Daniel Boulud, former executive chef of Le Cirque turned restuaranteur has created a monster. This is new to me though its been around for at least 5 years.
This burger is ground sirloin wrapped around short ribs braised in red wine with foie gras and truffles. This is pretty anti-thetical to everything I hold near and dear about a burger. However, there's something about the kitsch of putting foie gras and truffles on a burger that taunts me. I'll let you know how it is when I eat it!
You can get this badboy for $29 on 76th st and central park east. Now who wants ice cream?
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