The line-inducing monthly burger at Beast and Cleaver. Photograph by Amber Fouts.
To level up his pate en croute, Kevin Smith trained at St. Lawrence, a Canadian fine dining spot that’s essentially the Madison Square Garden of baking pureed and cured meat molded inside a decorative pastry crust. A local chocolatier helped create the stencil-like process that imprints a pattern on the pastry’s buttery exterior. Their contents may vary, but each slice tastes like roast beef at Christmas teatime.
As Smith readied his north Ballard butcher shop, Beast and Cleaver, he trained like a meat and pastry biathlete; he made two a week for a year, giving these creations
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