Besha Rodell
Though the idea of putting the visceral experience of eating a steak dinner between two buns has been tried before, nothing we've had in the past succeeds the way the Big Mec at Petit Trois does. The burger is a mash-up of cultures, taking inspiration from the classic American cheeseburger as well as chef Ludo Lefebvre's homeland in the form of bordelaise sauce with a smidge of foie gras, and piles of caramelized onions. There is more than a hint of French onion soup but, with its American cheese and rare beef, this is also undeniably a cheeseburger. It's a monstrosity of a thing, which won't hold together after a couple of bites, but you find yourself unable to slow down long enough to figure out a decorous way to eat it. You look up, stunned, 10 minutes later, covered in sauce and meat juice and having eaten the entire thing, which is far too big for any one meal. It's a glorious experience.
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