It's the non-beef components and the condiments that define and determine a slider's greatness and potential for serious deliciousness (though if the meat is overcooked or too lean, those are problems that can't entirely be overcome)and at Bill's Bar and Burger all these components work together like a great jazz rhythm section. More
In the latest episode of Ozersky TV, Josh Ozersky declares his love for Bill's Bar and Burger in the Meatpacking District and chats with executive chef Brett Reichler while eating a burger at the restaurant. Watch the video after... More
Have some tanuki with your burger. [Photographs: Nick Solares] Tanuki Tavern 18 Ninth Avenue, New York NY 10014 (at W 13th St; map); 212-660-6766; chinagrillmgt.com Cooking Method: Griddled Short Order: A custom blend containing dry aged beef served on... More
The Bill's Classic with American Cheese is phenomenal. Liberally seasoned with salt, sear-crusted to perfection, and just juicy enough, it's good enough to eat plain—though it does come with pickle, tomato, and lettuce. $5.95. [Photographs: Adam Kuban] Bill's Bar... More
Bill's Bar and Burger: Smashed Burgers in the Meatpacking District [Photograph: The-Feedbag] 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... More
