As for the burgers, George and his wife spent weeks concocting and fine-tuning the perfect recipe: "Every few weekends we'd go buy different cuts of meat and fire them through the meat mixer to try different things till we found one we liked."
The result is a patty topped with sautéed onions and a dollop of super secret "Epic sauce" on a potato roll.
(George based the roll on a variety he'd sampled from Amazon. "I took them to a few differently bakeries in St. Louis, until one guy was able to make a batch close [to], if not better than, what I'd ordered.)
With all of the nods to George's time in New York, you could say that Epic has a definite NYC vibe. But it might be more appropriate to say that, in a town with a pizza joint for every corner, what sets Epic apart is its personal touch.
