Salt and Char Featured Burger- One Week Left!
You may have already read on my blog that Salt & Char in Saratoga has featured a burger partnering with James beard Foundation. I had a chance to try it and if you haven’t yet, there isn’t much time left!
To begin, we shared a Burrata with sliced apricots, local mint, and grilled bread ($14). Burrata is a strange cheese if you’ve never had it before. It’s Italian and usually made from mozzarella and cream. Think of the texture of a mozzarella but when you crack open the burrata, a cheesy cream is released. It sounds strange, but it’s delicious and Salt & Char did it perfectly. I loved the addition of the mint, as well, not too strong but delicious.
Then, we each had the James Beard Foundation burger, called Wagyu of the Woods, a part of the Blended Burger Project. It’s an American Waygu Beef & Hen of the Wood Mushroom Patty with Roasted Garlic Aioli, Pickled Chanterelle Mushrooms, Aged Cheddar Cheese and a Brioche Bun ($36). If you’re interested, the burger is only available for a limited time, until July 31st.
I usually get my burgers medium rare but the waiter warned us that because of the mushrooms, the color wouldn’t look as we’d expect from medium rare. The consistency was that of a regular burger but the flavor is where I took notice. I enjoyed the roasted garlic aioli. It wasn’t a garlic bite that I usually prefer but I prefer an unnecessary amount of garlic so for most, the flavor was there. When I saw that the mushrooms where pickled, I was worried about a salty flavor but it really paired well together. My only issue was that the bun wasn’t strong enough. It held together alright but the bun was soaked through pretty well and I prefer a bit of a crunch. Though the burger looks rather small, it’s misleading. With the appetizer, we could’ve shared the burger and been just fine.
Last, for dessert, Chocolate Souffle Glace ($10). Toblerone, hazelnut cream, and a cocoa nib crisp. If you’re staying for dessert, don’t miss this! Share it with a friend and enjoy the rich flavor. This dessert was perfect and I can’t wait to order it again!
Also, while you’re at Salt & Char, they are featuring a new cocktail, the “Ruffian Cocktail.” A horse-themed cocktail with 2oz Mezcal, .5oz of Capaletti liquor, 10oz Strawberry Rhubarb Shrub, .5oz lime juice, and a drop of Burlesque Bitters. The exact recipe is to combine all ingredients, shake and strain. Garnish with strawberries.
NOTE: I was given a complementary burger and two drinks for dining and promising a blog in return but was not paid in any way for my opinion. This opinion is solely my own and are my true thoughts on the experience.