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 Yeeh-haw!
A taste of the Old West is on the menu at the Boston area's newest burger barn. Wild Willy's in Watertown is causing a stampede among hungry herds of cowboys and cowgirls looking for old fashioned, honest to goodness, good eatin’.
Jim Williams - President, Wild Willy's Burgers: "It was a concept that really came out of the idea that, for example, in the summertime when you have the family and the friends over and you would take a grill out of the garage and dust it off and make some burgers at home and how they always tasted so good when you had a fresh cut onion and a fresh cut tomato. And I used to say to myself, 'how come I can't get that when I go to a restaurant?'"
Well at Wild Willy's you can. One bite of these big ol’ charbroiled burgers with all the fixin’s and you'll be ready to tie on your spurs and rustle up some cattle. And you certainly won't find any gussied up fancified food round here.
Jim Williams - President, Wild Willy's Burgers: "We don't do lot of foo-foo burgers, we do mainstream American burgers. You're not going to come to Wild Willy's and get focaccia bread and bean sprouts. That's fine for those people who do it, but we don't do it that way."
The way it IS done at Wild Willy's is with one-third pound, certified Angus burgers like the Bubba with barbecue sauce, bacon, cheddar, onions, and pickles. If you reckin’ something wicked good, order the Wicked Good burger, topped with sauteed onions, mushrooms, and swiss.
Jim Williams - President, Wild Willy's Burgers: "We have a blue cheese burger called the Annie Oakley, which is blue cheese, lettuce, and tomato, and that's very popular... The burger that I like the most is called the Rio Grande, which has roasted green chiles from Hatch, New Mexico, that's also a very popular burger."
But burgers ain't all they got to fill your gully at Wild Willy's. There's chicken sandwiches and chili. French fries are hand-cut from fresh Maine taters, and the onion rings are some of the tastiest ever seen round these parts.
Jim Williams - President, Wild Willy's Burgers: “The secret is fresh cut, lightly coated, fried just the right amount of time, and consumed immediately."
Of course you gotta wash it all down with a cold draft root beer straight from the keg, or a thick creamy frappe blended up with Gifford's Famous Ice cream. And Willy asks that you kindly hold your horses, cause food this good takes a little extra time to make.
Jim Williams - President, Wild Willy's Burgers: "A lot of people when they see the word burgers, they automatically think fast food, and they come into Wild Willy's and you can see them look at the menu, we open up the kitchen so they can see what's going on, and they see the work that we put into the preparation of a burger, it isn't something that we hide, and they realize pretty quick that they're not in a fast food place."
While your waiting for your meal, check out the rest of this corral, like the giant mural, the pine tables and chairs, or the genuine Chuck Wagon, right in the middle of the dang restaurant.
Jim Williams - President, Wild Willy's Burgers: "It's a restored Chuck Wagon, from 1880, that came from Texas. My partner went all over Texas and Oklahoma picking up all the pieces that go with it, from the old fashioned frying pans and the cooking grates and things like that. We really wanted to add a flavor of authenticity to our restaurants."
And by the way partner, if you're a stranger round these parts, there's another Wild Willy's over yonder in Rochester, New Hampshire, and the original granddaddy of ‘em all is located on Route One, in York Maine. So get along little doggies, and lasso up some good grub at Wild Willy's, a Phantom Gourmet... Hidden Jewel y’all.
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Review Date:
12/4/2004 |
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