"At approximately 3:30 p.m. on a recent Wednesday, people started queuing up on Sip & Guzzle's sidewalk, nearly all of them waiting for a Tavern Burger, a patty of high-grade Japanese beef seared in tallow and French butter, topped with black-pepper sauce, smoked aïoli, pepper relish, and a square of Parmesan cut to evoke a Kraft Single."
""We serve 12 a night because it came from necessity," says Bagale, explaining that the patties are ground from the trim of Miyazaki A5 Wagyu that's used in Sip & Guzzle's $150 steak sandwich. The Tavern Burger is $35. "It's only a gimmick if the quality of the product is not delivering," Bagale says."
""We were just making 12 because there are a dozen buns in a pack and we didn't think we needed more," says Karim Raoul. Once the late food writer Josh Ozersky deemed it the best burger in America, Raoul's calculus changed, but only slightly: "After the lines started forming, we said, 'Let's just limit it to this or we'll become a burger restaurant.'""
Chef Mike Bagale created the Tavern Burger at Sip & Guzzle to intentionally generate a line and attention. The burger uses high-grade Japanese beef seared in tallow and French butter, finished with black-pepper sauce, smoked aïoli, pepper relish, and a square of Parmesan; it sells for $35. The kitchen limits production to 12 per night, using trim from Miyazaki A5 Wagyu used in a $150 steak sandwich. Raoul's earlier experiment with a dozen-bar-only Burger Au Poivre pioneered the restricted template, and such off-menu or quantity-limited burgers have become a deliberate scarcity-driven strategy.
Read at Grub Street
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