COURTESY NADINE KAM
Square Barrels’ wagyu burger is topped with prosciutto, cheese and caramelized onions.
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Burgers and beer have always had a happy marriage, but such couples can grow apart when one keeps evolving and the other stays the same.
A craft brew needs a partner who can keep up, and at Square Barrels, that means the introduction of a couple of new artisan burgers.
New “best-of” lists will have to make room for a couple of entries created by executive chef Sean McMonigle.
A wagyu burger ($21) starts with ground wagyu beef, with prosciutto, Swiss cheese, caramelized onions, fried caper mayo and mustard made in house with an IPA beer, all on a brioche bun.
A green chili burger ($16) was created out of owner Thomas Ray’s passion for the specialty of his home state, New Mexico, made famous on “Breaking Bad.” The burger is also topped with American cheese, salsa verde and shredded lettuce on a brioche bun.
Other new additions to the menu are a trio of lamb chops ($30) served with an IPA mustard-rosemary cream sauce (available only after 3 p.m.) with pan-seared potatoes; and, for dessert, Bananas Foster ($14).
Square Barrels is at 1001 Bishop St., Suite 108, near Hotel Street. Call 524-2747. A special $2 flat rate parking validation is available after 5 p.m. weekdays and all day Saturdays at Bishop Square.
