Michigan owned and operated Emagine Entertainment’s newest creation Four Story Burger! is now open in Birmingham. Four Story Burger! is located adjacent to the Emagine Palladium, on the fourth floor of the Palladium Building at 209 Hamilton Row in Downtown Birmingham. The restaurant and bar is open daily for lunch, dinner and late night dining from 11am-10pm.
Four Story Burger! is an original concept brought to life by Detroit’s own Annabel Cohen.
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Four Story Burger! features a full service bar that offers a selection of Michigan craft beers from standouts including Short’s Brewing Company (Bellaire), Founders Brewing Co. (Grand Rapids), and Bells Brewery (Kalamazoo), and is the perfect spot for lunch or dinner, as well as a great pre-or-post movie food and beverage fill up.
The grilled cheese sandwich, one of the iconic American comfort foods, has grown up in recent years to become a luxurious addition to menus across the US. In fact, according to a 2009 report by consumer research firm NDP Group Inc., approximately 2.2 billion grilled cheese sandwiches are eaten by Americans each year.
To celebrate National Grilled Cheese Day on Wednesday, April 12th, Four Story Burger! inside Downtown Birmingham’s Emagine Palladium is offering free unlimited toppings on its Melt! – a gooey combination of cheddar, Swiss & parmesan cheese with sweet red pepper aioli on thick-cut Crispelli’s Bread – including Applewood smoked bacon, fire-roasted jalapeno peppers, Brazilian onion & pepper sauce, smashed avocado, sautéed mushrooms, chili & cheese or an (over-easy) fried egg. Additional toppings typically range from $1 to $3 each.
According to chefs at Four-Story Burger, the key to the deliciousness of this sandwich is to toast the bread BEFORE it's grilled and of course, three types of melty cheese.
NOTE that the sandwich cannot be rushed or the bread will burn before the cheese has a chance to melt.
For Every Sandwich:
Thick-cut fresh bread
Sweet Red Pepper Aioli (recipe below)
2 Slices good quality sliced Cheddar cheese
2 Sliced good quality Swiss cheese
1/4 cup fresh shredded or shaved Parmesan cheese
Melted butter, for frying
Sweet Red Pepper Aioli
2 roasted red peppers, (drained if jarred and patted dry)
1 cup mayonnaise
2 Tbsp. fresh lemon juice
1 Tbsp. drained capers
2 tsp. dried parsley flakes
2 tsp. kosher salt or to taste
1/2 tsp. restaurant grind pepper
Prepare the aioli: Place all aioli ingredients in the bowl of a food processor and process until smooth.
Transfer to bowl.
Makes 2 cups of aioli. Cover and chill unused aioli for up to two weeks.
Toast the bread in a toaster until light golden brown. Place the toasted bread slices on a clean surface. Spread about a tablespoonful of the aioli over each of bread slices. Top one of the toasts with the cheese. And place the second toast, aioli side down, over the cheese.
Melt about 1 tablespoonful of butter in a nonstick skillet over medium heat. Place the sandwich in the skillet and cook until the bread is very golden. Use a turner or spatula to turn the sandwich over onto the other side an grill until golden (adding a bit more butter if needed). Transfer to a plate and cut in half, diagonally.