A Very Good, Maybe Great, Burger, in, of all places, Fort Lauderdale

The food: gourmet burgers in Fort Lauderdale

The story:

South (Miami) Beach is my preferred destination to visit in Florida, but from time to time my husband E and I spend some time in Fort Lauderdale, which is pretty much a restaurant wasteland: its eating-out options seem to consist of expensive tablecloth “dining” places, chain restaurants and bars that offer giant-size drinks at happy hour, mediocre food on the side.

So on our most recent visit to Fort Lauderdale, I was delighted to discover Rok Brgr, a casual gourmet burger bar that opened recently in the city’s downtown area.

From the outside, the restaurant looks a little hole-in-the-wall-ish, and the inside is heavy on dim lighting, exposed brick walls, black leatherette chairs, and multiple TV’s showing major league sports games.

But the hand-formed burgers, made from specially sourced Angus beef, were really good – cooked to order, beefy, juicy, and unmarred by over-spicing of the meat – and so were the fresh and flavourful accompaniments.

E went for the classic burger – 10 oz. of certified Angus beef, with yellow American cheese, lettuce, tomato, onion, and pickle on a sesame bun, that came with fries, for $9:

I chose an a la carte burger from the Burger Bar section of the menu and got a classic burger with blue cheese on a brioche bun ($9.50, shown above) with a $4 side of fresh-cut fries:

The burger was excellent, better than any I’ve had in Toronto, and the fries had the kind of crisp exterior to soft interior ratio that I like.

My celiac son Michael also chose from the burger bar menu, and we were all pleased that a burger wrapped in lettuce leaves (instead of a bun) was an option. He added avocado, American cheese and some grilled red onion, for a total of $11:

By any burger standard, the meal was excellent (better than the burgers at Allen’s in Toronto or Shake Shack in New York, my previous favorites). We’ll definitely be back the next time we’re in town.

ROK:BRGR burger bar + gastropub on Urbanspoon


5 thoughts on “A Very Good, Maybe Great, Burger, in, of all places, Fort Lauderdale

  1. Arty says:

    It’s marketing misdirection. All Certified Black Angus means is that the animals are at least 51% Black Angus. While Black Angus cattle marble well, the “certification” doesn’t say anything about the quality of the Beef. Black Angus cattle can produce low quality beef as well.

    The 1855 Program is an “upper 2/3” of Choice Grade Beef Program (you can see the 1855 logo on their Contact Page). CAB is a very controlled high-end program; a top 1/3 program. There are also rules; blending is not allowed. If you blend the beef, you cannot advertise CAB.

    http://www.certifiedangusbeef.com has a vendor locator on their website.

    The “certified” and “angus” programs are meant to confuse if not mislead consumers.

    Lastly, they wouldn’t advertise the 1855 program if they were CAB, because its a lower end program. It would make no sense.

  2. Carlos says:

    It’s actually not a marketing ploy at-all ARTY, they at one time were using the 1855 program but recently (as of about 5 months ago ) switched to the CAB program. If you don’t believe me look it up, or you can ask their Buckhead Beef rep. cause I did!

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