I think the market for quality-- even gourmet-- bu...

2012-01-21T15:40:36.996-05:00

I think the market for quality-- even gourmet-- burgers may be infinite. There's a price-to-quality thing it has going for it that is part of what drives it, and then there's the audience. Who other than vegans wouldn't eat in one of these places?

I'm curious about Shake Shack and In and Out, but haven't been near one to try them, and one of my favorite chefs (Dan Latham) is now working with one of these type places in Atlanta.

Shifting gears, the cooking-over-fire thing was not a stretch. John Currence put a wood fired grill in the place he opened last fall, and also last fall, he, Donald Link, the guy from Cochon and others went to Argentina to investigate grilling done down there. It's been a long fascination of mine, and I'm all for it.

Comments on Robert F. Moss: Oh, Jeez, Not ANOTHER Burger

I think the market for quality-- even gourmet-- bu...