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Grand Opening of Flip, a New Burger Joint in the Manhattan Bloomingdale's
In this economy, will people trek to the lower level of Macy's for a $15 burger, even in Manhattan?
Missing the Point at Burger Joint
I agree with the OP--the point of Burger Joint is to be deliberately as different from Le Parker Meridien as possible. If it's trying to create something other than a counterpoint, that thing would be a dive "Burger Joint" as the name implies, (in some small town in Texas or the southwest perhaps?) not someone's home.
Overcooked Burger Send-Back Success at Bacchus in Brooklyn
@ Robyn
Yay! Glad you tried it and it worked out for you. Last night I received a cheeseburger medium well I had ordered medium rare--I really did not enjoy it and gave the restaurant low marks. Perhaps I'll go there one more time and see if it's any better when cooked correctly.
@ Drakmyth
You have absolutely got to be a troll, or did not read any pages on this site.
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Recent Comments | Response to Comments
Organique: A 'Better Burger' That's Not All That Bad
A semantical quibble: the traditional burger is not "anti-nutritious", at least by the dictionary definition--it's rich in caloric nutrients. It's OVERLY nutritious, that's the problem--it provides, potentially, an excess of food energy, making it, for some, possibly unhealthy.
Grand Opening of Flip, a New Burger Joint in the Manhattan Bloomingdale's
In this economy, will people trek to the lower level of Macy's for a $15 burger, even in Manhattan?
Missing the Point at Burger Joint
I agree with the OP--the point of Burger Joint is to be deliberately as different from Le Parker Meridien as possible. If it's trying to create something other than a counterpoint, that thing would be a dive "Burger Joint" as the name implies, (in some small town in Texas or the southwest perhaps?) not someone's home.
Overcooked Burger Send-Back Success at Bacchus in Brooklyn
@ Robyn
Yay! Glad you tried it and it worked out for you. Last night I received a cheeseburger medium well I had ordered medium rare--I really did not enjoy it and gave the restaurant low marks. Perhaps I'll go there one more time and see if it's any better when cooked correctly.
@ Drakmyth
You have absolutely got to be a troll, or did not read any pages on this site.
Digital City's List of Best Burgers of the USA
@Burgerboy:
That's funny, I usually find myself saying the opposite when I see the constant New-York-centric "Best Burger Lists".
Glad to see a St. Louis entry on there, Seamus McDaniel's is definitely in the top 10...although the best is from O'Connell's, another Irish pub.
Hamburger America: Helvetia Tavern in Hillsboro, Oregon
@HamburgerAmerica
George, that's a pretty thin burger--what it's crunch vs. juiciness?
Chris W. / STL MO
Josh Ozersky and Hamburgers on 'Nightline'
Personally, I think George Motz' and John Edge's books contributed much more to the current burger renaissance than La Frieda meats or the poor economy (and do, as Adam points out, predate them.) I am unsure that people outside of NYC or the East Coast have even heard of La Frieda, and yet these
This presumes that burger renaissance/wakeup/revolution is going on in places other than New York--maybe elsewhere, the same constant love for well-made hamburger endures at a static high.
Chris W / St. Louis
The Black Label Blend Shines at City Burger
The autopsy shot of the Black Label burger looks
SO. GOOD.
Chris W.
Would You Send Back an Overcooked Burger?
@eatorama:
When you see that kind of nonsense going on in a restaurant, leave--they're not going to cook your food right.
Would You Send Back an Overcooked Burger?
In general--yes, I will ABSOLUTELY send a hamburger (or steak!) back, if they have solicited or accepted my request for degree of doneness. When I'm eating a thick, tavern style burger, I like them medium-rare at the most, otherwise the advantage to this style, the juicy beefiness, is gone.
@zEli173--you do have to request it a little more underdone, sometimes, particularly if, as you said, a little bloody is preferred to lifeless and bland.
This provides the opprotunity for a timely segue on the topic of "do I send it back..."
Last Tuesday I was at Blueberry Hill here in St. Louis, in the fun and trendy Loop area. Blueberry Hill is often cited when you ask people for the Best Burger in St. Louis (I don't really agree with this). I was there for the purpose of "checking in" and seeing if the burger was as I remembered.
