Lunchbox Laboratory Is Where Your Meat-Eating Dreams Will Come True

You know those ideas that come up when you're sitting around with friends while drinking, and pretty soon people are coming up with more and more outlandish things to pile on top of the original idea? For example,

"Hey, wouldn't it be cool if we opened a burger joint? One that specialized in burgers and went all out?"
"Yeah! But not just beef. Buffalo, pork..."
"...and duck! Maybe duck-pork?"
"And what if we served cool sides like tater tots, and milkshakes in lab beakers?"

"Yeah!" everyone would shout, take a swig of their drinks, and move on to other ideas.

Well, Lunchbox Laboratory to me is one of these outlandish, yet wonderful, ideas come to life. Run by Chef Scott Simpson of Fork fame, who's been through a lot in the past several months, this place is a burger joint to end all burger joints.

The basic gist is this: you pick a meat (beef, duck-pork, buffalo, among others) and a sauce (simple like ketchup to fancy like an aioli), and then add extras (cheese, bacon, olives). Tack on a side if you wish (tots, fries, topped with interesting things like bacon salt). Don't forget the milkshakes. While you wait, find a seat on a bench or chair and study all of the quirky Americana antiques on the wall, including the lunchboxes under the counter. In a few minutes, you get a giant, steaming burger, fries, and thick shake at your glass-top table. Dig in, and throw your granola-flax conscience out of the window for a glorious respite of meat-eating fun.

One word of caution: the burgers are large. Quite large. We ordered two, plus a side of fries and one shake, and were stuffed. Light eaters may wish to split one burger.

Lunchbox Laboratory will be even better as the weather improves in Seattle. While seating is limited inside the small building, they have several seats outside that will eventually be great to take in the summer weather, sip a cold soda, and bite into a juicy burger.