The burger segment has plenty of fine-dining ex-pats flipping patties these days, from Bobby Flay, at Bobby’s Burger Palace, to Marcus Samuelsson, at Marc Burger; Hubert Keller, at Burger Bar; and Laurent Tourondel, at BLT Burger. But when the spatula was taken up in earnest last month by Daniel Boulud, New Yorkers could barely slap their Zagats shut before they were off on a bun run. Boulud, after all, is one of the most celebrated chefs of all time. His midtown cathedral to French ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.