Rue 57

The Meat: Sirloin

The Cheese: Swiss

The Bun: Classic white

Flip Tip: Skip the fossilized bacon...

Rue 57 makes a "bon fait".

The meat, "three fingers" thick and perfectly cooked to order was juicy and well flavored. The roll, as a light as a butterfly kiss, had the unexpected ability to soak up all the drippings of this meat treat. Served simply with a raw red onion, this burger stands nicely on its own, but not among New York's best. Ordered with swiss and bacon this sandwich actually became slightly less juicy. The bacon was severely overcooked and too lean. Fried onions, oddly served on the side, enhanced the experience greatly. While the fries were enjoyably hot and crispy, a spot of truffle oil would have moved them from Citifield to Yankee Stadium. At $16 for the plain burger and $23 for the bacon, cheese and onion option the price is stuck in the heyday of Wall St bonus mania and left a foul taste on my pallet as I paid the bill.

Overall, Rue 57 makes an above-average burger, but for the price you can do much better -- even within walking distance.

- TA & LN

db bistro moderne

The Meat: Sirloin with braised short ribs, stuffed with foie gras

The Cheese: None

The Bun: Parmesan brioche

Flip Tip: In life, you can't be hubristic

Foods come in and out of vogue; casseroles, porridges, and clafoutis have all run their course on American dinner tables. But while Americans have long loved their burgers, glam burgers have become virtually ubiquitous around New York.

Daniel Boulud launched this craze in 2001 with the invention of his db bistro moderne burger. It is the epitome of indulgence.  Braised in red wine and black truffles, Boulud combines sirloin, short ribs, and foie gras to create an ultra rich burger. The bun complemented, as most Boulud baked goods do, and the skinny frites were nicely salted.

For me the first few bites were  absolutely delicious. And then it became too much. Moreover, there was some irony in this burger: While it poses as the glam burger, it’s too tall for it’s width – and  actually collapses, creating the mess it was supposed to avoid. 

The Palm

The Meat: 80% Lean Sirloin

The Cheese: Cheddar

The Bun: Sesame Seed Bun

Flip Tip: Check out the caricatures on the walls

The Palm is known for its steak, lobster, and Italian dishes. It had never occurred to me to order one of the restaurant’s six burgers. But, when I was finally wise enough to try the “Classic burger,” I was thrilled with my selection. It was absolutely delicious. It has a steak-y taste that one would expect of The Palm. And while this burger is not as glamorous as the restaurant’s reputation would suggest, the sirloin blend was definitely high quality, as well as very rich in flavor.