Cheeburger Cheeburger

Welcome to Cheeburger Cheeburger! 

I was down in Shreveport, Louisiana last weekend and my friends and I made this cute burger joint our lunch spot.

The moment I entered, I was greeted by nothing but pink. Pink walls, pink menus and a pink L-shaped counter. Bright sunlight filtered in through the curtainless-glass windows that lined the diner, filling the place with a natural glow. 

Cheeburger Cheeburger is famous for its burgers. But it's also a superb place for milkshakes because...

... you get to create your own milkshake flavor out of the dozens of existing flavors on the menu! 

How exciting is that? I love milkshakes and I went crazy when I saw the milkshake menu. Some of the flavors were delicious to the eyes... blueberry cheesecake, strawberry cheesecake, double chocolate, chocolate banana, chocolate peanut butter, oreo cheesecake. Some made me raise my eyebrows... almond, coconut cream pie, peanut butter and jelly... and some were so fruity, they could fool you into thinking they were healthier than the others... apple, watermelon, mango kiwi, kiwi strawberry. 

The best thing was that you could combine flavors and create your own! I decided to just go with the strawberry cheesecake. One of my friends combined the brownie batter and mocha. It turned out to be a creamy concoction of chocolate and coffee. Still yummy though. My strawberry cheesecake milkshake was so thick that I couldn't taste it through a straw. So, I gave up and used a spoon. It was pretty much like ice cream.

I had my doubts at first. Strawberry and cheesecake? What if it ended up tasting funny? But it was the most delicious milkshake I'd ever tasted. Hands down. I also found tiny strawberry chunks embedded within the creamy drink, which made it even better. Because then I knew they used real fruit. :) 

Our milkshakes and appetizers arrived before the entree. My friends and I shared the fries medley, which was a basket of peppered golden-brown fries and crispy onion rings. The fries were decent - pretty typical fries - but the onion rings were a crunchy delight!

At Cheeburger Cheebuger, you get the liberty to invent your burger from the selections of cheeses and toppings. 

I ordered the classic quarter pounder, weighing 5.5 ounces, with lettuce, sauteed mushrooms, mozzarella and mayo. I chose my steak medium-rare. Frankly, the meat was a little bland. Maybe I should've asked for it to be well-done. But it was still tasty, nonetheless. 

Unfortunately because it arrived after the milkshake and fries, I didn't have a lot of space in my stomach for the entire burger. I only managed to chomp my way through half of it. It was a pretty big burger.

Cheeburger Cheeburger holds a daily contest for its customers - whoever finishes its large 20-ounced burger gets photographed to be pinned on the diner's wall of fame. So far, the wall has been filled with photographs of men.

I can imagine the women shaking their heads and thinking, "A moment on the lips is a lifetime on the hips. No thank you."

Apart from milkshakes, fries and burgers, the diner also serves sandwiches, wraps, melts, hot dogs, and salads. View the full menu here. 

Say Cheeburger Cheeburger! It's like talking with your mouth full.

Photographed and written by Carissa Gan.

Boscos

My cousin and her husband, Dina and Rob, treated me to an early graduation lunch yesterday at Boscos. Oh, for most of you who didn't know... I'll be graduating a week from today (Dec. 15)! Yup, still can't believe graduation bells are ringing already. 

Before I get sidetracked and start babbling about my mixed feelings toward graduation, let me tell you two things about Boscos: good service and even better food. I've only been there twice and I've always left the restaurant with a satisfied stomach. Even their water's good!

Boscos, which ranges from $4 to $20,  is located near the River Market area and serves mostly American food, including burgers, sandwiches, salads, soups, pasta and seafood. It's also well-known for fresh beer brewed in its mini brewery at the back of the restaurant.

The advertised beer on the wall was the Flaming Stone, so Rob gave that a try. 

He said it wasn't too bad. It wasn't his favorite beer, but it was decent enough. I took a sip of it. Above the typical beery bitterness was a tinge of sweetness, which made it unique.

Rob also ordered an oyster po'boy sandwich with a side of fries. You can substitute the fries for fresh fruit, or for an extra $1, have garlic parmesan or sweet potato fries.

Fried oysters dredged in seasoned flour and crisp lettuce with remoulade (similar to tartar sauce) were sandwiched between baguette slices.

The crispy oysters were pretty salty, but that wasn't a problem because the saltiness was easily overshadowed by the lettuce and the baguette. The fries tasted so fresh and enticing, an addiction formed right away.

I had the shrimp scampi, a generous serving of capellini pasta tossed in grated parmesan and juicy gulf shrimps sauteed with garlic butter, white wine and lemon parsley. The shrimps were cooked to perfection.

The menu didn't mention parmesan, so I was in for quite a surprise. I'm not a big parmesan fan, you see. But the strong taste of wine stole the parmesan's spotlight, so the noodles had a rather sour and unique taste to them. Definitely different.

Dina's grilled portabella club sandwich was so healthy, she made the rest of us look like gluttons. Her sandwich was served with fresh fruits on the side. The portabella mushrooms were deliciously marinated and char-grilled, and the provolone cheese, lettuce, roasted red peppers and basil mayo added to the delight.

