{"id":21699,"date":"2013-12-08T12:02:00","date_gmt":"2013-12-08T18:02:00","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=21699"},"modified":"2023-01-14T18:56:17","modified_gmt":"2023-01-15T00:56:17","slug":"bistronomy-b2b-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=21699","title":{"rendered":"B2B Bistronomy – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
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\"Bistronomy<\/a>
Bistronomy B2B on Central Avenue in Albuquerque’s Nob Hill district<\/figcaption><\/figure>\n

Marshall<\/strong>: Just a Burger? Just a burger. Robin, it’s so much more than “just a burger.” I mean…that first bite\u2014oh, what heaven that first bite is. The bun, like a sesame freckled breast of an angel, resting gently on the ketchup and mustard below, flavors mingling in a seductive pas de deux. And then…a pickle! The most playful little pickle! Then a slice of tomato, a leaf of lettuce and a…a patty of ground beef so exquisite, swirling in your mouth, breaking apart, and combining again in a fugue of sweets and savor so delightful. This is no mere sandwich of grilled meat and toasted bread, Robin. This is God, speaking to us in food<\/em>.<\/span>
\nLily<\/strong>: And you got our wedding vows off the Internet<\/em>!?<\/span>
\n~How I Met Your Mother: “The Best Burger in New York”<\/strong><\/span><\/p>\n

As that episode illustrated, men are inspired to rhapsodize romantically about truly outstanding burgers. We\u2019re similarly compelled to masterful oratory when discussing our favorite National Football League team. Our passion for fine, fast cars elicits a facile fluency with words. We can discuss our 60-inch flat screen television with the eloquence of a bard. It makes our wives and girlfriends wonder how we can express ourselves so clearly and magniloquently about burgers, football, cars and televisions but become so tongue-tied and inarticulate when expressing mushy sentiment about them.<\/span><\/p>\n

\"The<\/a>
The interior of Bistronomy B2B<\/figcaption><\/figure>\n

Any discussion among men of the best burger in Albuquerque will inspire reverential discourse, the type of conversation which draws out eloquence in the most verbally clumsy of men. A new candidate for any \u201cbest of\u201d discussions are the burgers proffered by B2B Bistronomy which launched in October, 2012 in a 1,700 square-foot space previously occupied by the late, great and much-missed Vivace<\/a>. The curiously-named burger restaurant might well serve the very best burger from among the half-dozen or so vaunted gourmet-upscale burger joints to have launched in recent years. Arguably (and that’s the point), most men (as well as women and children) will also find B2B’s burgers better than some, if not most (maybe all), of those served by well-established burger purveyors throughout the Duke City. <\/span><\/p>\n

As for the quaint name, “B2B” stands for “Beer to Burgers,” an apt description for a menu showcasing forty New Mexican micro-brews and some of the most inventive and delicious burgers around. “Bistronomy” is obviously a portmanteau (a combination of two (or more) words and their definitions, into one new word) of “bistro” and “gastronomy.” The term bistronomy, which has its genesis in the 1990s, basically defines a movement among chefs to present gastronomic dishes in a bistro setting sans stuffiness and break-the-bank prices. It could easily be argued that burgers don’t belong in the “gastronomic” dish category, but that’s beside the point.<\/span><\/p>\n

\"Lemon<\/a>
Lemon Ginger Chicken Salad<\/figcaption><\/figure>\n

The restaurant’s cynosure is a decidedly unmanly square bar skirted with what resembles yellow-striped wallpaper. Behind the bar is a wall of tap handles which dispense a locavore’s treasure trove of local micro-brews from Turtle Mountain, Chama River, Marble and more. The beef is also procured locally–it’s New Mexico farm-fresh Angus beef that is grass-fed, free-range and sustainable. B2B uses a custom grind of one-third premium cut, all natural, humanely handled beef which is steroid, hormone and antibiotic free. All patties are house-made and weigh in at over a third-pound when they hit the open flame grill. Burgers are prepared at medium unless otherwise requested. <\/span><\/p>\n

The canvas for the never frozen beef is hand-rolled and custom-baked artisan buns from the Flying Star bakery. Whenever possible, vegetables are procured from local farms. The menu advises that B2B serves fresh food, not fast food and that good things come to those who wait. While you’re waiting, you’ll be busy studying the walls which are the color of a slate board. Scrawled on the walls are diagrams of cow parts, the head of a long-horned cow, a deconstructed burger and in text, the six recognized taste sensations: salty, savory, sweet, bitter, sour and umani. <\/span><\/p>\n

\"Southwest<\/a>
Southwest Caesar<\/figcaption><\/figure>\n

The menu lists only eight burgers (two of which aren’t made with beef) in addition to a build your own burger (BYOB) option offering your choice (for a pittance each) of:<\/span><\/p>\n