Comments (0) Best Burger - 2010
The Grind
Executive chef Matthew McLinn has fine dining and an upscale steakhouse on his résumé, and now he's doing burgers that are just as sophisticated — like steak on a bun. Recently, even Bon Appetit gave a nod to his juicy creations. What makes the difference? Using premium, hormone-free meat and organic ingredients, sizzling the burgers in a special coal-fired oven that sears the meat with 1,000-degree temps, and dressing them up with delicious, creative toppings. Housemade steak sauce on the Steak House BLT makes that burger as good as any you'll find at this city's top chop houses, while candied jalapeños, fried ratatouille, and watercress make the Sweet and Spicy burger another stellar choice. These burgers are pure, carnivorous bliss.
