Irving Mill's Flap-Meat Burger
In his latest New York City restaurant review, Ed Levine praises the flap-meat burger at Irving Mill. He says,
If there is a tastier burger ($15 with fried potatoes) being served in New York, I haven't had the pleasure of meeting and eating it. Skeen mixes wet-aged flap beef, beef cheek, and, yes, some fatback and creates a wonderfully funky, almost gamey burger. At Resto he used hangar steak and brisket, and the result was a not-very-juicy but still flavorful burger. At Irving Mill the burger is juicy as hell and even more flavorful.
Stare into the heart of the burger with this autopsy shot, after the jump.