D.C. Offering (left): The Palena burger from the Palena Cafe. Comments: Frank Ruta’s juicy, loosely packed truffled cheeseburger, which frequently incorporates dry-aged steak trimmings into its blend, could make a competitive eater on his 99th hot dog hungry again. We sampled it at the end of our tasting marathon, and the funk-forward burger on a brioche-style bun was “an unalloyed pleasure . . . even at this unlikely and unpromising juncture,” noted Levine.
NYC Offering (right) Cheddar burger from Prime Meats. Comments: Levine and I agreed that the blend for this half-pound Black Angus burger had the unmistakable funk of dry-aged meat, which should be enough to satisfy discriminating burger freaks. It would have satisfied, too, except for some miscues from the kitchen, like the complete lack of char and the over-layering of lettuce, which added a telltale watery, garden flavor to our burger.
(Photos by Tim Carman, left, and Bill O'Leary, left, The Washington Post)
The Washington Post
THE WASHINGTON POST