Side A’s Masterpiece Burger
Every restaurant looks for ways to bring customers through the door again and again. In this weird moment, comfort food is making a comeback in plenty of places. I’ve got my eye on burgers like the one above, from Side A in San Francisco’s Portrero-Mission neighborhood. Chef Parker Brown (most recently chef de cuisine at now-closed Michelin-starred Aphotic) built a burger with so many layers of flavor. What thrilled me was the bone marrow.
Eat it like an Italian, scooped from the bone straight into your mouth. The finely minced onions, sauteed with red wine and a hint of sugar, then topped with minced parsley, are perched atop the bone, making the Italian approach commendable. For flavor-maxxing, I recommend scraping the whole thing onto the burger. Marrow adds an element of light and bright fat to the sturdier beef fat. Buttered bun, goat cheese from Point Reyes, house-whipped aioli – they all add character to this insane burger. If you have any marrow left over, the fries are right there. Swipe away.
Redwood Room’s Seasonal Smashburger
Near San Francisco’s Union Square, The Redwood Room at The Clift Royal Sonesta San Francisco launched a Farmer’s Market Smash burger.
Snugged into a potato bun, two 3-ounce patties are topped with roasted and balsamic-glazed oyster mushrooms, melted Tillamook cheddar, wild arugula, and signature sauce. What appears simple is so much more. It’s alchemy.
Added bonus: You get to eat it in that gorgeous room. Savor the moment.
Prospect’s Classic Burger
And in San Francisco’s SoMa neighborhood, Prospect debuted a crave-worthy stack of Schmitz Ranch beef, melty Wagon Wheel cheese, house spread, rosso bruno tomatoes, pickles, and crisp lettuce. Insider tip: a secret off-menu burger is also in the works. Be sure to ask next time you stop in.
I love the bar at Prospect so much – it’s one of those places where I always feel right at home. I’ll go for one of the burgers or the Prospect fried chicken anytime.
