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David L. Ryan/Globe Staff
The hamburger is made from large patty, shaved white-colored truffle, Wisconsin's Hurry Creek Reserve cheese, foie gras, and much more on the homemade Parker House roll.
By Sheryl Julian Globe staff December 29, 2015
5 years ago, the $21 hamburger in the Bristol Lounge in the Four Seasons was considered so costly, just the 1 % could indulge.
Happens to be chump change.
The person stated to possess began the fad, Daniel Boulud, offers a $110 double-truffle hamburger at DB Bistro Moderne in New You are able to.
On Year’s Eve, within his “secret hamburger” line, Michael Scelfo of Alden Harlow in Harvard Square is creating a $175 hamburger that starts with 8 ounces of his house-grind Creekstone Farms beef from Kansas.
That's capped with Kobe beef tartare, an egg yolk, Hurry Creek Reserve cheese from Wisconsin (“We most likely consume half the availability that Formaggio has,” states Scelfo), shaved white-colored truffle, having a sprinkle of Jacobsen Salt from Or, on the buttery Parker House roll made in the kitchen area, with homemade poker chips and pickles. It arrives with a glass of Jacquesson Cuvee 736 Champagne. “Plenty of costly ingredients within the hamburger,” states the Cambridge chef, who made the decision to help make the celebratory one “more opulent than usual. Much more opulent.”
Lane Turner/Globe Staff/file
Chef/Owner Michael Scelfo (pictured in The month of january) at his Cambridge restaurant Alden Harlow.