From Our Editors
The culinary craftspeople at HōM fuel in-house ping-pong competitions with a menu of boutique burgers. Kitchen magicians transform 6.5-ounce servings of brisket, chuck, and short rib into seven succulent burger incarnations. Incisors swoon over revamped classics including the mushroom and swiss, dressed temptingly in dijon mustard and caramelized onions, or the HōM Wrecker, garnished with apple-wood-smoked bacon, pepper jack, fried egg, and green-tomato chutney. Outside of the beefy staples, stomachs fill up on specialty sandwiches such as lamb draped in eggplant-tomato caponata, and falafel, which, like the best engagement rings, comes swathed in cucumber-yogurt sauce and horseradish hummus. Diners dunk hand-cut fries into two of six dips, mixing roasted-garlic mayo with smoked-onion remoulade or drenching them solely in apple-cider barbecue sauce. To cleanse uvulas of savory servings, the tap pours bubbling glasses of Yuengling or soda for underage taste buds.