Not much beats a good burger and
the restaurants of The Exchange have
just about every taste covered when it
comes to great flavours on a bun.
Burgers
ABound
By Jason Halstead
4
The exChAnge
RESTAURANTS & CAFES
The Mitchell Block
themitchellblock.com
For sean McKay, chef and
owner of The Mitchell Block,
the restaurant's Wagyu
Burger started out as a lark,
but is now a menu mainstay.
McKay, who opened The
Mitchell Block at 173 Mcder-
mot Avenue last year, says the
use of the well-marbled Kobe-
style north American Wagyu
beef was a coincidence.
"We bring in large baron
pieces of Wagyu and do quite
a bit of charcuterie from it
and use it for a roast-beef
sandwich and for entrées, so
we had quite a bit of Wagyu
trim," McKay says. "Around
Burger Month last year, which
we weren't officially part of,
we were making burgers for
staff meals and trying to out-
do each other. We said 'how
killer would this be? We have
the Wagyu, so let's go all-in
and make this something dif-
ferent.' We ended up running
it as a special and it took off."
