Many star chefs are now turning to burgers and fries to make their mark. So forget the foie gras and pass me the chilli sauce.
A few examples of this fast food / haute cuisine:
David Burke of New York's davidburke & donatella recently launched Burke in the Box at the flagship Bloomingdale's. A Kobe beef hot dog (US$14) complements fries topped with Asiago cheese and truffle oil (US$4.50). Diners are served on real china.
Spanish chef Ferran Adria of El Bulli opened a Madrid-based chain called Fast Good, featuring burgers made of veal and served with Manchego, Gorgonzola or Tetilla cheese on crusty Galician bread. A New York location is planned for later this year.
So screw McD's, I'm going to Bloomingdale's for a cheeseburger.
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