Dutch, Dutch, Dutch . . .

Dutch's Burgers. Man, was I looking forward to Dutch's. I hate to slam a place after one experience so I won't, too much, but I am going back at a different time. I went early, 11:30, and, as they were anticipating the lunch crowd, they prepared the burgers in advance. I understand. But if you are going to do that, do what everybody else does, cook them a little, then throw the semi-cooked burgers in a pot of ice water and as you need them, you cook them. That way they stay juicy, semi-prepared, but not pre-cooked entirely.
My burger was pre-cooked entirely. They called my name 30 seconds after I ordered it. No sooner did I get a drink, and find a seat that my name was called. I exaggerate not. That's an 8 ounce burger, cooked through, well done. And my burger was just slightly past warm, yet still well done. I'm disappointed. This ain't Krystal's , 4-pack for a dollar. Slow the hell down. For $10 including the drink, but without fries, I expect better. I know that for every customer who feels as I do, there's one complaining that it's hot and fresh but it took too long to cook. Neverthless, I think most customers would prefer to wait 5 minutes or so and get a freshly cooked hamburger.
Some well intentioned manager thinks, "hey, I know we're going to serve 20 hamburgers in the first 15 minutes, why not make them in advance?" Great idea for donuts, bad idea for hamburgers. It's my biggest complaint, management efficiency winning out over common-sense and taste. I was looking forward all last week to Dutch's and, bam, a $7 pre-cooked hamburger that I could have gotten at Whataburger. I'm going back when they are busy to see if it's better.
On the plus side, great burger-place atmosphere, spacious seating, well lit, and a condiment bar with great dill pickles.
Dutch's vs. Kincaids,? The winner today is still Kinkaids.

I Got Nothing, but . . .

There are some pretty good websites of Fort Worth interest: My "links" (see sidebar, to the right) has three of them:
Fort Worth Architecture: my son introduced me to this one, and for those of you interested in architecture, building, engineering this is the place to go. The forums are active and by my observation, informed and influential.
Fort Worthlogy: All around information on Fort Worth with another bent towards the commercial building sector, as they say, "dedicated to encouraging and chronicling smart urban growth in Fort Worth, Texas." 50,000 recorded visits, which ain't bad, for a local interest site. (I'm about 49,000 short of that)
Fort Worth Foodie: As it suggests a site dedicated to diners and especially the "happy hour" crowd. Good information and easy to get around.
A common thread through all these sites is an interest in a "living downtown" in contrast to a place to work and leave. Fort Worth has good momentum that even a housing slow down probably won't effect. When I visit the suburbs frankly I get depressed, it's a matter of personal preference I know, but the sameness of the landscape, architecture, shopping, etc., just puts me in a bad mood. An architect friend of mine told me, "we will never know what effect eight foot ceilings have had on man's imagination. . ."
I like the old architecture in Fort Worth, and some of the new, but everyone who lives here has grown to appreciate what we have and the direction we in which we are going.

Who Should Read These Reviews (or is it whom)

When I am searching for reviews, whether it be a hotel, restaurant or attraction, I am looking for a reviewer with similar tastes. Makes sense, right? Generic reviews with stars and dollar signs don't help me much and internet sites that promote restaurants for a commission aren't reliable either. If a site has many reviews of the same place I look for consensus, and if there is an email attached to a review I liked, I email the person with particular questions. Everyone likes to share experiences of restaurants discovered. And they are most often answered. But always remember that the reviewer may and probably does place importance on different features. For instance, in hotels: I prefer a hotel with windows that open and is a little off the main thoroughfares. Why? Hotel air is often stale, and I prefer quiet over the sounds of engines racing by. (Westin, La Cantera, San Antonio, is perfect on both counts) If it's quiet, I can put up with a lot of other things. I don't do room service, not just because it's expensive but mostly because it's bad. I rarely eat in the hotel restaurant, unless it caters to outside clientèle as well. And I could do without half the furniture in a room. Now, you are different, you may want a location that is convenient and a room with apple-butter soap, and that is the frustration hotels have to deal with, but when I look for a review I try to find someone with similar tastes. Same with restaurants, my interest is in the meal, obviously, but also, the noise level inside and whether there is a place to walk afterwards. And I like simple, uncluttered tastes, I'm not big on lots of spices. And I dislike the trends in plate presentation. I also prefer locally owned establishments over the massive chains, most of the time. But that's me.
You will find these reviews of interest if you like:
1. Fruits and vegetables in season.
2. Meat that is juicy and not overcooked.
3. Friendly hosts, but not too friendly.
4. Someone that cares whether the food is prepared properly.
5. Spices, marinades that enhance flavor not take over flavor
5. Places not too hip, you pay extra to be on the front end of style.
6. Places with a repeat, local business.
7. Substance over style.
To that final item, I remember driving through Baja California, Mexico and stopping at a little taqueria for tacos. The cook was hand-making the corn tortillas when she noticed some dust on the window sill. She brushed off the dust with the back of her hand a couple of times, seemed satisfied that the establishment was now clean and went straight back to hand slapping the tortillas. I figured a little dust was probably good for me and ate the tacos heartily. They were delicious. That's extreme but you get the point.