Wine and Dine Hawaii
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Where's the Beef? It's on The Edge
Burgers on the Edge
lives up to its name, in both proximity to the sidewalk on Kapahulu
Avenue, and in food combinations like wagyu (Kobe) beef and foie gras.
“We liked the name,” says owner Wes Zane, who has always
demonstrated a keen eye for restaurant graphics and a consciousness of
cool (he and partner Almar Arcano also own Formaggio Wine
Bar and Formaggio Grill). Hear Zane in conversation with Jo, here.
And the concept of a burger joint might seem easy, for Zane, a
well-know veteran of the restaurant industry in Hawaii, simple is not
an option. “I wanted have something like the In-N-Out concept,”
he says, of the California based burger chain, “but I just can’t seem
to do something simple.”
So while those looking for a bargain must seek their pleasure elsewhere
(average burger price is about $8),foodies who love great steak,
gourmet ingredients and dishes with a twist (like incredible
shoestring fries with white truffle oil)should head to the edge of
Kapahulu Avenue for some serious snacking. “It’s not your ordinary
burger joint,” says Zane, “and we don’t sell burgers for 99 cents.
We’re about quality and great taste.”
Quality comes in the form of Wagyu beef, USDA ground chuck, and bread from Chris Miura’s Mauna Kea Baking Company.
“Chef Almar and I designed the burgers with certain flavor
profiles that we think the public will enjoy,” says Zane of the
dozen burgers that flash mouthwateringly onto a high definition flat
screen as you wait in line. Or customize a burger and
choose between ground chuck (on the edge) and Wagyu beef (off the edge)
different cheeses, lettuce, tomatoes and a selection of homemade sauces
and aioli complete the process.
Try the ‘Thanksgiving on a Bun’, a bun filled with turkey patty
seasoned with sage, onion and spices and topped with cranberry
relish, lettuce and tomato. The burger was as moist and juicy as any
I’ve had and while the bread did get a bit soggy, it doesn’t take much
imagination to realize that once the baking process is honed, the
results should be outstanding. A ground chuck cheeseburger
displayed the same tenderness, and was juicy and flavorful, with
the quality of the ingredients obvious from first bite. Those intent on
looking for a good food experience, rather than a fast food one, should
love the tiny 700 sq ft store and all it has to offer.
For gourmands (and those with no budget restrictions), ‘The Parisian’
is a must. A 1/2 lb wagyu burger is topped with sliced foie gras,
port wine sauce and apple reduction. Zane says foodies are raving,
despite its hefty $18.88 price tag. “That’s a good
Chinese number,” he says with a grin.
Arcano and Zane are ready to open two more cutting edge operations in
the Kapahulu Safeway Center this August. Caliente Del Sol and Good to
Grill. Both will offer the streamlined, 21st century appeal of
Burgers on The Edge and both will focus on high quality ingredients and
freshly prepared food. Good To Grill will feature kiawe wood grilled
fish, chicken, steaks and a selection of pasta, pizza and salads and
Caliente Del Sol will focus on Mexican inspired foods, “Although, being
Chinese I can’t guarantee the dishes are like mom used to make,” jokes
Zane.
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