We fully realize that if we were to declare MOO the best burger joint in the Delaware River Towns, it’d be a total turnoff to a big chunk of our readers.
Some of us—many of us—show our favorite burgers the same loyalty that we do our significant others. We can respect that.
We’re here to spread the love, not cause another fraction. So, ignore the fact that MOO was named among Craig LaBan’s favorite burgers in the Philly suburbs. Who’s Craig LaBan anyway? What matters—all that matters—is that you love burgers, and we believe we’ve found a burger that warrants your attention. Just try it, is all we’re asking. You’re free to make up your mind from there.
Chances are, if you haven’t already been, you’ve at least already heard about MOO. It opened at the end of New Hope’s South Main Street about four years ago. And before that, it was in out-of-the-way Ottsville, Pa., for a short stint. And before that, it was everywhere as a food truck.
All the while, it’s displayed a genuine commitment to local ingredients and the farmers and growers who produce them. That would be the doing of Evan Asoudegan, MOO’s chef/owner. The ink on his high school diploma was still fresh when he opened the food truck. And yet, he’s always had a very particular vision for both the menu—pared-down burgers, hand-cut fries, thick shakes—and the restaurant.
MOO’s aesthetic is a bit more refined than your average burger joint, or even Shake Shack. But, then, Asoudegan is a bit more refined than your typical twentysomething. He rocks a mustache—un-ironically. And he’s the most devout Freddie Mercury fan you’ll find under 45.
Scroll through MOO’s Instagram feed and you’ll see a slew of stylish, 35mm photography (Asoudegan’s own) that not only makes you hungry, it makes you envious. It’s also the perfect, bite-size glimpse of Asoudegan’s creativity as a chef. A recent sampling: two grass-fed patties paired with pastured bacon, a fried organic egg, a thick slice of a greenhouse tomato, and some shaved onion. Also, a fried turkey sandwich with bacon, and cabbage-and-preserved-cherry slaw. And, a chocolate shake topped with house-made caramel and peanut butter and crumbled pretzel, pecan, and peanut.
Asoudegan is big on seasonal (read: perfectly timed) specials, as you’d expect of a chef who swears by his farmers. But it’s more than that. He has this uncanny ability to know just what you’re craving at any given moment—usually, before even you know yourself.
So, come hungry. And come on a weeknight or weekday—there’s only street parking.