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Food Network: 50 States 50 Burgers


Customers kill time in line by admiring an old lunch-box collection and deciding which of eight patties and 50 toppings to get.  Some take the easy route and pick one of the chef’s daily combos, like the Dork Burger: 40% pork and 20% “secret.” Rumor has it, the last bit is cured meat.

from the Food Network.

Epicurious: The Best Burgers in America

For those seeking supernal spin in their burgers, look no farther than Lunchbox Laboratory’s “Burger of the Gods.” This ambitious sandwich combines sweet, balsamic-soaked onions and tangy Gorgonzola cream sauce with a freshly ground mix of grass-fed sirloin, rib eye, and prime rib—served on an organic kaiser bun. The Burger of the Gods is one of several house combos at this quirky Ballard-based burger shack, but chef/owner Scott Simpson encourages invention. In addition to beef, there are lamb, falafel, “churken” (chicken and turkey), and “dork” (duck and pork) burgers, at least a dozen homemade sauces, plus numerous toppings, cheeses, and sides. You can even select the seasoning salt for curly, straight, or sweet-potato fries. The cramped space jammed with vintage, well, junk maintains the eclectic theme, but most of the seating is outdoors anyway. Hours can be erratic, but the burgers are dependably divine. —Providence Cicero, Seattle Times restaurant critic


From Epicurious

Gourmet Magazine: Restaurants worth the money: Pacific Northwest

from Gourmet.com


Lunchbox Laboratory
A giant chalkboard listing house-made toppings dominates chef Scott Simpson’s tiny burger-and-shake joint. The messy beef burgers are archetypal; the Dork burger combines duck and pork; and the milkshakes (especially the fudgy Boston cream) are the best in town. 7302 15th Ave. N.W., Seattle (206-706-3092; Lunchbox Laboratory)

Get Some Delivered


IN SEATTLE: Food Pedalers
IN BELLEVUE: 2 Go Services

Where’s the Beef? Look in Your Lunchbox.

from DiscoverSLU:

When you see them, you’ll know why Lunchbox Laboratory hamburgers are – by some lights – considered the number-one burger out there. We’re not talking Seattle. We’re talking America. Just ask Zagat or Gourmet magazine.

Generously crafted with the finest meat and cheeses, fresh greens and spices, the burgers teeter between seedy Kaiser rolls. How about the Maple Bacon, Havarti Cheese and Black Truffle Mayo Burger? Or the Sloppy Joe, made from buffalo (yes, like from Yellowstone), bacon, brown sugar Marsala onions with Colby cheese?

It’s hard to imagine you’ll have much room left, but you’ll kick yourself if you pass up the hand-dipped milkshakes. Like the Heath Toffee Mocha. Or the Coconut Avalanche. Or the Key Lime Pie (served in chemistry beakers, a clever play on the “lab” theme).

Slobbering yet? All this was just to get you psyched before revealing that the heretofore Ballard-based Lunchbox Laboratory has closed and will reopen on January 29 with fanfare in our own South Lake Union. Yeah, baby!

Why the move? Between Lunchbox’s jaw-dropping menu and funky, earth-friendly ambience, Chef Scott Simpson and partner Allegra Waggener had success coming out their ears. But when the lease expired on the restaurant’s Ballard space, they decided they needed a bigger spot to make their magic. And the rest will soon be history.

Lunchbox Laboratory will open in the site formerly occupied by Southlake Grill, which closed last week for remodeling. The result is something old, something new: A reconstituted Lunchbox Lab, with its great stuff intact (including vintage lunchbox collection), plus a few extra bells and whistles, like a full bar with creative cocktails. If you have room.

Tuck in, everyone!

Posted by DiscoverSLU on Jan. 24
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