| J. Birdsall |
| Soft, with an inescapably smoky shadow. |
Last night: burger Sunday at the BR, two weeks after Moisey took over the kitchen. His beef and bacon burger ($8) offered a glimpse of bar food's possibilities: chuck the chef sourced himself, ground on the premises with a certain percentage of bacon, the way you lard a pot roast with pork fat. It resulted in a soft, lightly packed patty with a silky softness and an inescapably smoky shadow. Perfectly ripe avocado ($2 extra) turned the texture something close to buttery, with a hit of cheddar tang and refreshing acidity via a slice of Purple Cherokee tomato.
Moisey's bacon job just might be the nicest burger you'll ever eat to a synapse-crushing soundtrack of early Clash, played at a volume that'd drown out the noise of a garbage truck dropping a dumpster. Onion rings ($4) -- red-onion rings flocked with fearsome crunch -- were nice, too (photo after the jump). The BR kitchen's open every night, 6-11 p.m. Burgers offered every Sunday.
| J. Birdsall |
| Red onion rings flocked with crunch. |
