Petit Trois - The Big Mec

Dining at Petit Trois the other day reminded me of a cooking class I took at the Westlake Culinary Institute (formerly known as “Let’s Get Cooking”) taught by none other than Chef Ludo Lefebvre himself. The dishes he created for us that October evening nearly three years ago were in promotion of his newly released LudoBites cookbook, and included fan-favorites like his epically creamy and velvety mashed potatoes, and his famous Crème Fraîche Panna Cotta with caviar and caramel (which I also had the pleasure of enjoying at Bastide before it shuttered back in 2011). But one of the parts I found most charming about this class was Chef Lefebvre’s affinity for cheeseburgers, about which he waxed romantically (even when it came to McDonald’s, championing a diner’s right to enjoy what he or she likes). So when Petit Trois added a burger to its menu this past spring, I quickly hopped on the bandwagon to try it, and it’s comfortably become my favorite cheeseburger in the city. The Big Mec is a juicy, delicious, knife-and-fork-worthy burger that boasts two prime beef patties, caramelized onions, garlic aioli, American cheese, and red wine bordelaise, all packaged together on a toasted brioche bun. If ever pressed for the menu of my last meal on earth, I have a feeling this perfectly rich and messy cheeseburger would top the list.

Dress: Laura Byrnes California Sabrina Dress in Black
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Soft Brown
Brooch: Creep Heart by Ella Mobbs 'Skull Moth'
Purse: Kate Spade New York

The Big Mec, with two prime beef patties, caramelized onions, garlic aioli, American cheese, and red wine bordelaise.

Summer heirloom tomato salad with buffalo mozzarella and lemon verbena.