Rating: We’d Cross 4- Streets For That!

1 Sentence Review: Taste, variety, and solid execution make a winning combination.

New York City is food mecca. One of its most recent trends has been the specialty food shop – a place that specializes in one thing, and does it really well. We have places specializing in pizza, burgers, cupcakes, tacos, burritos, and now… Meatballs! The Meatball shop in Lower East Side has been receiving rave reviews, so with a contingent of five fellow food lovers, we went down there to see what all the fuss was about.

The Meatball shop, helmed by two chefs with impressive resumes including time at French seafood maven Le Bernardin, has a very casual ambiance. The restaurant is loud and crowded, with a buzzing atmosphere kept comfortable by a very friendly wait-staff. The restaurant is divided into many small tables, and a communal table for larger groups. A member of our group gave his seal of approval to the music selection, calling it “good but not amazing,” and the water glasses, which were “not tiny, not huge,” just the right size. Interesting touches include antique-esque light bulbs and seemingly random pictures on the wall, ranging from portraits to weddings to the revolutionary war. Our group of five came in for lunch at 1:50 to find a packed house and a 20-minute wait. The wait can be up to 2 hours, and we recommend going at off-peak times or checking their wait time status on their website (http://themeatballshop.com/index.php/).

The beverage selection ranges from root bear on tap (recommended) to an eclectic wine list to ice-cream floats. The beer list is disappointingly limited, and offers only a few selections. However, the three beers on tap and two cans are relatively diverse and therefore offer a beer for most tastes.

The building blocks of The Meatball Shop are the balls (including a veggie ball) and the sauces. They offer five varieties of balls (beef, spicy pork, chicken, vegetable, and special) and five varieties of sauces (tomato, spicy meat, mushroom gravy, parmesan cream, and pesto). These balls and sauces are mixed and matched and either served naked ($7, with sauce and focaccia), as sliders ($3), as heroes ($9), or as a smash ($8, 2 balls with sauce smashed between a toasted brioche bun). A variety of soups, salads, and sides complement the ballsy menu.

The five of us did our best to sample a variety of combinations and dishes. The special meatball for the day was a Chicken Cordon Bleu, which was sampled with the parmesan cream sauce. The special was originally a buffalo chicken meatball with blue cheese sauce, but ran out literally as we were ordering. For the Cordon Bleu, we really enjoyed how moist and tender the chicken was, and the nice and subtle flavor of the ham. This is in contrast to the regular chicken meatball, which we felt could use more flavor, though was cooked perfectly.

The spicy pork meatball with mushroom gravy was excellent, and our favorite of the table, with a very flavorful but not overwhelming spicy taste that complemented the mushroom gravy perfectly. In contrast, when the spicy pork was combined with the spicy meat sauce and cheese in a hero, we felt that the strong flavor of the sauce overwhelmed and took attention away from the flavorful pork meatball itself. The flavor appreciated so much with the mushroom gravy was muted when paired with the spicy meat sauce. This isn’t to say that the spicy pork with spicy meat sauce wasn’t very satisfying, but it just didn’t stand out. The hero itself was very good. The perfect amount of sauce made it crunchy in some areas, soft in others, and overall a very nice preparation.

We couldn’t of course leave without sampling the classic beef meatball. The beef with classic tomato sauce was a perfect example of exactly what a meatball should be. Moist and with a very balanced flavor, the beef also worked very well with the tomato sauce, which had a wonderfully simple flavor and didn’t have the watered-down taste that many tomato sauces have. The beef meatball with spicy meat sauce was also a nice pairing, and the flavor of the meat sauce accentuated the beef and added a little kick.

A member of our group also ordered the Sautéed Broccoli ($4) with a side of parmesan cream sauce ($.50), and was very pleased with the combination and remarked how nice and tender the broccoli was.

