Reader: $13 for a friggin' cheeseburger?

Since Tom Ryan founded Smashburger, it's no surprise that his namesake Tom's Urban 24serves a good burger. "Made with eight ounces of ground Angus, the patty isn't smashed to order, as it is at Ryan's other joint -- that technique doesn't work as well on a chargrill -- but it...

By Patricia Calhoun

April 4, 2013

[
        {
          "name": "Air - MediumRectangle - Inline Content - Mobile Display Size",
          "component": "12017618",
          "insertPoint": "2",
          "requiredCountToDisplay": "2"
        },{
          "name": "Editor Picks",
          "component": "17242653",
          "insertPoint": "4",
          "requiredCountToDisplay": "1"
        },{
          "name": "Inline Links",
          "component": "18838239",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Air - MediumRectangle - Combo - Inline Content",
          "component": "17261320",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Inline Links",
          "component": "18838239",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        },{
          "name": "Air - Leaderboard Tower - Combo - Inline Content",
          "component": "17261321",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        }
      ]

Since Tom Ryan founded Smashburger, it's no surprise that his namesake Tom's Urban 24serves a good burger. "Made with eight ounces of ground Angus, the patty isn't smashed to order, as it is at Ryan's other joint -- that technique doesn't work as well on a chargrill -- but it is marbled with a half-ounce of frozen, grated butter," Gretchen Kurtz reveals in this week's review of Tom's Urban 24. "Topped with bacon, cheddar and Stranahan's Whiskey barbecue sauce and barely contained in a toasted brioche bun, the burger is every bit as good as it should be, considering Ryan's pedigree."

But is it good enough for the price tag? See also: - Tom's Urban 24: Is this upscale diner ready for prime time? - Photos: A closer look at Tom's Urban 24 - As burger season approaches, take a tip from Tom's Urban 24

Not according to Nope, who comments:

$13 for a friggin cheeseburger? Get the f*ck out of here, you overpriced nutjobs.

How much would you pay for a burger? And what's your favorite burger in town?

Follow @CafeWestword

Become A Member

BEFORE YOU GO...
Can you help us continue to share our stories? Since the beginning, Westword has been defined as the free, independent voice of Denver — and we'd like to keep it that way. Our members allow us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls.

Patricia Calhoun is editor-in-chief of Westword, the alt-weekly she co-founded in September 1977. She’s been inducted into the Colorado Press Association Hall of Fame, the Association of Alternative Newsmedia Hall of Fame and the Colorado Restaurant Association Hall of Fame. She’s also received dozens of local, state and national awards for writing, including first place for feature writing and first place for column writing with the Society of Professional Journalists. Patricia is a weekly commentator on Colorado Inside Out, PBS 12's public affairs roundtable, which has won two Emmys.

Contact: Patricia Calhoun

Follow:

Facebook: patricia.calhoun.927