Craig LaBan reviews Jose Garces’ Village Whiskey and though he finds the burger singularly special, he has some problems with the rest of the menu. But about that burger….

One can top it with shaved white Alba truffles or creamy pads of seared foie gras, or a cool salad of sweet lump crab tossed with horseradish crème fraîche. But such gilding, aside from some cave-aged Vermont cheddar or smoky Oregon bleu, is hardly necessary. The liver, in fact, actually gets in the way of the primal satisfaction this $9 wonder already gives. With its ideal seasoning, meaty tenderness, and butter-crisped bun, its flavor lingers on my taste buds with the all-day mineral shine of a far more expensive cut of beef. The sweet amber sting of whiskey only intensifies the hum.

Two Bells – Very Good

Village Whiskey [Philadelphia Inquirer]
Village Whiskey [Official Site]