“For the double-patty burger at this Ardmore pub, chef/co-owner Biff Gottehrer stacks two quarter-pounders with extra fat content and dry-aged beefy oomph between melted layers of Gouda, house-pickled onions, a “special sauce” with smoked tomatoes, capers, and shallots over a pain au lait bun that’s soft without being eggy. Most important, it has local personality: Two thin pads of fried Lebanon bologna slipped between the patties add a touch of smoky sweetness where, in other burgers, bacon plays the role…”

Read the entire Philadelphia Inquirer article here! 

About the author : Nicole Ratke