The chef sitting next to me at the bar where I ate this burger was on his day off from the line at Mizuna, and he admitted that he'd been here twice in the last week just to wrap his jaws around the pork burger stacked with wild mushrooms and fontina cheese and sandwiched between two housemade bun halves. It's a fantastic burger, and one with which you'd want a standing date.
Can you guess where I'm eating?
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