As if Brooks Reitz wasn’t having a great week already (see yesterday’s post about his Melfi’s story in Food & Wine), yesterday his restaurant Little Jack’s got the Bon Appetit seal of approval for having the best burger in all the land.
[content-2] Bon Appetit‘s Restaurant Editor Andrew Knowlton named Little Jack’s Tavern Burger top dog in his “3 Best Burgers of 2017” story, praising it for its simplicity:

“For a mere $8, a juicy four-ounce, 75/25 meat-to-fat ratio patty made from half chuck, half brisket is griddled, topped with a sunchoke relish that mimics the flavor and texture of long-cooked onions, and is then topped with a gooey slice of American cheese and mayo-based “special” sauce. It’s all tucked inside a super-soft sesame bun, which you can pick up with one hand. This is important because in the other hand, you should have one of three things: a gin martini, an ice-cold lager, or fries tossed with fresh garlic.”

We’re big fans of the Tavern Burger too, and for our November Burger Week Issue we asked Little Jack’s Chef John Amato to break it down for us. His superlative burger strategy is a five point process that includes a Pane Di Vita bun, American cheese, a small patty, sunchoke special sauce, all packaged in a snackable size.  [content-1] “It’s the best burger and the best dessert I had all year,” Knowlton says.

Congrats to the new Burger King.

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