Last year, the owner’s of Mello’s came up with a cool idea to breathe new life into the 70 year-old diner. A permanent “pop-up.” Why not open in the evenings, reinvent the menu and offer new takes on old classics? Steak, burgers, noodles, dumplings and sandwiches have been elevated to a supernatural level, all wonderfully executed and kindly priced. The basic yet envelop-pushing dishes are some of the best I’ve ever had the pleasure of eating.
The word “best” is bandied about so indiscriminately these days that its true meaning has been distorted. “Best” has become slang-fodder for anything that’s remotely good, pleasing or enjoyable. But it should be reserved for a supremely incomparable, truly award-winning and momentous thing or occasion. So allow me to restore “best” to its original luster and speak about something that is world-class, top-grade and truly “the best,” the Mello’s Burger.
Now I’ve seen a lot of things, been to a lot of places and eaten a lot of burgers in my lifetime. Shake Shack, In-N-Out, Craigie on Main…all glorious. But I’ve never ever, NEVER EVER been sent to hamburger heaven as I did that night I visited Mello’s.
A flat-top griddle is used to sear the patty, creating a crunchy caramelized crust and a juicy center. The beef was beefy and each bite oozed with luscious flavour. Served on toasted bread, the burger experience was made all the more memorable with a just-right melding of cheddar, onions, mustard and pickles. This burger, folks, is a thing of beauty.
There is plenty of other fare to be had that is equally as delicious. My pals devoured the scallops with chorizo and rosemary cauliflower puree. It was declared a winner! My side-salad was huge, big on flavour and included a creative combo of ingredient (celery root, eggplant and mint dressing.) There is an inventive but affordable take on a braised beef sandwich with fermented chili sauce, daikon sesame slaw and rings. I spied guests devouring the roast pork cubano sandwich, which is made up of ham, spiced mustard, Swiss cheese and pickles. That’s on my list for my next visit. But really, the ultimate champion of the evening, was without a doubt the Mello’s Burger. It was, truly the best!
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| Photo source: Ottawa Citizen |
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| Salad: Celery root, eggplant and mint dressing. |
OMG, that burger looks amaaaaaaaaaaazing! And it's pink! So sad that fears of E-Coli have rendered most hamburgers grey, bland and hard — not unlike our Prime Minister. But, having been to Mellos myself, I know that the chopped meat they source is from O'Brien Farms, which gives them leeway to cook a burger the way a burger is supposed to be cooked: medium rare. Love the review. It's making me want to plan a return visit!
Interesting – a hamburger served like a club sandwich – one would think you would loose some flavour by cutting the Hamburg in four but apparently not ! Thanks for the review.