What you will need:
1 16oz whole roma tomatoes plain, no basil
1 carrot finely chopped
1/2 a yellow onion
2 cloves of garlic minced
1/2 lb ground beef chuck
beef stock
olive oil
tomato paste
ketchup
salt
pepper

(2-3 servings)

Assembly instructions:
Open the can of tomatoes put in bowl and crush with your hands, remove the hard part where it connects to the stem. Heat some olive oil in a skillet, add onions and cook till they begin to turn translucent 1-2 mins. Add garlic cook for additional minute, season with salt and pepper. Add carrots cook for another 2 minutes. Add the beef and break it apart. Once beef broken down into small particles add the tomatoes. Add a little beef stock. At this point your going to need to taste the sauce. If its too tart add some ketchup. If it sort of bland add some more tomato paste, salt and pepper. This is where the experimenting comes in. Remember this sauce is going to reduce to maybe 2/3 to 1/2 its original size so flavors will become more concentrated.Bring to a low boil this will allow the sauce to reduce and thicken anywhere from 30 mins to beyond. Once at desired thickened pour and pasta mix it up or just spoon on top. Add some cheese and your done.

The menu consists of a selection of appetizers, salads, and the main event sliders. There are 8 savory sliders priced at $3.95 each, and two dessert sliders at $3.00 each. Each slider is about 2oz of meat which gives you about 3-4 bites of food. So a selection of 3-4 would probably satisfy the average eater. I started off by trying three different ones, the all-american, crispy chick, and the coconut shrimp, then followed it up with the porky's and the staring.

The first slider I had was the crispy chick, which is a crispy chicken, corn relish, romaine lettuce, and ranch dressing. The chicken was moist and flavorful, but it seemed like it was lacking the the crispy department. I was expecting more of a crunchiness to the batter, but it was more of a softer texture. The corn relish was slightly bland, and it seemed like it was missing the lettuce and couldn't even taste the ranch dressing. The star of the slider was the chicken, but the other cast of ingredients seemed to have disappeared in background.

Next up was the coconut shrimp. This was a fried shrimp with mango pico de gallo. Again there was a similar issue crispy chicken, in that the batter on the shrimp was not crunchy, resulting in a soggier skin. Despite that the batter was flavorful and the shrimp and mango pico de gallo worked well together. Giving it a tropical vibe.

The all-american is just what it sounds like a beef patty, with lettuce, tomato, cheddar cheese, special sauce, and caramelized onions. The beef was cooked to a nice medium and was juicy and flavorful. Each bite of this slider was just like eating a great burger, as it should be. All the elements in this burger worked together nothing overpowered it.

The next slider was the starling. This was ground lamb, with grilled halloumi cheese, tomato, cucumber, garbonzo tahini. The lamb had a bunch of herbs and spices added into and was cooked to a medium well. The seasoning reminded of me middle eastern kebabs and the ingredients as a whole reminded me of the region. Each bite of the lamb was packed with flavor, but it didn't overpower the other ingredients, the tahini came in boosting the flavor of the dish, and then the tomato and cucumber worked to cool off the the flavor. The grilled cheese added another mild component to the dish, and I think if it weren't for the cucumber, it might have been lost in the slider.

Finally I had the porky's which is a pulled pork shoulder, with tangy & spicy BBQ sauce, coleslaw and blue cheese & cider vinaigrette. Slathered in BBQ sauce the pulled pork was tender and delicious. The sauce itself had a little kick which complimented to coleslaw. What I was trying to identify was where the blue cheese was coming in, I never got that flavor profile as I ate. It also seemed like a vinaigrette might night be needed since the BBQ sauce is already tangy as is. I think it would be nice to to have blue cheese on it.

Rating
Crispy Chick: 7.5/10 - The chicken is the star, but it overwhelmed all the other components. Wanted a crispier batter.

Coconut Shrimp: 8/10 - Good combination of mango, coconut, and shrimp. Again, batter could have been crispier.

All-American: 9/10 - A perfect example of how a well made burger should taste.

The Starling: 10/10 - Packed full of flavor, but nothing overpowering each other.

Porkys: 9/10 - Excellent pulled pork, nice coleslaw, missing the blue cheese.

Overall: 8.5/10 - This is place is definitely on my radar now, and I will be going back. Sadly I didn't have enough room to try the appetizers or salads which all sound good too. The level of attention they put to each slider is amazing. The only concern I have is will they still be able to maintain that same level of attention when there are packed with orders. I was the only one getting sliders at the time, so I'm interested to see if they can keep it up when they have other tickets up. I will be back to find out though.

Coconut shrimp

Crispy Chick

All American

Porky's

The Starlin