A Hamburger Today
BA Foodist Blog Asks: 'Is This NYC's Best Burger?'
Every few weeks, some joker comes along and proclaims he has just eaten "New York City's best new burger." This time it's Andrew Knowlton, of Bon Appétit magazine [emphasis, mine]:
[Bobo chef Patrick] Connolly takes D'Artagnan ground beef (80/20 ratio of lean to fat) mixes it with salt and pepper, minced shallots, and a bit of olive oil. The burger is first seared on the griddle and then finished in the oven. To the bottom half of a Balthazar bun, he layers leeks pickled in Champagne vinegar and simple syrup. Gruyere cheese is melted on the burger and fried leeks are piled on top.
AHT says: NO. No, this isn't NYC's best burger.
Call me cranky, but after a Rachael Ray Burger Bash full of gussied-up fancy-pants burgers that proved to be utterly disappointing, I just can't imagine that anything with Champagne vinegar and simple syrup pickling is going to be THE BEST IN NYC.
We will, of course, be trying it.
Bobo
181 West 10th Street, New York NY 10014 (b/n Seventh Avenue South and West 4th Street; map)
212-488-2626
bobonyc.com