I took a recent survey amongst some of my Facebook friends and was surprised to find a pretty even division between In-N-Out and Five Guys lovers. I thought it might be interesting to compare them and see which cheeseburger reigns supreme. I’ve graded the burgers according to five categories: meat, bun, toppings, sauce, and overall taste. I think that pretty much covers the important stuff. Here we go…

Meat

Meat is probably the most important component to any good burger. It gives the burger its uniqueness and character. Above all things, quality and care for the hamburger patty are the two most important components to having a delicious cheeseburger. In-N-Out and Five Guys both use hamburger that is never frozen and is delivered fresh a couple times a week, so you know the meat is fresh and you can taste the quality. Both grill their meat to a perfect “medium well” on a flat surface, which creates a nice crust on the outside. The big difference here is the amount of meat on the burger. Five Guys has a considerably larger patty, which, in my opinion, gives them an edge. Winner: Five Guys

Bun

If the meat is the most important component, then the bun is the second most important — it serves as the foundation. Five Guys has fresh sesame seed buns that hold up pretty well to the large amount of toppings that can sometimes be found on a typical Five Guys burger. As long as you eat the burger pretty quickly, you shouldn’t have too big of a mess. However, I’ve noticed that the bun begins to disintegrate if you wait too long before eating, and nobody likes a soggy bun. In-N-Out’s buns are soft, chewy, and in perfect ratio to the rest of the burger. They also hold up really well. They put a light toast on the bun with butter, which gives them extra richness in flavor and slightly crispy texture. You can’t beat In-N-Out’s buns. Winner: In-N-Out

Toppings

In-N-Out has a very limited number of options when it comes to toppings. They are your typical old-school burger joint. “Burger purists,” you might call them: no bacon, no guacamole, and no flashiness — just pure burger deliciousness. Five Guys, on the other hand, has a long list of toppings for their burgers — everything from grilled mushrooms and onions to raw jalapeños. This was an easy decision: more toppings equal a win for Five Guys. Winner: Five Guys

Sauce

Five Guys gives you the choice of mayo, mustard, ketchup, barbecue, and even A1 steak sauce to put on your burger. A lot of options are always a good thing, but In-N-Out gives you something better… much better. I’m talking about a sauce straight from heaven called “Spread.” Spread is basically a delicious combination of mayo, ketchup, spices, and pickle relish that makes the most perfect condiment. In short, Five Guys never stood a chance. Winner: In-N-Out

Overall Taste

Both burgers are delicious, that much is true. But when it comes to making a choice between the two, I have to go with In-N-Out. When you put the bun, spread and toppings all together, you pretty much have the perfect burger. That’s why you don’t need a bunch of different options to customize your burger. There’s a reason why Californians are so proud to call their state home (annoyingly so, at times), and that reason is In-N-Out Burger. Winner: In-N-Out

Final Score: In-N-Out 3, Five Guys 2

Honorable Mention

Fries: Five Guys wins this one by a landslide. Five Guys’ fries are thick-cut, cooked in peanut oil, and even come in regular or “Cajun” style. These are quite possibly the most delicious fries on earth. Winner: Five Guys

Price: Five Guys’ Cheeseburger (Two Patties) for $5.79. In-N-Out’s Double Double Cheeseburger for $2.99. Winner: In-N-Out

Whether you’re an In-N-Out fan or a Five Guys lover, one thing is certain — these two burgers are some of the best out there. Thank goodness they both decided to come to Utah.

There seems to be a throng of fresh, creative restaurants springing up all over Utah County — places like Communal, Pizzeria 712, Station 22 and Rooster, just to name a few. I recently discovered a new restaurant that made me even more proud to be a Provo-ite: La Jolla Groves. Tucked in the newly enhanced and bustling Shops at Riverwoods, La Jolla Groves is using fresh, locally-grown ingredients to prepare their insanely delicious dishes. In fact, the restaurant’s slogan is “Insanely good food, healthier ingredients” — very appropriate, if you ask me.

There’s something special about produce that was grown just a few miles from where it was cooked and served. All of La Jolla Groves’ produce comes from their local farms and greenhouses. You can taste the freshness. You really can. I believe that’s the most important reason why their menu is so delicious.

