The city’s obsession with burgers had already reached peak LaFrieda when, a year ago, long after Daniel Boulud had upped the burger ante with foie gras and Shake Shack had gone public, April Bloomfield opened Salvation Burger. This was a natural move for the British nose-to-tail devotee, as Bloomfield has buttressed her gastropub mini-empire with two exemplary specimens: a hefty, salt-bombed Roquefort-covered beef gem, at the Spotted Pig, and, at the Breslin, a lamb burger that may be the juiciest in the city. In May, Salvation Burger closed after a damaging fire (no one was hurt); last month, the restaurant reopened, wood-fired burgers intact.
Bloomfield is not only a perfectionist, she’s a purist. She recently débuted White Gold, an Upper West Side butcher counter and café, where whole steer and pigs…
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The New Yorker (Digital) - 1 Issue, January 30, 2017