The culinary scene in Boston never seems to take a break and we are better (and fuller) for it with new cocktail initiatives that benefit Boston charities and a limited-edition burger collaboration you can’t miss.
Shake Shack Partners with Coppa on New Burger
Seeing Jamie Bissonnette and Ken Oringer behind the line at Toro and Coppa is a regular sight, but flipping burgers at Shake Shack is a new occurrence. The top chefs are collaborating with the Danny Meyer concept restaurant on the Coppa burger, a rich 100 percent all-natural Angus beef patty layered with Provolone cheese, riddled mortadella, cherry peppers, caramelized onions, mayo, and shredded lettuce. Bissonnette and Oringer (who won’t actually be behind the line at Shake Shack) worked closely with Mark Rosati, the burger brand’s Culinary Director, on the concept of the Coppa Burger. “We based the burger off the Coppa grinder,” says Bissonnette “and the best part is the fatty meats.” The chef conceded that they had to scale back on some of the charcuterie as it was too rich. In the end, the mortadella won out because it takes on a bacon-like texture and taste when put on the griddle. The Coppa burger will be available at all five Boston-area Shake Shacks (including the newest one in the Seaport, which is the 100th location world-wide) from August 16-21. 234 Newbury St., 617-933-5050
New Cocktail at Uni Benefits The Jimmy Fund
You can now sip on a cocktail at Uni with a do-good purpose thanks to executive chef/owner Tony Messina. May The Schwartz Be With You, made with Four Roses Bourbon, lemon, ginger, strawberry and ginger ale, was designed by bar manager Jason Kilgore to honor Todd Schwartz, a friend of the Uni family, who passed away from cancer nine years ago. Proceeds from the cocktail, which will also be available at Toro and Little Donkey, will benefit The Jimmy Fund. Eliot Hotel, 370 Commonwealth Ave., 617-536-7200
Saltie Girl Launches Brunch
Saltie Girl, the Back Bay sister restaurant to MET, has been making major strides in seafood (including its list of delicious tinned varieties) and it’s now changing the weekend landscape with its new brunch. Expect dishes like Eggs & Eggs (scrambled eggs with caviar), Bagel Benedict with smoked salmon, and fried lobster and waffles. Brunch will be served on Saturdays and Sundays from 11:30 a.m.-1 p.m. 281 Dartmouth St., 617-267-0691