In order to remedy the situation, last night Russell opened brgr in Chelsea, joining the family of non-voweled meat havens around the city. To show he takes the matter seriously, Russell toured the country for six months, tasting every cut from grass-fed cows (not the usual chuck and round that goes into ordinary burgers) to craft the perfect (and secret) custom-blended burger that is, frankly, one of the most delicious patties we've had the pleasure of tasting.
But Russell's meticulousness doesn't stop with the beef—he's gone through a similar process with his turkey and veggie burgers, as well as the thick-cut bacon he's smoked with apple pumice. Brgr also serves beer tapped from kegs half-buried in ice (Peroni and the seasonal Brooklyn Brewmaster Reserve) and wine selected monthly by Russell.
The rugged, brick-enclosed space (designed by the Rockwell Group) is a cozy neighborhood haven for all the burger and beer goodness.
Now all we need is an opening of a restaurant called "HTDG" and our lives will be complete.