Figured I might as well post my articles for the Dig here. This is the first of four articles I’ve written so far, look for new burger musings each and every week at the Dig online. Feel free to send along burger topics for me to cover.
Burgers are the ultimate blank canvas food; the possibilities and condiments are pretty endless. But at what point does it become too weird, too over-the-top, or too “gourmet”? We are so accustomed to grilled, back-yard burgers during the summer, that anything elevated beyond that becomes categorized in the aforementioned gourmet category. Locally, the likes of R.F.O’Sullivan & Son, Washington Square Tavern and Post 390 are what I consider to be the full-on, summer burger your dad probably made for you as a kid, and they all do it with varying degrees of success. I think food memories certainly play a large part in any local loyalties, especially in the world of flip flops, sprinklers, a few beers, and the glorious smell of charcoal and smoke. The $16 burger just can’t compete with that. continue reading »
