• last year
In the second instalment of LP Eats' series on the hunt for Preston's top burger, we headed down to Ohannes on Fishergate to try their grub...
Transcript
00:00Hello LP Eat fans, Jack Marshall here, Digital Reporter with the Lancashire Post, coming
00:11to you today with our second of our burger reviews. Now, as you'll know, last week we
00:17went to Tipty Chef which was one of the places which got just some of the most recommendations
00:22we've ever had for any eatery anywhere when doing these reviews. As soon as we asked people
00:27what their go-to burger place would be to go and review, that just carried on getting
00:31mentioned again and again. So yeah, check that one out. And second up today is a place
00:37called Ohanas, if I'm pronouncing that right again, apologies if not. So yeah, gonna go
00:42check it out, it looks really good, looks to have a, I don't know, a very meaty vibe
00:48to it, lots of pictures of cut up cows and different cuts of beef on the walls, that
00:54kind of vibe of place. So yeah, I've got high expectations for this place, it looks
00:57like one of those modern, fancier burger places. So see how it stacks up, see if it can compare
01:03to your proper greasy burger from a local food van or something like that. So yeah,
01:10let's go and check Ohanas out and see what it's like.
01:12Right guys, so we'll get into the details of Ohanas in a second and we'll hit the scars
01:17on the doors and what we made of the food. But first I just want to give you a quick
01:20look around to show you what the restaurant looked like. Really good, lovely weather.
01:25Now here's what I made of the food.
01:27Hello, welcome to our scars on the doors review for Ohanas on Fishgate in Preston. Now I will
01:35fully admit my view of this place is massively tempered by the fact that the weather was
01:41glorious when I went over to try this burger. Summer shining, all the windows, the big French
01:47doors on the restaurant were all open so people could sit outside and just enjoy the
01:51good weather. So that immediately put me in a good mood and made me think right this is
01:55barbecue weather, get me a burger. I appreciate it's not barbecue but weather, burger weather.
02:00So headed over, my first impressions were that the vibe in the place was really good.
02:05The decor of it all was like really hip and trendy. It was lots of wood and kind of chrome
02:11and kind of like, you know, that metal, that kind of modern shabby chic vibe to these places
02:17which they seem to inhabit. So yeah, I enjoyed it. It was nice. The staff were lovely, they
02:22were really helpful. Just dead professional. Couldn't ask for anything more on that front.
02:26It was good. They were playing nice music. It was sunny. I could kind of semi-sit outside.
02:32Yeah, everything about it was good. 4.5 out of 5 on that front. Yeah, really good. The
02:37only way it could have been improved more, I guess, it just had a bit more atmosphere
02:40by having a few more people there but I suppose they can't control that to a certain extent.
02:45But anyway, 4.5 on that front. Second, onto the burger itself. Now, I don't know if I've
02:49ever eaten a burger which looked more classically like a cartoon burger. This thing looked like
02:54it had been, the aesthetic of it had been designed in a lab almost. It was so classic.
02:59The burger was practically shining, the lettuce was poking out just to the exact degree. It
03:04was like greener than, you know, like Pressing North End's peach. It was stunning. It was
03:09perfect, this thing. You could get a little poke of red from the tomatoes and then the
03:12classic beef burger and a little bit of yellow cheese. All the colours were really vibrant.
03:15It looked like perfect. Coming off the meat itself though, I had a try. It was okay. It
03:23didn't blow me away. It was just okay. You were obviously like, yeah, that's a burger.
03:27But it didn't really have like a smoky punch to it. It didn't really have like a seasoned
03:31punch to it. It didn't really have like a juicy punch to it. It was just like,
03:35alright, in every single regard. So, it did really blow my socks off. I'm giving it a 3.5.
03:40Onto the moisture itself of the burger. Like we've always said, you don't want a dry burger. So,
03:45the moisture was okay. Again, it felt like a lot of the liquid in the burger itself was coming
03:50from the tomatoes, which you really want it to come from a sauce or from the burger itself and
03:56the meat for it to be juicy and drippy. And that's what you're looking for. So, yeah, 3.5 out
04:01of 5 on that front. I just feel like it needed, it needed for it to come from somewhere else.
04:06The tomato was just kind of a bit watery. That was it. I felt like that was it. Yeah.
04:11Onto the extras. They get a 4.5 out of, 4 out of 5, get my words out, on the extras front because
04:18it came with chips, which as we know, the burger tipsy chef didn't. This one came with chips and
04:24a little pot of garlic sauce, which was good. The salad on the burger was okay. Like I said,
04:29the tomatoes were a bit watery, a bit overwhelming, but the rest of the salad was good.
04:32And the other thing to mention was it had classic gherkins. Now you've got to have gherkins on a
04:37burger. So that was really positive. So yeah, I'm giving it a 4 out of 5. The only thing it
04:43gets marked down on is that it kind of could have, could have done with a sauce, like a classic burger
04:48sauce on there. Make a homemade burger sauce, you know, go all out. That's what it's missing.
04:52Finally, we're coming onto value. I'm giving them a 4 out of 5 for value. I paid £9 for this and
04:56you've got a burger with fries, a little pot of garlic sauce. It was hefty. There was plenty of it.
05:01It was good quality. Yeah, you couldn't really complain getting that for £9. I think that's
05:05pretty good value. So 4 out of 5 on that front to give them a total score of 19.5 out of 25,
05:12which is pretty good. Pretty good all rounder. Definitely check it out. If you're a burger fan,
05:16go down and see what you think for yourself. But yeah, that was my trip to Ohanis. Cheers.