Food blog First We Feast recently published their picks for the best burgers in NYC for every budget, from $2 to $20. Did your favorite make the list?
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Earlier this morning, we announced that starting today, the Upper East Side location of Shake Shack would replace the chain's standard frozen crinkle-cut fries with fresh-cut fries. But we're not ones to pass judgment without testing out the goods at hand, so I immediately jumped on the 6 train and stopped in to test them out. My initial reaction? Damn, these are some good fries.
We love Shake Shack, but we've often wondered how a restaurant that prides itself on its freshness and quality of ingredients could choose to serve the crinkle-cut frozen fries they've been using since their inception. That's why we were so excited when we heard the news that starting this morning at 11 a.m. they would be replacing their frozen fries with fries cooked from fresh hand-cut potatoes.
Ron Swanson would find himself at home contemplating a burger from Peter Luger, the haven to the art of dry-aged meat in Williamsburg. While dinners are booked months in advance, lunch is a simpler proposition. The burger, served daily until 3:45 p.m., is exactly what you would expect from Luger: a study in simplicity.
After a taste of the steak-y smashed burger from Nighthawk's Kitchen, it's easy to see why this food stand draws the longest line at the Troy Farmers Market.
Waiters at this old school family restaurant will try to push their Pinesburger on you, but you should go for the Tullyburger instead.
The phrase "Saving the world, one burger at a time" adorns each and every takeout bag from New York City's Frites 'n' Meats food truck. After sampling their full burger menu, I think they should consider changing this motto to "Saving our burgers, one avocado at a time." As Nick Solares has pointed out, a great burger shouldn't need any condiments to taste delicious. Unfortunately, toppings are a major saving grace at a truck that seemed destined for burger greatness.
The Fourth Annual New York City Burger Bash presented by Pat LaFrieda took place at the Brooklyn Bridge Park on Friday evening, with 21 different restaurants representing. Thousands of burgerazzi were on hand to taste the burgers and maybe grab a photo op with the judges; this year's event was hosted by Whoopi Goldberg with a judging panel consisting of Food Network's Anne Burrell, Adam Richman of Man Vs. Food, Andrew Zimmern of Bizarre Foods, and David Burke. Check out all the burgers!
290-pound White Castle fan Martin Kessman filed a lawsuit against White Castle after they "repeatedly broke promises to make the booths in his local eatery bigger," reports New York Post. He made his first complaint to White Castle about the uncomfortable booths at the location in Nanuet, New York, over two and a half years ago—booths that he says violates the civil rights of people who are fat, pregnant, or handicapped—but nothing has changed since then. White Castle spokeswoman Jamie Richardson told the Post, "Kessman could have approached a store manager and asked for a regular chair."
If I lived in Beacon, New York, I would be hesitant to talk about Poppy's. After all, why blow up my spot just 'cause the burgers are hot? As it is, the small Hudson Valley city is already inundated with day-tripping NYC residents making art pilgrimages to Dia:Beacon. There'd be no reason I'd want to turn the masses onto this local gem.
In-N-Out, Five Guys, and Shake Shack all have devout followings, but who really makes the best burger? It's a question that's debated far and wide on the internet and beyond, so we here at A Hamburger Today decided to take it upon ourselves to find the answer and declare an official King of the High Quality Fast Food Burger.
Up until Red Rooster showed up a little while ago, Chez Lucienne was the designated elegant eats spot in my hood, and their burger is the best burger in lower Harlem/Morningside Heights I've found to date.
This Buffalo brewhouse makes some delicious burgers and beer. Order one of each and you can get a deal on a T-shirt!
Asian fusion burgers are generally a bad idea—the notion gets in the way of the execution, and what you end up with is something that's more of concept than a real burger (the same could be said for Social Eatz as a whole). But Sosa surprised us with the intelligently conceived, and more importantly, well-executed burgers on the menu here.
Any chain as aggressively all-American as Applebee's is going to have a few burgers on its menu; and sure enough, there's a whole page of the laminated photo menu devoted to them. The Cowboy Burger ($9.99) topped with cheddar, bacon, and crispy onion strings may not make me want to run back to Applebee's, but it's better than anything else I've had on the menu.
Though there hasn't been a burger on the Gotham Bar and Grill menu since there was a margarita machine at the restaurant's elegant bar, chef and owner Alfred Portale knew the time had come: Portale wasn't using the trimmings from the 28 day dry-aged steak on his dinner menu, and he knew that had to stop. "The end piece, the aged fat, about four inches of the strip loin—all amazing pieces—were going to waste," says Portale. "I realized these could be elements of the most incredible burger."
Growing up in the West Harlem/Morningside Heights neighborhood, I really wanted to love Community Food & Juice when it first opened. It's got a great vibe, a tasty looking menu (pork belly, beets, market salads, lentils, all that good stuff), and a nice location to boot. The only problem: Aside from an excellent matzoh ball soup ($8), the food isn't worth the price. All of it looks pretty, but beauty doesn't run deep.
Last week, Rub BBQ's special Monday Night burger was the Monte Cristo Burger ($11.25) made with a beef patty, barbecue ham, barbecue smoked turkey, and Swiss cheese on French toast, with raspberry preserves and mustard on the side.
The concept behind Joy Burger Bar in East Harlem (with a soon-to-be second location in the West Village) is a discredit to the burgers served inside. Though their signage proudly proclaims that "the sauces make the difference," it's really their atmosphere and attention to burger detail that puts them a step above your average burger joint.