Even though the restaurants name gives away its main attraction, The Meatball Shop is also known and praised for its dessert, the ice cream sandwich ($4). Your challenge is to choose two different cookies (chocolate chip, peanut butter, brownie, oatmeal raisin, meringue, and gingersnap) and wedge between them some homemade ice cream (chocolate, vanilla, espresso, mint, caramel, and special). We chose chocolate chip and brownie cookies, and caramel ice cream. The ice cream was very creamy and rich and had a nice flavor without being overly sweet. The cookies were decent, but could have been a little softer and perhaps even slightly warmed. We also ordered a scoop of their special ice cream on the side, which was Oatmeal flavor, which tasted exactly as you’d expect an oatmeal cookie to taste.

The Meatball shop rightly prides itself on offering a diverse selection of ways to sample perfectly cooked, satisfying balls (meat and veggie). The varied menu provides something for everyone, and if you can afford to sometimes wait, The Meatball Shop provides an excellent dining (or take-out) option for the Lower East Side.

[UPDATED: A report on New York Magazine blog, Grubstreet, indicates that Meatball Shop had a less than steller health inspection rating. We cannot comment on the accuracy of the report, but the link is below. Despite the report, the food was still pretty delicious. http://newyork.grubstreet.com/2011/02/the_citys_dirtiest_hood_plus_m.html?e=grubstreet--20110209 ]

Rating: We’d Cross 3+ Streets For That!

1 Sentence Review: Just off the mark in so many ways, Burger & Barrel is a promising work in progress.

Those that know us know we are big fans of the restaurant Lure (Mercer and Prince Sts.). When we found out that the Lure team was opening Burger & Barrel, a semi-casual burger and wine bar, we had to check it out. We have had the opportunity to go to Burger & Barrel on two occasions now, and so are happy to provide the lowdown on a number of dishes on their still-changing menu.

The atmosphere of Burger & Barrel is a bit difficult to describe. The restaurant describes itself as casual, but the atmosphere gives off a more upscale casual vibe. The restaurant is relatively dark and has more of a wine bar feel than that of a casual burger joint. One interesting touch we noticed was that the restaurant uses a variety of different chairs throughout the establishment, ranging from simple wooden chairs to leather armchairs that reminded us of a cigar lounge. The variety of furnishing, along with some other touches, made the environment slightly more casual, but in the end we both thought the atmosphere was more formal than advertised.

To start off our meals, we sampled some of the various libations Burger & Barrel has to offer. Burger & Barrel has about seven beers on tap, about 10 specialty cocktails, about 20 wines by the glass and a large list of wines by the bottle. Their menu and wine list are still not on their website, so it is difficult to accurately quote prices, but the wines by the glass ranged from $8-$30 and the cocktails ranged from $12-$15. Their Sazerac cocktail was nicely balanced and something that whisky drinkers will enjoy. Burger & Barrel also offers a few wines on tap, which are wines still in metal barrels and poured straight from the barrel into the glass. We asked the waiter what the advantage to a wine in the barrel is and he let us know that it merely cuts down cost and makes the wine more “green” because it’s not bottled. He told us there would be no difference in taste between a wine in the barrel and a wine in the bottle. We tried the Red Hook Winery chardonnay out of the barrel, but it tasted diluted and watered down; the flavor may have been due to the fact that it came from the barrel or, more likely, was just the wine itself.

The service at Burger & Barrel was quite good and friendly. The servers were always attentive and patient as we asked questions about the menu and drinks. We also appreciated the table wipe between courses at a more casual establishment.

The menu at Burger & Barrel is varied and provides a number of different dishes spanning several food genres. The Warm Shrimp Topped with Prosciutto ($16) had nice flavors of garlic, leek, and citrus. The shrimp, however, was a little overcooked. We also though the dish could have used some more texture or crunch and therefore the prosciutto could have been crispier, but overall the dish was successful. We were also happy with the Tuna Tartar, which was topped with avocado and a dollop spicy pickled sauce and came alongside homemade waffle chips. The quality of the tuna was excellent, and the avocado had a little kick to it. We thought the dish could have used a little more salt (a criticism we had throughout the meal) and that the restaurant could have been more generous with their use of the spicy sauce, which really made this dish standout as one of the best of the night. Our final appetizer was the Meatballs and Ricotta ($14), which was served with grilled country bread. We thought the meatballs were nicely cooked, but otherwise lackluster. The meatballs came in a marinara sauce that, while fresh, tasted like nothing more than crushed tomatoes and overwhelmed the rest of the dish. A little more spice and flavor in the meatball or the tomato sauce, and more salt, would have done wonders. The ricotta, which was served on the side, was salty and helped flavor the rest of the dish when eaten together on the bread. The texture was creamy and smooth. We appreciated the sizable portion of fresh ricotta, but we thought the portion of bread was lacking.

