5910 Lyons Avenue
After stocking up at Canino's and El Bolillo this week I made my way over to Burt's for the first time in quite some time. The place has been refurbished, new flooring, improved lighting, seemingly more space (I think they removed some of the display racks in the tiny grocery section). The biggest improvement is the menu, now on professionally printed placards hanging down over the counter. It used to be you had to wait until you were right at the front of the line before you could see the menu on pieces of paper somewhat randomly tacked on the wall to the left and had too little time to peruse it before it was your turn to order. It's still too much to take in. I had never known until a recent Press review that Burt's was known for it's pan sausage and I was looking for a pan sausage sandwich or something but didn't see one so I bought a pound and brought it home. That's some seriously good breakfast sausage.
In the spirit of the day I tried a couple of new things. My four course meal included a bacon-wrapped jalapeno sausage popper, spicy, smoked, loose boudin, a mess of greens, and chicken and dumplings. I've seen the latter before but always passed on it because I prefer drop dumplings but I thought I'd give it a try. It was good but I still would prefer drop dumplings so I'll probably not get that very often. The popper I don't think I'd ever seen before. One problem with Burt's is that things like that sit out under a heat lamp and may get dried out but this was not a problem - that sausage link (one Burt makes?) was very, very juicy and tasty. Not only that, the jalapeno was not stripped of seeds and was really spicy, putting my saliva glands into overdrive trying to cope with the heat. I should have fluffed up the boudin before snapping the pic - they stuff so much into the containers it got squshed down. The greens were from the bottom of the pan and included a huge amount of bacon; it took the server close to 5 minutes to fill that 2 c container as she had to drain each ladle of excess pot likker carefully before adding it to the container.
I picked up a business card which has a website listed, burtsmeatmarket.com, but I can't get it to come up.
Here's an earlier review on the blog.