City Weekly · Eat And Drink
Restaurant Review: A Lo Maracucho Makes Burger Magic
I've noticed that burgers on modern menus tend to skew toward fanciness and fussiness. Black truffles, wagyu beef and even caviar are showing up on contemporary burgers to showcase the dish's versatility.
I've noticed that burgers on modern menus tend to skew toward fanciness and fussiness. Black truffles, wagyu beef and even caviar are showing up on contemporary burgers to showcase the dish's versatility. While I have no problem with ripping through a "fancy" burger, I do feel like such culinary ornaments run contrary to the burger's spirit.
The way I see it, burgers evolve by getting bigger, meatier and cheesier—which is how they do things at A Lo Maracucho .
This is a 600 character excerpt. Read the full story at City Weekly, where it was published on October 30, 2024.
Avenews summarizes City Weekly coverage and connects it to places, awards and neighborhoods. The reporting is theirs.
Ask Ave: What are the main takeaways of "Restaurant Review: A Lo Maracucho Makes Burger Magic"Read it at City Weekly