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I've eaten countless Ted's burgers. I love them. I do agree with SOME of your gripes. However, the moistness of the burger is perfect if it's served when ready. It's prepared in STEAM man..it loses the fatty liquid but gets infused with H20 in the process which creates moisture. So I disagree with your opinion there. The shape of the burger is something I've always disagreed with. It does not fit the bun correctly. A simple adjustment to the shape of the "tray" that the burger is steamed with will solve this issue. It needs to be more square to fill out the surface of the bun. Besides the shape issue, the burger is fantastic. The cheese is unique and combines with the meat better than any other option. The bun may be a bit overized and "fluffy" but it does a good job containing the gooiness. You need a tougher bun than usual when dealing with melted cheese. I'd assume the shape issue has alot to do with not changing the rich history of the burger and restaurant. And that is what Ted's offers..a classic, unchanged experience. Overall, the Burger is unique, MOIST, and extremely delicious. A definite must have for burger lovers looking for something different.

i was REALLY REALLY disappointed:

http://www.yelp.com/user_details?userid=KYBEVBAP7QUlt1LjmatTJg

pierogies are not good at veselka.

I have lived in New York for three years now, and JG continues to be my favorite burger. I have read the lists, and tried as many as I can. And I continue to come back to their taste, the bun, and the simple goodness that comes with their sandwich. Now, as far as the service goes, I am having a hard time understanding all of the criticism. The servers are short, certainly, as they are running around trying to deal with the packed place. But they have never been rude or mean. And Bobby's friendliness and openness more than makes up for any server issues. It is always nice to walk into a restaurant and get recognized by the person taking names for tables -- and Bobby remembers faces.

(Second the comment about the chocolate cake. Wonderful!)

The Counter Burger is PHENOMENAL, better than Plan B (which tasted a little dog-meatish in a few bites). I used to go to the Santa Monica CB location at least once a month but now that I have moved back to CT, it's been amazing having one of my fav spots to eat cow back on my home turf. Truly, one of the best burger spots. Ever. And AMAZING milkshakes as well. The apple-pie shake and the Churro shake are to die for.

@ dmoo15 I am sorry that you had a bad experience but I don't see what a hair or three has to do with the freshness of the beef, much as I would find it gross. As I noted in the review Blue 9 has fresh patties delivered daily. I am confused by your tale of trying to obtain a refund - of course they would want the burger back to issue you a refund.

Wow, Im surprised at all the praise. My two trips to Blue 9 left me with more than ones fair share of gristle and a small chunk of bone and the one on 3rd ave had garbage on the floors, greasy tables and an overall grimy feel.

He's opening another BBP in Bergen County at one of the many malls in Paramus--he said he's keeping them close to home so he can go out and check on any problems.
One thing folks are forgetting is that it's not a chef making the burgers in back--it's someone who is making not much more than minimum wage who had maybe a week's worth of training before taking the griddle. I worked in a restaurant (Farrell's--many years ago) making hamburgers and I didn't know much of anything--we were showed how it is supposed to look before you flip it over for rare, medium and well. If we made a mistake, people sent their burger back and we tried again. I doubt if they are even hiring culinary students--if anything, they're hiring former McDonald's and Burger King employees--at least they have "experience".

So sad to read this. I live out here and love his "Throwdown" episode on Burgers where he insists the burger must be medium rare.

I think the law is just a lame excuse. If chains like Outback and Boulder Creek will make me a medium rare burger everytime, there is no excuse for this nonsense.

Hopefully Mr. Flay will read this and correct. Otherwise, I'll be at the American Roadhouse a few miles down the road on Rt 25 per the NY Times review.

A couple things here:

The video on his website showed him using a chargrill? Are his burgers at BBP chargilled? First mistake.

Then, again, his video. The burgers, they gotta be handled less. They are so perfect and so smooth, and the interior SO DENSE. Meatloaf, not burgers.

Lastly, he's gotta decide if he wants a fast food joint (appearance) or a more high end place (prices) NEWYORKERS might think that 12 bucks of 1 burger, 1 fry and 1 shake is fast food, but for 99% of the country. Nope.

But mostly, I am shocked that IF he chose a chargril, what was he thinking? Maybe, MAYBE , you can make an arguement for wood or charcoal for burgers, but GAS? Griddle, griddle, griddle.

How sad that this concept doesn't seem to be working. I hope Bobby reads this and corrects the service problems before he rushes right down to Houston and opens another one. May I suggest Memorial City Mall, Bobby?

The owner of JG melon is Flay's father......biased???