Chef Daniel Holzman loves the burger here because of the high quality meat and excellent execution.
The grass-fed burger on an Orwasher potato roll with heritage bacon and Cabot cheddar is a winner for chef Eduard Frauneder.
Multiple-time Burger Bash Champion, this is basically what you think of when you think of just a straight-up great cheeseburger with the works: lettuce, pickles, and special sauce on a brioche bun. Leggi tutto.
The glorious patty is wrapped not in a bun but "a fine bread made according to an old Slovak family recipe", and then effing deep fried. It's also got applewood-smoked bacon, and Emmental cheese. Leggi tutto.
