Why We Put the Burger First

When people hear that I spent ten years in tasting-menu kitchens, they are surprised that the first thing I obsessed over at Madcap was a burger. But a burger is honest. You cannot hide behind it. The bun has to be soft but sturdy, the patty seasoned hard and cooked with a real crust, the cheese actually melted, the sauce balanced so it does not drown everything.

We grind for flavor, not just leanness, and we bake off our own milk buns so they hold up to the juices. The fries are cut in-house and fried twice. None of that is fancy. It is just a lot of small decisions made the same way every single time.

That is really the whole philosophy of the room. Do the familiar things carefully, so a neighbor can walk in on a Tuesday and get something that tastes like someone cared. If you have not had it yet, Monday is Burger Night: our burger with a CGBG and an Other Half for seventeen dollars. See the rest of the menu and come say hello.