We’d love to tell you that you’re about to have your hands full with a wild-boar burger.
And we’d love to tell you that it was put together by a Michelin-starred chef.
So yeah, if it’s all right with you, we’re just going to go ahead and do that now...
Welcome to PoshBurger Bistro, an off-Strip kingdom of opulent burgery from a Michelin-starred wunderkind, opening tomorrow in South Summerlin.
Picture a school cafeteria. Now picture something... much nicer than a school cafeteria. Something with dark tile floors and long blond-wood communal tables. Combine those two images. Boom, you’ve got this. Actually, toss in seven different kinds of burgers and a double IPA or two, and then you’ve got this.
Come with a group. Preferably one large enough that you can order each type of burger, a couple of baskets of skinny (or fat, you’ve got the choice) fries and a few Devastator Double Bocks (remember, you’re fortifying here).
As for the burger specifics, you’ll get yourself the Kobe with truffle aioli, seared foie gras and a quail’s egg. But you’ll position yourself between the fellow who got the wild-boar burger with Armagnac aioli and poached pear and the lass who ordered the tuna tartare version with wasabi.
You clever bastard.
And we’d love to tell you that it was put together by a Michelin-starred chef.
So yeah, if it’s all right with you, we’re just going to go ahead and do that now...
Welcome to PoshBurger Bistro, an off-Strip kingdom of opulent burgery from a Michelin-starred wunderkind, opening tomorrow in South Summerlin.
Picture a school cafeteria. Now picture something... much nicer than a school cafeteria. Something with dark tile floors and long blond-wood communal tables. Combine those two images. Boom, you’ve got this. Actually, toss in seven different kinds of burgers and a double IPA or two, and then you’ve got this.
Come with a group. Preferably one large enough that you can order each type of burger, a couple of baskets of skinny (or fat, you’ve got the choice) fries and a few Devastator Double Bocks (remember, you’re fortifying here).
As for the burger specifics, you’ll get yourself the Kobe with truffle aioli, seared foie gras and a quail’s egg. But you’ll position yourself between the fellow who got the wild-boar burger with Armagnac aioli and poached pear and the lass who ordered the tuna tartare version with wasabi.
You clever bastard.
