Word: burgers
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...popular burger joint—which has four locations throughout the Boston area—celebrates its birthday with the Customer of the Year contest each January...
...more familiar with the fare. Big Macs are on offer. So are 100-yen (92?) cheeseburgers and sandwiches with steamed buns, popular because they are cheap and soft. "Toasted buns are too hard for them," explains manager Hayato Akasako. "They like the Filet-O-Fish and the shrimp burger." Akasako says the elderly don't necessarily bridle at the new and unfamiliar. Some pay for their meals with electronic coupons downloaded to their mobile phones, even if they occasionally need to be coached in how to use them, he says...
...Five years ago, the local McDonald's menu listed french fries as simply "potato" or Filet-o-Fish as "fish hamburgers"; most are items now ordered by more familiar names and some, like the 100-yen cheese burger and sandwiches with steamed buns, are popular because they are cheap or soft. "Toasted buns are too hard for them," says manager Hayato Akasako. "They like the Filet-o-Fish and the shrimp burger." Akasako also says the elderly don't shy from trying new things. Upon ordering, some of them now present downloaded electronic coupons on the screens of their mobile...
Flay believes the trend is so far-reaching that he's planning to open a high-end burger chain, Bobby's Burger Palace--with a menu featuring variations from different parts of the U.S.--starting in Smithtown, N.Y., and Monmouth County, N.J. "Everybody across the country now understands that at any price point you should be able to eat well, whether it's a burger or a prix fixe meal at Thomas Keller," says Flay. "People are finally willing to pay more for better food, whether it's fast food or five-star food." Keller's upcoming Burgers and Half...
...Burgers aren't interesting to chefs just because young people are willing to pay a lot for dude food; it's also because they have access to better meat. Though Yoon began grinding dry-aged New York strip and mixing it with a bit of chuck in 2000, grinding meat isn't done at most restaurants. So until a few years ago, everyone used chuck for burgers. Then New York's Pat La Frieda Wholesale Meat Purveyors started selling a proprietary blend of chuck and brisket to top restaurants, some of which also had short rib and hanger steak added...