Skuare Burger

Once we finally found skuare burger (you have to go all the way around the parking deck to the backside) we arrived in a beautiful building. The menu is small, giving you an opportunity to try their best offerings. We tried the awesome burgers. The meat does have a lovely seasoned twist to it but the patty so so thin it left me wanting more. The homemade ciabatta bun had a great flavor too but was too much bun for the patty. The fries are fabulous with a coating on the outside that is golden but not over crunchy. It was supposed to be served with a homemade salsa fry sauce but it wasn’t prepped earlier in the day and though the place was empty they still didn’t have it until we were almost done. But the sauce has a next creamy texture and mild salsa taste and made for an interesting twist to fry sauce flavors. The clerk was sweet accommodating and very helpful, probably because we were the only ones there. It was a nice experience, definitely different, but the meal was overpriced and not worth the hassle of finding the building.

So I just got back from Philadelphia and I was trying to find some parking, and I happened upon this joint in a back alley behind the parking garage. I hadn’t eaten all day, so I figured, hey, why not?
In the realm of Burger Joints, the hallmark staple that has always been the key to their respective success in various forms has always been what we like to call a «gimmick,» or one key concept that sets one restaurant a part from all others. McDonald’s kicked off the Big Mac with special sauce. Burger King countered with a «flame broiled» patty that gives it a distinctive taste. Wendy’s pioneered marketing the idea of «Fresh, Never Frozen» beef which is pretty much industry standard today. And when you think White Castle, you immediately associate it with sliders, because that’s all they sell.
Each one of these places has jostled over the years to find its own gimmick that sets it a part from everyone else, which is what keeps customers coming back to their restaurant with brand loyalty. And so the takeaway of successful fast food business models is, «Less is more, simplicity is key. Find one thing you’re good at, and stick with it.»
This is important to understand because where Skuare Burger seems to unfortunately drop the ball is with what seems to be a lack of focus in this regard.
Simply put, there are too many different elements going on that rather than having one stellar product, they seem to have a too diversified menu of average-​ish products.
The idea of a square (or more rectangular, actually), burger is already a novelty gimmick. And that’s fine. I don’t mind eating a square shaped burger. It’s different. But then layered on top of that is that it’s «Argentinian style;» a distinctively seasoned beef, served on a type of Ciabatta style bread, with a sort of chipotle mayonnaise sauce. And the next upgrade from that is a burger with your standard fixings, but then a fried egg and ham on top.
At this point, we’re getting FAR too niche. Then, to really rub salt into the wound, the menu includes sliders. Why do I need to order sliders at a place that already serves regular burgers? I’d bet removing that would seriously help budgeting costs.
So as you can see, there just seems to be way too many things going on at once. When you find someone who is just craving a square, Argentinian style burger with a fried egg on top, or in slider form, you let me know.
Now as for the burger itself, it’s pretty good. It’s a thin burger, and the bun to meat ratio seems a bit off, but I’m not too picky about that. The fries are standard fare and do the job, and you can’t go wrong with a fountain drink.
The price point (at anywhere from 11 – 17 dollars for a burger and fries combo), is probably the last nail in the coffin. In today’s world where you can literally have a sit-​down entrée meal with real plates and silverware for the same price, it’s very hard to convince anyone why they should throw down that much on a burger served to you on a paper plate. And given that you can hit up a burger joint like Good Stuff in DC, where the burger has been crafted by a professional «Top Chef» chef for a lower price than this, it makes you wonder where your money’s going to. Now I’m someone who WILL put down 15 bucks on a good burger and fries, but this isn’t a 15 dollar burger and fries.
With all of that said, I’ll break it down for you.
PROS:
–Awesome staff. Kind, courteous, and helpful. Probably one of the best things. I commend Skuare for this.
–A pretty okay burger. I’ve never had «Argentinian style» anything, so at least it was an interesting surprise.
CONS:
–Far too niche, as well as far too diversified. I don’t understand why we have regular burgers, sliders, salads, meatballs (really, why?), and gourmet desserts all going on in the same menu. And the «upgraded» burger; with ham and egg going on, is just too niche on top of an Argentinian beef square patty.
–Price. As I said, this ain’t an 11 – 17 dollar burger combo joint. I could eat at McDonald’s three times for that. Or a craft beer and pizza. Or pretty much any other sit-​down eat out place.
I really like this place, and I know it’s pretty new so it’s going to have its kinks, but I’d really like to see this place hone what it’s good at and stick with that. Simplify the menu, and run with what works. Then, figure out a way to drop the price. If that happens, I’d totally refer this as a place to at least try out for a new experience. Until then, it’s a solid low ³⁄₅.

Amazing flavor! A very unique and delicious experience. We really weren’t sure what to expect, but the Argentinian style is a keeper. We will definitely come back again. The wait was a little longer than expected, but the staff was very courteous and accommodating.

The services I received by this young lady at the register was great. There are two sizes burger; the regulator one or monster plus three different categories of burger that has different toppings. The burger and fries came in an disposable bamboo paper plate. The burger had distinctive taste similar to Cuban style burger which seems to have beef and pork mixed in. I believe that is the «Argentinian» style. The burger was good except that the buns were bit too thick that took away the taste of burger a little. I just like to taste more of my burger than the bread itself. If you like it that way then it is good. The only thing I was taken aback was that they charge for pickles as add ons to your burger but not the olives? I would rather have the pickle than the olives. All the goods outweighed it all. The overall ambiance and décor of restaurant is nice. I would go back. I suggest you all to check this place out for unique Argentinian style burger experience.