The 2015 “Dry Aged Beef Burger” prepared by Chef Anthony Kostelis begins with a 7-8 ounce patty topped with sweet pickles, Bella Bantam cheese, bacon and onion mayonnaise, all encased in a buttery brioche. The meat was deep and rich in flavor, perfectly seasoned and compressed slightly to maintain the grind of the meat. It was juicy in the middle of the burger but a little dry at the edges. The Bella Bantam cheese from Arethusa Farm was outstanding, melted atop the patty. It was mild with a slight nuttiness, a great complement to the burger. The bacon at The Whelk was one of the best I have tasted in years, with a incredible smokiness and also added a little crunchiness to the burger. The aspect of The Whelk burger that separated it from other burgers is the combination of the pickles and the onion mayo. These two ingredients contributed a touch of pungency combined with the creaminess of the onion mayo. All of this deliciousness was encased in a brioche, which delivers just a touch of buttery goodness. The shoestring fries were a little disappointing. They were over-salted, and not as hot as they should have been.
575 Riverside Ave, Westport, CT 06880 ·