It’s one of many reasons to adore Harvey B’s sizzling little burger joint: The answer to the question “what’s good here?” is “the charbroiled double cheeseburger.” There are more reasons. On the right-hand side of the three-paneled menu, a heading reads “Salads/Frito Pie.” “Salads/Frito Pie” is so achingly, beautifully Texan — just reading the words feels something like the clip of Nolan Ryan head-locking Robin Ventura in 1993.
Yes, the cheeseburgers are far from perfect — on a recent visit, a quarter-pound patty was broiled into tree bark, and, depending on the day, your fries may need another pass for crispiness. The food isn’t meant to send Guy Fieri storming in like the Kool-Aid Man. It’s meant to be a neighborhood joint, no more, no less, a burger dive to survive the sharp tides of change.
Susie Guy shares their complex burger technique: “We just pat it, make it every morning, throw it on the grill with salt and pepper seasoning,” she says.
'Salads/Frito Pie' is so achingly, beautifully Texan — just reading the words feels something like the clip of Nolan Ryan head-locking Robin Ventura in 1993.
The food’s one of the reasons Harvey B’s doesn’t feel like a “new” joint. The neighborhood feel of the place is another reason: Guy’s been running Harvey’s kitchen for three years and has lived in East Dallas for three decades. The East Dallas pride is on the walls, including artsy photos of the Egg Roll Hut across the street.
Any changes in the works at Harvey B’s? Should we watch the skies for an avocado toast signal?
“Nope. There’s been talk about making the menu simpler,” Guy says.
Sounds fine, as long as they don’t pry “Salads / Frito Pie” from our cold, dead hands.
Harvey B's, 4506 Columbia Ave. #100