The second reason is the chefs know what they’re doing. I ordered the roasted chicken marsala with au grautin and sweet potatoes, and it was cooked to perfection. The chicken was moist, tender and seasoned perfectly, the potatoes were creamy, and the sauce was buttery and rich, but not overpoweringly so. It’s interesting how food that should be so heavy and dense can be made to taste light and delicate. That’s what you get at good restaurants.

Eating at La Jolla Groves is like dining in a lemon orchard — literally. If you look to the ceiling, you will see branches and leaves with hanging lemons. It seems like it’s designed to make you feel like you’re in California, which is definitely not a bad thing. I’m a big fan of the décor.

You can tell they care about the customer experience. La Jolla Groves’ staff is educated and accommodating. The last time my wife and I went we had to wait a bit longer than expected for our entrees, which we hardly even noticed anyway. A few minutes after our entrees arrived, the manager came by and said, “We noticed that your entrees took a little longer than expected. Save some room, we want you to pick anything you want off of the dessert menu, on the house.” Well, as if we weren’t already won over, the service made the food taste even better.

Of all of the things we didn’t see coming, delicious eateries springing up in Provo may not be such a surprise. Please go and check out La Jolla Groves — I promise you will be a belieber… I mean, believer.

Marc Vetri received his training in Bergamo, Italy by some of the country’s most noted chefs. Since then, he has opened both his 40-seat restaurant Vetri in 1998 and Osteria in 2007. He’s won several awards for his culinary aptitude, including the prestigious James Beard Award for “Best Chef Mid-Atlantic” in 2005. Even Chef Mario Batali is quoted, saying, “This is possibly the best Italian restaurant on the East Coast,” which is quite the compliment, especially from a man with his own Italian restaurant in New York City.

A few months ago, I saw a segment on Vetri Ristorante on Food Network’s Best Thing I Ever Ate. Iron Chef Michael Simon said that if he had to choose one last meal, he would go to Marc Vetri’s restaurant in Philadelphia. He described how he would order one of everything on the menu and eat it all. After this introduction, I had to go.

A few weeks later, I realized I would be in Philadelphia in February, so I made a reservation. As the date approached I became more and more excited. I studied the menu beforehand to make sure that I ordered the perfect meal; I planned my driving route from the hotel; I even left my schedule open that evening so that nothing could stop me from getting there.

As I pulled up the tiny street that the restaurant was on, I realized I hadn’t thought about parking. I had no cash on me and no knowledge about parking in downtown Philadelphia. Luckily, there was a lot across the street from the restaurant that offered 2-hour parking for $15 — worth every penny.

As I entered the restaurant I was shocked at how small and intimate it was. They sat me and I quickly dove into the menu. After just a few moments of perusing (mostly due to my over-preparedness), this is what I ordered:

- Sweetbreads with Piopini mushrooms and crispy romaine leaves

- Spinach gnocchi with shaved ricotta and brown butter

- Casoncelli with sage and pancetta

Each dish was better than the previous: The sweetbreads with tender mushrooms were almost like an incredible Thanksgiving stuffing. The gnocchi was creamy and decadent. And the Casoncelli, oh the Casoncelli! I can actually say this is the best pasta dish I’ve ever had. It was definitely one of the best meals of my life. I’m so glad that I went.

The wait staff was classy and gracious. They were kind, educated, and made you feel like the only person there. As I was leaving I nudged the manager up front and told him how excited I was about the restaurant. He thanked me and asked where I was from. I told him I was visiting from Utah and would likely be writing a food review on Vetri for Rhombus Magazine.

“And what did you think?” he asked.

“Oh, disgusting. Awful,” I responded with a smile.

We laughed, because of course I was joking. “Best meal ever,” I said, as I walked out the door.

My disdain for the vile beverage only grew stronger as I grew older. Even worse, I was oftentimes left with no other choice in terms of beverages in my house — it was either force down the dry, bland, artificial flavor of Diet Coke, or drink Sunny D, purple stuff or tap water.

Having had that experience as a kid, it’s no wonder I grew to love the delicious, refreshing taste of Coke Classic. Once I had a sip of the “real stuff,” I was hooked. Now don’t get me wrong, I’ve never been an avid Coke drinker. Too much caffeine seems to give me headaches — bad ones. But on certain occasions and especially when pairing a drink with a meal, in my opinion, nothing tastes better than “real” Coke. I don’t care if you’re drinking a high-quality wine with woodsy high notes, floral low notes, or any other weird, wine-describing adjective (not an alcohol drinker, can you tell?), nothing tastes better with a meal than Coke Classic. Nothing.

