slides: Zagat Names #1 Burger In Rhode Island
Friday, October 25, 2013
GoLocalProv Food Team
Rhode Island's best burger has been named by the culinary experts at
Zagat, and the honors go to the sliders at
Harry's Bar & Burger in Providence.
In honor of this week being burger week, Zagat has named a best burger for every state in in the union in its new 50 States, 50 Burgers. "From Juicy Lucys to deep-fried patties, the United States is stacked with countless regional variations on that beloved all-American staple, the burger," according to the editors of the well-known culinary resource.
See which burgers were named the best for all New England states, and start planning your road trip now.
GET THE LATEST BREAKING NEWS HERE -- SIGN UP FOR GOLOCAL FREE DAILY EBLAST
Related Slideshow: Zagat’s 6 Best Burgers in New England
In honor of Burger Week 2013, Zagat has named the region's best of the best, by state.
View Larger +
Prev
Next
Rhode Island
If you’re from Rhode Island, according to Zagat, it’s likely you’ve heard of Harry’s in Providence, "a place that lives up to the hype." Zagat recommends Harry’s M.O.A.B., which features freshly ground Hereford beef, cheese, bacon, mushrooms and fried onion strings with special sauce.
View Larger +
Prev
Next
Massachusetts
One of the finest restaurants in Cambridge gets the burger prize from Zagat. Craigie on Main's chef-owner Tony Maws "turned to his Massachusetts roots for inspiration," according to Zagat. "The relatively simple grass-fed beef patties are sandwiched between a homemade bun topped with sesame seeds. But in staying true to the restaurant’s elegant aesthetic, he dresses the burger with mace ketchup in lieu of Heinz." Only in Cambridge.
View Larger +
Prev
Next
Connecticut
The Original Burger at Louis’ Lunch in New Haven
Zagat begins its praise of the legendary burger join in New Haven with a little history lesson: "Rumor has it this tiny red-brick building in New Haven, Connecticut, invented the 'hamburger sandwich' in 1900, when a customer walked into the restaurant needing a quick sandwich to go." When restaurant owner, Louis Lassen, assembled ground steak trimmings between two pieces of toasted bread, a classic was born. The five-meat blend is cooked to order on grills that date back to 1898, says Zagat, and cheese, tomato and onion are the only add-ons allowed - the restaurant does not offer condiments.
View Larger +
Prev
Next
New Hampshire
Another fine-dining restaurant makes the Zagat list, care of its more relaxed lunchtime menu. "The 'Mac Daddy' Kobe burger, named by a sous chef, is good enough to get burger lovers from neighboring states to make a road trip," according to Zagat. The secret: two thin patties are layered with shaved lettuce, tomato, pickles, American cheese and housemade Thousand Island dressing and stuffed between a homemade potato bun.
View Larger +
Prev
Next
Vermont
The Turducky Burger at Worthy Burger in South Royalton
Vermont combined culinary flare with North Country hunting in a crazy combination put at #1 by Zagat. "Yes, this is the burger world’s answer to a Thanksgiving turducken," according to the editors, "but you can get it all year-round at Worthy Burger, a beer and burger bar housed in a barnlike space in Vermont’s Upper Valley area." The editors call the patty is "top-notch, crafted on the premises from pasture-raised turkey and rich duck confit. Get it with aged cheddar cheese and one of the bar’s excellent New England beers from the likes of Smuttynose and Freighthouse Brewing Companies."
View Larger +
Prev
Next
Maine
Surf & Turf Burger at East Ender in Portland
"When in Maine," advises Zagat, "eat all the lobster you can pry open." That's true, so what to do when burgers are the goal? The answer: a burger with lobster... what else? "This neighborhood gem prides itself on supporting local fisherman and farmers, and co-owners Mitch Gerow and Meg Schroeter have clearly embraced their nautical side with this creation," according to Zagat. "It’s as decadent as it sounds - a beef burger topped with Brie, chive mayo and a hearty serving of lobster meat atop a toasted brioche bun."
Related Articles
Enjoy this post? Share it with others.
