It may come as a surprise to long-time AHT readers and New Yorkers that we haven't really written much about Corner Bistro since Adam first reviewed it way back in 2005. Why is that, you might ask? Here's the dirty little secret: none of us here really like it that much.
Dan Petersen of That Burger Tent used to only serve burgers on the weekends at Artists & Fleas in Brooklyn (previously reviewed by Adam Kuban) and on Mondays at Idle Hands Bar in the East Village, but starting today Petersen will be taking over the kitchen seven days a week at Idle Hands and Billy Hurricane's. Check out That Burger's full menu at Idle Hands' blog. 25 Avenue B, New York NY 10009 (b/n E. 2nd and E. 3rd; map); 917-338-7090
Upscale French restaurant Cafe Boulud doesn't list french fry-topped burgers on their menu, but they do serve them—just only to their employees for family meal. This video from The Feast shows sous chef Sam Benson in the kitchen making the Fry Burger, which takes its influence from french fry-filled burritos in Benson's native San Diego.
As a proud and staunch booster of the American hamburger—that is, a burger that focuses on the pure, unadulterated flavor of freshly ground beef—I have trouble reconciling my mixed feelings over the decidedly un-American burgers at Ruby's. So foreign is its construct to me that at the beginning it was even difficult for me to tell whether I liked it or not, though in the end, I'm gonna have to come down on the side of, yep, it's pretty darn good.
"I live in this weird zone—my wife got me into this actually—where if we're out on the street and it's convenient, we'll go to Shake Shack and buy burgers and bring them home. But Milk Burger delivers. I feel like I'm betraying Danny Meyer every time I call them up, but it's a damn good burger."—Chef, author, and TV personality Anthony Bourdain in theNew York Timeson noted Shake Shack copycat Milk Burger. Bourdain's wife Ottavia is a Milk Burger fan. [via Eater]
A heads up to fans of Rub BBQ's Monday Burger Nights: There will be no burgers tonight due to a power outage (damn rain storm!), the first burger-less Monday night in almost two years. Burgers should be back next Monday.
I love Buffalo Wild Wings—enough that I'm considering having my birthday party there. They have a great beer selection for a chain restaurant (I usually go for an Abita or an Arrogant Bastard), solid wings and sauces, and Naked Tenders for when I'm feeling marginally health-conscious; that's enough to make me a happy man. But how are the burgers?
I'd been meaning to check out the burger at Prospect Heights restaurant James ever since I moved to the neighborhood nearly two years ago, but now that I've tried it, I'm kicking myself for failing to stop by earlier. Because these past two years could have been filled with a lot more tasty burgers.
Though I don't normally go for the whole gastropub scene, one of my favorite burgers in the city comes from the Spotted Pig—the archetypical gastropub. Perhaps Spitzer's could prove to be as successful? Serious Eats Overlord Ed and I went to check it out.
Do not adjust your monitor, do not refresh your page; this is not a Shake Shack burger. That's right: The burger from Milk Burger, a new burger joint in Spanish Harlem, is a near clone of the Shake Shack burger.