Well friends, a few weeks ago, at the request of a co-worker, I ordered a Diet Coke with lime from Sonic. (Queue explosion inside my brain.) As The Fresh Prince would put it, “My life has been flipped, turned upside down.” Everything I’ve known to be right and true about soda beverages has changed since that moment. Now, Coke Classic has almost become too sweet to me, and my pallet seems fashioned only to enjoy the much lighter taste of the diet version.

The funny thing is, friends have told me for years, “Just try Diet Coke for a few weeks and you’ll change. I promise.” I never thought it could happen to me, but it has. And as sad as I am to admit it, I’m officially a Diet Coke drinker. (Sniff, sniff.)

I guess it’s not something to be ashamed of. I mean, Diet Coke does have zero calories after all. I could certainly use fewer calories in my life.

Has this happened to you? Are you a Diet Coke drinker yet?

These days there are channels like Food Network and Cooking Channel that are dedicated entirely to the wonderful subject of food, which is a dream come true for some of us. You don’t have to be a “foodie” to enjoy great food television. Here’s a list of some of my favorite shows:

Man vs. Food, Travel Channel — The story of a man’s (Adam Richman) journey across America, taking on some of the country’s most famous food challenges. His tagline: “I’m no competitive eater, just a regular guy with a serious appetite.” Adam does have a serious appetite and watching this actor/comedian/sushi chef take on these food challenges is incredible and entertaining. This guy can eat!

Best Thing I Ever Ate, Food Network — Have you ever wondered where the world’s best chefs go to eat? Me too — partly because I’ve always wondered what they eat after they have cooked all day, but also because I want to eat there too. This show features chefs talking about some of their favorite obsessions and where you can get them.

Tyler’s Ultimate, Food Network — A call to the more traditional cooking shows of old: Tyler’s Ultimate gives a look into renowned chef Tyler Florence’s unique cooking style, as he puts the “ultimate” spin on traditional dishes like hamburgers, spaghetti, pancakes and more. If you’re looking for a new and exciting way to cook the classics, check this out.

Iron Chef America, Food Network — Once originating in Japan, Iron Chef has come to America as challengers go head-to-head with an “Iron Chef” to test their cooking skills in the heat of battle at Kitchen Stadium. Each challenger has an hour to create a five-course meal for a panel of judges using a “secret ingredient.” You can’t help but watch in amazement as chefs put together these delicious meals in such short time.

Whether you’re a food television watcher or not, check out some of these shows and you soon will be. Embrace your inner Julia Child.

“When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.” –Alice Waters

You’ll find this quote front and center on Pizzeria 712’s website. That’s because their food philosophy is well thought, yet simplistic. They use the very best local ingredients to create simple masterpieces. I was introduced by a good buddy a couple of years ago, I fell in love, and have been back a dozen times since.

When you walk in the door of Pizzeria 712, a single object captures your eye — the enormous woodfire oven in the back corner. They use this oven to cook almost everything on the menu. It’s a simple fact: woodfire oven pizza tastes better than ordinary oven pizza, especially when it has fresh basil, slab bacon, and made-in-house mozzarella on it. Raise your hand if your pizza place has all of that… (assumed crickets chirping)

Here’s the catch: the folks at Pizzeria 712 don’t just do pizza deliciously, they also make fantastic starters, salads, pannini and desserts as well. Be sure to order “a little something…” (that’s what they call their appetizers) off the menu when you go. I can’t leave without ordering at least two. They are certainly a menu highlight and are seasonal, so there’s always something new to try. Here are a few examples:

• Braised beef shortrib with anson mills polenta, and horse radish cream

• Ricotta gnocchi with crushed tomato, oregano, and pecorino

• Ciabatta toasts with jacob’s cove tomato, and shaved grana padano

• Roasted Brussels sprouts, slab bacon, onion, hazlenut, and balsamic

Their dairy, produce and meats come from local farms whenever possible, and they even cure their own slab bacon in-house. I can’t even describe how good this bacon is. If you’re a bacon-lover, prepare to have your life changed.

The funny thing about this place is it’s not very easy to find, yet it’s always busy. It’s nestled between two condominium developments at Midtown Village on South State Street in Orem. Surely there are more ideal locations out there, but that just goes to show the best advertising you can do as a restaurant is to cook great food and let your customers do the rest.

