A Burger Worth Crowing About: A SFoodie Lunch Planner
Wednesday, December 2, 2009
J. Birdsall The beautiful South.
Ever had a burger in Sydney? It can skew wack, what with add-ons like beetroot slices and fried egg. Almost as disturbing as creepy-surfer Aussie TV chef Curtis Stone, the guy with the Rod Stewart rooster shag.
Fortunately for us, Sydney outpost South gets it righter than a lot of homegrown versions. The Queensland Wagyu burger with pickled pineapple and smoked cheddar would be on anyone's short list of local burger glory. The meat's tender, loosely packed, and beefy, and the slice house-pickled fruit doesn't overpower. South's chunky house chips (fries in U.S. of A.-speak) are just the right farinaceous foil -- rooster shag optional.
South Food + Wine Bar 330 Townsend #101 (at Fourth St.), 974-5599
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