We also tried several entrees and had generally positive experiences. The Fried Chicken ($19) was actually a fried Cornish Hen, and came with mashed potatoes, gravy, and coleslaw. We thought the fried chicken was nicely cooked, a little greasy at times, but had an outstanding, crispy crust. The mashed potatoes were a little off-putting because they were very heavy, dense and lacking flavor, as if very little cream or butter had been used. The potatoes were saved however by a nice gravy on top.

Since this is a burger bar (you didn’t think we’d forget did you), we had to try some of their burger and sandwich offerings. Their signature Bash Burger is hailed as a 2009 NYFF Award winner and comes with caramelized onion, bacon jam and American cheese. We thought the burger was good but could use some improvement. We thought the burger could use more texture, although it was cooked nicely. We also thought the meat could have used a more meaty flavor, perhaps by choosing a better quality mix of meats. The burger jam could also have been a bit stronger and more prominent to really elevate the flavor of the overall burger. The Puebla Burger ($14), topped with roasted poblanos peppers, red onion relish, and queso fresco, exceeded our expectations. While the beef patty was the same as the Bash Burger, and so had the same issues, the addition of the spicy peppers provided a nice kick, and the creaminess of the cheese gave it nice balance and a new dimension of flavor. The final sandwich we tried was called the Sloppy Josh ($12), and is their version of a sloppy joe made with a “special sauce” and coleslaw. We both found the Sloppy Josh to be very good, with a nicely spiced and tomatoey filing of beef, red bell peppers, and onions. If we had any criticisms to make, we’d say that it could have been a little sloppier (we know youse kids like ‘em extra sloppy!) and the bun could have been a little smaller.   However, we were both very happy with the dish. Each of the sandwiches we had were topped with two onion rings, which we really enjoyed; we wished they had offered the onion rings as a side on the menu.  The onion rings were nice and crispy without being too greasy.

For sides, we really liked the sweet potato fries ($5), which had a soft inside and a crunchy outside. The regular fries were also quite good, but the sweet potato fries were excellent. We should note that fries also come with the sandwiches, even though that is not indicated on the menu. When we ordered the sweet potato fries, we were not given an option to substitute, and ended up having a lot of fries at the table. We also tried the special side dish of Brussels Sprouts and Slab Bacon. This side had potential, but suffered from many of same salt and pepper seasoning issues as previous dishes. In fact, we ended up taking this side home, seasoning it with salt and pepper, and sautéing it for a few minutes to crisp the Brussels Sprouts a little more. The result was an outstanding side dish that we wished was served to us at the restaurant.

In sum, Burger & Barrel is a decent, yet relatively expensive, meal that has the potential to be good. The variety of the menu provides something for everyone, but most of the dishes had execution problems and were slightly off the mark in the seasoning department. If these easily fixable problems are in deed rectified, the result will be a smart casual wine bar that serves a mix of both gourmet and comfort foods.

535 Laguardia Place between 3^rd and Bleecker Streets.

Open from 11am-10pm Sunday-Thursday, and 11am-12am Thursday-Saturday. Credit cards accepted.

212-477-8125

Rating: We’d Cross 3+ Streets For That!!!

1 Sentence Review: The Ostrich Burger makes this slightly overpriced burger joint worth a visit.

The Burger Group is back in action! There’s very little more satisfying than a great burger. Bare Burger touts its organic ingredients, flavorful combinations, and varied protein selections, which include Beef, Lamb (+$1), Elk (+$1), Bison (+$1), Ostrich (+$2), Chicken, Turkey, and other vegetarian selections.

