Patch: Restaurant Review
When I've had an intense workout at the gym, I want a burger. When it's cold and rainy outside, I want a burger. When I'm in a beautiful sunny park grilling with friends, I want a burger. Basically, I can come up with any number of excuses to eat a burger. Lucky's Last Chance takes the all-American burger to a whole new level. The menu abounds with numerous burger options and the list of specials adds even more creative options.


Phillymag: First Bite: Hot Dogs at Manayunk's Lucky's Last Chance
Speaking of hot dogs, Manayunk's ever-under-the-radar beer and burger bar Lucky's Last Chance quietly debuted their new hot dog menu at the beginning of April, and I finally made my way over there to sample the goods. Says owner Chris Barnes, a New Englander whose main reason for putting them on the menu was to quell homesickness, "We wanted them on the menu when we opened, but we had trouble sourcing the links. Nine months later, we finally settled for a natural casing Dietz & Watson, and we stay true to New England by using Freihofer's rolls." For those who don't summer on Cape Cod, they're the ones that look like a piece of Wonder bread folded in half. Toasted and buttered, its structural integrity is a starchy shelter to an assortment of toppings that include jalapeno-studded macaroni and cheese, barbecue chicken, and homemade chili among their ranks. I tried three (pictured left to right: Scorpion, Voodoo, Last Chance Coney), and they all had the recurring theme of heat, my favorite ingredient after bacon and mayonnaise. There's also a "build your own" option, but if hot dogs don't happen to be your thing (these ones should), Lucky's has plenty of burger options and the best beer program in the 'Yunk.


Phillymag: Lucky's Last Chance Enters the Brunch-o-sphere
The crew from Lucky's Last Chance has been on a bit of a tear recently. They took home a first place trophy from this year's Burger Brawl, then placed second in the South Street "Dog Days Of Summer" hot dog cook off. But rather than staying comfortably at home in Manayunk, polishing their trophies and drinking craft beer out of the skulls of their vanquished foes, the team has been hard at work trying to figure out how to make brunch.

Yeah, brunch. Because everyone loves brunch, right? And brunch is even better when it's made by a bunch of guys who care (a lot) more about how a thing tastes than how healthy it is for you. Thus, come Sunday, September 29, they're going to be serving their very first brunch service, and they're doing it alongside a Southern Tier Brunch Time tap takeover which will have the bar pouring Compass, 2X Rye, Plum Noir, Pumking and other Southern Tier labels.

Oh, and the menu? Man, you gotta check out the menu…