And you'll be doing burgers too, I hear. That's part of the in-house butchery, too. You know, I figure if I do 30 burgers a night, it will help alleviate a lot of the ground meat that I'm going to have. So every night at midnight, we're gonna offer 30 burgers. And when the 30 burgers are out, we're done.
Appleman sounds like our kinda guy here:
Actually, I do not like chef-driven burgers. I don't like that big patty and all the things that you can't fit into your mouth. I like a thin patty, cooked on the griddle. I cook the onions right on the griddle with the burgers. And doing it with white cheddar, mustard and a potato bun.
See also: Pulino's Bar and Pizzeria, a Gallery »