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Park Burger, opened by Frank Bonanno's right-hand guy, Jean-Phillipe Failyau, doesn't keep a big bar, but it's big enough. The menu isn't huge, either, but it's big enough. Ditto for the dining room. As a matter of fact, nothing about this place is overwhelming -- but then, nothing is really supposed to be. At its best moments, Park Burger is just a wonderful example of what a burger joint can be when a fine-dining sensibility is used in the preparation of simple American comfort foods.
Park Burger makes the (veggie) burger to beat in this city. All four locations stock the same patty, which uses egg to bind together rice, barley and other grains that give it a meaty texture without trying to imitate beef (always a mistake). The result is smashed on a grill and served up toasted golden-brown on a bun with lettuce, tomato, onion and special sauce. It's tasty enough to work with no more than that, but you can also get creative with your burger, adding a slice of cheese, a... More »
Park Burger's housemade veggie patty is a mash-up of grains that's smashed on the grill -- giving it the juicy, messy characteristics of a smashburger, but without the beef. The burgers are served in wire baskets lined with paper and topped with lettuce, tomato, onion and a special burger sauce (which tastes a lot like Thousand Island dressing), and from there it's up to you. Other vegetarian topping options include several kinds of cheese, a fried egg, guacamole, mushrooms, onions and... More »
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