(add $1.50 for cheese)
The tag-line on the Smith's Pub website reads "Pub classics made in house with a foreign service twist". Translation: "We've got booths with a Union Jack weaved into the upholstery, and we serve fish and chips." The claim of "Great British Food" may be an oxymoron (this is a nation that considers mushy pees an essential side dish) but thankfully I was here for that pinnacle of American cuisine: the cheeseburger.
Unfortunately (or maybe fortunately) Smith's doesn't offer any sort of crazy Brit-style topping options—like say black pudding—but they keep the British theme going by at least making cheddar the default cheese option. The Brit motif (at least burger-wise) seems to end with the cheddar though, as the burger is housed with a foccacia bun. Surprisingly the bun actually balances fairly well with the excellent grainy mustard mayo and the flame grilled patty.
The burger patty itself is of medium quality at best (judging by taste I would say it's no better than AA) but flame-grilling and good seasoning saves it from being a total disappointment. This could probably be a very well balanced, decent tasting burger, if the patty was slightly thinner and more house mayo was used. Also, not that there's anything wrong with Alberta beef (or whatever it is Smith's uses) but if they really are serious about committing to the whole "British Pub" thing—they should probably be using the same Hereford Beef that the Pink Bicycle uses (from Springford Farm in Nanoose Bay).
I've heard lots of people sing the praises of the Smith Burger, but it feels like a lot of style over substance to me.
VERDICT: Smith's at least remains authentic in the sense that it does little to dispel the myth that British people can't make a standout burger.