Parlour - upper east side of aioli

of course it would have to get weird on the upper east side. I don't know what it is about rich people, but there is always going to be something that make's one pause and go "what's up with that?"

Asked to return the following day with a guarantee of we love it and you can talk to the chef, the chef lucas, said their policy was not to give away free food to bloggers. After clearing things up with the manager who i initially spoke with, i was treated to a gourmet burger. Being an upscale steakhouse, this was a little odd. But i am an open minded person. Perhaps the point of that night's meal was simply to get fed and not to learn about Parlour's cuisine.

Lucas informed of the "designer burger movement". Putting spin on a classic hamburger. I did not know there was a movement. "use a brioche bun instead of regular bun, home made aioli (like mayo), we make our own pickles, it is more refined. We use certified black angus beef."

BULL?

Any bull in what he was telling me? It's generous just to feed me a free burger. Expecting the 35 $ 3 course prix fixe may have been a bit much.

certified what?
The beef, i was told, is 80 -20 . Some kind of ration of fat which makes it a more balanced burger. Really didn't quite get that. I asked if it was hormone and antibiotic free, he said no.

I was allowed to order a non alcoholic beverage but then the bartender Frank offered me a glass of wine. "Do you have rose?" "Yes". He opened a bottle and showed me the label: Cassagne. A French rosé. A woman sat next to me and ordered the same wine. "Do you like rose?" i asked. "Yes, i really love french roses. Drink a lot of french wines. My husband owns a french restaurant."

The burger came with frech fries and very slim onion rings.

The woman next to me talked about the burger her husband serves at his restaurant and it is served with blue cheese and caramelized onions. Mine had american cheese and lettuce. Hers sounded a little more designer.

I mentionned this to Lucas and he said caramelized onions were more for winter. Hmmm...

No dessert.

On my way out, i said thank you for feeding me, it something to be proud of. He didn't look to sure.

Parlour
3 rd avenue at east 90 th st.
NY,NY