What is Au Cheval known for?

Open for over three years now, Au Cheval has become one of the hardest spots to get into in Chicago and a lot of the reason for that can be attributed to their cheeseburger. Six months in, even before Bon Appetit declared it the best in America, the Au Cheval cheeseburger had become the talk of the town.

What does a Cheval mean burger?

hamburger à cheval {noun} volume_up. hamburger topped with an egg.

Where is the original Au Cheval?

Chicago
The original Au Cheval, in Chicago, is justifiably revered and even if the general idea here feels a little outdated, the execution is so polished that the new Au Cheval is worth your time and attention.

Who owns Small Cheval?

owner Brendan Sodikoff
At fast-casual Small Cheval, which owner Brendan Sodikoff calls a “faster” version of Au Cheval (a restaurant that, three years after opening, still regularly has two-hour waits), diners can order a hamburger ($8.95) or cheeseburger ($9.95) with choice of bacon, lettuce and/or tomato.

What is a steak a cheval?

It turns out that steak à cheval (or bife a cavalo) is merely a cut of beef with a fried egg on top.

What is horseback steak?

Horse meat, or chevaline, as its supporters have rebranded it, looks like beef, but darker, with coarser grain and yellow fat. It seems healthy enough, boasting almost as much omega-3 fatty acids as farmed salmon and twice as much iron as steak.

When did Au Cheval open in NYC?

Au Cheval welcomed friends and family Thursday night, but its official opening date is Tuesday, March 5. Both the diner and cafe will open on that date and be open daily, with limited hours at first.

Who is Brendan Sodikoff?

Brendan Sodikoff, the nationally acclaimed chef, entrepreneur and founder of the Chicago-based Hogsalt restaurant group, is bringing his talents to Nashville.

Is small Cheval the same as Au Cheval?

Now, as it’s been branded and documented, the Au Cheval burger isn’t the same as the Small Cheval version. Au Cheval is Hogsalt’s venerable West Loop dining destination where customers line up for hours to order the griddled double stack.