Slow-Food Movement Meets Fast Food at Weezy’s in Marin

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There are plenty of restaurants in Marin that serve “slow food,” referring to meats, fruits, grains and vegetables that don’t come through massive commercial production lines. But few places attempt to use slow food in a quick service operation. Weezy’s Grass Fed Shed, open about six months in the Terra Linda neighborhood of San Rafael, attempts to merge slow food quality with fast-food service and style. The result is really good food at very reasonable prices. Two small burgers with fries comes to about $7. One “lonely” burger is a mere $2.50.

One of the things that I really liked about Weezy’s is that the standard size burger is 2 ounces – 1/8th of a pound. That may sound small, but it’s really the right size if you are using good meat. The half-pound monstrosities served at far too many restaurants at times seem like they are meant to overwhelm the taste buds. There is nothing wrong with starting with a small burger (or slider) and building from there.

The burgers are plump and juicy, cooked enough but not too much — grass-fed meat definitely tastes best when served on the rare side. Weezy’s serves the burgers on small white buns. Toppings such as bacon, Tillamook cheddar and pineapple are available at extra charges. The meat comes from Prather Ranch. A home-made vegan burger is also available.

Side items include French fries, sweet potato fries or an organic baby greens salad. (The fries are not made in-house but I was assured they are organic.) The potatoes are all fried in rice bran oil, which creates a crisp, shiny crust without an oily flavor.

For a quick meal, Weezy’s hits the spot.

Weezy’s Grass Fed Shed, 621 Del Ganado, San Rafael, CA 94903. 415-479-7433. Open for breakfast from 7:00 AM to 11:00 AM. Lunch & Dinner from 11:00 AM to 8:00 PM.

Doug Levy
Former USA Today reporter Doug Levy lives in New York City and spends a lot of his free time searching for great food and wine. As a PR pro, he specializes in healthcare and life sciences. Doug enjoys sharing his culinary observations which you can also read on his personal blog at Food and Wine World.
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