What you need to know about bonefish burgers

The bonefish burger is a dish of rib-eye and black truffle, grilled in a hot skillet, and served with fried onions, pickles, cheese, and cilantro.

It’s served at the Bonefish Grill in Washington, D.C., which was founded in 1998 by a New York City chef.

But it’s also an American classic, one that has taken on an international flavor.

Here’s what you need know about this popular Washington dish.

1.

Bonefish is a “cheese-heavy” dish The bone fish is cooked in a skillet, which uses a griddle and a meat thermometer to cook the meat.

It comes in two flavors: the bonefish with black truffles, or the bone fish with white truffled onions.

The ribs are cut into bite-sized pieces and served on a bed of lettuce, tomato, and aioli.

This makes for a dish that’s flavorful but not overly rich.

The beef is grilled on the griddle, then served with white and black onions, cilantro, pickled onions, and the truffle oil.

The white truffle is often served alongside the bone, but it’s not necessary to order it.

The bone can be grilled on a griddles, but the beef is left to cool.

Bone-in, bone-out, bonefish-free, bone fish burger.

—Drew Angerer