A group of seven of us eagerly walked into the restaurant from the pouring rain. The interior of Bare Burger feels very woodsy and tropical, with bamboo on the walls, neon green menus and accents, and different colored clay wall sconces in the shapes of bears. In one person’s view, it reminded him of a “tree harvesting plant in Hawaii.” There were a lot of other nice interior touches that made the atmosphere interesting. While table service is provided, take out and counter service can be had behind a faux wooden wall that resembles a storefront. The “chandeliers” over the tables were made from a variety of different items, including spoons and glass bottles. The tables themselves are diner style, and while all the pieces are a bit eclectic, it all worked together create a nice vibe.  Bare Burger also sported a few flat screen TVs, and more than its fare share of Bruce Springsteen over the speakers.

When we sat down, the server came over promptly and offered us water (in glasses that one diner commented were “way too small!”) and a chance to look at the drinks menu, which includes soda, beer, wine, and milkshakes. Bare Burger provides a nice beer selection. Their beer list had the bad habit of listing a brewery without actually listing which beer from that brewery they carried, but after a quick trip to the storefront, we found decent sized selection. The entire table was also appreciative when our server told us that if we buy 3 pitchers, the 4^th is free. That may not be the normal deal, but it was offered and taken advantage of.

The menu itself is divided into burgers, sliders, snacks & essentials, salads, milkshakes, sandwiches, and breakfast. The food was largely met with praise. Given our large group, we were able to try a variety of different things.

The consensus favorite at the table was the Ostrich Bacon Cheeseburger ($11.95). Although Ostrich is a very lean, dare I say healthy meat, it had excellent flavor and texture. You could tell that the burger wasn’t beef, but the Ostrich wasn’t unusual or strange and made for a very satisfying burger. The Beef Bare Burger Supreme ($10.95) was good, but paled in comparison to the Ostrich. I thought the meat had a nice texture, but could have been a bit more flavorful, even with a little more salt and pepper before cooking. The Elk Burger with Turkey Bacon ($10.95) received some mixed reviews. The meat was very soft moist, which some liked, but as a result didn’t have much texture. The burger was also a bit undercooked, which probably added to its moistness. The leanness of the meat could also be tasted, unlike with the Ostrich. It was also commented that the turkey bacon was not nearly as good as the regular bacon other people had.

To round out the menu, we also tried a few other items. The Panko Covered Chicken Strips ($8.95) were pretty good, but a bit standard. Nice and crunchy on the outside but not overcooked. The fries ($4.95) were also decent, but still standard. Nice and hot, crunchy outside, tender inside. The Gourmet Battered Onions Rings ($6.95) were a consensus favorite at the table. The crust was crunchy and flavorful. The inside was moist and tender. The onions rings were not greasy, and despite having a moist inside, did not fall apart on us, which we appreciated. The restaurant also specializes in a variety of different sauces to be had with their fries, chicken strips, or anything else. The sauces most enjoyed at the table were spicy ranch, the chipotle mayo, and the barbeque sauce. The restaurant offers a Fries and Onion Rings Combo ($6.95) for those wanting to try both without putting down twice the amount.

After all that food, no one had room left for dessert. However, one of us had actually been to Bare Burger on a previous occasion and remarked that the chocolate milkshake ($5.95) was solid. Nothing revolutionary, but a very nice end to the meal.

Bare Burger is a welcome addition to the area. It provides both indoor and outdoor seating, as well as high quality burgers for moderately expensive prices. It has some competition with Five Guys Burgers and Fries right across the street, but we felt that the flavor and variety offered by Bare Burger was a much better option. Bare Burger is on the more expensive side compared to other burger places in the area, but in our opinion, the variety, quality, and flavor offered would be worth the price when you need your burger fix.

212-228-7732.

Open for dinner Tuesday through Saturday.

Rating: We’d cross four streets for that!

1 sentence review: Dirt Candy serves fun, creative food that tastes wonderful and just happens to be vegetarian; Chef Cohen’s inventive dishes will ‘butter up’ even the biggest carnivore.

We wanted to start the year off with a great food find for you so we chose to review a hidden gem we’ve known about for quite some time now. Dirt Candy, which is owner and chef Amanda Cohen’s moniker for vegetables, opened about two years ago and we’ve been lucky enough to dine there on more than a few occasions. Dirt Candy is a vegetarian restaurant which also caters to the vegan crowd, however, don’t expect meat substitutes or anything a horse would eat; Dirt Candy spares no flavor (or butter) and offers a new and tasty way of thinking about vegetables.

