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Food News: Making Burger History

Luxe Burger Bar has the beefiest kickoff to summer yet

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Milestones are marked in many ways. For Luxe Burger Bar, they happen to be selling their one-millionth burger this summer. “We are so honored and excited that we are about to hit this milestone,” says Natasha Greco, Director of Administration for the Chow Fun Food Group. “So in honor of the millionth burger, we are going to be doing something huge. I am not able to leak all of the details [at the moment], but I will say that it could be life changing for one of our guests. Stay tuned over the next couple of months to see what we have up our sleeves!”

In the meantime, Luxe Burger Bar will be hosting their Fifth Annual Build Your Own Burger contest. For a place that’s built around this exact concept, it makes sense that they would make a contest out of it. According to Natasha, “[The contest] allows people to send in their creations and we then choose our favorite five, and for one month people can come in and purchase one of the five burgers and help vote on who the winner will be.”

One of the most popular burgers that ever won was the Traskmaster in 2013. What put it over the top were the fried jalapeños and fried pickle slices. Accompanying those toppings were Wagyu beef, smoked bacon, iceburg lettuce, horseradish mayo and pepper jack cheese. It ended up being so popular that it’s now part of the permanent menu.

Another favorite was the Portugee from 2014: Gold Label beef, a fried egg, chourico, fried potatoes, goat cheese, caramelized onions and roasted peppers served on a sesame bun. “Not only is the burger absolutely delicious, but the creator of the burger, Richard Cordeiro, comes from a large Portuguese family and they had all been in together the night that he submitted it,” says Natasha. “I loved that he took a family tradition and turned it in to an amazing burger.”

So, what exactly does Luxe Burger Bar look for when choosing a winner? “Creativity, composition, edibility, ease of production and, of course, overall flavor,” says Executive Chef Chris Blouin. And it has to have a great name. They are looking for creations that are unique and interesting, and when put together create an unexpected, yet successful flavor combo. You also have to actually be able to eat the darn thing. A lot of toppings might sound great, but when they are all piled onto the burger, it may fall apart and be too messy to eat. Luxe also has to consider how easy this burger will be to make on busy nights, such as WaterFire.

This contest has also given Luxe an opportunity to see what folks wanted to see on the menu. “What better way for the customers to actually give real world feedback to a

And listen they have. So between having the opportunity to make burger history and looking forward to what Luxe has up their sleeves to commemorate the event, it seems that summer in the city is off to a great start. And with July 4 just around the corner, what better way to celebrate Independence Day than by having the freedom to create your own burger. 5 Memorial Boulevard, Providence. 5 Memorial Boulevard, Providence.  621-5893 

Bombay Club Refreshed With New Management 
2015 brought new management for Bombay Club in Federal Hill. They feature all the Indian classics with special emphasis on their selection of biryanis, and by night they have a full bar. So much of Indian cuisine is gluten-free by nature, and they are now highlighting this on the menu as well as promoting a very affordable vegan buffet Saturdays and Sundays from 12-3pm. If you are looking for an excuse to check out Bombay Club for the first time, or for the first time under new management, they will be participating in restaurant week. 145 Dean Street, Providence.  273-6363

Cure Tour of Daniele
To the uninitiated, watching prosciutto cure is probably like watching prosciutto cure. For foodies though, on Friday July 10, Cindy Salvato of Savoring Rhode Island brings you a plant tour of Rhode Island’s own Daniele Inc., where there are 1,000 legs of prosciutto curing as you read this. Owner David Dukcevich will be showing folks around, explaining their process, and of course, providing samples of their ham, salami and other cured meats. www.savoringrhodeisland.com


Send all food, beverage, restaurant, and chef news to alastairjcairns@gmail.com

Luxe Burger Bar, Burger Contest, Providence

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