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Week No. 10 • Duff's Tavern on Main

If you think the most important part of a burger is the burger, then Duff's Tavern on Main in Vermillion is where you want to be.

The restaurant has three burgers -- the hamburger, the cheeseburger and a California burger. There are no weird toppings. No sauces. No frills.

What there is, though, makes up for what there isn't.

The real star at Duff's is the beef. Patties are made by hand and char broiled, according to the menu. Those 85 percent lean, thick patties are placed between toasted buns, and you have yourself a hearty meal. It's a burger lovers' burger.

I got mine with fried onions, added french fries and paid $6.75.

Don't miss

Duff's has two brick ovens for homemade pizzas.

If you're planning to take a trip, consider going on Wednesdays. You can get two tacos for $3 and margaritas for $2.50.

There are daily lunch specials throughout the week.

Where is Duff's?

To get to Duff's in Vermillion, take County Road 47 south to 190th Street. Turn right on 190th and Duff's will be on the right-hand side of the road, in the center of Vermillion.

Don't like burgers?

Non-burger eaters have some good options at Duff's.

There are 6-ounce and 10-ounce ball tip steaks on the menu. Two different brats are served, and there are several sandwiches to choose from.

The pizzas are said to be good, and there are several broasted chicken options.

About Duff's

Duff's opened in April 2008. Rene Doffing and Dave Huberty bought the location in August 2007. It had previously been known as Kieffer's.

"It's always going to be called Kieffer's to the locals,"Doffing said.

Doffing, Huberty and a team of people renovated the establishment through last summer and winter. Much has changed inside.

"We tried to make it homier," Doffing said.

On the day we were at the restaurant, it was a big day for birthdays. Doffing's daughter, Karissa, turned 18 that day, and the whole place was decorated with balloons and banners. Everyone was treated as a regular, even though many of us weren't.

After working at several area restaurants as a cook, Doffing was excited to finally get a place of his own.

"This is something that I always wanted to do," he said.

As always, if you have ideas, comments or suggestions about this piece, please let me know. My phone number is 651-437-6153 and my e-mail address is crichardson@hastings