"It takes three days to make the signature milk buns at the latest burger joint from Mélange and Doro Soul Food chef Elias Tadesse. DaBo Burger-whose name means "bread" in Amharic, the official language of Ethiopia-differentiates itself with its French- and Japanese-inspired buns sprinkled with pearl sugar and a touch of salt. "I don't know if anyone has done pearl sugar on their bread for a burger before.""
"DaBo Burger opens inside Atlas Bridge District Brewery & Tap Room's new location in Anacostia on Thursday, January 15 with a menu full of smash burgers, milkshakes, and more. The first 25 customers when the restaurant opens at 4 PM will receive free fries with a purchase of a burger. Taddesse, a French-trained chef with a Michelin-starred resume in New York, is no stranger to beef patties."
"And while the buns may be unique, DaBo Burger's smash patties are familiar. Tadesse's goal was simplicity, taking inspiration from former menu items. The restaurant's signature, "Le Royale" includes colby jack cheese, iceberg lettuce, tomato, and butter chive dijonnaise. Meanwhile, Tadesse nods to Eddie Murphy's "Coming to America" with "The McDowell," the restaurant's version of a Big Mac with American cheese, diced onions, shredded lettuce, pickles, and the restaurant's special sauce."
Elias Tadesse produces signature milk buns that take three days, inspired by pain au lait and finished with pearl sugar and a touch of salt. DaBo Burger opens inside Atlas Bridge District Brewery & Tap Room's new Anacostia location on Thursday, January 15, offering smash burgers, milkshakes, and a first-day free-fries promotion for the first 25 customers. Taddesse is a French-trained, Michelin-experienced chef who previously ran a burger pop-up and operates Mélange and Doro Soul Food. The menu balances unique buns with familiar smash patties and straightforward, nostalgia-driven toppings like the Le Royale and The McDowell.
Read at Washingtonian - The website that Washington lives by.
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