When a sustainability consulting firm told Swedish burger chain Max Burgers that its main problem was selling beef, the company actually started trying to sell less of its main product.READ»
Created purely in an attempt to one-up the $150 double-truffle patty served at Daniel Boulud's db Bistro Moderne, O'Connell's burger--the Richard Nouveau--boasts 10 ounces of Kobe beef, foie gras, exotic mushrooms, cave-aged Gruyère, and fresh truffles packed in a brioche bun.READ»
Given the ubiquity of the all-beef patty and the global spread of the golden arches, one can be forgiven for struggling to imagine America before the burger. In The Hamburger, out April 22, New York magazine food writer Josh Ozersky ...READ»
