Jazz Meets Bayou Burger At New Spot
New Haven Independent -

Chef Joseph Williams scrutinized a bowl of ground beef, sprinkling it with dried parsley, chopped white onions and peppers, a secret red seasoning that turned the mixture light pink. He pressed and juggled the patty between both palms, spinning it like a thick round of pizza dough with a snap of his left wrist. Then he indented it with his thumb and placed it on a smoking grill.

Flames sprang up around the Cajun burger, and it broke a glistening sweat.

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