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Best Veggie Burger Evah (Craigie on Main, Cambridge MA)

BostonBestEats | Jun 26, 201804:40 PM

IS "VEGGIE BURGER" AN OXYMORON?

Craigie on Maine (Cambridge, MA), home of the BEST BAR BURGER EVAH, has now has succeed in making the...

BEST VEGGIE BURGER EVAH: Valbreso feta, special sauce ($18)

...but only in their bar, only on Tuesdays, and there are only 18 of them to be had, which must make it the rarest "burger" in Boston!

[OK, they call it the "Craigie on Main Vegetable Burger", but I like my name bettah!]

Being a burger snob and total carnivore, I'm not sure I'd call it a burger. But I will admit that it was a seriously good vegetarian sandwich. And I would definitely order it again.

For you meat lovers, never fear: They still serve the daily allotment of 18 regular bar burgers too ($22).

The steak fries were especially kicking this time, and they gave us complementary smoked trout and dessert amuse.

This was also a few weeks ago during "Negroni Week", so I had a Bright Idea cocktail (Bols Genevar, Campari, Carpano Antica vermouth), $14, of which $1 went to support No Kid Hungry.

For dessert, we had a wonderful pairing (suggested by bartender Evan) of a glass of the rare and exotic N.V. Jean Bourdy Galant des Abbesses*** and a Dark Chocolate Parfait with Rainier cherries and almonds, a match made in heaven.

We finished up with a bizarre but delicious cocktail made from what I think was kombucha mixed with a barrel-aged Martinique rhum. Wow.

*** "...a macvin prepared according to a secret recipe of 1579 created by the nuns of the Abbey of Chateau-Chalon. The Abbey owned the vineyards of Chateau Chalon in the 16th century and wrote of this special wine that it was "notre vin de galant". The Bourdy Family holds the original recipe, the only in the world. We are the only estate capable of producing this singular wine, considered the equal of France's greatest dessert wines, as it was made in the 16th century. The must is placed in a copper kettle to which 25 different alpine herbs and spices are precisely measured to the gram. The mix is heated and reduced during many hours - more than one day. The reduced must is placed in old barrels with 1/3 very old Marc or Fine de Franche Comte, some more than 100 years old. The mixture then ages for a minimum of 5 years and is bottled for only a very few. When opened, the Galant pairs with dark chocolate or nut cake, with vanilla cream, raisins or nuts. Cooked fresh figs dressed with almond butter and drizzled with Galant is a glorious match. Pears may be poached in Galant. A most intoxicating way of using the Galant is to deglaze and serve over filet mignon or white meat. This gives a main course never to be forgotten."
~Jean-Francois Bourdy, winemaker

Craigie On Main
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