Burger & Beer @ Peter B’s Brewpub
Since the 18th century, the humble hamburger has graced the plates of commoners and kings throughout Europe and the United States. Originally a “food fit for a king” (literally as it was only the wealthy aristocracy that could afford it) it was brought to America by German immigrants who had adapted the dish to fit their station, shredding low-grade beef and mixing it with regional spices and serving it both cooked and raw. As the dish caught on, it began to be served on bread during the late 1800′s and soon made its way onto the menus of restaurants across the country. As its popularity grew, so did the styles of burger as well as the types of establishments serving it. Synonymous with fast food, the hamburger stood pat for many years and different chains competed to see who could serve the most, not the best.
That trend began to change in the late 1980′s as chefs in high end restaurants began to experiment with prime cuts of beef and expensive condiments. From Kobe to Angus and everything in between, the hamburger now is served alongside the most extravagant dishes in the most exclusive restaurants in America.
That is why Portola Hotel & Spa’s Executive Chef extraordinaire Jason Giles is proud to introduce The Portola Burger, quickly becoming known as “The Best Burger In Town”. The burger features 1/2 pound of hand formed certified Angus ground chuck grilled to perfection and served on a toasted Brioche bun. It comes with locally grown red leaf lettuce, shaved white onion and the Chef Giles’ very own special B&B sauce. As an extra treat the dish is also served with homemade pickles!