Oct 31, 2011
It's 1 a.m. and the place is still bopping. The smell of sizzling meat wafts from the grills. As I sink my teeth in the warmth of the bun and meet the juicy Black Angus ground sirloin, short rib, and brisket combo with its flavor-lending 20 percent fat, slow motion droplets of rare beef drippings fall with a silent splash on the plate before me.
I wake with a gasp. Dream over.
Sad to say, I am in Rome, where no burger tastes as ambrosial. Continue reading ➔