I had been meaning to stop by Superburger since I moved to Santa Rosa three years ago in my search for a suitable replacement for the burger joint we left behind in Anchorage.
People told me tales of other joints that all had one thing in common, they were all recently closed. They told me not to bother with Superburger, that it paled before the power of their memories of the other places.
Since I cannot live in the past with them, I thought about stopping in and trying a just-the-basics kind of burger to see if the raw materials were worth further exploration. I brought Caitlyn, my 5 year-old because if you cannot please a 5 year-old with a cheeseburger, you need to find something else to to with your time.
If you want to sit at a table, then the patio is the only place for you, the interior is entirely taken up with a u-shaped counter. But no attempt has been made to cram as many people in as possible an each stool has enough room to not only live and eat, but also swivel freely and with abandon, just as Caitlyn demonstrated.
The onion rings I ordered were hot and crisp an home-made and wonderful, if a little on the skinny side, but to each their own. The cheeseburger with bacon as the sole accessory was juicy, hand-formed and served on a firm roll that stood up to the inevitable grease with magnificent aplomb. I found the flavor lived up to the cloud of smoke that rose from the flame-broiler when I ordered. Caitlyn love her burger but was fairly indifferent to the shoestring potatoes.
The Meyer lemonade was just tart enough to satisfy and just sweet enough not to offend, a good balance that is seldom achieved. I'll go a fair distance for fresh lemonade and I'd go even farther for this stuff.
The staff was friendly and attentive, the surroundings were pleasant, the bathroom was clean and the oldies on the radio were just the right touch. I love this place, my new home for burgers!

Spicy and Tasty, which I assume to be the translation of the characters on the sign is a truly terrific sichuan restaurant in Flushing, in Queens.
We arrived without reservation on a Friday and had to wait a total of about seven minutes all the while watching the cook in the front of the restaurant preparing the appetizers, the cold noodle dishes, the rolls. By the time we were seated, I could have eaten the Plexiglas surrounding the aforementioned cook solely for its proximity to the deliciousness.
The Hot and Sour Soup was a touch light on heat and sour for my taste but the flavor was complex and changed as it made its way into your throat and your consciousness. The Dan-dan noodles with minced pork was transcendent and the cold sesame noodles were fascinating and tasty and a little slippery which was weird at first but in the end, the flavor overcame the weird and all was fine.
All in all I found the waitress indifferent but this was overcome by the busboy who seemed so eager to please that it was almost a shame that his job required a little obsequiousness because he was charming.
If you've had good sichuan, you'll be ready for the unique flavors of the cuisine here, the earthiness of the Dan-dan was remarkable, the sweetness of the red-bean paste in the dumplings didn't cloy. I thought that the food was well balanced and the prices were such that you could order quite a few appetizers and "Szechuan Delicacies" and still come in under budget (we had three adults and a child and ordered 7) and then the entrees are also reasonable. Eat them often!

Anil and the crew at Kabab and Curry House regularly provide the very finest in Indian Cuisine, with dishes both authentic as well as having those individual touches that separate them from the frozen case at Whole Foods.
It is especially special when Anil takes a turn in the kitchen and brings his own personality to bear on some traditional dishes such as a flair of fenugreek to finish a Makhani so that it fairly sings in the mouth.
On the other hand When Anil roams the floor his welcoming nature will often find its way to your table and if you are lucky, there may be an offer of something personal and special, a pickle he is working on, a new relish. Each is more wonderful than the next.
The restaurant also wins awards for its pairings of wines and foods and their recommendations are as often as not, spot on.
There is truly nothing to knock about this place, it is a gem.