VIDEO: Watch a $250 Burger Being Made

05/13/2014 at 04:32 PM ET

The Court Restaurant's Foie Gras Burger
Courtesy Ali Rosen

Ali Rosen is the host and founder of Potluck Video, a food and drink website that takes you behind the culinary scene with celebrity chefs, restaurateurs, producers, mixologists and more.

It’s officially grilling season, and the first thing everyone has on their minds when they’re breaking out the barbecue is burgers.

A classic beef patty is clearly a crowd-pleaser, but sometimes it’s fun to raise the stakes — just how indulgent can a burger go?

Beer & Buns, a new restaurant in The Court Hotel in N.Y.C., has taken on that challenge by creating the most expensive, decadent burger one could possibly think of. They start with kobe beef and throw on foie gras, truffles, and caviar, all for the whopping price tag of $250.

You may not be willing to drop that much on ground beef, but it’s still a marvel to watch the elements come together. Play the video below to see the indulgent burger in action.

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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The Frog on

What a waste! I can’t imagine those ingredients tasting good together. It’s just expensive silliness.

Guest on

foie gras? sick!

Susan on

Not worth the money. Grinding beef means it needs to be cooked well-done, which is a waste of Kobe. They use truffle oil, which is a chemical substitute for the real thing. Caviar with beef and fois gras? Eeeew

Tawney on

Do you have any idea what they do to ducks and geese to get there livers to be engorged?? read this. People magazine you should be ashamed!
http://www.peta.org/issues/animals-used-for-food/factory-farming/ducks-geese/foie-gras/

pavitrasarala on

I really can’t imagine all those ingredients tasting good together. Fish eggs, liver, something a pig dug out of the ground, all stuck on top of a burger patty… gee, makes me want to run for something, but I’m not sure what. Maybe the Tums. Sounds like one of those “just because you can, doesn’t mean you should” sort of things.

terija on

I WANT ONE OR TWO!!!