Brett Anderson is on the hunt for New Orleans' best burger, and turns his attention to a classic this week: "Port of Call opened as a steakhouse in 1963, and the burgers are still made from steak trimmings, ground and hand-formed in house, then crusted on the grill. They're thick like homemade, juicy at the center and idiosyncratically adorned." [NOLA.com]
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