Stone Bellevue that is known for taking American and Asian fusion to the extreme, has launched their latest concoction, Bellevue’s Best Burger. The burger It features the unique taste and tenderness of highly marbled Wagyu, made from short rib, Japanese beef, and delivering an unrivalled dining experience. Not only is it a delight, but it’s healthier, too, and is regarded as having a minimal impact in raising cholesterol levels.
The burger patty is blended with Grass-Fed Angus Beef. Each is handmade and isn’t pressed until moments before being inserted into the pan. In gourmet burger language, we’re talking “smash burger style”, so caramelization can be achieved on the stove. The onions are caramelized in cabernet and melted pepper jack cheese, for a little kick, before being stuffed between a soft, buttered, split-topped brioche bun.
This delightful fusion burger is topped with thick-cut, apple wood, smoked bacon. The brioche is lathered with creamy Aioli sauce made of garlic and soy that includes a delightful, pasty texture. A sweet and tangy, house made wing sauce adds zest. Fresh garlic, ginger and smoked paprika are added to create a symphony of flavors for your taste buds.
Then the masterpiece is oven-baked to ensure that the meat center is served at the proper temperature and that the bun is crispy. Add baby greens and voila, Bellevue’s Best Burger is served to your table with a spate of golden brown French fries.
The combination of the creamy aioli, caramelized onions, bacon, and sauce and spices is a hands-down winner (and this burger is one of the best I’ve ever had.)
Just four minutes by foot from NE 8th Street, this is a great alternative for a quick in and out, business lunch)
A Yelp commenter, seconded our opinion about the fare at Stone Bellevue. “Best damn burger I’ve had in a long time. I licked my plate clean.”
About the Executive Chef:
Jason Velasquez, Executive Chef, at Stone Bellevue is himself a fusion of sorts, a native of the Philippines. He started as Executive Sous, a sleek restaurant with upscale sushi in San Diego. He’s plied his trade in major cities between Vancouver BC to San Diego over the last sixteen years. He owned and operated a restaurant in San Diego and rounded out his culinary skill set at the Le Cordon Bleu professional cooking institute, before being recruited by Stone Bellevue.
“I was fortunate to be trained in sushi, as well as Japanese cooking. I love all Asian food, French and Italian” says Chef Jason. “I try to fuse everything together. I love to use different flavors to create a new style.”
Stone
1020 Bellevue Way NE
Bellevue, WA 98004
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