"I believe that the great American hamburger is a thing of beauty, its simple charms noble, pristine. The basic recipe--ground beef, salt, and pepper, formed into a patty, grilled or seared on a griddle, then nestled between two halves of a bun, usually but not necessarily accompanied by lettuce, a tomato slice, and some ketchup--is, to my mind, unimprovable by man or God. A good burger can be made more complicated, even more interesting by the addition of other ingredients--like good cheese or bacon.....relish perhaps, but it will never be made better." - Anthony Bourdain, from the chapter entitled 'Meat', in his book Medium Raw.

January 15, 2011

Emeril's at Universal City Walk (Orlando, FL)

C. got the bacon and swiss burger ($12) at Emeril's.


















And surprise, surprise, S. got her favorite: the bleu cheese burger ($12). S. got a particular kick out of the fact that the burger at a gourmet restaurant like Emeril's was three dollars cheaper than the burger she'd had the night before at a sports bar in her hotel lobby. Go figure. S. will take the gourmet burger any day.























So, we know this is a burger blog and what you see below is NOT burger soup; but we couldn't resist sharing photos of our appetizers. If only you could have tasted this delicious cream of chicken soup. Watch out Emeril, S. is in love with you.



















The caprese salad, made with locally grown tomatoes and house-made mozzarella. So good. So, so good.


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