Burger at 2 Rivers a tall, tasty order

Why: 2 Rivers Bar & Grill recently opened in the space formerly occupied by Hearth. The family-friendly restaurant is open from 11 a.m., seven days a week, serving traditional American food, coffee and drinks.

Atmosphere: Most of the space is dedicated to the 21-or-older crowd, but there are a few tables for families toward the back of the restaurant. A large, semicircular bar is the main focal point, and seating is accommodated in comfortable, cushioned, backed barstools. Tables and chairs are placed around the perimeter of the space. A soothing, muted palette of dark grey-green is trimmed in black and complemented by walnut-toned wood surfaces above a stained concrete floor. Lighting consists of modern and Old World-style fixtures, and there is ample natural light from large, floor-to-ceiling windows.

What I tried: My dining companion and I started with salmon cakes, which were served with housemade tartar sauce. I settled on the house green salad and opted for a steak add-on accompanied by a cup of housemade chicken noodle soup; my dining companion tried the double burger with fries.

The salmon cakes were meaty and had a mild, not overly seasoned, flavor. The tartar sauce was equally mild. Although the cakes were a bit greasy, it did not detract from the flavor.

The house green salad was garden fresh, and the steak, which I requested medium, was prepared perfectly. I found the combination very satisfying. The soup featured housemade egg noodles. The flavor of the soup was good. I noted the noodles were slightly overcooked and the carrots, celery and onion were a bit undercooked. They still possessed a firm, almost crunchy texture. The chicken was white meat, which was cubed and tender, and the broth had a traditional taste.

My dining companion thoroughly enjoyed the Double Burger, which consists of two half-pound, grass-fed Black Angus Cascade Farms beef patties with two layers of bacon, cheese, lettuce, tomato, pickles, one layer of crispy onions and one layer of caramelized onions. It was six inches tall and a challenge to eat, but quite appetizing, nonetheless. The fries were lightly seasoned and fried to a crispy golden brown.

Menu highlights beyond what I tried: Small plates include steak bites, bruschetta, sliders, wings, prosciutto-wrapped asparagus and roasted Brussels sprouts. Among the salads are a Southwest salad, a spinach salad, a classic Caesar salad and a cobb salad. Chicken, steak or salmon may be added to any salad for an additional charge. The firehouse burger made with a half-pound of grass-fed Black Angus Cascade Farms beef, fried onions, fresh jalapenos, pepper jack cheese, lettuce, tomato and chipotle aioli sounded delicious, as did the caprese sandwich, which combines fresh mozzarella cheese, pesto and basil with a balsamic reduction on ciabatta bread. Entrees include cod fish and chips, pan-seared grilled salmon with chili paste and house pesto, bone-in pork chop with apple chutney, grilled cajun chicken breast and prime New York steak with chimichurri sauce. Available desserts are: creme brulee, chocolate chip skillet cookie for two and brownie skillet with ice cream for two.

Other observations: The waitstaff is friendly and attentive and the food is priced right. The atmosphere is comfortable and welcoming.

Cost: Small plates cost $4 to $12. Salads are available in half and full sizes and cost $4 to $11. Protein may be added to salads for $2 to $5. Burgers and sandwiches range from $9 to $17. Entrees cost $9 to $25. Desserts are $7 and $10. Draft beer and wine on tap cost $7 to $8. Bottled beer and cider is $4 to $6. Wine by the glass is $8 to $12, or $21 to $80 by the bottle.