The waiter seemed cool, so when I ordered the burger medium rare, I asked him if I should really be ordering rare. He said he knew what I was talking about, and while they would sometimes overcook the burgers (!), the "good grill guy" was working that night, and I "should be good".
45 minutes later (!) the burger came out WELL DONE. I POLITELY beckoned the waiter, and when he came over I said "I don't mean to be a bother, but do you remember the conversation we had?" he did, and cheerfully brought one within minutes that was right-on medium rare.
Not cooking a burger right, to me, is a strike against a restaurant akin to using frozen patties.
If you're paying $7 or $10 or $12 for a burger and they don't cook it right...send it back.
Chris W., St. Louis
Jeeves, and the Art of Curing the Hangover
The best cure is prevention: plenty of water with your booze the night before.
The morning after: fluids, tylenol (if the alchohol's out of your system), a little B-complex, caffeine (if you normally so indulge, otherwise it can exacerbate a headache), and carbohydrates.
67 Burger, Fort Greene: Topping Configurations Are Numerous, But Simplicity Rules the Day
re: juicy burger shots
Thanks a lot; my new LCD screen now has bitemarks in it.
Chris W / St Louis
New York's Best Cheeseburger, Take 100: The Little Owl
That is one of the best autopsy/burgerporn shots I have seen!
Chris W / St. Louis
Review: Burger Joint
After the reviews on AHT and elsewhere, I made Burger Joint one of my must-do Manhattan stops during a brief NYC jaunt last month. It was cool finding the hidden restaurant--and the difference between it's interior and that of Le Parker Meridien is surreal--but the burger did not live up to the hype. It wasn't a bad hamburger, it just wasn't...stellar. Specifically, I ordered it medium rare and it came out medium to medium well (only the slightest pink); it was a little on the small side for a restaurant burger (at least most places I eat at.) Pros: it was juicy and the cheese was melted just so. As the previous poster said, perfunctory.
To be fair, I was a little under the weather and not in peak palate, but still...medium well vs. medium rare is a big gaffe for a place that called "Burger Joint".
I suspect either the staff is paying less attention to quality, or the people that raved about it and put it in their top ten lists may have been swayed by the cool interior.
Would You Send Back an Overcooked Burger?
I'd be afraid of what would come back, so I wouldn't send it back, but I would not go back to that restaurant again.
Would You Send Back an Overcooked Burger?
Hell YEA I would send it back - I ASKED FOR RAW!
New York's Best Cheeseburger, Take 100: The Little Owl
As I mentioned in earlier blog thi is the best burger I had in amonth long stay in NYC in May. Beat out Minetta Tavern, Shake Shack, Corner Bistro Dresslers and Burger Place. Leave the bacon off with the quality of the beef and the great bun the bacon is a distraction.
Digital City's List of Best Burgers of the USA
Ted's Montana Grill? No thanks. I'm not sure if anyone from Montana eats at one of his places. (He's not the most popular guy in MT.)
Grand Opening of Flip, a New Burger Joint in the Manhattan Bloomingdale's
@millions: Thanks for the report! It's good to hear how the burgers are a few months later.
Grand Opening of Flip, a New Burger Joint in the Manhattan Bloomingdale's
Well, I went this weekend. I ordered the "wagyu," medium rare, with american cheese on the plain brioche. I skipped the fries because I really shouldn't have been eating so close to my dinner reservations.
I thought it was well seasoned, perfectly-cooked, and juicy. Actually among the very best burgers I've had in New York City. The burgers are somewhat expensive, but not out of line with other sit-down joints. In fact, the import drafts were only $7, and appeared to be about 20 ounces.
I recommend people give it a shot before passing judgment. I was pleasantly surprised.
Hamburger America: Helvetia Tavern in Hillsboro, Oregon
I was taking my family there 35 years ago and it was wonderful then and the last time I was there it was just the same old rustic place with great food. I love the 6" burgers with piles of finely shredded lettuce and onions with their special onion rings. What a delight and well worth the drive from Portland. It is a romantic place in the middle of no where! Why do people drive 30-40 miles round trip! Eat there and you will no why! Have fun!
