The Dry Aged Cheeseburger with Napa Valley Cabernet Sauvignon

The Bar Room at the Gander

15 W 18th St, New York, NY 10011

The Dry Aged Cheeseburger with Napa Valley Cabernet Sauvignon

The Bar Room at the Gander

15 W 18th St, New York, NY 10011

“Perhaps our national love affair with juicy red meat and hot melty cheese explains our fascination with the concentration, structure and polish of great Napa reds; or is it a classic case of the chicken and the egg?” – William Marengo – Wine Director

The Gander believes there is no meal more American than the cheeseburger, and no region more representative of American winemaking on the world stage than Napa Valley. The Gander’s Dry-Aged Cheeseburger is infused with cheddar cheese and pairs perfectly with the richness of the Napa Valley Cabernet Sauvignon. Dry aged meat is funky and different, cheddar cheese is classic nostalgia, and Napa Cab is the perfect wine to bring you back into the present.

About William Marengo – Wine Director

William Marengo has had exposure to the restaurant industry from birth, his family owning a restaurant in the Bronx for the last 100 years, of which his great grandfather founded. After obtaining his Bachelors degree from Fordham University , he furthered his education and become a Level 2 Certified Sommelier. The history, chemistry, biology and geography is what peaked his interest in wine. Under the guidance of Keith McNally and Chef Tony Liu, he gained extensive knowledge of Italian wine, eventually working his way up to Bar Manager at Fabrica Restaurant, Sommelier at The Standard and Beverage Manager at La Pecora Biana Caffe e Cucina. He continues to set a high standard of knowledge and service at The Gander today.

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