Go ahead -- order the beef patty at that fine restaurant
By Christopher Borrelli
Tribune newspapers
September 24, 2009
Lost in the rush to proclaim the Decade of the Burger, overlooked in countless articles that have noticed how Thomas Keller and Daniel Boulud have opened burger-friendly restaurants (or chains, with four locations and counting, in Bobby Flay's case), is one of the reasons that so many respected chefs have opened burger-centric establishments in the first place: The burger doesn't fit -- not in their upscale joints.
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