Originally Posted by
Sweet Willie
Read an article in United's June 2007 Hemispheres magazine which talked about some "gourmet" burgers at:
Viand
155 E Ontario St
Chicago
www.viandchicago.com
Chef Steve Chiappetti who's family owns Chicago based Chiappetti Lamb & Veal makes his burgers from dry-aged sirloin and beef tenderloin tips.
Some of the burgers he has served:
fondue burger - dipped in Gruyere cheese before being set atop a brioche bun
Cubano burger - chimichurri laced burger with fried onions and black bean puree
Greek burger - topped with eggplant spread, cucumber, feta cheese
Viand also serves a smokey chicken burger and a vegetarian chickpea burger with tzatziki like sauce.
There are 20 microbrews from around the Great Lakes region served to choose from to go with the burgers.
Open for lunch @ 11:30am, hmmmmm maybe an upcoming spot for a Do ???
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Does the article happen to say or quote anyone that says any of them are any good? In my burger experience, weird doesn't necessarily add up to good and most of those don't sound good to me - or even like hamburgers. I admit I am rather traditional when it comes to burgers, however. If you lace your burger with chimichurri, you don't need decent beef because you're not going to taste it anyway.