FORGE Does Gourmet Burgers Right by Rob Harr

 

Today we didn’t eat until the cows came home. To our plates. In the manifestation of  thick, juicy, bleu-cheese-filled burgers. However, we did have a veggie option for those with an aversion to bovine.

The table was covered with a smorgasbord of potential burger additions: bacon, avocado, tomato, onion, pesto, portabella mushrooms, and various cheeses. Also on the menu were tasty french fries sliced by hand and drizzled with olive oil and spices. To fulfill our daily requirement of vitamin C, we had mango and grilled pineapple.

Lunch concluded with a decadent chocolate peanut butter pie from Dorothy Lane Market. Perhaps the best description of the taste came from our brand strategist: “It tasted like the devil whipped it up.”