New York’s Noteworthy New Burgers
Granted, there are plenty of lists already documenting New York’s wealth of incredible burgers, invariably including the Black Label version at Minetta Tavern and the Roquefort-swathed patty at the Spotted Pig. But now that it’s summer, we’ve really got juicy, smoky, char-grilled burgers on the brain, which is why we’re rounding up some of our favorite specimens to hit the dining scene in just the last year — including the ultimate brasserie-style burger and frites at Keith McNally’s newest venture, Cherche Midi, and the seriously savory, gravy and egg-topped option at Brooklyn’s Hawaiian eatery, Onomea.
Cherche Midi
After a rare misstep with the underwhelming pizzeria, Pulino’s, restaurateur Keith McNally is back to his tried-and-true French formula with Cherche Midi, a glittering new brasserie on the Bowery. In addition to deftly executed staples such as Frogs Legs, Foie Gras and an admirable Steak Frites, the beefy Prime Rib Burger is well worth its $21 price tag, garnished with bacon marmalade, roasted mushrooms and aged gruyere and accompanied by a pile of perfect pommes frites.
Read MoreThe Nomad Bar
Situated right next to their lavish hotel restaurant, Daniel Humm and Will Guidara’s sumptuous mahogany and leather-appointed drink den takes bar food up a notch (or ten). Think Truffled Hot Dogs, Foie Gras-infused Pot Pie (a riff on their infamous, Whole Roasted Chicken), and an austere but elegant Prime Rib Burger, furnished with little more than a coat of melted cheddar cheese, a round of grilled red onion and a helping of house-brined, mixed vegetable pickles.
Read MoreM. Wells Steakhouse
Sure, the very idea of a Bone-In Burger simply smacks of gimmickry (this is an M. Wells restaurant, after all). But there’s no denying the deliciousness of this smoky brisket and grass-fed top round patty, anchoring its caveman-esque appendage with a chanterelle-infused brioche bun, a hunk of iceberg, and a glue of tartar sauce and shallot and red wine vinegar-based gastrique.
Read MoreRosette
Chef Nick Curtin may be an alum of experimental, high-end restaurants such as Compose and Acme, but he’s fully embraced rustic, all-American fare at his Lower East Side eatery, Rosette. That means, instead of dehydrators and sous vide machines, he depends largely on a massive, wood-burning oven, to make everything from Chicken Wings and Beets with Onion Cream to a simply awesome Burger, topped with clothbound cheddar, confit tomato and a silky Marie Rose sauce, and deposited on a house-baked, beef fat-slathered bun.
Read MoreThe Gander
Recette’s Jesse Schenker is going for an all-day concept at his newest spot, The Gander, so be sure to try the Crusted Fluke in Mussel Broth at dinner, snacks like ‘Buffalo’ Sweet Breads and ‘Brisket’ Tater Tots in the afternoon and an appealingly no-frills Dry-Aged Cheeseburger at lunch, placed on a chewy potato roll with good cheddar and bread & butter pickles, and served with a generously proportioned side of crispy skinned french fries.
Read MoreEmpire Diner
You’ll find all manner of fancy fillips all over Amanda Freitag’s menu, at her modern reboot of the landmark, Art Deco-styled Empire Diner. And while there’s a lot to like about bagel-less Lox strewn with “Everything” seasoning and paired with burrata, and Matzoh Ball Soup concealing a mineral hunk of bone marrow, we much prefer her faithful rendition of the classic Patty Melt, a highly caloric marriage of hamburger and grilled cheese sandwich, topped with swiss and caramelized onions, and squished between buttery slabs of toasted rye.
Read MoreOnomea
There aren’t exactly a whole lot of Hawaiian joints in New York (at least not many good ones), so Onomea is a must if you’re craving Spam Musubi and fresh Poke (raw, chopped Ahi Tuna) with Seaweed. The sunny Williamsburg destination also offers a traditional, gut-busting burger referred to as the Loco Moco, glazed with teriyaki sauce, served on a bed of rice, and smothered with a sunny side up egg and gravy.
Read MoreFritzl’s Lunch Box
Being that owner Dan Ross-Leutwyler is married to Pies n’ Thighs maven, Carolyn Bane, it seems a flair for top-notch comfort food runs in the family. But instead of Banana Cream Pie and Fried Chicken, Fritzl’s is quickly becoming known for its gold-standard Burger, made with a combination of moist, grass-fed chuck and flavorful, farm-sourced cheek, and paired with molten sharp cheddar, an intriguing charred miso aioli, and housemade pickled relish on a yielding, sesame seed-flecked bun.
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