While Dave was surrendering to his craving for red meat on one side of town, I was simultaneously in search of the best burger south of Long Beach.  I must admit, while Dave’s pictures and ketchup stains do look appealing, and encourage my desire to have a burger eating contest with myself at this very moment in time, I am fairly confident that the burger at The Crow Bar  in Corona Del Mar might be the sole deity in the pantheon of burger gods and goddesses (but that is yet to be proven—see me 100 pounds from now). Before I get into the juicy details of my burger tryst, it is important to recognize how eating a burger relates to sustainable seafood.

The underlying dilemma that we face as a seafood advisory program is that ultimately we are working to transform American dining habits.  Our success is gauged by the decrease in demand for unsustainable seafood, and the increase in consumption of a diversified plate of food; all of which should protect our seafood supply and marine eco system.  A current snapshot of consumer preference reflects a fairly uninspiring palette, laden with the erroneous assumption that each and every meal should contain meat or fish, and in most cases, in amounts that exceed 8 oz . This think big–fill the plate mentality has given birth to the current trend of super-sizing. Huge portions, all-you-can-eat-buffets, and extra-large “single servings” of chips, candy bars, and other snack foods can all act as the entry fee into a club of American restaurants. This effectively misleads the consumer into visualizing an inexhaustible supply of fish and meat, and hedges against our argument that eating smaller portions of responsible food is a means by which to ensure the future of seafood.

Large portions of food are fundamentally contrary to the spirit of sustainable dining. The culinary point of diminishing returns is that point at which each bite isn’t quite as good as the previous bite.  From a chef’s perspective, this is the motivation to create magic in small portions- the idea that each bite beyond that first delectable love affair with a new flavor only acts to rival your overall perception of that dish.  This is the foundation of tapas, tasting menus, small plates, and quite frankly the mini burger or “slider”.  If the national standard for seafood portion size dropped from the current 8 oz. of fish to 4 oz., a significant change could occur in species biomass, and could effectively reduce pressure on certain fish species. 

So how does this related to that enigmatic burger at The Crowbar? Chef Scott Brandon appreciates the notion of less is more, and his mission for ‘the crow bar and kitchen’ is a focus on quality and good community stewardship.  In direct contrast to the movement of bigger=better, Chef Scott creates a burger at Crowbar that uses only 1/4 pound of all natural angus and prime beef, the perfect amount needed to create one of the most flavor-packed burger experiences in the nation.  The bun was fresh, soft and lightly grilled on both sides with a flawless crumb.  The interior of the bun was brushed with their secret sauce; sweet and wholesome with enough vinegar to cut through the richness of the burger.  The meat to bread ratio was spot on.  Nestled underneath the burger patty was a thin slice of onion so flavorful I wanted to eat it for dessert.  The first bite of the burger revealed a fresh beef flavor intermingling with cool crisp butter lettuce, sweet vine ripe tomatoes, and sharp cheddar cheese.  Flavor country anyone?  Each subsequent bite yielded the same culinary melody of fresh meat, sharp cheese, and smoky goodness, all washed with the freshness of those ripe tomatoes and cool lettuce.  By the time I finished my burger, I wasn’t hungry, but I wasn’t full either.  I was content.  An idea that is the ultimate foppery in the modern food world; the essence of eating slow, enjoying the luxury of good food, and quantifying it’s worth not in ounces but instead culinary currency—flavor.

The burger at The Crow Bar is more than portion, it is about adopting a habit that encourages people to appreciate the food they eat and the craft within.  The more we become attached to our food, their sources, and the intricate nature that lives in each bite, we can appreciate our diverse connection with our ecosystem.