I'm looking forward to my next Boscos visit. When I'm there again, I'd like to try one of their good-sounding pizzas. Glimpse their menus here.

Photographed and written by Carissa Gan.

Luke's Lobster

If it weren't for my friends who suggested having lunch at Luke's Lobster, I wouldn't have thought of it. I wouldn't even have noticed it. On the outside, it looked like a small, ordinary place just thriving for business, like all the other eateries in New York.

On the inside, seating was limited to only several wooden high tables. The space was so narrow that there wasn't much room to walk. Nobody stayed long; so tables were usually vacant within 15 minutes, tops.

A large blackboard hung on one side of the wall, serving as the menu. I was surprised to see that the place only served five types of entree. Just five. For some reason, I'd expected a wide range of variety. But I noticed a pattern forming among New York restaurants; most of the really famous places only had few items on their menu. They weren't known for a variety - they were known for the few that they had. Those were the dishes that attracted large crowds. They were the niche restaurants.

Luke's Lobster specialized in fresh seafood rolls. The menu said: We make our rolls MAINE style! The seafood is served chilled atop a buttered and toasted New England-style, split-top bun with a swipe of mayo, a sprinkle of lemon butter and a dash of our secret spices. Tell us if you'd like your roll without mayo, butter or spices.

Mmm. Sounds delicious. Needless to mention, so did the prices. 

My friends and I decided to split the "Noah's Ark," ($38) which consisted of two half lobster rolls, two half crab rolls, two half shrimp rolls, two sodas, two small bags of chips and two pickles.

Shrimp roll

The chilled shrimps were wrapped in the warmth of the buttered toast. I took one bite and my eyes widened in surprise: "This is soooo good!" 

I meant it. I'd never tasted anything like that. The shrimps, peppered with the secret spices, screamed succulence. 

The crab and lobster rolls were equally delicious. But we were so eager to eat that I didn't get the chance to snap photos of them. When I realized that, it was too late.The little paper baskets were littered with nothing but mayo streaks and bread crumbs; so I apologize that I only managed to take closeup shots of the shrimp rolls.

A generously-peppered serving of shrimps.

Each roll contained a generous helping of seafood. So you could be sure you were going to get your money's worth out of this.

Definitely, definitely try Luke's Lobster if you're into seafood. And if you live in New York.

It wasn't until we'd finished eating that one of my friends admitted he was allergic to seafood.

"It's okay, I'll be fine if I don't eat too much seafood," he said.
"But you ate an entire lobster roll," I said.
"Well, it's Luke's Lobster. My allergies can wait."

Photographed and written by Carissa Gan.

Perfection in a Plate

Dish: Shrimp Scampi
Venue: Doc's Grill

I'm a pasta lover. There was a week when I ate nothing else but pasta for every meal, every single day. So it was no surprise when I went to restaurant I'd never been in before, which was famous for its steak, and ordered pasta.

The menu contained about 10 pasta selections, but my intolerance for parmesan narrowed my choice to the Shrimp Scampi. It was the safest thing on the menu that wasn't soaked in marinara sauce or served with parmesan shavings.

My meal arrived in a large white plate, ready to be devoured. The shrimps were tossed with sun-dried tomatoes in creamy white wine garlic butter sauce, served atop a bed of fettuccine and garnished with green onions and grated mozzarella. 

It was absolute perfection. The shrimps were juicy and succulent, the sun-dried tomatoes added a sweet tang to the meal and the cheese melted into the sauce, infusing the warm buttery liquid with cheesy delight. 

To clarify things here, I may be a pasta fan but I don't go around praising every pasta I feast on. This one was different because it was the best Shrimp Scampi I'd ever tasted. It overruled every other shrimp pasta I'd had. 

Until this day, whenever I think of Doc's Grill, I think of the Shrimp Scampi bathed in creamy white sauce, with flecks of green and red among the yellow noodles, and I know it's perfection in a plate.

Photographed and written by Carissa Gan.

Know of a good restaurant that serves the best pastas? Share your stories with us at tastytemptationz11@gmail.com! :)

Guest Contribution: Pitza 42

 Carissa Gan© 

Venue: Pitza 42

Not often do you get the chance to experience something that tantalizes your taste buds and gives back to the community at the same time.

Pitza 42 (pronounced Pitza Four-Two) opened in 2011 as a restaurant that takes an innovative approach to making pizza by using pita bread.

It was founded by Austin and Ashton Samuelson, a Conway couple that is passionate about ending childhood hunger and malnutrition.

The goal of the restaurant is to provide healthy, budget friendly meals to people and in return give to those who are not able to provide meals for themselves.

Customers can get a variety of different “pita pizzas” and can customize their order.

 Carissa Gan© 

You are greeted with a smile every time you walk through the door and given exceptional service by their employees. It is truly a welcoming environment.

Pitza 42 is a unique dining experience for people looking interested a fresh take on the current food election in Central Arkansas.

