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Brandywine Prime - Best of Philly 2007: Burger

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Uploaded by on Mar 13, 2009

Char-crusted and intensely beefy, the half-pounder at Brandywine Prime Seafood & Chops is fashioned entirely from prime-grade trimmings — dry-aged rib eye and New York strip, as well as silky-textured tenderloin. The meat is ground in-house, seared over an open flame, then served on a toasted Le Bus brioche bun that can barely contain the trimmings — cheddar cheese, caramelized onions, and sautéed shiitake and crimini mushrooms. Wilmington restaurateur Dan Butler has updated everything at the newly renovated Chadds Ford Inn, adding a raw bar with ceviche and sashimi to the fine lineup of grilled meats.

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