Bill's Bar and Burger

The Meat: Pat LaFrieda

The Cheese: American

The Bun: Classic sesame seed

Flip Tip: Try the cheese fries!

A delightful reprieve from the chic and style of the meat packing district, Bill's Bar and Burger lives up to it's name. With all the friendliness and comfort of your neighborhood pub, Bill's delivers a good burger for a good price.

The meat, one finger thick but juicy, is served on a soft and well-balanced roll. The burger, arriving alone on a plate, is topped with pickles, tomato, and a fair share of American cheese. At $8 and cooked perfectly to order (unusual for a low-brow burger), it is delightful, even if the special sauce evokes a bit of Big Mac vibe. After ogling our neighbors' cheese fries, we played copycat and ordered our own. The wedge-cut potatoes, often too mealy and hard, were cook crisply and topped with just the right amount of cheese whiz.

Bill's is a fine place to bring the kids, put down the shopping bags, watch a game, and enjoy a burger, a beer, and some finger-lickin' cheese fries.

-TA & KA

The Little Owl

The Meat: Pat LaFrieda brisket & short rib

The Cheese: American

The Bun: Homemade pizza dough and molasses

Flip Tip: Only at lunch and brunch

Enlightenment.

After months of searching, burger zen has finally been found. Hidden in the West Village, The Little Owl has perfected, in my mind, the art of burger: a flawless balance among meat, cheese, topping, and bun.

The meat was a logical choice: Pat LaFrieda brisket and short rib, a juicy blend that is rich but not overpowering. The patty is topped with Little Owl’s thick-cut maple-smoked bacon, providing exceptional flavor and texture. The cheese is interesting as well; whereas most other burgers offer a choice of “fancier” cheeses, the Little Owl stays simple with American.

This burger’s true magic lies in its bun. Absorptiveness and hardiness – two traits often taken for granted in bun construction – were the driving force behind a Little Owl search for the perfect bun. Pizza dough provides both, and a dash of molasses adds slight sweetness, giving the bun unique flavor and consistency.

The Little Owl burger is only available at lunch/brunch, but is more than worth any wait, trek, or hunger.

-MK

Ai Fiori

Michael White's "White Label Burger"

The Meat: Blend of dry aged beef, sirloin, chuck, and brisket (from Pat LaFrieda)

The Cheese: American Cheese

The Bun: House-made roll

Flip Tip: This burger only appears on Ai Fiori’s lunch menu.

The burger at Ai Fiori defies Murphy's law – specifically the adage that "If If it seems too good to be true, it probably is." Indeed this burger seemed too good to be true, but it was better.

Initially, I reacted to the burger's aesthetic seductiveness. Consisting of a circular dome above a rectangular base, its construction seems to reference architectural masterpieces: the Hagia Sofia, the Pantheon, or the Taj Mahal. My attention then quickly shifted to a superb first bite, followed by perfect pommes dauphines. The burger is sweet but salty, juicy but thirst-inducing, rich but leaves you “101% full.” Ai Fiori's burger is a gourmet oasis within a desert of mediocre Midtown burgers; pop in before all of corporate America discovers this gem of ground beef!

M. Well's

The Meat: 60% beef, 40% lamb (a custom blend from Pat LaFrieda)

The Cheese: None

The Bun: Rustic roll

Flip Tip: Several: The fries are very worth the extra $$$. Put your name down for a table, and pass the (exorbitant) waiting time strolling down Long Island City’s Vernon Boulevard or at nearby PS1. Finally, make sure that M. Well's is indeed open when you plan to go, as their schedule is a bit ... limited.

I dare say that the burger at M. Wells is life changing. Unlike the burgers at Burger Joint, the Palm, or Veselka, this burger is distinctly gourmet. The ketchup (which comes from First Field in New Jersey) has a spicy kick to it. Both sweet, the pickles are soft, whereas the grilled onions crunch. Finally, and most importantly, the meat is salty and rich.

Each bite is full of contrasts (fascinations), and the bun serves its proper purpose, as an edible plate.

M. Well’s is moving out of its current location at the end of the month, and we heard today that the management intends to have the restaurant re-settled by the end of the year. Let’s cross our fingers that this is a quick transition; I don’t know how long I can live without my new favorite burger.

USC Burger

The Meat: Pat LaFrieda - short rib, brisket, chuck, shoulder, and flat iron
The Cheese: Cheddar
The Bun: Poppy seed brioche
Flip Tip: Try the calamari - a perfect start to a summer burger

Danny Meyer certainly knows his burgers. Though well-known for the tremendous success of Shake Shack, Meyer hits a home run with the burger at his original venture, Union Square Cafe. A homemade poppy seed brioche bun sandwiches 9oz of LaFrieda's best, along with thick-cut bacon and a solid melt of cheddar. USC's is a perfect example of burger culture in NYC; no matter the venue - whether outside in Madison Square Park, or on a pristine white tablecloth - a burger hound would not think twice before dousing his or her surroundings with precious LaFrieda juice.

BLT's

The Meat: Pat LaFrieda
The Cheese: Choice of Cheese
The Bun: Varies depending on the type of burger
Flip Tip: Try the bargain combo packages w/ fries and drinks included


At BLT burger, the turkey burger as well as the signature "BLT" impressed. The turkey burger was moist and spiced and hugged by a sweet onion brioche. It is no surprise that Laurent Toulouse would craft a smart turkey burger sandwich -- that has been critically acclaimed by food critics across the country. The BLT was also full of flavor. The meat was good: thick, juicy, and a nice medium-rare. The bready bun and thick serving of L&T, however, obscured its flavor. While one would expect a quality meat-centric burger experience from Laurent Tourondel, the saucy execution was more on par with Shake Shack.

The only problem here is that you have to pay extra for your fries, cronions, and slaw. And, the burgers, though not inexpensive, have a mass- produced, factory line flavor. I left the restaurant begging the question: Why didn’t I just go down to the West Village?

[BLT Burger]

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The Ace of Meats

"Breslin Burger" - Lobby Bar @ the Ace Hotel

The Meat: Pat LaFrieda
The Cheese: English cheddar
The Bun: Brioche

A cousin of Spotted Pig's acclaimed (and to-be-tasted) roquefort creation, the Breslin burger is modest, yet delicious. Served in the Ace Hotel's comfy Lobby Bar, one might find him or herself sampling this burger amidst a hodgepodge of Columbia students studying for finals, stranded single ladies searching for some company, and "hip" businessmen swapping beers and cheer. The burger itself is juicy, complemented by a light serving of bacon and white cheddar, and is served with crisp, thick belgian-style frites. Light and casual, this burger is the perfect after-work refreshment. For any beer drinkers out there, order up a can of Pork Slap Pale Ale and call it a day.