This was originally posted, in a substantially different form, on my LiveJournal blog on October 8, 2007

As I was driving to the Sasquatch exhibit at The State Capitol Museum with my Olympia pal Kitty, she was pointing out local eating establishments that I should check out. One of the places that got a special mention was The Clubside Cafe. I made a mental note and after the museum excursion, I was on the way back to my hotel when I drove past the Clubside. I hadn’t eaten breakfast and I was pretty hungry so I decided to check the place out. I am happy I did.

The Clubside Cafe (408 E. 4th Ave. in Olympia) is a full blown rockabilly cafe. The right side wall was covered in a hot rod flame mural. Flames were painted behind the vintage hubcaps that decorated the area above the lunch counter. In between each hubcap was a framed, Vargas style pinup girl. The table tops were red & white formica and the chairs were stainless steel tube chairs with shiny red vinyl seats and backs.

The place has moderately filled with locals of every stripe. There was a good sized area in the back corner that was literally fenced in and full of toys. Folks came in and dropped their little children in there and they played quietly and didn’t annoy the diners. It was brilliant! I grabbed a seat and a cute young waitron came by with a menu. I was in time to catch the weekend brunch so I asked for coffee to drink. She returned with a cup as big as the top half of my skull with that dark, rich, full bodied Seattle coffee that I love so much. Kitty had recommended their breakfast burrito that was “as big as a newborn baby.” I checked out the menu and they had all manner of breakfast foods. Burritos, omelets, meat & eggs, pancakes. You name it. Then I spotted it. Corned Beef Hash & Eggs. I am a sucker for corned beef hash for breakfast. It is a taste of my childhood. There are not a lot of places at home that serve this so I grab it when I find it on the road. I ordered up the hash with sunny side up eggs and rye toast. Rye toast is another thing you rarely find in the south. I have no idea why this is but I grab it whenever it is an option.

I picked up the local alternative paper and was perusing it when they brought my plate. It was a thing of beauty. Fresh, in house made hash. Shredded potatoes and onions, browned on the griddle, topped with a mixture of red and green bell pepper and cooked until the peppers were slightly softened. Then the shredded corned beef was mixed in and just heated through. This was placed on the plate in a pile that was a good 2” thick and completely covered the plate. The perfectly cooked sunny side ups were placed on top and the rye toast sitting on the edge of the plate in the Mickey Mouse ears position. It was gorgeous! A wee sprinkling of salt, a good dash of pepper and a fork were all that was needed. It was absolutely delicious, hot and crispy, with the egg yolk running down into the hash and giving it just enough thick moisture to tie it all together. The only time I have had a better plate of freshly made Corned Beef Hash is when I make it myself. This wonderful meal set me back less than $10. When the server/owner, Kenny, found out that I was visiting the area, he gave me some suggestions as to what to see while I was in town and we chatted for a several minutes. It was a delightful experience. The Clubside Cafe will be seeing this fat boy again!

…and see me again they did.

I was back in Olympia 5 days later and, to my delight, it was around lunchtime. I had noticed that the Clubside menu said that they serve Kobe beef hamburgers. I was sure that it was likely to be American Kobe style Wagyu beef but, even so, I was intrigued and wanted, no, needed to try them.

I settled into my seat and checked out the menu. In addition to the Philly cheesesteaks, the hoagies and grinders and the all day breakfast, there were ten different burgers from which to choose. Other than the Hawaiian Burger (I’m sorry, I love pineapple but not on my burgers) they all looked good and it was hard to choose. Finally, the Bacon Bleu Cheese Burger called my name. I love a gloriously stinky cheese and bacon makes everything taste better so what’s not to like? I added a side order of fresh cut fries and an iced tea and settled in to wait for my order.

It was another cold, dreary, rainy day in Olympia. I sat, sipping my iced tea, and watched the rain pelting down on the sidewalk and the large front windows, wondering how the weather was going to effect the shows the next night. Just then, an angellic vision in jeans and a T-Shirt slid a red plastic basket onto the table. It took me back my days as a short order diner cook. Nearly 40 years ago, at The Burger Boy Diner, I had served thousands of burgers this way. A basket, lined with waxed paper, a pile of crisp, golden french fries piled on the left and a big burger on the right. The 1/3 pound burger was dripping with juicy goodness with the bleu cheese melted on top. The bacon crossed like bones on the Jolly Roger placed atop the cheese and rounded out with lettuce, tomato, thin sliced red onions and pickles. I took a bite.

I like my burgers to the medium side but these days, unless I grind the meat myself, this is not something that I will do. This burger was cooked medium well. Not a trace of pink, and yet, it was still juicy and flavorful. Seasoned with salt and pepper on the griddle, caramelized on the outside and moist on the inside. The bleu cheese was in perfect balance with the meat; enough to give it an excllent taste without overpowering the rest of the burger. Even the tomato was ripe and not the least bit mealy or mushy. It was truly a great burger. The burger with fries set me back $11.00 and was worth every penny.

I was wrapping up my meal when Kenny, the server from my previous visit noticed me. He remembered me and came over with a big friendly smile to chat and ask how my visit was going and that he was happy I came back. I felt at home and welcome.

I will say it once more, they will be seeing this fat boy again. I have my eye on the Fish & Chips which is made with house battered wild caught Alaska Halibut and those wonderful fresh cut fries.

*please forgive the quality of the photos. They were taken with the camera on my cell phone.