R5 Pat LaFrieda’s Sirloin Blend Gets a Decadent Boost from a Balthazar Bakery Brioche Bun

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