Barra, the Old City offshoot of East Passyunk Ave.’s Birra, is rolling out a couple of new burgers. Yeah, we know: Yawn. But these may be something that you won’t want to snooze on. Rather than fire the all-beef patties (waygu beef, for what it’s worth) over an open flame, or sear it on a flattop, Barra chef Ryan McKeown and owner Gordon Dinerman have been experimenting for months with baking them inside sesame seeded pizza dough in their 750 degree wood-fired brick oven. The result is sort of like a burger and stromboli mashup.
The burgers come in three styles: Americano, with American cheese, housemade pickles, diced onions, and “special sauce”; Mushroom Wiz Wit, with Fontina cheese wiz, wild mushrooms, fried onions, and spicy chili ketchup; and Roman Burger, with provolone, Genoa salami, fresh arugula, Roma tomatoes, and basil pesto aioli. Each comes with French fries, and the prices range from $5.99 to $8.99. Dinerman and McKeown will begin offering the new burgers during lunch and dinner service on August 13.