Yet another chef gets his goat
Who says Stephanie Izard (and countless birria vendors on 26th Street) get to have all the fun with goat? I noticed the special yesterday at the new Urban Burger Bar featured a downstate goat on its menu. Chef John McLean forms the meat into a juicy patty (which they recommend cooking medium) then tops it with a garlicky chimichurri sauce and some salty feta. Beneath the burger, a bed of pickled red onions and cucumbers, plus a few leaves of spinach. On the side, they provide some creamy tzatziki sauce, just in case you want to drench this leaner burger in a bit of richness.
Sandwiched between nicely griddled brioche buns, this afternoon snack proved to be a winner - even if the fries were barely lukewarm and needed salt. Watching the Bears finish off the Lions - while devouring an addictive malted milk ball shake - made it taste that much better.