[ Respond | The Valley's Bored ]
Posted by George
on 4/10/2008, 7:44 pm, in reply to "LET'S NOT SLEEP ON THIS!!"
Much said about hamburgers here lately. I support that, though predictably enough the best I've had to date are at the Bistro where I work.
Obviously beef quality is an essential departure point, but after that the key for us is adding grace de viande after grilling. I'm also a mushroom fan so the mixture of sautéed wild and tame mushrooms is excellent as well. Gruyere is ideal for the cheese, or raw milk cheddar if you can get your hands on it.
Boston bib lettuce and vine-ripened tomatoes, aioli and micro greens to finish.
The place Shane linked gets points for Kobe beef. Always worth the extra money. Bison is also a great beef substitute, since it doesn't have any of the hormones and other factory-farming junk that's in most beef (even if it's labelled "organic.") I used bison in a Philly cheesesteak a few weeks ago, and now it’s going on our spring menu.
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