Pizzeria 712 is doing that and succeeding. Head over and check out these incredible woodfire pizzas.

For more information or to make a reservation, click here.

No, my friends — it isn’t just food. And if you find yourself rolling your eyes with a similar sentiment, then you should probably stop reading here. But if you’re like me and find some of life’s greatest delights through your taste buds, then read on, young foodies…

I’ve decided to make my inaugural article in this glorious online publication about one of my current food obsessions: Bombay House.

Naan is also cooked in the clay ovens, which is a chewy flatbread that is typically served in Indian cuisine. It’s puffy and buttery and goes perfect with anything. Having an Indian meal without naan is like eating cookies with no milk; like having salad with no dressing; it’s like being up a river with no paddle. Okay, bad joke. You get the point: forget your low-carb diet for once and get some naan, for heaven’s sake!

My favorite thing about Bombay House is the sauces. The incredible array of sauces makes each of their dishes unique, flavorful and fragrant. My personal favorite is the sauce for the Chicken Tikka Masala. To be honest, I can’t even tell you how to make a Masala sauce, but I can tell you that Bombay’s is the best I’ve ever had. I could eat Legos in that sauce.

I have yet to try a dish that I don’t like. Here are a few that I recommend:

Chicken Tikka Masala — Boneless chicken barbequed in tandoori oven, then cooked with bell pepper, onions, garlic, ginger, tomatoes, and cream and spices.

Saag Paneer — Spinach cooked with homemade cheese, onions, garlic, ginger, cream and spices.

Lamb Coconut Kurma — Boneless lamp cooked with coconut milk, onions, garlic, ginger, tomatoes, cashews, golden raisins, and spices.

Aside from the food, the general atmosphere is pleasant, and the service is wonderful. One thing that impresses me is that a lot of the staff have been there for a while, even as far back as 1993 when they opened. And they are good at what they do! They’re knowledgeable, they make good suggestions (when needed), and when the food arrives, they leave you alone to enjoy it.

However, make sure to come with a quick wit, they’re known to joke around a bit. One night we ordered take-out and when I went to pay the host at the register said, “Okay, that will be two hundred dollars, please.” After a mild heart attack and a good laugh, he swiped my debit card (for the actual amount) and I was on my way with a smile.

Bombay House is definitely a must try. I’m confident that you will leave with a smile also. And not just because of the jokes.

In case (pun intended) you haven’t noticed, the mighty trifecta of Provo/Orem grocery stores are just about done wrapping up their most recent episode of everyone’s favorite shopping steal: the case lot sale. If you were brave enough to battle the even-more-so crowded parking lots, play bumper carts with half the county, and stand in lines that make a summer holiday at Disneyland seem not so bad after all, you have found yourself with a pantry full of food that you may not know what to do with.

I am just like you — I don’t know why I needed 36 cans of corn, but for savings of 30 cents or more per can, well, someone grab me an extra cart. And now here we are, staring at a cupboard full of canned goods, wondering why you just dropped half of next month’s rent on food you aren’t even sure if you like. Don’t worry. In case of a local disaster, you will be everyone’s new favorite neighbor. But rather than letting your case lot investment turn into paperweights or bed risers, there are plenty of delicious meals that require nothing more than a few of these canned commodities.

Recently my wife picked up two flats of black beans from a local case lot sale. Most commonly used in Latin cooking, these beans pack both a lot of flavor and a lot of nutrients in a humble, oblong body. These low-fat legumes boast high fiber and protein, making them ideal candidates for the leading role in any meal. Many veggie burgers use black beans for bulk and a rich, earthy flavor. They can be used as filler in quesadillas (do this with some spinach, you won’t be sorry), burritos, salsas, or mixed in with rice for a simple, yet filling meal.

We chose to cast our black beans in a savory, yet beyond-simple soup. With only three (not a typo, really) ingredients, this black bean soup carries enough heat to get you through another Utah winter,  but satisfies the body and soul’s hunger for real flavor. And with two of the ingredients highlighted in recent grab-as-much-as-you-can sales, it could be an easy and inexpensive way to check off a culinary conquering: the canned bean.

Keep eating, friends.

Black Bean Soup

Servings: 2

1 cup salsa (choose your favorite)

2 15-ounce cans black beans, drained and rinsed

1 15-ounce can fat-free chicken broth

Warm salsa in a saucepan for a few minutes. Add beans and broth and stir. Bring to a boil, cover and simmer for 15 minutes.

