Burger joint inspires artistic reactions

Flame Burgers is more than a great burger joint. It's an artistic muse.

The walls of Queen Anne's Flame are plastered with works of art in crayon and pen from diners so moved by the gustatory inspiration that they were compelled to pay homage with illustrations of dancing burgers and smiling shakes.

"Seattle rain can't put out the Flame," claimed one. "Love to see that strawberry shake," cheered another.

		Andy Rogers / P-I
	The barbecue pulled-pork sandwich, here with sides of fries and mac and cheese and a strawberry milkshake, is the best thing on the menu.

The barbecue pulled-pork sandwich is underrepresented in the free-for-all gallery, which speaks more to the challenge of artistically capturing a mound of meat than of its delectability. With a whiff of smokiness and meltingly tender pork, it's the best thing on the menu ($7.95). Its sidekick options include fries, chili, cole slaw -- which had crunch, but little zip -- or an irresistibly creamy mac and cheese.

The burgers are more backyard grill with their Tillamook cheddar and ripe tomatoes than, say, Red Mill Burger's caramelized onions and roasted Anaheim peppers that practically achieve haute cuisine ($4.75, $6.25 with fries). That's not to say creative fixings don't surface -- 'shroom lovers can add portobellos for $1.50. In a nod to co-owner Nicholas Polimenakos' Greek heritage, spinach and feta are also on the extras list.

More in the traditional burger-joint vein are the fish 'n' chips with firm chunks of halibut so fresh it tasted as though it had been taken right out of a ship at Fishermen's Terminal ($7.95).

The salads steer clear of ho-hum iceberg and limp carrots. The big-enough-to-share house salad was loaded with slices of Granny Smith apples, dried cranberries and golden raisins, crumbled blue cheese and balsamic vinaigrette. There's also a Greek salad with all the fixings ($7.25).

Fans of Ballard's Vera's Restaurant and Queen Anne Cafe, a neighbor to Flame, might recognize Polimenakos, whose family owns all three. He opened Flame almost two years ago with his dad and is spending most of his time there, getting to know students from nearby schools and the local families who've become devoted regulars.

"You are a small business and have a lot of one-on-one with everybody," Polimenakos said. "It's all about community."