Find One of New York City’s Best Burgers Inside a Department Store
Chef Cedric Domenech crafts the Classique cheeseburger at L’Avenue at Saks Fifth Avenue with bacon, Grueyre, and a house-made condiment. One might not expect that L’Avenue, the chic Phillippe-Starck-designed restaurant that sits atop New York City’s iconic Saks Fifth Avenue, boasts one of the city’s finest burgers. But here, alongside Asian-inflected French classics like steak au poivre and escargot, the Classique cheeseburger reigns supreme. The burger begins at least one day before it is actually served, and is made entirely from scratch — including the bun and condiments. First, cuts of premium Angus steak are trimmed, ground, and formed into patties, then tucked away in the walk-in cooler to chill overnight. Resting the patties allows them to dry out a bit, which, according to executive chef Cedric Domenech, makes the burgers easier to cook during a busy lunch service. The following day, pastry chef Victoria Mustacchio gets to work making the burger’s bun. “We’re using Idaho potatoes, and we find that this potato with the starch content makes the best potato bun,” she says. “[A] potato bun just feels classic.” The potatoes are cubed and boiled, then mashed with butter before being kneaded with flour until the dough is smooth and ready to rise. While the dough rises, the Classique’s “special sauce” is made by combining house-made mayonnaise with white miso, creamy avocado, and sambal for a bit of kick, then tossing the whole thing with chopped gem lettuce for a burst of crunch. “The combination of every topping is going to give us a beautiful burger with freshness, moisture, texture,” Domenech says. Once the buns are baked and the double-fried fries are prepped, it’s time to actually cook the burger. It’s seasoned with fleur de sel on both sides, then seared on a flat-top grill alongside the applewood-smoked bacon that will eventually gild the lily. Once it’s got the perfect crust, the burger is topped with Gruyere cheese and placed under the broiler until it’s bubbly and melty. Watch the latest episode of Icons: Burgers for more details on how this painstakingly perfect burger is made every single day at L’Avenue.
Tomas Kauer - News Moderator 
Chef Cedric Domenech crafts the Classique cheeseburger at L’Avenue at Saks Fifth Avenue with bacon, Grueyre, and a house-made condiment.
One might not expect that L’Avenue, the chic Phillippe-Starck-designed restaurant that sits atop New York City’s iconic Saks Fifth Avenue, boasts one of the city’s finest burgers. But here, alongside Asian-inflected French classics like steak au poivre and escargot, the Classique cheeseburger reigns supreme.
The burger begins at least one day before it is actually served, and is made entirely from scratch — including the bun and condiments. First, cuts of premium Angus steak are trimmed, ground, and formed into patties, then tucked away in the walk-in cooler to chill overnight. Resting the patties allows them to dry out a bit, which, according to executive chef Cedric Domenech, makes the burgers easier to cook during a busy lunch service.
The following day, pastry chef Victoria Mustacchio gets to work making the burger’s bun. “We’re using Idaho potatoes, and we find that this potato with the starch content makes the best potato bun,” she says. “[A] potato bun just feels classic.” The potatoes are cubed and boiled, then mashed with butter before being kneaded with flour until the dough is smooth and ready to rise. While the dough rises, the Classique’s “special sauce” is made by combining house-made mayonnaise with white miso, creamy avocado, and sambal for a bit of kick, then tossing the whole thing with chopped gem lettuce for a burst of crunch.
“The combination of every topping is going to give us a beautiful burger with freshness, moisture, texture,” Domenech says.
Once the buns are baked and the double-fried fries are prepped, it’s time to actually cook the burger. It’s seasoned with fleur de sel on both sides, then seared on a flat-top grill alongside the applewood-smoked bacon that will eventually gild the lily. Once it’s got the perfect crust, the burger is topped with Gruyere cheese and placed under the broiler until it’s bubbly and melty.
Watch the latest episode of Icons: Burgers for more details on how this painstakingly perfect burger is made every single day at L’Avenue.
