Locally Sourced Bubba’s Burger at Restaurant North is a Picture of Slow Food

The 13-ounce patty is chock-full of four different cuts of beef, then topped with pork confit and nestled into a house-baked brioche bun. It truly is the best of what’s around.


House-made pickles, garlic-kale aioli, pork confit, and New York State cheddar top Bubba’s Burger at Restaurant North.

Bubba’s Burger at Restaurant North 
Oh, this burger sounds all down-home and quaint, but don’t let that fool you. It shares all of Restaurant North’s high-toned Slow Food ethics and comes from the mind of Chef Eric Gabrynowicz, winner of Food & Wine magazine’s The People’s Best New Chef: New York Area Award (it also bears his nickname). The Bubba’s Burger is made with Josef Meiller Slaughter House and Farm beef, locally sourced in Pine Plains, New York, and is ground with a flavorful mix of chuck, short rib, brisket, and shank. This 13-ounce patty doesn’t start out lean (at about a 75 percent/25 percent lean/fat ratio), but then the Bubba’s Burger arrives on a house-baked brioche bun topped with 2 ounces of lush pork confit. Add some New York State cheddar, garlic/kale aïoli, and house-made cucumber pickles. It’s an awe-inspiring indulgence, but, because every ingredient is locally sourced, there’s not one guilty calorie in the bunch!
386 Main St, Armonk (914) 273-8686; restaurantnorth.com



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