Organique: A 'Better Burger' That's Not All That Bad
I hesitate to step in, after all the hoo-ha over what processed means, but why assume that "university-tested" was wrong? Citing some ag school study makes more sense to me than "universally tested." Or maybe you're right — I guess it would fit a sort of airy, holistic sort of feel.
Organique: A 'Better Burger' That's Not All That Bad
I love how an informative article gets taken down to the lowest common denominator, yet again. Great, informative article, thanks Nick. And simon, get a girlfriend.
Organique: A 'Better Burger' That's Not All That Bad
Nick-I just wanted to chime in and say that I'm on your side here. I don't see these people raising their own cows and growing their own grain for bread, etc, so who knows how many steps their precious food goes through before it gets to their mouth?
The more important question here, however, is this: Why was this argument started in the first place? Either because Simon is a hopeless pedantic for pure semantics, or because the idea that something is "processed" offends him somehow. Just because something is processed doesn't mean it's evil, OR necessarily unhealthy--but you notice he's not arguing on that point, he's attacking your term so that he can justify liking a certain kind of food without having to admit to eating "processed" food.
That's the kind of thinking that makes people plunk down money to fund elitist places like Organique that make their living out of customers who are that easily frightened by the fact that we are not living in the Stone Age. Granted, I'll bet the owners and operators of the place suffer from the same delusion, but really! Give me a break!
Organique: A 'Better Burger' That's Not All That Bad
That burger smells like hippy! Airbaked fries? Sounds like a good recipe for card board. Pass.
Cheers, TB.
Organique: A 'Better Burger' That's Not All That Bad
@jonsarkpk You are absolutely right that a website dedicated to burgers should be open minded. That's why you will find a number of reviewers here with varying personal preferences and indeed visions of what a hamburger should be. Just last week AHT featured a review by Colin Parent of an Australian style burger and Damon routinely eats all manner of burgers with eggs and what-not. The point of a review is that I am giving my opinion. I am upfront about the fact that I have a narrow, maybe even reactionary, definition of my ideal hamburger is and it is also true that I like my burgers with just beef, bun and cheese (and I am beginning to think the cheese is superfluous) So with that in mind if you can't accept those things don't read my reviews. But in my defense I have given many positive reviews to burgers that are anything but griddle cooked burgers on a regular white bun - 67 Burger, Primehouse, Veselka. for example.
@ Simon Reiterating what I said in my comments to jonsarkpk - a review is an opinion. I have stated my opinion on what constitutes a "processed food" as well as the historical ascension of the hamburger. I doubt very much that you will be able change that opinion by anything that you could possibly post here. or anywhere.
Organique: A 'Better Burger' That's Not All That Bad
"you have reduced this to a semantic argument"
Uh... The whole point was semantics. I object to your blanket statement that burgers are by definition a "highly processed food" and your definition of "highly processed" in general. I disagree with many of your other arguments and grasp of historical facts but I frankly don't have the time or energy right now to pick them all apart. Suffice it to say that jonsarkpk summarizes many of my sentiments very succinctly, and right now I'll leave it at that, because that's all I care to do at the moment.
One other thing: conventionally raised cattle are only pastured when they are infants and not yet fully weened. They are fed grain, not just because it's cheaper to keep them in a pen feeding from a trough, but because that fattens them up and gets them ready to be brought to market in about half the time as it would take to raise them to maturity purely on grass. That's why grass fed costs so much more. It takes much more time, and requires more space.
Also this statement is complete horseshit:
"you are paying for something other than the beef itself."
Grass fed beef has been demonstrated to contain higher levels of omega-3, conjugated linoleic acid, is higher in vitamin e, a and beta carotene, and is lower in saturated fats and overall calories. It also has a much lower risk of carrying e coli. And the FLAVOR is better. So you are actually getting much better nutrition for your money, tastiness, as well as "doing the right thing."
Missing the Point at Burger Joint
@theeatenpath: I think, yeah, maybe "scathing" is a bit sensational. Congrats on the hate mail. You're nobody till somebody hates you. Fuck that shit about dumplings vs. burgers and Asians. That's crap. Doesn't matter what race you are, you eat burgers or dumplings or whatever enough and you get to know what's good.
