Burger and Beyond Soho
Burgers from forty-day dry-aged beef
In brief
A two-floor burger room on Old Compton Street in Soho, working with forty-day dry-aged beef and folding bone-marrow fat into the mayonnaise and gravy — the house style is depth rather than piled toppings. It began in Shoreditch and has since added Borough and Brighton.
Compiled from public sources — not my own note.
Good to know
- The downstairs room is the bigger one.
- They take bookings, though you rarely need one.
- The marrow-gravy fries divide reviewers — the gravy praised, the fries less so.
What to order
- The Bougiesource ↗Double patty, American cheese, marrow mayonnaise and beef-fat onions.