Larry Finn

Left Bank Brasserie’s French riff on a classic bacon cheeseburger is giving American tradition a run for its money. Larry Finn, Brand Chef for this small chain specializing in Southern French cuisine, takes a butter-toasted bun and tucks in a ground beef patty with a 70:30 meat-to-fat ratio. Next comes a slathering of red wine-shallot marmalade and a generous layer of rich, nutty and oh-so-meltable raclette cheese. Add to that a thick slab of maple-glazed pork belly—its sweetness offering a counterpoint to the savory cheese—and, together, every bite is pure umami, according to Finn.

“Each ingredient is distinct and stands out on its own, but also contributes to the complete dish,” Finn says. “The abundance of flavor, with such highly flavorful elements and French ingredients, reflects a free spirit, a sense of joie de vivre. The meat is juicy; the pork belly and the cheese both add layers of flavor and richness; and the red wine-shallot marmalade introduces a sweet and sour element that brings the dish together.” The Raclette Burger has been such a hit with guests that Finn says they can’t take it off the menu.