Food Faceoff: Burgers
In the first installment of our new column — where we put a classic and new iconic dish head-to-head — we sought to test Village Whiskey’s burger against Rouge’s standard-setter.
THE YARDSTICK
The Rouge Burger — a 12-ounce behemoth made from a secret mix that includes 15% fat — is served on a brioche bun from Wild Flower Bakery, with Gruyere and caramelized onions.
THE CHALLENGER
The new-to-the-scene and already much lauded Village Whiskey Burger — an 8-ounce patty made from sustainable (grass-fed and grain-finished) meat from Maine, has a housemade bun and Thousand Island dressing, tomato, and lettuce.
THE MISSION
To taste the burgers (ordered medium-rare) side by side and determine if the VW burger is worth all the hype.
In the first installment of our new column — where we put a classic and new iconic dish head-to-head — we sought to test Village Whiskey’s burger against Rouge’s standard-setter.
THE YARDSTICK
The Rouge Burger — a 12-ounce behemoth made from a secret mix that includes 15% fat — is served on a brioche bun from Wild Flower Bakery, with Gruyere and caramelized onions.
THE CHALLENGER
The new-to-the-scene and already much lauded Village Whiskey Burger — an 8-ounce patty made from sustainable (grass-fed and grain-finished) meat from Maine, has a housemade bun and Thousand Island dressing, tomato, and lettuce.
THE MISSION
To taste the burgers (ordered medium-rare) side by side and determine if the VW burger is worth all the hype.
