Don’t let the unassuming exterior of Father’s Office fool you: An out-of-this-world-good hamburger awaits inside the wood-paneled gastropub. Back in 2000, chef Sang Yoon debuted the Father’s Office Burger, a dry-aged beef burger topped with arugula, blue cheese, and a slightly sweet bacon and onion compote. When introduced, the haute burger took the culinary world by storm and paved the way for the modern gourmet burger craze.
But don’t ask for ketchup on your burger, as chef Sang Yoon adheres to a strict no-substitutions or additions policy. The policy was initially born out of necessity: The small kitchen simply did not have room to store an excess of condiments and ingredients. Although today, the policy is maintained to ensure that each and every burger lover who walks through the door enjoys the exact same experience. (fathersoffice.com)