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Icehouse and Chef Shack Offer the Burger's New Secret Weapon, Two Ways


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There are as many burger topping options as there are patty possibilities: cheese, onions, lettuce, tomato, fried eggs, frizzled leeks, bacon, peanut butter, salsa—you name it. But a couple of local chefs have recently introduced a real doozy: foie gras. The ultra-luxe—and spendy—topping appeared briefly on the menu at the late, lamented Inn, but has recently resurfaced at the new Eat Street hotspot, Icehouse, and the pioneering food truck, Chef Shack. I stuffed myself with both and made a few comparisons:
 

Chef Shack

Icehouse

   Icehouse  Chef Shack
 The chef  Matt Bickford  Lisa Carlson
 The patty  Ground Angus beef: sirloin,
 chuck, brisket
 Bison
 The baby-thigh-pillowy bun  In house  Salty Tart
 The foie  A solid 1/2 inch slab  A solid 1/2 inch slab
 The garnishes  duck demi, truffle aioli,  Romaine, house-made pickle  California-style, plus house-pickled  onions and orange marmalade
 The pairing
 beverage
 The Little Richard  Arnie Palmer
 The ordering
 process
 Server taps into an iPod  Shouting through the truck window
 The check  $21  $15

 

The verdict? Both foie gras burgers are winners: Icehouse's offers the ultimate in richness and juiciness (you'll be licking that buttery demi off the plate), while Chef Shack's deftly counters the intensity of the duck liver with sweetness, acid, and lettuce crunch. If your cholesterol levels will allow it, try both!
 

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Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

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