Chef Eric Ripert's burger at Westend Bistro in Washington, D.C., won't wow the customer who wants esoteric mustard and truffle cheese options.
It's a very simple burger, as was previously reported. Meat, lettuce, tomato, pickle, condiments from the recognizable tubes. And the most "interesting" part? A toasted challah bun. At $18, some customers are automatic critics, noting the lack of creativity on this burger.
But now the simplicity makes more sense. Ripert told Gourmet magazine that he takes inspiration from Burger King and McDonald's, especially the Big Mac. Size is important for Ripert, who likes that "you can grab them in both hands, and they're never too tall or too wide." The toppings are also spot-on for him: "all to scale, including the thickness of the tomatoes, the amount of lettuce."
Whoever can snap a shot of him playing with plastic rainbow balls in the parking lot ball pit gets points.
At some point in the past, both McD's and Burger King had 'winning formulas' which led their massive expansion. If they hadn't, we would never have heard of them. They may be mass produced garbage now, but at some point in the past they were good enough for people to buy a lot of them...
This story about Eric Ripert being inspired by fast food burgers made my day, and the..."inspired by crap"...and..."garbage"... comments are icing on the cake.
Now excuse me, I have a mentos kissing game to beat. Raphael will NOT be the only kissing champion in this community. lol :)
The challah bun sounds wonderful, but $18 for a burger will be keeping me away. Of course, I have my own theory that with the economy swirling around the bowl, we will see many fine restaurants serving more proletarian fare. Corned beef hash anyone?
If you're going to charge me 18 bucks for a standard burger, you'd better kiss me first before you bend me over. The idea that this pasty faced elitist has any idea of what the average burger eater wants makes me laugh..
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6 Comments:
It is all about the "Burger". Less is more.
winebill at 7:32PM on 07/29/08
inspired by crap? now I've heard it all...
justcook at 8:25PM on 07/29/08
At some point in the past, both McD's and Burger King had 'winning formulas' which led their massive expansion. If they hadn't, we would never have heard of them. They may be mass produced garbage now, but at some point in the past they were good enough for people to buy a lot of them...
rheogs at 9:09PM on 07/29/08
This story about Eric Ripert being inspired by fast food burgers made my day, and the..."inspired by crap"...and..."garbage"... comments are icing on the cake.
Now excuse me, I have a mentos kissing game to beat. Raphael will NOT be the only kissing champion in this community. lol :)
FastFoodCritic at 10:04PM on 07/29/08
The challah bun sounds wonderful, but $18 for a burger will be keeping me away. Of course, I have my own theory that with the economy swirling around the bowl, we will see many fine restaurants serving more proletarian fare. Corned beef hash anyone?
Tonecat at 10:38PM on 07/29/08
If you're going to charge me 18 bucks for a standard burger, you'd better kiss me first before you bend me over. The idea that this pasty faced elitist has any idea of what the average burger eater wants makes me laugh..
cambriana at 8:33AM on 07/30/08