The ciabatta bun takes razor-sharp teeth to make sure the whole thing doesn't end up in your lap, but a Franz bun would dissolve on contact with this delicious monstrosity. The juicy grilled patty, ground in-house daily, is topped with melted aged white cheddar, twice-grilled pickled red onions, and an iceberg slaw. ![]() That's disgusting.īe warned, though: Gabe Rucker's trademark burger is messy. Whatever came on the side-onions, pickles, lettuce, what have you-was also put on the burger. Cheese was also always added, usually blue or something similarly pungent. He ordered all of them medium when doneness was an option. He started by trying over 40 bistro burgers across greater Portland to arrive at the top 16. So we asked him to reprise that project for Burger Madness. That piece-written when Zukin was an opinionated blogger and not yet the owner of Mi Mero Mole Mexican restaurant-remains the definitive survey of Portland burgers.īut seven years is a long time, and seven of the 10 burgers Zukin picked for the top 10 are now gone. In 2010, when fancified burgers were still a new trend and the city's chefs were in an arms race to make the best, Zukin ate 72 bistro burgers across Portland for a landmark story we called BurgerQuest. Taster Nick Zukin is Portland's original burger critic. But if you want to sample most of the city's best burgers, that's what you're going to have to do. Walking into Portland's best restaurants and ordering the burger can feel a little boorish.
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