112 Eatery

James Beard award-winning chef Isaac Becker uses bifteck haché, the classic French chopped beef sandwich, as a jumping-off point for a burger that “seems really simple, but there’s more to it than meets the eye,” he said. For the patty, lean, grass-fed beef is blended with butter, egg, sautéed onions, thyme and plenty of salt. After it’s cooked, the patty is sumptuously buried under pieces of ultra-creamy Brie de Meaux and served in a grilled-in-butter English muffin. Crunchy bread-and-butter pickles serve as a palate-cleansing finishing touch. Fries — a kitchen specialty — are an additional $8.