A few weeks ago, some friends & I stopped into High Street on Market for brunch where the menu is crafted by one of Food & Wine magazine’s Best New Chefs, Eli Kulp. We loved the sandwiches and pastries there so much that we made this month’s brunch stop at a.Kitchen, where Chef Kulp recently took over the menu this past spring. Naturally I was excited to try the burger on the brunch menu: a Creekstone Farms Black Angus patty topped with cave-aged cheddar, mayo and pickles on a house-made sesame bun.
The presentation looked amazing. I almost asked for ketchup for the potatoes, but they were so soft and perfectly seasoned, I didn’t even need it. The burger patty was thick and proportional to the bun. My only complaint was that when I picked the burger up, the bottom of the bun was very soggy (luckily, the bottom bun was also pretty thick so it didn’t fall apart). The meat was juicy and flavorful, despite being cooked slightly more medium-well than medium (one of my friends also ordered the burger & got hers prepared medium-rare, and it was plenty red inside). The cave-aged cheddar paired well with the house mayo, giving the burger a good, tangy flavor, and the pickles added some sweetness and crunch. The quality of the meat and freshness of the ingredients definitely made it a solid brunch selection. Even though the patty was a pretty hefty size, it didn’t leave me feeling super stuffed or weighed down like some bar burgers tend to do – which means you’ll have plenty of room for some of their delicious, house-baked pastries as well.
Chef Kulp just added a more bar-esque version of the burger to the menu next door at a.Bar, so I will definitely have to go back and check that one out, too!
Burger rating: “B+”