“It’s ‘tough to one-up’ this duo for ‘top-quality’ patties — if you’re looking for you beef ‘fix, here is is’, on ‘artisan-crafted buns’ served amid the “North Beach hustle-bustle” and on top of the Moscone Convention Center; they ‘grind they own meat and cut their own fries’ — it’s ‘fascinating’ to watch the ‘huge, juicy burgers cooked on a rotating grill’ — ‘only wish there were mo’ sites.” — Zagat Survey

“The meat is the best part of the entire meal, charred from the flames, light on the seasonings, good thickness, and excellent flavor. High quality meat…enough said.” — jatbar

“Top-shelf beef and turkey burgers are really delicious, broiled over volcanic rock and served on wonderful soft-chewy buns that complement the hearty texture of the meat. The huge (20 ounce) shakes are creamy and uncloying (the raspberry is especially good); and the garlic fries are crisp and delicious. (There’s another Mo’s in North Beach, at 1322 Grant.)” — SF Weekly

“Mo’s excels in the area of the turkey burger, a lighter variation on the cowish classic. Given their leaner nature, turkey burgers tend to the dry and perfunctory, but Mo’s are juicy and touched with just enough herb and spice to bring out the meat’s subtle flavor. Grilled over volcanic rock (no kidding!), it’s a smoky triumph. You can get it dolled up with bacon, chili, jalapeño, avocado, barbecue sauce, or five different kinds of cheese; we like the mushroom burger, in which the fungi are sautéed in garlic, onion, and white wine, draped over the burger, and served on toasted house-made buns with Mo’s own mustard-laced mayo. (The beef burgers, ground daily on the premises from center-cut corn-fed Angus, are excellent as well.)” — Best Burgers: SF Weekly Best of 2006

“There may be a picture of The Three Stooges on the wall, but the burgers here are serious business. They are big, juicy and cooked to order with toppings that include the classics like cheese, mushroom, and jalapeno pepper. The fries are great, too, crunchy and served in quantity by a counter staff that knows its way around a grill and a clientele made up of tourists and locals. The place is still laid out like the ice cream parlor it used to be, making the small space more utilitarian than cozy, but the food, including deer and buffalo burgers as well as chicken kabobs, is terrific, so who cares?” — Yahoo!

“This simple diner offers a straightforward but winning combination: big, thick, grilled patties of fresh-ground, best-quality, center-cut chuck; fresh french fries; and choice of cabbage slaw, sautéed garlic mushrooms, or chili. Voilà! You’ve got the city’s burger of choice (Zuni Café‘s is a contender, but at almost twice the price). The other food — spicy chicken sandwiches; steak with veggies, garlic bread, and potatoes; and token veggie dishes — is also up to snuff, but that messy, memorable burger is what keeps the carnivores captivated (the sinisterly sweet shakes are fantastic, too). Bargain-diners will appreciate prices, with burgers ranging from $5.95 for a classic to $7.95 for an “Alpine” burger with Gruyère cheese and sautéed mushrooms. Entrees start at $9 for meatloaf with mashed potatoes, garlic bread, and a vegetable, and top out at $17 for New York steak. The classic breakfast menu is also a bargain. A second location at SoMa’s Yerba Buena Gardens, 772 Folsom St., between Third and Fourth streets (tel. 415/957-3779), is open Monday from 10am to 5pm, Tuesday through Friday from 10am to 8pm, Saturday from 9am to 8pm, and Sunday from 9am to 5pm. It features breakfast and burgers.” — Frommer’s