Marc Burger

Photo: Erica Gannett

Rick Bayless did it with delicious tortas, Takashi Yagihashi followed with Japanese-style noodles, and now Marcus Samuelsson has taken up residence in Macy’s gourmet-food court with a menu centered around grass-fed Angus burgers. But it’ll take an upgrade to the $13 prime patty to really taste the difference between these burgers and those from the nameless grill Marc Burger replaced. Marc’s $8 classic burger is average at best and cooked medium-well, as most fast-food grills do. For an extra $5, beef is prime, the patty is thicker and noticeably juicier, and it’s topped with a zesty steak sauce and a perfectly runny fried egg. But you are paying $13 for a quick lunch, which makes each bite a bit tougher to swallow.

Helping to ease the pain are the included sides of sweetly pickled cucumber slices, red cabbage slaw with a touch of spicy kick, and perfectly crispy, skin-on fries sprinkled with garlic, salt and pepper. A quick dip in the housemade spicy ketchup and you’ll not only devour what’s on your plate, you’ll consider another order to take back to the office.

Marc Burger also offers a respectable chicken sandwich topped with avocado (best on the multigrain bun), but the surprise standout is the meaty soy-citrus–glazed mahi-mahi. The fish is quite fresh and expertly cooked just enough to caramelize the glaze while keeping the fillet tender enough to fall apart in big flakes. In fact, Samuelsson might want to loan the recipe to his kitchen at C-House.

Macy’s, 111 N State St, seventh floor, between Washington and Randolph Sts (312-781-1000). El: Blue, Red to Washington; Brown, Green, Orange, Pink, Purple (rush hrs) to Randolph. Lunch (closed Sun). Average main course: $8.