This review is rather timely because Cohen just competed against Masaharu Morimoto on Food Network’s Iron Chef America a few weeks ago as the first vegetarian chef to ever battle on the show.

The reservations for a table for two on the night we chose to review the restaurant were made two to three weeks out. We suggest you try the restaurant during the week or make your reservations well in advance. While dining, many people walked in to see if they could get a table and were told the next available reservation was 11:30 p.m. Additionally, since the restaurant is so small, when one party takes longer than expected, the other can be seen waiting impatiently outside since there is no room to wait indoors.

When you walk in to the restaurant you will either be seated by Cohen or Danielle, one of her two sous chefs. The restaurant is extremely small, seating about 18 diners at any point and the dining room can feel a bit cramped at times. However, Dirt Candy still boasts charm in its simplicity of design and functionality.

After being seated by Danielle, she asked us whether we were vegan and took our drink order. The wine and beer menu is a bit limited offering usually four whites, four reds and one beer, but the wines Cohen has chosen are dynamic and pair well with her dishes. We also appreciate that half glasses are an option for every wine on the menu.

To start, we had the Jalapeno Hush Puppies, which are served with whipped maple butter ($6). These fried treats are crisp on the outside with a dense muffin-like texture on the inside. Cohen spares us by ensuring they aren’t greasy and delights us with the spicy jalapeno flavor. The maple butter is creamy, rich and pairs wonderfully with the spicy hushpuppies. The butter is good enough to eat a spoonful of, which is why I appreciate that when Cohen brings bread out, she leaves the maple butter for the table in addition to the herb oil.

We started with two appetizers, the Celery! ($12) and the Mushroom! ($13). To convey her excitement over vegetables, Cohen names each dish after the vegetable starring in it and concludes with an exclamation mark.

The Mushroom! is beautifully plated with a cube of Portobello mousse in one corner, a pear and fennel compote in another, grilled Portobello mushrooms in another and crostini in the final corner. The plate also has a balsamic reduction drizzled on the bottom. The mousse is smooth, dense and earthy, and is famous for winning PETA’s faux foie gras challenge not too long ago. The mousse is complemented by the compote, which is served chilled, and contrasts nicely with the grilled mushrooms, which are sliced paper-thin before grilling. The dish is hands on and diners are left to build their appetizer any way that pleases them. If you run out of crostini, just ask, and they’ll bring you more – they don’t want any of that mousse to go to waste!

The Celery! is one of my favorite dishes on the entire menu. Thinly shaved raw celery is topped with oyster mushrooms tossed in a Chinese celery and almond pesto, which is garlicky, thick and has an intense flavor profile. The dish is garnished with cheese curds, which are light, almost to the point of being hollowed, yet add extra crunch and flavor to the dish. The mushrooms are cooked lightly but retain their texture. The range of temperatures and textures on this dish works extremely well and made us realize how versatile and flavorful celery can be.

For our main dishes, we opted for the Zucchini! ($19) and the Tomato! ($19). We should note that if you happened to catch Cohen on Iron Chef and are interested in trying her broccoli dish with tofu, it has been on the menu for a while now.

The Zucchini! consisted of tarragon and mint pasta topped with sautéed zucchini with a yogurt saffron sauce, falafel balls and pickled red onion and was garnished with a dehydrated zucchini crisp. The falafel balls were pretty standard but added some meatiness to the dish. The pasta was cooked perfectly al dente but the herb flavor of the pasta was overtaken by the sauce, which, while delicious, overpowered the flavor of the pasta. Mint is a fantastic herb to use in pasta so we wished more of the herb flavor could have come through. The tangy sauce paired well with the sautéed zucchini; however, we could’ve used a bit more of the zucchini on top considering it was the star of the dish. Also, while the red onions added acidity to the dish, we would have liked a bit more acidity in the sauce to cut the richness of the yogurt. Overall the dish was satisfying but we felt there could’ve been more of the star ingredient present.