Cool slightly. Put half of the mixture into a food processor or blender to puree. Return to the pan and heat through.

You can garnish with sour cream or more salsa.

Keith Bond is a food correspondent for Rhombus. This is his first article for the magazine.

Communal is Provo's newest fine dining establishment in the downtown area.

This year hasn’t been great for small businesses anywhere, so it’s no surprise that Provo’s downtown — with all its vacant buildings and low foot traffic — vaguely evokes the aesthetic of a ghost town. Yet despite the woeful state of the economy, a few courageous entrepreneurs decided to open shop this year and have surprisingly managed to defibrillate our struggling Center Street area.

Of course, the local business scene can be a tricky thing; stick around long enough and it seems like most small-time joints go under just as they’re getting cool. Yet whether they remain for a few months or a few years, independent stores and restaurants are almost always one-of-a-kind. They also provide a place for people to come together and interact as friends and neighbors. In other words, local businesses are a city’s soul and supporting them is a worthwhile investment in community and culture.

In that spirit and in no particular order, here are of some of 2009’s best new businesses. All of them began in 2009 and hopefully, if people continue to check them out, they’ll survive for years to come.

F Stop Café — Provo cafés come and go, but F Stop’s simple offerings (mostly drinks) and chic, low-key ambiance set it a head above many of its predecessors. The café is a regular participant in Provo’s Gallery Stroll, so it also typically houses new exhibits each month. That means there is always something interesting to look at and talk about. It also means that visiting the café continues to be surprising month after month. If its warm there will be chairs and tables outside, but no matter the weather the F Stop Café is one of Provo’s newest and coolest places to hang out.

Lady Danburry Tailoring and Design- Do you ever wish you could get all your clothes tailor-made? Or just that they were designed for your body shape, instead of the platonic ideal of a woman or man? The answer to your questions is Lady Danburry Tailoring and Design, Provo’s own tailor shop. Run by Lynette Danburry, the shop sells custom clothing and can tailor the stuff you’ve already got to fit just how you like.

Lady Danburry also sells a line of stylish and unique satchels that make great gifts (for family, friends, or just yourself). If you’re tired of the generic, pseudo-cool clothes you bought three years ago at Forever 21, try having something tailored or custom made. I did and, after having Lady Danburry tailor a new suit, I actually landed two new jobs. Maybe it was a coincidence, or maybe Lady Danburry’s tailoring can make your clothes look their absolute best.

Stumpy Burger — As of this year you can drive over to In N’ Out, wait in line for hours, and finally satisfy your California-lust with run-of-the-mill fast food. Or you can head over to Stumpy Burger, support a local business, and end up with higher quality food than you’ll ever find at a multimillion dollar corporate restaurant. The menu is simple and the portions big, but the taste is where Stumpy Burger really soars. Click here to read Rhombus’ Munchmobile review.

Communal — One of the most exciting recent trends in Provo has to be the surge in upscale restaurants. The newest and arguably most interesting of these eateries has to be Communal. Run by the people behind the much-lauded Pizzaria Seven Twelve in Orem, Communal has a rich menu with an urbane atmosphere to boot. The dishes are delicious, of course, but they’re also notable for being innovative and visually pleasing. Located in a cozy old brick building, Communal is a cosmopolitan restaurant that embodies the romance of food and eating out.

The Loft — Thankfully, the Provo city government has become less hellbent on shuttering dance halls during the latter half of this decade. This more congenial atmosphere paved the way for places like Muse Music and Velour, but it wasn’t until this year that Provo finally had a club dedicated solely to dancing.

The Loft occupies the former home of the Center Street Musical Theater and, though it’s still relatively new, it’s probably already showing up on your radar. The venue gets props for targeting specific crowds on specific nights — on college night, for example, you don’t have to worry about being surrounded by a bunch of high school kids — and for hosting innovative events like EDP’s Kill The Radio earlier this month.

Jim Dalrymple is a regular correspondent for Rhombus.

At long last, the final ballots are here! You nominated your favorite local people, places and things for our 2009 Readers’ Choice Awards — and now you get to vote for them! The polls (included below) will be open through the end of the year, so vote for your favorites and tell all your friends to do the same. We will announce the winners in each category in early January. As always, thanks for reading. Happy voting!

– Steve Pierce, Editor