Download ~REPACK~ Burger Bistro Story Original

The cheeseburger is serious business in the Golden State. Whether it's a double Waygu beef cheeseburger at an upscale restaurant in Los Angeles, a bacon cheeseburger on the beach in San Diego, or a blue cheese cheeseburger at a Wine Country bistro, you're never far from a next-level burger experience. The reverence for the country's culinary phenomenon is apparent across the state, from hole-in-the-wall diners to Michelin-starred restaurants.

And if you believe the prevailing theory on the origin of the sandwich, California's devotion to cheeseburgers should come as no surprise. As the story goes, a teenage fry cook named Lionel Sternberger made history at a Pasadena restaurant in 1926 when he dropped a piece of cheese on a burger he was grilling just to see what would happen. When his experiment proved an unmitigated success, word spread and fry cooks across the country were soon slinging cheeseburgers to eager diners everywhere.

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Eli's is a fun, much loved, small bistro located on Chapel Street in the heart of Block Island's historic Old Harbor. Eli's opened its doors in 1994 and was named as a tribute to the original owner's beloved Black Lab, Eli.

The anatomy of a burger

The Original DB Burger stands tall and proud on a plate: a thick meatball of ground sirloin wrapped around red wine-braised short rib meat that envelopes, in turn, a hunk of foie gras. This sits on a bed of crisp fris\u00e9e lettuce and tomato confit, and between a brioche-like potato bun that is topped with parmesan, cracked pepper and poppy seeds.

It is a recipe that has not changed since Boulud officially launched it on the menu of his casual Manhattan restaurant db Bistro Moderne when it opened in 2001. In the years that followed, it cemented its position as a must-order mainstay in the chef\u2019s bistros and brasseries around the world, including db Bistro & Oyster Bar at the Marina Bay Sands in Singapore where it costs S$48. \u201cIt\u2019s the only dish on the menu that we receive no modifications for,\u201d says the latter's executive chef Jonathan Kinsella. \u201cThe only request we ever get is \u2018add truffles\u2019.\u201d

To that end, diners feeling indulgent can order the DB Royale during truffle season which features two layers of shaved P\u00e9rigord truffles, or the Super Royale with double the truffle.

\u201cIn 2000, I knew I wanted to open a bistro and I wanted it to be Paris-New York, French-American, not a classic French bistro with the usual escargot and French onion soup. It was to be a chef-driven bistro. I created the burger but I didn\u2019t have room in a fine dining restaurant to serve it, and db Bistro became the place to do it,\u201d he says.

Since then, the chef has played around with different renditions of the burger, including one called The Piggy which he says is \u201cthe real American version\u201d, complete with barbecue pulled pork, smoked bacon, and jalapeno coleslaw. Next, Boulud has his eye on creating a new vegetarian burger that will reflect his own lifestyle changes in recent years. \u201cI\u2019ve been eating more vegetables and I want to create my own 'Impossible Meat', using real ingredients.\u201d

As a kicker, we threw the good-humoured chef one last question: MacDonald\u2019s or Burger King? ff782bc1db