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When I first had the burger at Chef Jonathan Lestingi’s gastropub in the Bywater section of town, it blew me away.  Made with seasonal aioli and pickled shallots (you can also top it with bacon, cheese, or bone marrow), it is by far the juiciest and most succulent burger I’ve ever had. The bar here slings some of the best cocktails in the area, too.

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Oxalis

When I first had the burger at Chef Jonathan Lestingi’s gastropub in the Bywater section of town, it blew me away.  Made with seasonal aioli and pickled shallots (you can also top it with bacon, cheese, or bone marrow), it is by far the juiciest and most succulent burger I’ve ever had. The bar here slings some of the best cocktails in the area, too.