There’s a new burger and Champagne spot in town. As soon as we heard that Michelin-starred chef Jorge Paredes was leaving OMA to lead the Milk Burger kitchen, we knew we had to go. We’ve been huge fans of OMA since moving to London, and we previously experienced a burger and Champagne concept in Reims. We were excited to see what he was doing with the burgers.
We were shocked by how expansive the space was, with a mix of low seating areas in the front window, long communal bar tables, airy skylights, and a beautiful back patio, which will be the place to go this summer.
While it’s centered around burgers, Milk Burger also offers a tight menu with fried chicken, sandwiches, and salads, as well as cocktails (including a fabulous frozen margarita), beer, wine, and Champagne. The short wine list includes bottles from the Loire, Piedmont, and Burgundy.
We started with the fried Camembert bites served with a spiced honey, unbelievably light chicken tenders with coriander aioli (always a good pairing with bubbles), and a Cuban sandwich that puts its American versions to shame.
Next, we tried the traditional smash burger and the juicy truffle bone marrow burger, and both were exceptional in different ways. The traditional smash burger was light and airy, easily beating any of the contenders in our Parisian burger tasting, while the truffle bone marrow burger was about as rich as it gets, in the best possible way, and the perfect pairing for a crisp glass of bubbles. It was so decadent that I would go back for this alone, and even our son loved his bites.
We finished with a homemade flaky fried cherry pie and soft serve. This magnificent play on McDonald’s long-retired dessert brings all the nostalgia along with a side of creamy homemade soft serve. Flaky crust, real cherries, silky soft serve. Needless to say, the entire thing was gone. We’d come here even just for dessert and bubbles.
Note: Milk Burger provided support for the reporting of this story.