When we talked to Dennis Marron, top toque at Poste, back in November, he had just debuted his inaugural menu, which included roast pork belly, five mussel preparations, and “tête sliders”: mini patties of fried pig head dressed up with sauce gribiche and pickled red onion. But Marron was especially excited about one particular item: the onion soup burger.
In the months since, said burger has become one of the most-ordered items on the Poste menu. Like the restaurant’s Brasserie Burger, this sandwich’s patty is created with grass-fed Virginia beef. That’s topped with melted Comté cheese and placed on an onion bun dressed with mayo and caramelized onion from Poste’s French onion soup. The all-important final step? Marron dips the top of the sandwich’s onion bun in the soup broth. “It’s essentially a French dip meets French onion soup meets hamburger,” explains the chef.
Head to Poste if you’d like that meeting to take place in your mouth.
See the other entries in our monthlong A Burger a Day in May series.