As I pointed on Monday in "The 12 Best Burgers...Part 1", New York Burgers fall into two distinct camps: The “Classic” Burgers which stick to the same pattern of beef patty, American Cheese, soft bun, ‘special sauce’, lettuce and tomato. From there we move on to the “Gourmet” Burgers. Some of these are crafted by some of the city’s best Chefs. April Bloomfield, Marc Murphy and Daniel Boulud are all inventors of phenomenal burgers. To this roster I had to add the newly arrived Umami Burger which hails from California, and a salute to a burger of unknown provenance but unquestionable character: El Doble, which, in true New York fashion, is made only at lunch and only at a Basque Tapas Bar called El Quinto Pino. We’ll get there eventually, but here are the 7 burgers…plus one, that made my Best Burger list, Part 2.
|# 7 The Big Marc|
Marc Murphy’s burgers are in a class of their own. I’d tried the #7 Big Marc Burger ($18.) at his Ditch Plains restaurants (100 West 82nd St. Tel. 212 362-4815 and 29 Bedford St. Tel. 212 633-0202) This burger is distinguished in several ways. The bun is made with cheddar and black pepper. The real kickers here are the Spiked Ketchup made with a hefty hand on the Vodka bottle and the
jalapeno and cheddar tater tots that are served alongside it. I
remember being slightly put off to discover that LandMarc, his wide-open and
family friendly place in the Time Warner Center offered nothing of its
kind. So I was really pleased when I
stumbled into his newest venture, Kingside,
off to one side of the Viceroy Hotel that’s just opened at 124 W. 57th St. (Tel: 212-707 8000). Much to my
amazement there was Chef Murphy himself behind what’s called the Chef’s Table
which might be called the bar anywhere else.
Since I had my heart set on a Murphy burger, I went for the one on the
menu. Kingside says that the menu “takes inspiration from Marc Murphy’s
childhood, highlighting items that trace back to his French heritage…(and)
Italian roots.” I had always assumed “Murphy” was an Irish name. #6 the
Kingside Burger however, must be what he meant by Italian roots: It’s
topped with a slice of soppressata, giardiniera relish and white cheddar. There are also three pots filled with
condiments to add to all the flavors already present on the burger. It’s priced at $21.00. You can also order it plain for $18.00 but
why would you?
|# 6 The Kingside Burger|
|# 5 The Umami Burger|
|Truffle Fries...Californian Poutine|
|# 4 The Chargrilled Burger|
|The Lamb Burger at the Breslin|
|# 3 The DB Burger|
Perfect for Sharing
|# 2 The Frenchie|
Heading down to the Bowery, (yes, out of town friends, that
Bowery and yes, it’s hip as can be) one of our favorite places is DBGB (299 Bowery, just north of E. Houston St. Tel: 212-933-5300). Daniel Boulud’s bistro is so named because it was built a stone’s throw from the rock club CBGB that closed 7 years ago. The place is truly unpretentious which is saying something for M. Boulud who runs some of New York’s finest and most atmospheric restaurants. On the menu are three burgers: The Yankee, The Piggy and The Frenchie ranging in price from $14 to $19. But give me #2 The Frenchie every time. At $17, it’s topped with confit of pork belly, arugula, umami tomato-onion confit (there’s that word again), morbier cheese and sits on a peppered brioche bun.
|#1 El Doble|
|# 1 El Doble|
So that’s it. And if you think I’ve eaten a lot of burgers, consider remember those 14 billion burgers Americans consumed in 2102 and the 100 burgers the average American consumes annually. I don’t think I come close to that. Although I wouldn’t mind trying.