The buzz: After causing a big buzz among beef lovers (and some lengthy queues) at the end of 2015, butcher-slash-eatery Arno’s has branched out with another oh-so-tiny venture, this time all about burgers.
The decor: Set on the corner of Narathiwas Soi 18/1, the cube-like brick building is easily spotted by its bold signage and outdoor tables. Inside is a classic diner set-up with both counter and table seating, and an open kitchen where the magic happens. In all, the place barely fits 30 people.
The food: Butcher-chef Arnaud Carre takes the same dry-aged local beef he uses at the butcher shop and grinds it fresh every day before service. Featuring his own house-made fluffy bun, Carre’s classic American-style burger comes with a juicy 200g patty (B220), which you can up-size to 300g (B330) or make a double (B390). There are also specialties like “The French” (B350), where the patty is mixed with steak tartare condiments right before cooking, and Philadelphia cheesesteak (sliced beef, American cheese, confit onion and bell peppers, B220). Other choices include pork (B220), vegetarian (B280), lobster (B690) and bunless (“steak a cheval” topped with a sunny side-up egg, B190) burgers. You can also sample some steak from Arno’s Eatery here, starting from B400 for a 200g strip loin.
The drinks: It’s all about beer, here. Local names start at B120, while imported choices include Beerlao dark (B120), Vedett (B210) and Duvel (B240), all the way up to Estrella Inedit (B590).
Why you should care: Where there’s good beef, you can be sure there are good burgers. While the original Arno’s no longer commands a three-week waiting list, this represents a far safer, though just as delicious, walk-up proposition. Natcha Sanguankiattichai