BLT Burger |
Here’s The BeefBLT Burger Tuesday, November 28, 2006 Your Outlook inbox is multiplying by the second and the red voicemail light on your phone won’t stop blinking, heightening your stress level to that uncomfortable moment when you realize the armpits of your custom made Charvet dress shirt feel dangerously on the verge of damp. And, that’s when it kicks in: the unparalleled lust for a quality, juicy burger. Chef Laurent Tourondel has ditched the formality of BLT Prime, Steak, & Fish with his latest addition to his growing BLT empire, BLT Burger. The casual diner-like burger joint feels like a modernized version of a Texas roadhouse, with a full size steer head as big as the Lone Star state itself peering out over the white wainscoted barnyard walls, roughly finished wooden booths, and luncheonette style bar. You’re meant to mix and match from several menu categories to build a custom meal, but when in doubt, go with “The Classic Burger”. It’s sized smartly without being too hefty, and purrs with a butter-soft texture from of a combination of sirloin, short rib, chuck, and brisket cut meat. If that’s too standard, go with the American Kobe or Japanese Kobe burgers and finish with one of the 27 exotic beers or an entry from the fourteen varieties of milkshakes (four of which are spiked, like the Maker’s Mark, caramel syrup, and vanilla ice cream fashioned “Grandma’s Treat”). With a winning combination like that, those emails are just going to have to wait.
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