 Carissa Gan© 

The “pitzas” are offered in 6” and 9” sizes. There are several ingredients to choose from to put on your choice of white or wheat pita bread.

Each is toasted lightly to give it a crispy edge that allows the ingredients on the “pitza” to shine through.

I had the “Pollo Loco” on my first visit. It features a Mexican-style sauce, cheddar and Monterey jack cheese, grilled chicken, red and green bell pepper, onion, and cilantro.

My favorite menu item offered though is probably the Kickin’ Chicken Pitza, which has a special Mexican style sauce, black beans, jalapenos, chicken, and is topped with a homemade Nuevo ranch sauce.It was a special menu item a few weeks ago and isn’t currently a main feature of the menu. The sauce is what completes it and gives it a completely Mexican flavor.

Kickin' Chicken Pitza

Brandon Riddle© 

The newest addition to the menu is the Buffalo Chicken Pitza, which has a buffalo sauce,gouda cheese, blue cheese, buffalo chicken, and green onions.

I have yet to try the new item, but I am sure it will be a hit.

Pitza 42 also offers Choco Berry Pitza and a cookie dough “pitza” as dessert options.

Brandon Riddle© 

The “Choco Berry” has a spread of cream cheese with freshly chopped strawberries and chocolate chips to top it.

There are a few menu items I have not tried yet, including the salads which are on sale for $5 on Tuesdays. I have heard great things about the soup selection as well, which includes a chicken tortilla soup.

Most visitors to the restaurant order their cheese sticks with ranch dressing instead of the signature marinara sauce offered by other pizza places.

 Carissa Gan© 

It is an experience for the family, supports a good cause, is a healthy alternative to most fast food options, and will leave you wanting more.

If you are not interested in eating the food though or are unable to visit in-person, you can always purchase a t-shirt for $15 on their website to donate to their “Meal For Meal” mission.

Volunteers helped Pitza 42 load 108,000 on April 14 for kids around the world through Feed My Starving Children, a Christian non-profit organization.

It is quickly becoming a mainstay for the community. Every time I order, I can feel the giving heart of the employees and love to hear about the progress they are making to end hunger around the world.

 Carissa Gan© 

Their motto, “Eat good, Do good,” truly lives up to its promise.

Pitza 42 is located at 2335 Dave Ward Drive, Suite 101 in Conway, Arkansas.

 Carissa Gan© 

Restaurant hours are 11 a.m. to 9 p.m. on Monday through Thursday and 11 a.m. to 10 p.m. on Friday and Saturday. They are closed on Sunday.

Photographed by Brandon Riddle and Carissa Gan, written by Brandon Riddle from Arkansas, USA. 

Winter Warmer

Dish: Potato soup

Venue: Stoby's Restaurant

Price: $2.99 (cup) / $3.99 (bowl)

Walking into the tiny restaurant, Taylor and I weaved through the maze of pre-occupied wooden tables and chairs until we arrived at the only empty booth near the wall.

The restaurant was crowded during lunch time on a Monday. A pretty waitress approached the booth to hand us menus. 

I didn't have to browse the menu. I already knew what I wanted, and so did Taylor.

"I'd like the potato soup, please," I told the waitress, over the buzz of conversations circulating the shop.

"Sure," she wrote something down on her notepad. "Cup or bowl?"

I hadn't eaten anything that day and was starving. "Bowl," I said. The soup would come with a roll of cornbread, which I wasn't fond of. So I asked if she could change it to garlic bread instead, and she politely obliged.

Taylor ordered the same thing. Our soups arrived about 10 minutes later. 

"So, this is the soup you've been telling me about," I said, staring at the huge bowl of creamy substance before me. 

"It's awesome! Such a pity they only serve it during winter." Taylor was already digging in. 

The smell of potatoes greeted my nostrils. I picked up the spoon and stirred the soup, watching the bits of shredded cheddar, bacon and spring onion swirl enticingly, inviting me to indulge in the center of its creaminess. The bacon was minced into itty bitty chunks. The cheese was melting into the soup, adding a stringy texture to the dish. I lifted a spoonful to my mouth and allowed the warm, luscious taste to consume my thoughts. Yummmm. The sweet taste of potatoes, coupled with the chewiness of the bacon and mild sour tinge from the cheddar created an irresistible flavor, so new and yet so familiar.

Next, I sampled the garlic bread. 

The brown crust framed the buttery center. What surprised me wasn't the crispiness of the crust, but the chewiness of the bread. Every time I ordered garlic bread at restaurants, the garlic bread would be fully toasted, crumbling away into my mouth as I crunched on its brittle texture. However, this one was soft and slightly rubbery, but it was enjoyable. By the time I was done, I wiped the buttery grease from my fingers into the paper napkin and smiled. 

"Great garlic bread," I told Taylor. She agreed.

After our lunch, we walked out into the cold winter afternoon, stuffing our hands into the pockets of our coats as the wind exhaled its icy breath around our fingers. But our bellies were warm and contented. Even after we left Stoby's, the soup never left my mind. As always, a good taste never fails to leave a favorable impression.

Photographed and written by Carissa Gan.