The marrow side of The Brixton's burger
For years, we’ve tinkered with ketchup and mustard in search of the ideal balance to our burgers.
But new Shaw gastropub The Brixton has bested those standard toppings with its sweet and tart shallot-marrow jam.
Chef James Claudio’s burger ($14) is an impressively sky-high stack. He uses half 80/20 chuck and half meaty, rich short rib to create a nicely greasy patty, seasoned with Worcestershire sauce, spices and diced shallots.
In lieu of bacon, Claudio adds a crisp, chip-like layer of pancetta, along with lettuce, cheddar and pickles on a challah bun from Uptown Bakers.
The final component is the marrow jam, a boisterous condiment that the kitchen makes by cooking down shallots with glossy bone marrow, thyme, Dijon mustard and Britain’s go-to acid, malt vinegar.
The burger is available anywhere in the three-level space, but we like it best on the roof deck. It’s even better with a Shandy ($9), which the restaurant makes using your choice of draft beer and mixing in Fentiman’s Lemonade, ginger ale or our favorite, Gosling’s Ginger Beer.
The Brixton, 901 U St. NW (at 9th St.); 202-560-5045 or brixtondc.com
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