| I was never a big fan of cheeseburgers. While | | | | cheeseburgers since it is the most like traditional |
| everyone else was singing their praises, I always | | | | cheeseburger -- only many times better. |
| just preferred a simple hamburger. | | | | Super-chef, Michael Paulsen, uses aged Wisconsin |
| I never knew why -- until I got older and started | | | | Cheddar. He does add a "non-traditional" balsamic |
| experimenting with different cheeses. | | | | red onion jam to the top, but you won't complain. |
| It wasn't the cheeseburger I didn't like -- It was | | | | Visit Abigail's at 493 Roger Williams Ave in |
| the cheese. | | | | Highland Park. The Cheeseburger will run you $9 |
| Not to be a cheese snob, but we are really doing | | | | Nightwood's Hamburger |
| ourselves a disservice and missing out on a lot of | | | | It says "hamburger" on the menu, but this is all |
| taste by always eating our cheeseburgers with a | | | | cheeseburger. A beer fondue of white Cheddar, |
| thin slice of cheap "American process cheese | | | | to be exact. |
| food." | | | | The beef is ground fresh and seasoned with |
| Thankfully I'm not alone. Other people -- in | | | | Worcestershire sauce. After being wood grilled |
| particular cutting edge chefs -- have the same | | | | the burger is topped with home-made mustard |
| thought and are starting to experiment with real | | | | and the cheese. |
| -- and "real good" -- cheese. Sharp cheddar is a | | | | Don't bother to mess with it any further. Just |
| great instant stand-in for American. But don't stop | | | | enjoy. |
| there. The next time you have cheeseburgers, | | | | Nightwood is at 2119 S. Halsted St. and the |
| try blue cheese (restaurants have been putting it | | | | Hamburger is $13 |
| on steak for years), Gorgonzola, mozzarella or | | | | Yoshi's Cafe's Wagyu Beef Burger |
| any of the thousands of other cheeses available. | | | | Let's finish on a high and totally unexpected note. |
| You'll love it. | | | | Chef Yoshi Katsumura makes a massive 10 |
| In the meantime, here are 3 Chicago chef and | | | | ounce pattie of premium Wagyu Beef and then |
| restaurants who have heard the call of good | | | | tops it with a piece of brie and mixuna leaves. |
| cheese and are making delicious use of different | | | | Unconventional? Yes. Delicious? YES! |
| kinds. | | | | As of my visit he said he was considering adding |
| Abigails' Cheeseburger | | | | a knob of foie gras to the top. Look for it when |
| This is a good place to star if you are new to | | | | you go. |
| experimenting with different cheese | | | | |