From Tribeca to Madison Square Garden—and Now to Westport: The Daily Burger’s Iconic Journey to The Bridge

When you think of Madison Square Garden, buzzer-beaters, Grammy-winning acts, and sold-out crowds come to mind. But, tucked between the spotlight moments is a sizzling icon, wrapped in wax paper, hot to the touch, and unforgettable in flavor. It is The Daily Burger, a culinary feat born from the partnership of two restaurant icons: Drew Nieporent, founder of Tribeca Grill, and Chef Stephen Lewandowski, the visionary now bringing the burger full circle at The Bridge at Saugatuck in Westport.

This is a story about fine-dining chefs who decided to rethink fast food. And now, after becoming a fan favorite in one of the world’s most iconic arenas, The Daily Burger is on the lunch menu at The Bridge, nestled by the Saugatuck River—still juicy, still hot, still exactly what it needs to be. A total classic meal.

We sat down with Chef Stephen to trace The Daily Burger’s origins and uncover how a concept built for Madison Square Garden continues to shape the way he cooks today.

Q&A with Chef Stephen Lewandowski

How did you become involved in the Daily Burger project? What drew you to it?

Chef Stephen: “I was at Tribeca Grill when Madison Square Garden was renovating. Joel Fisher, their VP o\f Operations, wanted to elevate the food. He reached out to Drew Nieporent, my boss and the owner of Tribeca Grill. Drew was part of the Garden of Dreams Foundation, which aimed to enhance everything about the MSG experience. So Drew brought me in and said, ‘We’ve got a project.’ Funny thing is, we didn’t want to do a burger! We pitched a sausage or chicken sandwich, but Jean-Georges and Andrew Carmellini had those covered. The only thing left was the burger. And this was peak Shake Shack. But we knew we could make something great.”

What were the biggest challenges?

Chef Stephen: “We started by asking, what do we hate about stadium burgers? Dry beef, cold bread, sad cheese. So we broke it down to the bun, the meat, the cheese, the packaging, and how to hold it warm without ruining it. Every detail mattered. We chose a Portuguese muffin—it’s soft, holds juices, and adds just the right sweetness. The meat blend was brisket, chuck, and short rib from Pat LaFrieda. Then we created a cheddar ale sauce with Brooklyn Brewery and added a bacon onion jam for richness. The secret umami was the Tonkatsu sauce. That was Drew’s and my lightbulb moment over lunch at Nobu one day.”

What did your day-to-day look like with Drew Nieporent during development?

Chef Stephen: “We created the burger and also produced the bacon onion jam, cheese sauce, and tonkatsu. Tribeca Grill sold those directly to MSG so we could control quality. For the first few months, I was onsite nightly, working with the corporate chef, bouncing between the original two stands. Today, there are 16 stands at the Garden. It’s taken off in a way we never imagined.”

How did your fine dining background shape your approach?

Chef Stephen: “I came from Gotham Bar & Grill and also did high-volume work at Ritz-Carlton and the Peabody Hotel. I’ve plated for 4,000 people in one night. That balance between scale and detail became second nature. My first job was at McDonald’s—I learned systems and consistency. So when we built the burger, we took out the guesswork. The impinger machine cooked the patty perfectly. Everything stayed hot. It worked every time.”

You’ve served presidents and celebrities. Was MSG a full-circle moment?

Chef Stephen: “Absolutely. I’ve done everything. Fine dining, hotels, banquets, country clubs. This was my first large scale arena. We had fun with it too. During the launch, it was the height of The Sopranos, and the whole cast came to support. There’s something unforgettable about creating a New York moment at Madison Square Garden.”

Now that you’re at The Bridge, does that experience inform how you cook today?

Chef Stephen: “One hundred percent. We serve the Daily Burger at lunch here, same recipe—just grilled instead of conveyor-belted. And I purposely don’t offer it at dinner. It’s too popular. But what I took away most is how to build dishes that are interesting and intriguing, without being intimidating. That’s my North Star here. Every plate should feel thoughtful and made for the guest—not the chef’s ego.”

The Daily Burger Lives On—at The Bridge at Saugatuck

The setting may have changed…less concrete, more waterfront charm. But, the essence of the burger remains. At The Bridge, we’re not focused on celebrity moments, but community ones. And that’s just how Chef Stephen wants it.

So if you’re in Westport and craving something both iconic and personal, come by for lunch. The Daily Burger, called “The Bridge Burger” on our menu, is ready for you. Just don’t be surprised if it tastes like a memory from your last night at Madison Square Garden, wrapped in warm wax paper.