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Of funky burgers and funky spaces

By Nailantei Norari
Tuesday, June 1st, 2021 00:00 | 3 mins read
The burger was as sumptuous as it looks. Photo/PD/NAILANTEI NORARI

If you one day happen to find yourself at this eatery at College House, in the city centre, count it your lucky day, because it is the day you will realise that not all hamburgers were created equal. These ones will leave your taste buds yearning for more.

One of the great things about the Labour Day celebrations early this month was the lifting of some Covid-19 prevention restrictions. 

The biggest relief for me was the re-opening of dining in restaurants as it meant some of my friends who work as mixologists and waitresses can at last come from their unpaid leave and start earning a living again.

Though coronairus is still here and the economy is still struggling, I take my duty of supporting local restaurants so seriously that I am back to dining out.

Of course, while fully decked out in multiple masks, a face shield and the ever trusty sanitiser.

During lockdown, I was introduced to some sumptuous burgers from Fnky Brgr. I remember vividly how it tasted and that its funky name was tree hugger burger.

Since food generally tastes better outside one’s house, I knew exactly where I was going to dine in.

Dry-aged beef

Fnky Brgr has two outlets, one at Yaya Centre second floor and the other is opposite Nairobi University on the ground of College House at the junction where University Way meets Koinange Street in the Central Business District (CBD).

There is a graphic burger at the entrance of the restaurant with the interiors done in brick, black hues and steel beams in the quintessential New York industrial loft style.

I am lucky enough to be there on a Wednesday, for their one for one burger offer, so I call up a friend to come help me out with the eating.

As I wait for them and ponder over the menu, a waiter comes to my table to help me out.

I learn from them that their meat is from their grass-fed cows in a ranch in Nanyuki and that they dry-age their meat for between21 and 28 days to bring out the best flavours in the meat and to make it tender. 

The cattle are slaughtered at the perfect age of two years. I also learn of their great wine selection, which one can take by glass or by bottle. The wines are curated from South Africa.

One can pair them with the burgers with sauvignon blanc pairing perfectly with chicken wings, and a medium body pinotage pairing perfectly with beef patties. 

Six hours cooking

I am torn between ordering the loaded fries, which comes in three variants; brisket fries, brisket is beef that is cooked for six hours, chilli cheese fries, and bacon cheese fries.

I end up ordering chicken wings and fries instead. My friend arrives and orders beer battered onion rings and a cosmopolitan. We then order a

Them Mushrooms burger, made of beef patty, mushrooms, leeks, cheddar cheese and the Fnky Brgr secret sauce, and a Notorious P.I.G. which has bacon on top of the patty.

We order a side of guacamole to go with the fries. I really enjoy every bite of the Them Mushrooms burger, the creaminess of the mushrooms elevates the burger to new culinary heights.

The portions are so large that we do not finish and instead ask for goodie bags to go.

The ambience is great, with the glass walls giving me a chance to do my favourite pastime, people-watch.

Not only is the food tasty, but affordable too. Onion rings go for the unbelievable price of Sh200, while burgers cost between Sh500 and Sh900.

You can cop a cocktail or a good glass of wine at Sh500. There are whiskies and vodkas on sale as well, but I decide it is too early to have even a few shots.

Besides, I could always do it on another day when I do not have an unfinished task list to tick through. Maybe the next time I can check out their Yaya Center branch and see if it as funky as this one.

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