The Longhorns travel to South Bend this weekend, and with them come hordes of Bevo fans. Most will travel, and stay, in Chicago for the season opener versus Notre Dame.
The Statesman’s staff food critic, Matthew Odam, recently visited the Windy City and sampled the city’s food fare.
His comments on the cheeseburger at Au Cheval:
“Yellow slices of melting American cheese, like those you used to peel from their plastic envelopes as a child, drape the sides of the burger, the charred black edges of beef poking through the glowing ooze.
A tangy housemade Dijonnaise blended with chopped dill pickles and red onions dresses the puffy egg-washed bun, giving the burger creaminess and crunch. The bun is toasted on both sides, providing the burger structure and texture.”
To read his full recap of his culinary experiences, and places to stop on the way, click here.
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