Missing the Point at Burger Joint
Haha- Adam, I think "scathing" would be a bit sensational. On the plus side, the fightin' words did earn me my first ever hate mail:
"You are about 5 years late on Burger Joint. And nothing personal, but you wouldn't take my opinion on dumplings, nor is anyone going to take what an asian guy says about burgers with any amount of credibility. Its true"
I love it! But, talk about missed points...
Missing the Point at Burger Joint
I used to like Burger Joint, but after I recent stop there I doubt I'll go back. I don't mind the cocky attitude of the cashier, it's fine, it's NY, I'm used to it, but the burger, which is overpriced to begin with was overcooked, on a stale bun with tasteless fries. Over the years I've seen it go downhill, but that was a new low.
Missing the Point at Burger Joint
Are you sure "The Eaten Path" isn't a blog about interior design?
Missing the Point at Burger Joint
I agree that he's missing the point.
Go, eat the burger and Stop trying to make the World More complicated.
Missing the Point at Burger Joint
I agree that he's missing the point. I've only had a few experiences with this place, and they've all been great, but I've also only visited on the weekends at around 11:30 or noon, when the Joint is basically empty.
I famously said to my girlfriend on our first trip "This is my favorite dining room in New York". Sure, its' going for some vibe, but its not trying too hard. It's kind of dopey and kitchy, but its comfortable - like any good rec room. I also don't think one stich of it is ironic (the decor in most rec rooms isn't either) If anyhting the vibe of the place says "don't worry, you're welcomed here". That is, if are lucky enough to find a seat....
The Black Label Blend Shines at City Burger
@jozersky: Josh, I love the book (received it happily as a birthday present) but I have to respectfully disagree on the Black Label Blend at City Burger. I was disappointed today at lunch - the flavorless overcooked burger and boring fries left me dragging my feet back to the office in defeat. My $17 for the combo (includes a fountain soda) would have been better served at 5 Napkin Burger or Prune.
I should probably also note that this was burger #3 this week so far - I was tickled pink by Park Slope's Dram Shop burger and Bar Toto panini burger so maybe I'm suffering from burnout?
Overcooked Burger Send-Back Success at Bacchus in Brooklyn
I don't know if I'd send a hamburger back--at that point, I don't trust the cook. I'd just tell the waiter/tress and have her take it off the check. For example--I ordered the four miniburgers at Chili's that were supposed to be topped with apple smoked bacon, cheese and onions. Sounds good--everyone's doing "sliders" these days. What I ended up with was a DRIED out hamburger patty that was cut into four pieces with a little cheese on one of them. No bacon, no onions--what the he11? When I brought it to the waitress' attention, she didn't seem all that surprised--I guess they were out of mini-burger and were making do. No, I don't want to order something else--it will only be the same quality as the crap the cook already sent out. If the restaurant, whether it's a chain or not, LOSES money because they don't get a chance to "try again", they will make sure the food goes out right the first time! Most of the time, if you send something back what you get isn't all that much better, but you eat it anyway, pay for it anyway just to get out of the restaurant.
Would You Send Back an Overcooked Burger?
I'd send it back if it's overcooked to the point where it tastes dry. If it's medium and still juicy I'll eat it. I generally wouldn't send back an undercooked burger unless it was almost completely raw.
A properly cooked burger with spit on it tastes much better than a dry chunk of charcoal! j/k
Steak and prime rib always go back if I don't see red.
Digital City's List of Best Burgers of the USA
Red Mill in Seattle is a glaring omission
Digital City's List of Best Burgers of the USA
Amen for Kopp's. Although I would list it under 'best gooey burger'... my fave as a kid, and I still love them.
Digital City's List of Best Burgers of the USA
no white manna in the hack. 'nuff said
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A semantical quibble: the traditional burger is not "anti-nutritious", at least by the dictionary definition--it's rich in caloric nutrients. It's OVERLY nutritious, that's the problem--it provides, potentially, an excess of food energy, making it, for some, possibly unhealthy.