|Restaurant||Rockwell & Sons, Bar Liberty|
|Cuisine||American, European, Australian|
Biggest culinary influence?
My biggest culinary influence would have to start with Michel Bras. Cooking seemed to make a little more sense after I read Bras: Essential Cuisine. Sean Brock has done wonders to make Southern food famous, I'll forever be thankful for that.
We just want to be consistent, and to use the techniques we've learned over the years to make food that is approachable and tasty. Essentially, to undersell and over-deliver.
This perfect burger is…?
Just the right size, the perfect balance of salt and acidity. It should never be put down once picked up, nothing should slip out of it, never eaten with a knife and fork. If you can't pick it up and take a bite out of it, it isn't a burger - it is a travesty.
What did you grow up eating?
A lot of barbecue. My mom's seemingly endless catalogue of casseroles. Pork. Pork. And some more pork.
Most unusual ingredient you’ve trialled in a burger?
Nothing overly unusual in our burgers, maybe some bulgogi (Korean barbecued beef). We like them to be consistent and balanced. A lot of places cram a load of shit in the burgers for Instagram likes. We are most interested in them being tasty.
If you had to take a wild guess, what do you think we’ll be eating in 25 years?
Whatever Chang is making at Ando. I am expecting Uber-like domination.