Burger bling: $100 hamburger celebrates excess

Wednesday, June 21 2006 @ 02:40 pm UTC

Contributed by: Goddess

From: http://www.cnn.com/2006/US/06/21/pricy.burger.ap/index.html

Wednesday, June 21, 2006; Posted: 2:02 p.m. EDT (18:02 GMT)
BOCA RATON, Florida (AP) -- A hundred bucks would buy you a lot of burgers from McDonald's.

The swanky Old Homestead Steakhouse will sell you a single brawny beef sandwich for the same price. Boca Raton Mayor Steven Abrams could barely speak between bites Tuesday as he devoured the 20-ounce, $100 hamburger billed as the "beluga caviar of sandwiches."

[CONTINUED]

"Heaven on a bun," restaurant owner Marc Sherry said.

The burger debuted Tuesday at the restaurant in the Boca Raton Resort and Club, where a membership costs $40,000 and an additional $3,600 a year.

"We've never had a hamburger on our menu here so we really wanted to go to the extreme," Sherry said, calling it "the most decadent burger in the world."

At about 51/2 inches across and 21/2 inches thick, the mound of meat is comprised of beef from three continents -- American prime beef, and meat from Japanese Kobe and Argentine cattle.

The bill for one burger, with garnishes like organic greens, exotic mushrooms and tomatoes, comes out to $124.50, including tax and an 18 percent tip.

The restaurant will donate $10 from each sale to the Make-A-Wish Foundation.

http://www.cnn.com/2006/US/06/21/pricy.burger.ap/index.html


A $100 hamburger topped with a special ketchup made with truffles and champagne is new on the menu of a Florida restaurant.


It's called the Grand Dame, and it's being served at the Old Homestead Steakhouse at the Boca Raton Resort and Club.


The hamburger is made with the finest beef from three continents.


Owners said $10 from each burger will go to the Make-A-Wish Foundation.


The Old Homestead Steakhouse was established in 1868 in New York's famed Meatpacking District. Boca Raton is its first location in the Southeast.


One of the restaurant's hallmarks is its unique beef aging process, which calls for a three-week dry-aging of beef with a special blend of herbs. After that, the meat is wet-aged for a week.








Photos courtesy of http://www.nbc11.com/news/9404720/detail.html#

Comments (0)


SupersizedMeals.com
http://www.supersizedmeals.com/food/article.php/2006062114404548