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At my BurgerMonday pop-up dinners the guest chefs usually prepare up to 20 burgers at a time, no more. Giorgio Locatelli is more demanding.
BurgerTuesdays at Locanda Locatelli require more hands and greater concentration: 55 burgers are first grilled to fuchsia-pink perfection (Italians don’t do anything north of medium-rare), then laid out at once and finally assembled with the greatest care by chefs working intently from both sides. The bun tops are imprinted in sesame seeds with the Locanda Locatelli LL logo.
What makes chefs at a Michelin-starred London Italian restaurant take their burgers so seriously? It might be because they’re cooking them for themselves.  All 55 burgers are for the staff meal. And at Locanda Locatelli BurgerTuesdays only come around once a week, sadly.
“Is Tuesday night now the most desirable shift for the kitchen and front-of-house staffs to work?” I asked Giorgio Locatelli.
“Tuesdays and then Saturdays”, he responded.
“What’s the Saturday staff meal?”
“PizzaSaturday”.
“Would you have any job openings? I’m free to work Tuesday and Saturday nights”.
What are the odds on getting Giorgio over to Grey’s Inn Road to knock these up on a Monday night?
Mark, I’ve invited Giorgio to solo host a BurgerMonday but his preference is to compete in the next London Burger Bash, to be held in late October or early November. Stay tuned.