Epic burger

By Rachel Levin, Sunset senior editor

Pat Kuleto’s new restaurant Epic Roasthouse opened in January, gussying-up a long-abandoned stretch of San Francisco’s waterfront. Smack between the ballpark and the Ferry Building Marketplace, the sprawling steak palace boasts prime views of the sparkling bay—and, in the Quiver Bar upstairs, one of the best burgers in the city.

Behold! the “Ultimate ¾ Pound Roasthouse Burger”

Here’s the breakdown:

The beef: A messy, steak-sized slab of, well, steak trimmings: tenderloin, New York Strip, rib eye, Porterhouse, from Coleman Ranch in Colorado, patted into a 3/4 lb hamburger fit for Fred Flinstone—and foodies with cavernous stomachs.

The bun: Thick slices of lightly grilled brioche, from the Bay Area's PAN-o-RAMA Bakery.

The accoutrements: A too-tiny side of anchovy-spiked ketchup, plus a pencil-thin wooden platter lined with ramekins filled with real bacon bits, sauteed mushrooms, garlic aioli, stone-ground mustard, and a fresh corn "chow chow," inspired by chef Jan Birnbaum’s New Orleans roots.

The bucks: $25 — and worth every penny.

Photo credit: Mark Leet