Chef and partner Edward Leonard endured a grueling ten-day cooking trial demonstrating his proficiency across a variety of cuisines for the American Culinary Federation. His restaurant, Chef's Burger Bistro, exemplifies his skills: The beef is ground fresh in-house daily, and each burger comes in two sizes. For the buns, Leonard worked with a baker in San Francisco to develop the glazed brioche-style rolls. Chef's Burger Bistro is ideal for anyone in the mood for a gourmet burger and hand-cut fries.
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CLOSED: Chef's Burger Bistro
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