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Check out the July 2008 issue of Minnesota Monthly magazine for a review of Minnesota's top notch burger scene.
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Click Here to View the Article!
Here's a quote from the article:
"Since 1960, the folks at Gordy’s Hi Hat have been doing things the same way: Hand-pattying beef that was ground that day (and has never been frozen); cutting fresh onions for their signature half-battered, half-breaded onion rings; and blending their shakes and malts with nothing but real strawberries, real raspberries, and real bananas.
And that’s why, for almost 50 years, city folk have made the Hi Hat a destination stop on the way to cabins Up North."
