We love the Workhorse Bar, let's get that out of the way right now. Just sitting in the space brings back many, many pleasant memories of being falling down drunk and watching Scott H. Biram tear down the joint at his Monday night residency a million or so years ago when the building housed The Parlor.
Workhorse must have some serious brain power backing up the concept too. They've shoehorned a maddening amount of beer taps on a wall the size of a typical kitchen cabinet. And they're not your typical bullshit draws that pollute most tap walls in Austin either. They went heavy Texas on the selection with all the local brewers from Adelbert to Live Oak to Real Ale. Not a dud in the bunch.
But the food could use some work. The bacon hamburger arrives and is an insult to the noble hog. Two little shriveled-up pieces of belly straddle the beef patty like tiny, dessicated pig commas. With the resurgence, and easy availability of plump, insanely delicious cured hog at markets all over Austin, it's sad that the bar can't be troubled with a more thoughtful use of local resources.
The burger, ordered medium rare, comes medium well and is dry as dust. The beef has come from a well-tended steer and is good quality, but the cook has wrung out every ounce of flavor from the sandwich. A side of fries are the same old freezer bag version that 99% of Austin burger joints favor in lieu of using real potatoes. They get a pass in this department as the kitchen is the size of a phone booth and we doubt they have room for even one box of genuine potatoes.
The beers {Adelbert's Triple B, Live Oak Pilz and Real Ale Devil's Backbone} are ice cold, dirt cheap and delicious. Just like we like 'em.
Service is always amiable. The bar is always busy but the barkeeps could not be nicer and vend their goods with a smile. A rare trait in Austin where a cold brew is often hurled at the drinker with a snarl.
We fantasized about the burger during the run-up to the meal. A fat patty dripping with juice and a couple slabs of salty hog meat crowning the affair. Sadly we were denied this pleasure and were left with naught but a belly of craft beer and thoughts of what might have been.
more from our series on where to eat burgers in Austin, Texas http://www.scrumptiouschef.com/food/index.cfm/Best-Hamb
hours ll am to midnight
Sun-Sat
(512) 323-5700
#1 by Terry Grier on 9/26/12 - 3:49 PM
I agree that the burger (and other food on the menu) is great. And there is "serious brain power" behind the place. Have you listened to our interview with the owners Brent and Steve?
http://www.wheninaustin.net/2012/9/5/03-wia-techni...
It is the last interview we did (start it around the 25min mark)
Great guys.
T
@wheninaustin
PS. RL - love your work. Would love to interview you some day.
#2 by beer on 9/27/12 - 11:40 AM
#3 by rl reeves rj on 9/27/12 - 12:03 PM
#4 by Terry Grier on 9/29/12 - 11:09 AM
T
#5 by Monty on 10/2/12 - 11:35 AM
#6 by rl reeves rj on 10/2/12 - 3:34 PM
#7 by Mike on 3/30/13 - 7:42 PM
#8 by Mike on 3/30/13 - 7:47 PM
#9 by rl reeves jr on 3/30/13 - 9:58 PM
Had the patty been properly cooked it could've been good, since it was over cooked and dry as dust we had nothing else to base our report on.
#10 by Mike on 3/30/13 - 10:16 PM
#11 by rl reeves jr on 3/31/13 - 5:15 PM
Thanks for your comments. Our main goal is an honest accounting, we've even raked ourselves over the coals when we felt our performance at our pop up restaurant series left something to be desired. If it's good, that's what we report; if it's not, that's what we report.