Behind the Dish: Linger's Tokyo White Castle Sliders

February 2013

We appear to have breakfast on the brain this week (see this and this). And, well, here we go again:

Brunch and Linger...it was destined to happen. The LoHi restaurant is ideal for that late-morning crowd: It's big, it's sunny, there's the stellar rooftop, and don't forget about the wicked cocktail program. And now, it's official, the restaurant began serving Sunday brunch (10 a.m. to 2:30 p.m.) last weekend.

In true Linger style, the menu is fun and irreverent with dishes such as hangover ramen and blue corn pancakes with Japanese pumpkin butter and lemon-yuzu curd. One item not to overlook is the Tokyo White Castle sliders (pictured) with Tender Belly bacon, caramelized onions, and spicy mayo. The buns are made with squid ink—an idea that owner Justin Cucci and operations chef Daniel Asher hit upon during a November trip to Japan.

While on their way to find okonomiyaki one evening, Cucci and Asher came across a Burger King ad for a kabocha squash Whopper. They ordered one (thinking it was vegetarian) and received a beef patty topped with squash "bacon." The combination, Cucci says, was "phenomenal." The duo also noticed another burger on the menu: A squid ink burger with black ketchup and a black bun. Though they didn't have the opportunity to try that offering, Linger's Tokyo White Castle sliders are a compilation and "a bastardization" of the two Burger King burgers. "This is our nod to fast food," Cucci says.

The dish is only offered on the brunch menu. 

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