Burger Bar is a small burger chain by French chef Hubert Keller. This place is basically a higher scale build-your-own burger restaurant where just about every ingredient costs some extra money.
Note for 2022 migration: this is an old post from my other defunct blog. Las Vegas, even back in 2012, was pretty cool for a food haven. They had a ton of options, and they go through turnover pretty quickly. This restaurant as of this edit is surprisingly still open. I remember they were infamous for having a $100 burger which had lobster and truffles on it. It was definitely too rich for me though I had a $70 white truffle burger in New York City in 2017.
Food
What you see here is the Australian wagyu beef patty with swiss cheese and fois gras on top. Yep, a fat piece of foie gras on top. The burger was cooked medium and was very juicy. In fact, it was soaking juicy which caused the bun to to be way too wet. The foie gras by itself tasted creamy but was hardly seasoned. When paired with the wagyu burger, it absolutely did not mix at all. It was like eating a big piece of fat.
Final Verdict
All in all, I thought it was just an OK burger joint due to the price, but it’s definitely a decent lunch spot if you’re in Las Vegas.
Revisions
- Nov 27, 2022 - Migrated post from other blog.
- Jul 22, 2012 - Initial revision.