If you haven't been following the chatter on the restaurant food blogs, you may have missed the fact that restaurateur Steve Hanson (B. R. Guest group) is opening a new place in the Meatpacking District: Bill's Bar and Burger.
Why You Should Care: If burger luminary Josh "Mr. Cutlets" Ozersky is to be believed, Bill's is using the smash technique to full effect. And, if it makes a difference to you, Bill's is also using hyped beef purveyor Pat LaFrieda for the patty blend. It's yet the latest burger that Ozersky is calling "the best burger in New York."
It's flatter and wider and browner that the Shake Shack, so much so that it hangs outside of the bun. It's just luscious and enveloping and compuslively edible. And beneath that crust, which is complemented by a butter crisp toasted Arnold's roll and a slice of deliciously viscous American cheese, is a torrent of juicy, salty, beef flavor that really lets you know you've eaten real meat, not just gray burger tissue. The thing is just fantastic, and there is not one weird topping or middlebrow trope anywhere to be seen. Is it too soon for me to say that this is the best hamburger in New York? I don't think it is. Certainly it's the best cheap hamburger in New York, if not the world. Daniel Boulud, Josh Capon, Nick Solares from Serious Eats...we all tried it and were knocked out.
Bill's Bar and Burger: 22 Ninth Avenue, New York NY 10014 (in the old Hog Pit space between 13th/14th; map); 212-414-3003
Mark: Sliders in the East Village
Looks like the East Village will get a new slider joint on St. Marks Place. Mark will open tomorrow.
Why You Should Care: Well, it looks as if someone besides me knows what a slider. And though my most beloved sliders are strictly low-budget, unpretentious affairs, I have to admit I'm a bit intrigued by this attempted elevation of the greasy, oniony lil' dudes. From a press release that hit our inbox this morning:
The Beef Slider is made with chuck, short rib, and sirloin, ground in-house. MARK's Bacon Slider incorporates cured and smoked pork belly into the custom beef blend. Both are topped with American cheese and fried Vidalia onions, and accompanied by whole pickles. Fresh-cut, skin-on French fries are made from classic Idaho Russet potatoes. All sliders and fries will be prepared in a short-order open kitchen and served in custom steel trays and baskets.
Mark: 33 St. Marks Place, New York NY 10003 (Second/Third avenues; map)
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1 Comment:
That burger looks amazing. I'd probably order it with extra cheese, it looks like there's just not quite enough.
One question, what's the funny looking colored stuff in the lower right of the photo?
ratbuddy at 4:28PM on 10/15/09