March 18th, 2010 by Joe Price – Comments (11)
The New Atlas Grill is located in the beautiful nationally registered art deco 12 floor Atlas Life Building, built in 1922. The Atlas Life Coffee Shop operated since its opening but went by the way side over the years. In the mid 1990’s Matt and Brooke Kelly (who now own and operate Lucky’s Restaurant) opened the Atlas Grill and its been a hit ever since. Current owners Jeff Nickel and Jake Robinson have not missed a beat since April 2004.
The Atlas Burger is 1/3 lb of ground chuck, grilled to order (well if not specified), and served with fried onions. Who ever though of adding fried onions to burgers is a fricken genius and should receive some type of Nobel prize. Since I’ve been going bacon crazy lately I decided to add bacon to my Atlas. Oh my, good choice. The sandwiches are served with tortilla chips and a hot pickle spear. I upgraded to their hand cut french fries which was another good choice.
The Atlas burger was cooked to my desired medium. The bacon was a thick cut pepper bacon that added a nice diversity to the burger and fried onions. This is a really good burger. The hand cut fries are seasoned, as I’m sure the burger is also, with Jake’s Chef Seasoning. I love those fries. Don’t cheap out and go with the chips man. Oh yeah, although they have tea and a nice soda fountain even with both Coke and Coke Zero I decided to go with the original Coke in a tall bottle. Yet another great choice. I’m on a streak.
For the full blog with all pictures, please visit Joe’s Burger Search http://www.JoesBurgerSearch.com
New Atlas Grill
415 S Boston Ave
Tulsa, OK 74103
Joe Price - joesburgersearch.com:
I’m just a not so average Joe that loves his burgers. This is my search for the perfect burger. My mission is to search and inform one burger at a time.
A burger consists of ground meat with a bun, condiments and toppings. From that the whole burger world is a journey.
I love all types of burgers, all thicknesses, different cheeses, prefer mayo on top to pair with the cheese and sometimes mustard on bottom to enhance the meat. I normally go with an american or cheddar cheese but will sometimes completely blow the whole taste experience and go with a blue cheese (which I love). I prefer grilled or broiled for thicker burgers while the griddle works best for thin. Must have a good sear. If the burger is medium or thick then juiciness is a must which is partially determined by the fat content (minimum 80/20 blend) and the degree the meat is cooked. If the meat or restaurant is of high quality I will go with either medium or medium rare doneness. The bun must be fresh and prefer toasted but any type of bun works for me. I love onions on my burger (grilled or fried) but normally skip the lettuce and tomato (if I wanted a fricking salad I’d order one).
Drop me an email or leave a comment on what you think about this blog, if you have any suggestions of locations that I should hit, or anything else on your mind.