The meteoric rise in popularity of gourmet burgers has allowed restaurants to really get creative with their beef. From kobe and wagyu beef blends to patties stuffed with Roquefort cheese, it seems like the possibilities are endless. Let’s face it though, burgers are a very subjective sandwich to rate. In the June 2009 issue, Travel [...]
Continue reading...Wednesday, May 13, 2009
Author of several cookbooks, Masthead writer for Esquire and Travel + Leisure, and a 2009 winner of an ASME National Magazine Award for her work on Esquire’s collaborative feature, Almanac of Steak, Francine Maroukian’s passion for food is unmistakable, though not what you might expect from someone whose livelihood is centered around New York fine [...]
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Tuesday, May 19, 2009
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