Chef Andrew Weissman has toggled over from what were excellent but hard-to-sell falafels to easy-to-sell (and beyond-the-expected) burgers and fries. As with his larger Big’z Burger Joints, the meat is cut and ground in-house and the pickles are house-made. Here the rolls are buttery challah, and an au poivre cream sauce gives the burgers that little extra juiciness, hence the name. Order one or two patties, top with an egg, and don’t miss the twice-fried skin-on fries. Prices are totally value-driven, and even adding extras won’t cost you more than a couple of bucks. Looks like the neighborhood has taken this redo to heart, as every table was full during our lunchtime visit. The casual vibe is friendly and order-at-the-counter service is prompt and efficient.
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It's back to juicy basics for chef Andrew Weissman.