Who knew…
Jan 25, 2008 books, restaurants
it would take burgers to get us another national restaurant mentioning?
…Hubert Keller (San Francisco’s Fleur de Lys) has opened a second Burger Bar in St. Louis, Mo.; he already sells 1,400 burgers each weekend night in Las Vegas.
It’s nice to see St. Louis in the national press a little more recently, but I think we can all agree it would be nice if it wasn’t for this.
Though, apparently, “burgerphilia has become so acceptable among foodies that two books on the subject are coming out this year: Hamburger America, by documentarian George Motz, and The Hamburger: A History, by New York magazine online food editor Josh Ozersky.”
But you shouldn’t care because if you’re really that interested in reading about hamburgers, you should be reading John T. Edge’s Hamburgers and Fries. From fried chicken to donuts, every book that guy writes is fantastic.
Tags: Burger Bar
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January 25th, 2008 at 8:53 am
just received THIS in my inbox:
Mother of All Cheeseburgers
An enormous 222-pound cheeseburger created by a Stockton, California restaurant was topped with 480 slices of cheese, 40 pounds of tomatoes, 19 heads of lettuce, and 12 pounds of condiments.
That’s one helluva burger.
January 25th, 2008 at 2:22 pm
I love a good burger, but I just don’t get the conspicuous consumption super-high-end burger trend. If a foodie can get a genuinely satisfying burger for a few bucks from O’Connell’s, Carl’s, or Goody Goody, why on earth would they blow so much on a burger at Lumiere or SubZero? I don’t doubt Eric Brenner’s expertise at SubZero, but for the price of what are essentially high-priced novelty items, I could be eating at Niche or Eleven Eleven, and probably coming out of the equation much more satisfied. Or, alternatively, I could eat at O’Connell’s 7 times.
January 27th, 2008 at 12:19 pm
i was highly unimpressed with burger bar. service and food quality were both way beneath what i would expect from a hubert keller enterprise.