ADVENTURES IN EATING
BECOME A GLOBAL BURGER CONNOISSEUR AT THIS NORTH PARK JOINT
By Amy Granite Eddo
December 3, 2006
San Diego’s urban jungle just got wilder with the debut of Tioli’s Crazy Burger, North Park’s latest eatery where guests confront fierce wildlife — buffalo, ostrich and alligator — all in the form of a lean, ground patty on a Kaiser roll.
For those of you with PETA on speed-dial, hang up the phone, strap on your vegan Converse and head to Crazy Burger where the Veggie, made from a blend of fresh produce, is juicy and tender. Craziness aside, choose from 33 handcrafted burgers (yes, there’s beef), crisp European salads and hearty soups du jour on the entirely house-made menu.
Even though the hamburger is an American staple, let us not take credit for a sandwich created in the mid-19th century by the geniuses of Hamburg, Germany. It’s thus fitting that two German gastronomes own and operate Crazy Burger. Wolfgang Peter Schlicht and Lothar Manz first met in 2005 while dining at Swiss Chalet in San Clemente. Upon their first conversation, Schlicht shared stories of his extensive background as owner of several fine dining establishments, while Manz described his culinary résumé as chef at multiple European and American restaurants. Partnering up, the two searched for months, from Santa Barbara to San Diego, and settled in North Park, excited to be part of the
neighborhood’s collective revitalization effort.
Even though Crazy Burger isn’t a fine dining establishment, Schlicht and Manz’s backgrounds are evident in the way they operate their business. For starters, Manz does all the shopping, purchasing only the freshest, finest ingredients and organic meats at farmer’s markets and select grocery stores. Crazy Burger already has a regular customer following, likely due to a menu that reflects Manz’s years of experience as an international chef and both owners’ overall knowledge of global cuisine. Diners are invited to travel the world by way of burger: Greece is represented with the Santorini, a half-lamb, half-beef patty topped with tsatsiki sauce; Italy’s version, the Ciao Bella, is dressed with pesto; the Croatia is served with a robust roasted pepper and garlic spread; and, in homage to the burger’s birthplace, the Hamburg is made from beef and pork, topped with sautéed onions. All Chef Manz’s sauces are made from scratch, including the mustards and the house-blend chipotle ketchup, which adds a subtle, smoky heat to just about anything on the menu.
Schlicht and Manz also offer guests an authentic taste of their country with three kinds of bratwurst (veal, original pork and smoked), supplied by a seven-time food show award-winner and served atop a layer of imported sauerkraut and German potato salad. Wash down a brat with one of several German draft beers or choose from a selection of wines from various European regions. If Schlicht happens to be working, feel free to ask him about the imported brews and the strict regulations enforced at German breweries. (He’s happy to give a tutorial.)
Besides eclectic, tasty food, Schlicht and Manz have a sense of humor that complete the Crazy Burger experience. After recent TV coverage, the two received flack for saying that December’s feature would be the Rudolph Burger. Says Schlicht, “Now we know not to say anything about Thumper or Bambi!” (Additionally, the rattlesnake burger, served with antitoxin gravy, was removed from the menu due to violation of California Code, Title 14, Section 40.)
Whether you’re feeling adventurous enough to order the Escargot Turkey Burger, or if the popular Hawaiian with pineapple, teriyaki sauce and Swiss cheese is more your style, Crazy Burger offers a tiny bit of controversy, plenty of humor and a different burger for each day of the month.
just plain crazy ...
WHAT Tioli’s Crazy Burger
WHERE 4201 30th Street, North Park
INFO 619.282.6044 |
