Umami Burger’s Adam Fleischman Digs Marmite, In-N-Out


 The coverage of the imminent arrival of Los Angeles-based Umami Burger in New York City has been making me incredibly hungry. I’ve yet to try one, but as a kid who ate Accent out of the jar, I’m all about that fifth taste. Umami Burger opens in the West Village (432 6th Ave.) on Monday. CEO Adam Fleischman  took some time out of his busy schedule to answer Seven Questions.

What inspired you to create Umami Burger?
I wanted to approach burger making from a scientific way to make things more delicious.

I’ve been drooling over all the food porn on the blogs; I can’t wait to try the food at Umami Burger. What sets it apart from other burger joints?
Different stuff than people usually put on burgers, like parmesan, truffles, and other secret umami-containing substances

Where did you learn to use chopsticks?
At Maryland Chinese places.

What’s your favorite way to eat bone marrow?
Roasted, bistro style.

What makes the L.A. food scene better or worse than the New York City
food scene?
L.A. is best in the non-European cuisines: Thai, Korean, Japanese. New York City is better for French and Italian; for sure, better steak

If you say so, Adam,but Queen is the king of regional Chinese cuisine.  Name three things always found in your refrigerator.
Marmite, anchovies, and yuzu juice.

What’s your favorite fast-food spot?
In –N-Out Burger.

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