Dining

Beefed Up

Bark expands to burgers
Bark

With the city's current oversaturation of high-end hamburgers, we questioned the moxie behind the recent addition of a burger to the menu at Bark, Park Slope's new haute hot dog establishment.

But chef-owner Brandon Gillis and partner Joshua Sharkey (previously of Franny's and Café Gray, respectively) have perfected a patty that has laid our doubts to rest.

The two are big on ingredient pedigree, so they begin the Bark burger ($6.25) by grinding their own custom blend of beef short rib and top round from Colorado-based Meyer Natural Angus, then add Heritage Foods pork jowl for extra richness (sorry, Mr. LaFrieda).

Chefs then cook the quarter-pound patties to an ideal juicy pinkness, shirking spatulas for a giant paint scraper to hold onto that perfectly charred crust when flipping.

And the attention to detail doesn't stop at meat: Bark's signature pickle-garlic mayonnaise sauce incorporates house-made dill pickles and red pepper relish, and young Grafton cheddar tops the cheeseburger ($7.25). And the bun? Good ol' Pepperidge Farm sesame, lightly toasted.

In this temple of dogs, it's the burger that's king.

Bark, 474 Bergen St. (between Fifth and Flatbush aves), Brooklyn; 718-789-1939 or barkhotdogs.com

Bark 474 Bergen St. New York NY 11217 718-789-1939
Want the inside scoop?
get the latest recipes, news and hacks from tasting table
THANKS FOR SUBSCRIBING!
Please check your inbox to verify your email address.
HOT STUFF
HOT STUFF

Take Two

Keep Reading

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere