CHOW wades into shark-infested waters of perfection: the burger. Josh Ozersky, author of
The Hamburger: A History and former editor of
New York magazine’s Grub Street blog (he’s now editor of
The Feedbag blog), confers with Gail Simmons of
Top Chef and
Food & Wine magazine. For Ozersky, it’s the burger at
Veselka in New York.