Luxe Burger Bar might serve unimpressive burgers, but it's a perfectly fine downtown spot for friends to share some drinks and greasy grub.
This potentially great burger falls short with peripheral dryness.
Mediocre burgers at tourist trap prices fail to prove their worth.
A couple weeks back, I had the pleasure of journeying down to the Krispy Kreme headquarters in Winston-Salem, NC for their 2nd Annual Blogger Summit. I didn't steal the secret formula, but I did get to design my own doughnut using a pretty shmancy doughnut filling machine. See that highlight and more in the slideshow.
While two8two may not be changing hamburger game anytime soon, its standard beef burger exceeds all expectations for a simple neighborhood spot.
Fatty 'Cue makes a very solid cheeseburger that, with a few tweaks, could be excellent.
The highlight of Plouf Plouf's bacon and wild mushroom-topped duck burger is the side of fries that comes with it.
Denny's is rolling out a Hobbit menu on November 6. Fanboys will appreciate Gandalf's Gobble Melt and especially the Shire Sausage.
Harry's, a burger joint specializing in good beer and small burgers, opened on College Hill a couple years ago and has since become a mainstay for students with big appetites and thin wallets. While its prices are always reasonable, Harry's really shines during its daily Happy Hour, during which all burgers are half off. At any burger joint this would be a steal, and Harry's luckily cooks a solid patty.
There's no end to great places to eat near NYU, which covers several of the city's best eating neighborhoods. New to town, broke, and hungry? Take a peep for some can't-miss bites to get you through class.
Old Homesteak's three mini burger lunch deal is solid, but awful preparation mars the full-sized burger
It's quite rare, in fact almost never, that one sees the pairing of pumpernickel and mozzarella on a sandwich. The former is a German rye bread, dark and slightly sweet. The latter is an Italian soft cheese that, at its best, bleeds a bit of milk with every slice. Yet, in the Avocado and Fresh Mozzarella sandwich at Ronnybrook Milk Bar, the combination works almost perfectly.
The Anticuchos, veal heart skewers on a bed of Peruvian corn and lettuce at Morocho are filling but not too heavy, a perfect summertime lunch.
Sure, it's not the $5 number from the local taco truck, but quality ingredients and great flavor justify Cascabel's pricey and slightly unconventional Mexican chicken sandwich.
Pancetta has a tendency to make most things better. The cured meat, essentially unsoked Italian bacon, does wonderful things to sauces, vegetables, pizzas, and of course sandwiches, as is the case with the Alla Pancetta ($8) at San Matteo.
At Go Burger, everything's there but the beef, which is small in quantity and notably non-beefy.
Not only is the panino a behemoth—almost the size of a small personal pizza—but it's also heavy on the olive oil. As you bite into the sandwich, the mix of basil-infused olive oil, bitter broccoli rabe and smoky (but not too smoky) mozzarella packs a punch that many vegetarian sandwiches aspire to, but few achieve.
Soppressata might be the new pepperoni, but it will always be the stuff of sandwiches in my eyes. Grandaisy Bakery channels the classic salami sandwich with its Panino Soppressata.
Why am I consuming this show like a bag of Doritos? Why do I turn it on almost subconsciously anytime I have a minute? What makes this show different from all other shows? Is it even entertaining anymore? After reciting these questions over and over again, I narrowed Chopped's appeal down to five principles.
- 10 Must-Go Farmers Markets Serious market shoppers will be thankful. [HuffPo]
- Colbert on Papa John's: Obamacare will raise the price of Papa John's pizza by 14 cents. Colbert reports. [Grub Street]
- 2012 Newsweek Foodie Awards: Magazine's cover has taken heat, 101 spots to eat in the World. [TheDailyBeast]
- Cats Bash Nicoletta: Pretty kitties deliver the bad news. [Eater NY]
- Everlasting Pork Belly: Because seriously, pork belly is foodie kryptonite. [Food52]
- Food Labels and the Illusion of Control: Kinda sounds like a senior thesis, right? [The Atlantic]
Chelsea's Rub BBQ sells a rarity in New York barbecue restaurants: a vegetarian main dish worth eating.
"We're not trying to reinvent the wheel here," says Chef Phil Conlon of his newest home. "I think of this as the kind of place I'd want to eat and drink at on my day off." Expect accessible, friendly food: bar snacks, charcuterie and salumi, and plenty of meaty (both literally and figuratively) entrées. Or, as he puts it, "things that taste good."
Tortaria's torta burger features mediocre patties with high quality toppings that somewhat salvage the iffy meat.
It's stuffed, no, overflowing really, with a tangle of sauteed onions and well-seasoned, if slightly tough, steak.