I won't be ordering any more barbecue at Blake's. It all tastes likes it was steamed longer than it was smoked. I have no doubt that Don Blake can make great barbecue when he wants to, but he is evidently unmotivated at the moment.
The hamburgers at Blake's are a similar story. Blake's fry cook is of the opinion that nobody can really tell the difference between a burger patty that is fried in advance and one that is cooked fresh to order because nobody (except me) is complaining.
Troy Fields
You'll get a fresh patty if you order it rare.
Location Info
Details
Hours: 10:30 a.m. to 8:30 p.m. Mondays through Saturdays.
Double-meat burger: $4.75
Single-meat burger: $4
Double-meat cheeseburger with bacon: $6
Three-meat barbecue plate: $9
2916 Jeanetta, 713-266-6860.
Related Content
More About
It's not his fault. It's our fault. The same thing is happening all over town. Even the legendary Prince's is cooking their burgers in advance. How do I know? Because they hand them over seconds after I order them. And they taste dry and overcooked. These are places where you pay a premium for a great handmade burger. And they are getting lazy because nobody complains.
Well, here's a citywide complaint. Pre-cooked burgers suck. Every restaurant that serves them should be honest enough to ask, "Do you want a dried-out burger in a hurry, or do you have time for us to cook you a fresh one?" Then we'll see how many people order the hockey pucks.
Blake's has been in business for a long time, and it's a well-loved establishment. Unfortunately, it's in a bit of a slump. The barbecue isn't worth bothering with. But you can get one of the best hamburgers in the city here — if you are a pain in the ass about making sure they cook it fresh. And you are willing to wait.
Is this what the Slow Food Movement is all about?
