Bulldog Restaurant

Category: Bar

To quote Dara (James Beard food critic award winner): "To make [the burgers], chef Schoenefeld trims Wagyu beef till he thinks it's down to about an 18 percent fat content, then slices it and cures it in the refrigerator overnight with thyme sprigs, black peppercorns, and kosher salt. The next day they take that beef, brush off the cure, double-grind it, and form it into patties. The burgers are then seared on a forge-hot iron skillet, removed from the heat, and allowed to rest in a sort of emulsified butter broth called a beurre fondue. All of these steps are designed to prevent the meat from becoming tough; they also allow the juices to distribute evenly through the burger, using the same logic with which you "rest" a steak after grilling it. Finally, when you order a burger, said burger is brought to temperature in an oven, which allows the extra fat from the beurre fondue to bubble out while preventing a dollop of precious moisture from escaping." Various fancy beers on tap. Nuff said - though the burgers have been slightly less stellar in recent months.

Daily 11am-2am.
Food until 11 (Sun) 12 (Mon-Wed), and 1 (Thu-Sat)

$ $