Monday, April 26, 2010

Best Burger in Town

The hottest food item throughout the city over the past year has undoubtedly been the burger. New places have opened just to make them. There is a city-wide club to eat and judge them. At least two (FWTS, Adam Erace) have labeled Village Whiskey, owned by Iron Chef Jose Garces, the winner. Add Meat Mt Airy to that list.

Although the place has an astounding selection of (really great) cocktails and a handful of notable menu items (celebrated pickles, a butter-poached lobster roll), the burger is by far the star. It comes down to two aspects of perfection: start with unparalleled ingredients; add unparalleled technique.

The beef is sustainably farm-raised, and the additions are all of high quality. I added Haystack Mountain Chevre and avocado to the Village burger for added creaminess and tang, not that it needed it. Oh, and they also make their own sesame rolls in-house.

But the true star is the technique. The beef is also ground in house, wrapped up in a torchon, and sliced. This slicing allows for a uniformly thick patty, with high sides like a hockey puck. This is in contrast to most other formed patties which narrow at their ends, contributing to uneven cooking. It also helps that when you ask for medium-rare, they do not hesitate to give you a true medium-rare.

The result is hard to describe - somehow more meaty and more juicy than any other.

Leave Mt Airy. Head to the Village. Get the burger.

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