what I would call real chili is meat, onions, chili powder, cumin,
garlic, pepper, stock, perhaps some corn meal to thicken. Beans are not
part of a chili. They are a side dish, along with rice. Corn bread is
nice to serve, too. Don't forget lots of iced tea. In essence, chili is
stew.
Dylan Yolles
: The ethnic eateries still use fresh ingredients, freshly prepared -
: particularly the asian eateries. It's simple enough. Labor costs are a
: big issue for restaurants. Using fresh ingredients and prepping them is
: costly. So canned products are used; prepackaged products are used;
: prepared sauces are used. Asian places still use fresh; that's the
: difference. A reverence for quality is often found in humble
: surroundings.
I suspect that the asian restaurants are also willing to live with lower
profit margins.
I also wonder if they also have cheaper suppliers - after all, produce/meat
stores are a lot cheaper in Chinatown also.
Dylan
Gary Sloane
Well, I walked into a cafe in Gallup, NM once and ordered a
bowl of chili. What I got appeared to be a bowl of chiles
-- strips of, what? ortegas, fresnos, anchos? swimming in
a thin broth with the occasional, largely symbolic, piece
of pork.
It was *really* hot, but that didn' matter too much, since
it was snowing outside; but I thought the waiter might be
having a little fun at my expense. Maybe he saw the Volvo
with California plates (it was 1980).
I asked. He said, "Meat? Beans? Y'all want *TEXAS* chili;
this here's New Mexico chili."
--
*******************************************************
* Gary Sloane slo...@sgi.com (415) 390-5359 *
* *
* ERRATA: For "errata" read "erratum" *
*******************************************************
In article <hattieDE...@netcom.com>, hat...@netcom.com (Susan Hattie Steinsapir) writes:
|>
Anne Bourget
: In article <bourgetD...@netcom.com>,
: Anne Bourget <bou...@netcom.com> wrote:
: [...]
: >Lastly, I don't go to Mexican restaurants for a bowl of chili. Can't
: >remember ever seeing it on the menu of a Mexican restaurant. Chili is not
: >Mexican but Texan and maybe TexMex at best.
: No. Chili is not TexMex. Buty it sounds like that's the only kind
: you've had.
: Sonoran style has a wonderful chili, generally called chili rojo con
: carne, or some such. Needless to say, in proper MEXICAN chili con
: carne, the meet has never been near a grinder, and beans belong in the
: frijoles refritos, not in the chile.
Excuse me! Don't assume so much. What you have described *is* Texas
chili. That is, chunks of real meat and *no* beans *in* the chili. And
that is the way I make chili.
However, I don't expect to get that kind of chili in an average
restaurant. But what makes me scream is that canned junk that they then
claim to be homemade. The best I can tell is that they have thrown in a
can of chopped tomatoes into the canned chili concoction, and then call
it homemade. But those are the more adventuresome restaurants. Usually it
is just canned with some water thrown in to dilute the slop.
Anne
: --
: ********** DAVE HATUNEN (hat...@netcom.com) **********
: * Daly City California: almost San Francisco *
: * but with parking and lower car insurance rates *
: *******************************************************
--
____________________________________________________________________________
Anne Bourget bou...@netcom.com
Michael Geary
>Well, I walked into a cafe in Gallup, NM once and ordered a
>bowl of chili. What I got appeared to be a bowl of chiles
>-- strips of, what? ortegas, fresnos, anchos? swimming in
>a thin broth with the occasional, largely symbolic, piece
>of pork.
Ah, a bowl of green. Yum. Makes me wish I were in New Mexico...
Susan Hattie Steinsapir
most snipped...
Why do we generally have to
: go to "upscale" restaurants for good "American" food? It seems that if I
: want to have a *good* satisfactory restaurant meal in the $10 range I
: have to turn (and I do so most gladly, but with embarrassment to our own
: so-called American usually chain restaurants) to Thai, Indian, Chinese,
: Vietnamese, or whatever for the superior foods?
The ethnic eateries still use fresh ingredients, freshly prepared -
particularly the asian eateries. It's simple enough. Labor costs are a
big issue for restaurants. Using fresh ingredients and prepping them is
costly. So canned products are used; prepackaged products are used;
prepared sauces are used. Asian places still use fresh; that's the
difference. A reverence for quality is often found in humble
surroundings.
Susan Hattie Steinsapir
: Well, I walked into a cafe in Gallup, NM once and ordered a
: bowl of chili. What I got appeared to be a bowl of chiles
: -- strips of, what? ortegas, fresnos, anchos? swimming in
: a thin broth with the occasional, largely symbolic, piece
: of pork.
snip...
: I asked. He said, "Meat? Beans? Y'all want *TEXAS* chili;
: this here's New Mexico chili."
Well, that's true. And pardon my fox paws. Texas chili is a different
pot of umm, meat....
And the best "texas" style chili is made with venison. I think the first
thing I ever posted on the net was my receipt for venison chili. Makes
me wish it was colder, so's I could justify making some.....
Brenda Turner
Bourget) wrote:
> DaveHatunen (hat...@netcom.com) wrote:
> : In article <bourgetD...@netcom.com>,
> : Anne Bourget <bou...@netcom.com> wrote:
>
> : [...]
>
lots of stuff snipped
> : --
spaces added for clarity
>
> : ********** DAVE HATUNEN (hat...@netcom.com) **********
> : * Daly City California: almost San Francisco *
> : * but with parking and lower car insurance rates *
> : *******************************************************
>
> --
> ____________________________________________________________________________
> Anne Bourget bou...@netcom.com
Anne,
Is that you sticking your tounge out between lots of... and spaces added...?!?!
You are silly! Go get 'em girl!!
: --
I love it!
Brenda
--
my own stuff, not my employers
Steve Wertz
> On a recent excursion through downtown SJ, I stumbled onto this resturant
> and gave it a try. It was last Saturday afternoon about 1:00pm.
> Having thought I had heard and eaten at every central SJ resturant
> As an added un-attraction, I kept getting greeted in obtrusive manners
> by other male patrons, who acted like I was their best friend and that I
....
> The "decor" was was pleasant and well furnished. Old, classic board-games
> and Mr. Potato-heads to play with. I refrained. The prices were
> reasonable, and service was satisfactory; but the food? Something
(and even more ...)
> Steve (NOT Stephanie) Wertz
> psyc...@netcom.com
Not to get off the subject or anything... ;-) but they had a setup
at the T'in'T Festival in SJ. A Mary-burger and a BBq burger.
We walked by twice and heard several couples/groups refer to them as
"sweat-burgers". Twice - REally! What is a "sweat-burger" from
Mary's? Sombody knows...
-Steve W.