From bun to bun, nothing but fresh grilled ingredients
Liz Hilfrank
Smothered in blue cheese, mayo, bacon, lettuce, tomato, onions, pickles, even a fried egg if desired, napkins are a must when one orders Edgartown Pizza’s bleu cheese burger.
This $12.95 delicacy is one for the books, but it did not come from one. Head chef Danny Segal discovered bleu cheese on a burger while eating at another restaurant. Thinking he could do better, he created his own.
“It’s incredibly messy, but it’s the flavor. It’s the combination of the meat and cheese, the egg and the bacon, the mayonnaise and ketchup and all the fresh veggies, it just works,” said Segal.
Each bite into the generously portioned burger makes for quite an exciting culinary experience. With bleu cheese smeared across the bottom bun, and mayo spread across the top, the perfectly distributed sauces mix in a way that does not overwhelm. When the tongue finds an occasional bleu crumble or bite of pickle, it provides a pleasant surprise that differentiates this meal from any other burger and fries.
Then comes the egg. Segal says that many are wary of it, but he and this writer highly recommend. The subtle layer of white is hard to notice initially, but as the yellow yoke breaks, it slowly caresses the patty and seeps into the cracks of beef, making the taste buds tingle with joy.
Be prepared to get dirty with this bleu cheese burger because it is a full body experience. As the hands try to maintain the balance of crisp bacon under iceberg lettuce, the mouth salivates for more. Variety is the spice of life over at EP, and this made-to-order burger is the quintessence of the wallet-approving establishment.
