Michael Schlow of Radius has taken the top honors at the Burger Bash at the South Beach Wine & Food Festival. We’ve never gotten a chance to try Radius’ burger (mostly because we can’t quite wrap our head around a $17 hamburger), but according to Chowhound, “Schlow’s whole shtick (Schtick?) is to cook everything at a low temp, so I think they brown both sides, then shove it in a low oven for 20 minutes, so it just gently rises to the temperature you order. Comes out unbelievably juicy, and you kinda trust the med-rare meat. Served on a toasted bun with just four things: the meat, some melted Cheddar (the aged stuff, so it separates nice and greasy), a huge mound of frizzled onions (think a greasier, slightly softer version of that French’s casserole topping), and a creamy horseradish sauce.”
It sure sounds delicious, and god knows, any burger that triumphs over Shake Shack and Burger Joint must be pretty stellar, but we have to wonder: is Radius’ burger really as good as those at Bartley’s Burger Cottage? Tips are, as always, appreciated.