Serious Eats - seriouseats.com

WOW Judy. You wont give a restaurant a second chance because they didnt have all the kinks worked out before Judy arrived? For peet's sake they have only been open less than 2 weeks. In the first sevreral months of even the most polished operation there are huge bumps in the road. So give them a %*#@&! break, after all they are human and make mistakes (as I assume you do too). Take a chill pill judy.

"Steptoe leans into the grill and flips over a row of burgers and then reaches down, to pull fresh patties from the refrigerated drawers and tosses them on the grill."

What?... They are using patties now. Last time i was there they scooped the meat onto the grill and squashed the ball with the spatula. This gave them a nice irregular shape and a loose packed texture. Do the new patties stand up to the scoop/squish pattys of yesterday?

How are they toasting their buns now?

Sounds like I need to visit nyc again soon to reinvestigate.

Seattle deffinately isnt a great burger town but it has a few noteworth places.

I second the Red Mill reccomendation. Go to the one on Phinney Ridge, not the Interbay location.

Dicks while not a great burger is an institution. Their meat supplier told me that the use 8,000 patties a day at each location. It quite a place, its a machine. But as zack said its boring and the fries suck.

Another burger not to bother with is Blue Moon Burgers on Republican near East Lake. What were they thinking? Only one in a blue mon can you get a burger that bad.