Hours: Lunch, dinner: seven days
Open late: Friday-Sunday till midnight, other nights till 11
Upscale burger joint from Michael Kornick (MK) and David Morton (Morton's, the Steakhouse).
A prose poem that dominates the men's room wall at DMK Burger Bar suggests that the portobello and turkey burgers make a pair akin to Nelson Algren and Simone de Beauvoir. But I'm hard-pressed to see anything even vaguely Algrenesque in that combo, and I'm more than little sad that David Morton and Michael Kornick's most enjoyable contribution to the Year of the Burger is nothing beefier than a nicely sagey turkey patty with smoked Swiss, arugula, and Dijonnaise. DMK wants to be the burger place for everyone, offering a house-molded veggie option, a turkey burger, and eight grass-finished beef varieties (notoriously low in fat and more prone to overcooking than corn-fed beef, yet pleasantly resistant to the mandibles). These are skinny burgers: five ounces, cooked medium with no dispensation allowed for the blood fiend (sensible enough for a restaurant whose customer base is drawn from a neighboring hospital complex). Fries, offered in an almost equally varied selection of flavors and sauces, are more appealing—well browned and crisp. Deep-fried pickles and okra, onion strings, and chili join house-made soda (also available with booze), ice cream sandwiches, and lumpy milk shakes to complete a set of referents to burger drive-ins past.
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