Because I love food and I’ll pretty much try anything, I find it hard to make broad superlative statements about a specific dish. I’m usually suspicious if anything is too loudly or too often touted as THE BEST. But it’s hard not to acknowledge when something simple and homespun gets a gourmet touch, and no one waves that particular magic wand better than James Beard Award–winning chef Daniel Boulud. His undeniably decadent approach to the hamburger—a beef patty filled with red wine–braised shortribs, foie gras, and black truffles—has been an infamous staple at Boulud’s New York French bistro concept, DB Bistro Modern, since it opened in early 2000. [Read More]