Just launched at Bluestem Brasserie and only sold on Fridays (sorry, 2010 Kirstie Alley), this 13oz burger to end all burgers features two patties of ground brisket and sirloin, plus a slab of crispy pork belly (!), plus plus caramelized onions, a sunny-side up egg, and aged cheddar, plus plus plus a side of Kennebec truffle fries.
Pork belly sandwiched in two hand-ground patties
This local restaurant has a menu of freshly prepared Brasserie-style dishes, as well as a drinks menu that contains several unique cocktails and a fine wine list with 12 wines on tap. The Head Chef also happens to be a trained butcher, a certified sommelier and a cheese specialist, which is probably the best thing that you could possibly specialize in.