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    Best Bites Breakdown: Bareburger

    There’s something to be said for a classic. Despite the seeming plethora of ways to dress up the humble hamburger, one cannot argue with tradition – beef patty, cheese, vegetable toppings, condiments, and dill pickle.

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    There’s also something to be said for invention. Because there are seemingly a plethora of ways in which to finish a burger, the potentially delicious flavor combinations that can be reached are not only impressive, but arousing.

    At Bareburger, competition between the old and new doesn’t exist. Burgers live, and are eaten, in harmony, and they will share a table at Best Bites: Burgers when Executive Chef Andrew Sarda brings two of his best for friendly rivalry.

    The Standard is Barebuger’s take on the classic: beef, colby cheese, stout-griddled onions, special sauce, and, of course, dill pickle. It’s the kind of burger consumers don’t have to think too much about, just enjoy, as the burger itself is not overthought or overwrought.

    The Southern Caviar Burger is a nod to Chef Sarda’s love of pimento cheese spread. The tangy and savory cheese condiment is melted atop a bison patty, that’s then topped with country bacon, more stout-griddled onions, and horseradish remoulade.

    The idea is to introduce diners to a slightly more exotic, beefier-tasting, and often, better-for-you meat option in buffalo. By packaging it in the familiar guise of a burger, guests can taste why it’s good to stray from the customary every now and then.

    So, will a classic burger take the prize as best in Columbus? Or a newfangled version? Come find out at the Best Bites: Burgers event, scheduled to take place on Wednesday, August 20thm 6pm – 9pm, at the High Line Car House, 550 South High Street. [Tickets to Best Bites: Burgers are currently sold out.]

    For more info on Bareburger, visit www.bareburger.com.

    Photo courtesy of Bareburger.

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    Ayana Wilson
    Ayana Wilsonhttps://columbusunderground.com
    Ayana Wilson is a former staff writer at Columbus Underground who covered local restaurant industry news.
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