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BEST FANCY BURGER 

The Jacobson

Critics' Choice

When Michael Werner, the general manager of the Jacobson — the snazzy saloon and restaurant that opened behind Lulu's Noodle Shop in the Crossroads late last year — and chef John Smith sat down to discuss a signature burger, they agreed it had to have a definite wow factor. "A little decadent," Werner says. The result was the $13 Jacobson burger: 10 ounces of locally raised Simply Omega beef ("It's got all the good stuff we should be eating in it," Werner says) mixed with bone-marrow butter, pan-seared with more marrow butter, topped with short-rib marmalade and crispy onion straws, and tucked into a buttery toasted brioche. "It's not for the faint of heart," Werner says, "but we sell a hell of a lot more of them than the more traditional burger."

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