$100 Burger

State: A big-bucks burger

The burger contains three kinds of it, from three continents — from corn-fed American Prime cattle from Colorado, free-range cattle from the Argentine pampas and Japanese Wagyu cattle that were raised on soybeans and beer, then bathed in sake and hand-massaged.

For Tuesday’s official first tasting, the beef was flown into Fort Lauderdale, then driven to the restaurant in a climate-controlled, armored stretch Hummer limo.

The burger is fried in about 8 ounces of grape seed oil —“It’s healthier,” said Joe Galison, chef de cuisine — and then nestled onto a toasted Brioche bun and topped with heirloom tomatoes, exotic mushrooms and organic micro greens. (other coverage)

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