The Perfect Burger, Greater Than Its Parts
By OLIVER SCHWANER-ALBRIGHT
IN New York’s increasingly sophisticated hamburger scene, buns and condiments play their roles, but the meat is the star.
At least that’s been the case since the wholesaler Pat LaFrieda created Shake Shack’s custom blend of beef cuts. With that, a headliner was born. Now Mr. LaFrieda supplies chopped beef for some of the best burgers in the city, from the Spotted Pig to Five Napkin Burger. So when three places opened recently, they naturally turned to him.
Read the rest of the article here > http://www.nytimes.com/2009/04/15/dining/reviews/15unde.html?ref=dining
Wednesday, April 15, 2009
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