Despite its wildly simple makeup, the burger at Everson Royce Bar has amassed a serious following. “It’s very straightforward,” says Matt Molina, the bar’s James Beard Foundation Award-winning chef. The Single Burger’s prime beef chuck patty is seasoned with only salt and pepper, and served on a grilled egg brioche bun with creamy Dijon mayonnaise, dill pickles and Tillamook cheddar. It’s so classically appealing it doesn’t need anything else.
Special Dishes: The Single Burger
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