One White Street
A Burger at a Michelin Restaurant
Price: $32
Meat: Double Wagyu
Bun: Sesame Bun (made in-house)
Cheese: White Cheddar and/or Stilton
Extras: Onions, Pickles
Sides: N/A
Sauce: Peppercorn Au Poivre
Dining on a burger at a Michelin-starred restaurant was a first for me, and One White Street had long been on my list. The occasion was my fiancée’s (wife now) birthday, which felt like the perfect opportunity to finally secure a reservation. I rarely make reservations for burgers, but this was an exception—I wasn’t about to risk a wait, or worse, no table at all on a special night. As expected from a fine dining establishment, the team elevated the experience with thoughtful hospitality. They did not disappoint; in fact, they were exceptionally gracious throughout the evening.
The menu at One White Street is concise yet compelling. We began with the chilled foie gras, which ranks among the better versions I’ve had to date. For those who appreciate foie gras, it is well worth ordering, and notably generous in portion. We also shared the shaved fennel salad—an ingredient I’m always curious to see interpreted by different kitchens. Here, it felt like a refined take on a Caesar, accented with blue cheese. Additionally, we were treated to the burrata and asparagus, finished with a mint-basil pesto. It was a vibrant and thoughtful dish, another highlight among the starters.
By the time the entrées arrived, I realized the burger did not come with fries. Given the number of appetizers we had already enjoyed, it didn’t immediately register as an issue—but if you know me, you know fries are part of the ritual. Alongside the burger, we ordered the tilefish and maitake mushroom, and were gifted the baked and fried potatoes served with fermented sriracha. Each dish was worthwhile, particularly the tilefish, which was delicate, flavorful, and beautifully executed.
Now, to the burger itself. It arrives unaccompanied—save for a small side of pickles. The presentation is elegant, and the cheddar is melted flawlessly. I opted not to add the Stilton, as it felt unnecessary. The first thing you notice is the sesame bun, baked in-house. It is exceptional—light, structured, and clearly crafted with care. The second is the meat, which unfortunately was overcooked on this occasion. The beef became the weakest component in an otherwise well-composed burger. A single, thicker patty might serve the burger better than two thinner ones, both for texture and for mitigating the risk of overcooking. The onions, cheddar, and pickles were balanced and cohesive, and the flavors came together harmoniously.
At this price point, however, the beef must be the star. Without fries—or a true side that complements the burger—the value proposition becomes less convincing. The baked and fried potatoes, while enjoyable, do not quite function as a traditional pairing. Is the burger worth trying? Certainly, especially if you are already dining there or simply curious. If someone else is picking up the check, all the better.
Ultimately, while the burger does not meet my personal quality-to-value ratio, it does not diminish the overall excellence of the restaurant. In fact, it underscores the potential. There is something compelling about the idea of a Michelin-starred kitchen producing a more accessible, under-$30 burger-and-fries combination that captures both technical precision and the unpretentious spirit of what a burger represents. That balance would be a true feat. As it stands, the One White Street burger hints at greatness just beneath the surface.