The Second Coming of a Burger Empire
The city’s obsession with burgers had already reached peak LaFrieda when, a year ago, long after Daniel Boulud had upped the burger ante with foie gras and Shake Shack had gone public, April Bloomfield opened Salvation Burger. This was a natural move for the British nose-to-tail devotee, as Bloomfield has buttressed her gastropub mini-empire with two exemplary specimens: a hefty, salt-bombed Roquefort-covered beef gem, at the Spotted Pig, and, at the Breslin, a lamb burger that may be the juiciest in the city. In May, Salvation Burger closed after a damaging fire (no one was hurt); last month, the restaurant re-opened, wood-fired burgers intact.
