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The Perfect Bar Burger

Pork Slope's burger. © Anne Massoni

The burger at Dale Talde’s Pork Slope is simple. It’s not stuffed with foie gras or smeared with a house-made tomato jam. “It’s just a bar burger with American cheese,” says Talde. But it took a long time to perfect. “It took us a while to source the meat, to find out how we wanted to dress the burger,” he says. “For like two or three weeks, we just ate burgers. And it took perseverance to say, ‘It’s not good enough yet.’ When we finally got to that moment we all looked at each other and said, ‘That’s it.’ I think it helped define us and show the staff what we were about.”

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