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Went to White Manna today... wow.

Fantastic chocolate milkshake as well!

Finally visited Lee's Tavern tonight. Good crispy thin crust bar pies. The White Clam pie rivaled Delorenzo's on Hamilton. Quintessential local blue collar joint. Great atmosphere. I kept expecting Ed Burns to walk thru the door and pony up to the bar with a couple of fireman buddies.

Ciao,

Paulie Gee

Okay, a local restaurant has listed in its weekend specials "coconut shrimp sliders". I'm getting mad.

I have been to White Manna in Hackensack many times. I really do not understand why people think that the sliders are so outstanding. I like the singles more than the doubles but do not think that either are extrordinary. I would not go out of my way to eat there.

I've never been to the White Manna in Hackensack. I thought the burgers at the Mana in J.C. were ok. White Diamond in Clark is better. As a matter of fact, I am there every day as this place is on my mail route. My favorite place for burgers is the White Rose in Roselle. They have the sliders, but I get the larger bacon cheese burger on a hard roll. Similar to White Diamonds, but much more beef. I'd love to see this place reviewed. They allso serve one of the better versions of a true Jersey classic, the Taylor Ham, Egg & Cheese sandwich.

http://offthebroiler.wordpress.com/2006/07/25/nj-dining-white-manna/

By far one of the most all time popular posts on my blog.

I have never been to White Manna as I live in Texas. I doubt my family would make a side trip when we visit NYC. I love sliders. They don't.

I have read the AHT articles and seen videos. I now make small hamburgers for me the White Manna style. They are gooooood. I once thought you could never make a decent hamburger on the stove at home. I make them in a cast iron skillet and mash the burgers as thin as possible.

Those look and sound delicious. Great story.

Btw, I'm pretty sure Nick Solares could find an old worn tire on the side of the road, pick it up and dust it off... then write a compelling story about the old tire that would keep us all glued to our computer monitors, complete with pics and perspectives that make us feel what the tire has experienced.

He's awesome! I want him to write my eulogy. No hurry. :)

I didn't love White Manna (Hackensack) the first time I went, but at the urging of a co-worker we headed there for lunch on Friday. I definitely liked it a lot better the second time around, due in part to the fact that this time I got doubles instead of singles. In my opinion, the doubles have the superior ratio of bun to meat. Also, I found the burger more enjoyable if I let it sit for a bit; the rest allowed the burger some time to solidify and not be a pile of mush like it comes off the grill (albeit a tasty pile of mush).

The network of fat marbling in Kobe is what makes it so great. Once you grind it, you've effectively minced up that network, making the Kobe essentially indistinguishable from a burger high in fat content. Not necessarily a fault there, I guess. But what I really don't like is that the extreme tenderness of the Kobe/Wagyu beef often leads to an unpleasant mushy texture, especially when they're cooked medium-rare, as many burger chefs insist on when they put these on their menus.