“...chef Tony Maws sells only 18 of his gourmet bone marrow- and dehydrated miso-infused, 8oz, grass-fed Bar Burgers a day, all of which are made from a blend of short rib/brisket/sirloin and come on a homemade bun topped with cheddar, housemade ketchup, and crispy onions.”
“One of the best burgers I've had in my entire life!
The burger was so full of flavor yet not overwhelming despite all signs it would be.
The patty (cooked to a perfect medium rare) is a combo of beef, bone marrow and miso powder, topped with cheese and optionally house-cured bacon. The bun is also house-made and the perfect size to the patty.
I devoured this thing so ridiculously quick it was surreal. I'm still drooling at the thought of it.”
“Star chef Tony Maws adds bone marrow and dehydrated miso to his Bar Burger, and cooks it in a low heat CVap oven, followed by a quick char on the plancha. The finishing touch: phenomenal house-smoked bacon (for $3).”
“...a perfectly medium-rare, umami bomb of a patty punched up with bone marrow, suet, miso powder, subtly sweet mace ketchup, and nutty, fonduelike cheese, then nestled on a buttery, griddled house-made bun. Only 18 of these precious sammies make it out of the kitchen each night...”
“... the patty is made from three cuts of sustainably-raised grass-fed beef ground together with bone marrow. A touch of dehydrated miso paste ups the umami-factor...Topped with aged cheddar, crisp fried onion rings, a shmear of sweet, house-made mace-flavored ketchup, newly-introduced red-wine vinegar pickles, and watercress dressed with the pattie's pan-drippings on a house-baked sesame-seed bun...”
“The ketchup is a combo of tangy and spicy, and is really the highlight of the burger. It went so well with the cheese and the rest of the burger.”
“One great burger. Patty was juicy and the toppings went well together”