When looking for a burger, Bar Pilar isn't the most intuitive place to come to mind, which is why Eater decided to single them out to see what chef Jesse Miller might come up with this week.
The results: a double patty of dry-aged beef from a local Virginia ranch. He cooks it in dry-aged beef fat and tops the patty with cheddar, homemade hickory bacon, caramelized onions cooked in sherry, homemade butter pickles and spicy mayo.
For most of the evening, the burger will be available as a slider ($3) each. But each night during the last hour of service, get the full-sized version for $9.