Lord knows I have written extensively about Mitchel London's fine, fine burger and fries at the Fairway Cafe. Robyn and I paid a visit this week, and I can report that the burger and fries continue to rock, and the chairs are as uncomfortable as ever. There is a news flash about Fairway's burgers: the dinner cheeseburger, which costs $12—or $3.50 more than the lunch burger—is a hefty eight ounces, two ounces more than the lunch burger.
I had the dinner burger a couple of weeks ago and found the extra two ounces of ground beef extraneous. From now on, I'm going to stick with the lunch burger. The ratio of meat-to-bun is perfect, and the six-ounce lunch burger, ordered medium rare-towards-rare, is insanely juicy and beefy. If Mitchel wants to justify the higher price tag for the dinner burger, throw in some onion rings, dude, or a chocolate shake. Those would be my idea of value-added.
Fairway Cafe
2127 Broadway, New York NY 10023 (b/n W 74th and W 75th; map)
212-595-1888
@Uglycuss: After eight years of a Republican-managed Department of Agriculture, which actually spent public money on a trial to prevent a beef producer from testing beyond the minimum standards, I can see where a lack of trust would develop.
Let's keep the discussion focused on burgers, at the Fairway Cafe and in general. I have found only national chains reluctant to cook a medium-rare or rare burger. I order them in independent, freestanding restaurants all the time and haven't had a problem.
i gotta say, it's funny how politics is creeping up on SE like that.
as for the meat, it seems like some places probably have to adhere to regulations. i remember reading about bobby flay's place and he had to cook to a higher temp than he would like.
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7 Comments:
Generic Observation:
I have noticed more and more restaruants are refusing to cook hamburgers to anything less than medium doneness.
My ususal response to these places: Is there somthing wrong with your purveyor that you don't trust the meat you are serving?
This is extremly annoying.
What's your take?
Uglycuss at 4:40PM on 09/17/08
@Uglycuss: After eight years of a Republican-managed Department of Agriculture, which actually spent public money on a trial to prevent a beef producer from testing beyond the minimum standards, I can see where a lack of trust would develop.
benzado at 5:18PM on 09/17/08
Not to get political, but Obama ain't gonna change things (in that department).
If anything, we will be paying more in taxes and having the same shitty public services and regulatory enviornment.
Uglycuss at 5:36PM on 09/17/08
And who do you think business owners fear most....a government regulator, or a son-of-a-b_-tch lawyer with a good case?
Uglycuss at 5:39PM on 09/17/08
Let's keep the discussion focused on burgers, at the Fairway Cafe and in general. I have found only national chains reluctant to cook a medium-rare or rare burger. I order them in independent, freestanding restaurants all the time and haven't had a problem.
Ed Levine at 5:46PM on 09/17/08
that medium rare is pretty ridiculous, I must say. reminds me of photos I've seen of Le Tub.
mattatouille at 8:41PM on 09/17/08
i gotta say, it's funny how politics is creeping up on SE like that.
as for the meat, it seems like some places probably have to adhere to regulations. i remember reading about bobby flay's place and he had to cook to a higher temp than he would like.
foodinmouth at 11:27PM on 09/17/08