Word: topness
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...your set will be worse overall.” For Thorn, songs like “Party in the U.S.A.” are not intrinsically problematic; according to him, “the mainstream party culture at Harvard is focused around a really small canon of Top 40 music but I don’t think it’s necessarily a bad thing... I don’t feel disappointed not playing the music I’d rather listen to on my own. That’s not what those parties would ever be about...
...heavenly coefficient to Thorn’s Hell at the aforementioned party, has found a way to reconcile his approach with the demands of his audience. “I’m a remix DJ,” said Regan. “Even if I do play Top 40, it’s not the original.” Still, Regan said his goal is to a find the “happy medium.” In terms of his priorities, he added, “I perform just so people can have a good time...
What was most striking about this iteration of the event (as opposed to other ones I've gone to, either as a judge or an observer) was how similar so many of the burgers were. Yes, there were a few exotic ones, like Michael Symon's pastrami-topped Fat Doug burger, which won the People's Choice award, the night's biggest honor. Iron Chef Masaharu Morimoto won critical raves for a Kakuni burger topped with Japanese pork belly and served with a house-made pickle so good, it could put Ba-Tampte out of business. And Daniel Boulud served...
Classic, in fact, was the watchword of the night. "I just wanted to do a straight-up, classic burger," said former Top Chef contestant Spike Mendelsohn of Washington's Good Stuff Eatery, the defending champion, clad in a boxer's robe and wearing a giant title belt. "We do classic burgers at Bill's," said Brett Reichler, chef of the upstart Bill's Bar and Burger, a first-time entrant who followed Mendelsohn's lead in having hot models stand around getting out the vote. "What can I say?" said Randy Garutti, czar of Danny Meyer's phenomenally successful Shake...
...convergent evolution. The best burgers are the simplest. Through painful trial and error, the burger barons have learned that the old ways are the best. And yet, out there, some brilliant young chef is thinking of a way to make a better burger, not by piling weird things on top, adding locavore cheeses that nobody likes or using grass-fed beef with no more juiciness than a withered cadaver. No, that young man or woman - and they may be out there now, building a "Hallelujah" chorus on Yelp - will find a way to do for the hamburger what the Koreans...