While Jonathon Sawyer and Greenhouse Tavern failed to come away with the top Burger Bash prize at this year's Wine & Food Festival in New York, the chef did manage to make a meaty impression on Wall Street Journal reporter Charles Passy.

In his post following the well-attended burger bonanza, Passy wrote,

"To us, a great burger can be a creative affair, but it still has to retain its essential burger identity -- namely, 'a big warm bun and a huge hunk of meat,' to quote Jimmy Buffett's "Cheeseburger in Paradise." And that's exactly what the aforementioned lamb burger from chef Jonathon Sawyer of Cleveland's The Greenhouse Tavern accomplished. Lamb is a mighty flavorful meat, so it's hard to top -- literally -- in burger form. But that's why Sawyer's selection of the super-stinky French cheese proved such a smart idea. "If it smells like your foot, you know it works," Sawyer told us.

Read the whole stinky post here.