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Monday, Feb 26, 2024
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Bear Bites: The Back Burner is 'the best meal we'd had for a long time'

On Ingleside Avenue is one of Macon’s most interesting and less talked about eateries: The Back Burner.

The restaurant is casual, yet elegant. The staff was welcoming and our server, Elliot West, knew every nook and cranny of the menu.

Our meal was adventurous and amazing. Once the food started coming to the table, the sounds of forks and knives drowned out conversation.

The appetizers set the tone for the rest of our dining experience.

It was the first time that Justin and I had escargot and duck. The duck, served in thick slices and covered in an orange whiskey glaze, was succulent and rich. The dish had similar properties to a mixture of turkey and ham but with a gamey taste.

The escargot was served on a large dish in small, individual butter-filled divots. The tastes were very complex and interesting. Its appearance and texture was similar to mushrooms. They were very chewy and had a freshwater aftertaste. The butter had a strong, garlic flavor and complimented the dish well.

I ordered the Herb-Crusted New Zealand Rack of Lamb with Almond Pesto Mashed Potatoes and Pan-Fried Asparagus.

Justin, the photographer, ordered the Prime Black Angus New York Strip Au Poivre with Almond Pesto Mashed Potatoes and Pan-Fried Asparagus.

Cluster reporters Jave Boyboy and Marin Guta also came along on the trip.

Jave ordered the Pan-Roasted Wild Sea Bass served with Roasted Almond Red Pepper Pesto, Sautéed Baby Portobello Mushrooms and Garlic Sautéed Baby Spinach.

Marin ordered the Open Flame Grilled Scottish Salmon served with Lobster Champagne Sauce, Fingerling Potatoes and Garlic Sautéed Baby Spinach.

It was the first time I had lamb and it was unbelievable.  It melted in your mouth like a hot knife running through butter and fell off the bone when you moved it.

The Almond Pesto Mashed Potatoes were rich and smooth. The almond and pesto brought the natural flavors of the mashed potatoes out and made it difficult to put your fork down.

The pan fried-asparagus was two massive stalks and covered more of the plate than you’d expect. It was well cooked and crunchy.

The Sea Bass was perfect. The roasted red almond pesto made the Bass crunchy and complemented the natural flavors of the dish well. It dish was light, but rich and flavorful.

The Prime Black Angus New York Strip Au Poivre was unusual.  It was thick and juicy—more than any New York Strip I’d ever had.  A cognac cream reduction puddled up at the bottom of the plate and covered the peppered, pan-seared steak.

“The sauce just got better as I kept eating,” Justin said.

The salmon was delicious. The flavor wasn’t too intense, but still very rich and pleasant.

Dessert came and we hoped that it tasted as good as it looked. We ordered strawberry cake and bread pudding.  The cake was sweet and the preserves in the middle tasted were fresh. It seemed like they had just been picked.

The bread pudding was topped with caramel sauce and powdered sugar. It seemed to be the favorite at the table.

We left the table in awe. It was the best meal we’d had in a long time.

The Backburner is open 11:30 a.m. - 3 p.m. and 5:30-9:30 p.m. Tuesday - Saturday.

It’s a dining experience unlike anything else in Macon.


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