One year. One hundred burgers. A quest that started out as a hobby, became an obsession, and has slowly transformed into a lifestyle. How much burger is too much burger? If there is such a thing, we'll let you know.

Tuesday, August 2, 2011

db bistro moderne

The Meat: Sirloin with braised short ribs, stuffed with foie gras
The Cheese: None
The Bun: Parmesan brioche
Flip Tip: In life, you can't be hubristic
Foods come in and out of vogue; casseroles, porridges, and clafoutis have all run their course on American dinner tables. But while Americans have long loved their burgers, glam burgers have become virtually ubiquitous around New York.
Daniel Boulud launched this craze in 2001 with the invention of his db bistro moderne burger. It is the epitome of indulgence.  Braised in red wine and black truffles, Boulud combines sirloin, short ribs, and foie gras to create an ultra rich burger. The bun complemented, as most Boulud baked goods do, and the skinny frites were nicely salted.
For me the first few bites were  absolutely delicious. And then it became too much. Moreover, there was some irony in this burger: While it poses as the glam burger, it’s too tall for it’s width – and  actually collapses, creating the mess it was supposed to avoid. 

No comments:

Post a Comment