Well, that's not a margarita. What you probably mean to say is that it's good in a sour.
Good list, and one that just about every bar in New Jersey should review so they can finally stop carrying mixtos.
It's important to note that Gran Centenario sees oak for about a month, IINM. You can see it in the color and taste it as well. I think it works very well in margaritas.
The problem with stuffed burgers? There's no room for close-to-raw meat. They just don't do it for me. I want juice and flavor and fat running out of a burger, not cheese and sauce. That stuff can drip off of the top.
That said, my two picks were Luger and Minetta, because of the dry-aged aspect, but not because of the purveyor. :)
I'm probably in the minority, but I'm of the opinion that La Frieda excels at marketing. Not all of the beef they sell to every restaurant is exceptional. Some is just like that from any other reputable purveyor.
@chuck, I think between those two, I'd pick Luger. Its simplicity, its funky dry-aged flavor, its price. It's just exceptional.
Hard to really understand what "influential" means in this context, but I was surprised to not see any dry-aged offerings. Minetta Tavern (or even Peter Luger) certainly helped kick off that genre, which seems to be growing pretty quickly.
Very cool for you, @adam kuban, and for any city where this operations stakes a claim!
Bucu has closed.
As long as it tastes good I don't see why not. I'm not married to the fries at McDonalds. Too often they are limp and oily anyway.
There's so much bun that this can't possibly be considered a decent burger without a fair amount of surgery. All out of balance as it's served.
If you know a butcher who does dry-aging you can no doubt ask him or her to give/sell you some "scraps" from the dry-aged primals for your ground beef. I have been doing this for years at Westwood Prime Meats in Westwood, NJ, and more recently at Batali's place, The Terry Market, in Port Chester.
I also recommend getting these scraps of meat/fat when you are making a steak, so you can render that fat into clarified butter a la Luger, for that funky, minerally flavor that they have in that sauce of theirs. All of that flavor isn't coming from the beef from what I can tell. It's coming from the tallow/butter sauce.
@TXCraig1, I'd be happy to cook it for you and bring the Shiner Bock if you let me get my hands on that oven of yours.