Too Much Decadence

A few weeks ago, I ate a burger at a place called the Roebling Tea Room which my friend Rachel Wharton had written about in Edible Brooklyn. She wrote that Roebling was a chef hang-out with the kind of food that chefs like to eat. And sure enough, when the burger arrived, it was a no holds barred decadent assault; a fatty cut of meat ground up, grilled and topped with a mountain of mayonnaise-based sauce. It may as well have been labeled on the menu: fat and fat with more fat on top.

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