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PrintPat LaFrieda’s Sirloin Blend Gets a Decadent Boost from a Balthazar Bakery Brioche Bun
Tweaked to be even fattier, the beef blend is found only at Kittle House, where regulars and burger enthusiasts have no complaints.
Crabtree’s Kittle House
While one might expect to see a burger on the Kittle House’s casual Tap Room menu, this example also has enough class to grace the restaurant’s main dining room. Look for a proprietary Pat LaFrieda sirloin blend (sirloin, brisket, and short loin) that the Kittle House had LaFrieda tweak to make subtly fattier. It’s offered on a Balthazar Bakery brioche bun with applewood smoked bacon, aged New York State cheddar, lettuce, tomato, and red onion. PS: Don’t forget to take advantage of the Kittle House’s excellent wine program (the restaurant was named one of Food & Wine magazine’s top five “Pairing Meccas” in America). Kittle House partner Glenn Vogt suggests a big California Zinfandel like that of Hartford Family Winery’s Dina’s Vineyard, a red with enough power to stand up to a brawny burger.
11 Kittle Rd, Chappaqua (914) 666-8044; kittlehouse.com