The Tomato! dish will make carnivores rejoice at being able to enjoy a meaty, hearty meal at a vegetarian restaurant. Cohen’s tomato spaetzle, which looks like the inside seeds of a tomato but thankfully lacking the slimy texture, was delicious and perfectly cooked in a tomato sauce with a curry-like flavor and a bit of coconut milk. The spaetzle was topped with a jicama and brussels sprout salad and three fried green tomatoes. The salad was served cool and was crunchy which contrasted nicely with the spaetzle. The tomatoes, which are breaded, were crisp and perfectly cooked on the outside while retaining a firm and meaty texture on the inside. Even the biggest carnivore will find this dish satisfying and filling.

We rounded the meal out with Cohen’s Red Pepper Velvet Cake. Yes, even the desserts are infused with vegetable flavor here! The cake is given it’s orangey color using a red pepper juice reduction which is a clever play on traditional red velvet which gets its color from red food dye. The cake is served with cream cheese frosting and a white chocolate peanut ice cream and is topped with dehydrated red pepper flakes. The cake itself is dense, somewhat like a carrot cake. For those who are wary to taste a dessert made of vegetables, it doesn’t actually have a strong vegetable flavor. The cake was a bit too dry for our taste but all was forgiven when we tasted the white chocolate peanut ice cream, which may be the most delicious thing we have ever put in our mouths. The ice cream was rich and the flavors were clean and unlike any ice cream we’d ever had before.

All in all, the food is inventive, adventurous and simply delicious and Cohen is so perky and charming that you find yourself wishing she’d sit down and join you. While Dirt Candy certainly hasn’t worked out all it’s kinks yet, we have yet to find another restaurant taking such a fresh look at vegetables and encouraging all to look differently at what is usually treated as a side dish (and an afterthought). If you find yourself craving something different, and particularly if you usually write off vegetarian restaurants, head over to Dirt Candy (after you make your reservation well in advance) and sample what can only be described as fun and creative food.

106 East 57th St

(212) 752 – 7470

http://www.bltsteak.com/

Rating: I’d Cross 4- Streets for That!

Summary: The food was decent, but it’s overpriced and overhyped.

The food was pretty good, and everyone was happy, but the place is a bit overrated and overhyped. The tuna tartare appetizer was the best thing on the table. The filet mignon was solid, but nothing special (the steak sauce was good, but it was no Quality Meats Steak Sauce). Some of the sides were hits, others were misses. The bacon was pretty good, as well as the creamed spinach. Their “Baked, Fried, and Sauteed Potatoes” were a real letdown.

Short Form reviews Coming Soon!!!

119 West 56th St

(212) 245-5000

Cash Only

Rating: We’d Cross 4- Streets for that That!!!

1 Sentence Review: There were definitely positives and negatives, but 30 minutes later, we were still thinking about them burgers (that’s gotta count for something!).

Step 1: Hamburger or Cheeseburger

Step 2: How you want it cooked? — Rare through Well

Step 3: What do you want on it? — Lettuce, Tomato, Onion, Pickle, Ketchup, Mayo, Mustard

Be Ready To Order Or Go To The Back Of The Line!!!

That’s the menu, and it put us on edge at first. Having been to places that take the way and speed you order very seriously (ie cheesesteaks in Philly), and having watching the Soup Nazi from Seinfeld many times, we weren’t sure exactly what to expect. But don’t worry, Burger Joint was not nearly as demanding.

Burger Joint, a small burger place in midtown, is not where most would expect it to be. Its entrance is hidden half way into the lobby of Le Parker Meridien Hotel. So hidden in fact, that we walked by the entrance twice before asking the concierge where the place was. It’s in fact behind a curtain, down a small hallway reminiscent of those reserved for “Employees Only.”

When you finally enter the place, you’re greeted first by overly loud music. We thought long and hard about how to describe the music, but the only words that come to mind are Exotic Eclectic. During our brief, 20 minutes lunch, the music varied from Indian Bhangra to Middle Eastern to Motown to Russian…. The décor is also a bid odd. The restaurant has about 12 tables, and the walls are covered with celebrity signatures, signed bricks, and movie posters. Combining it all together, we’d say it has the vibe of a hip deli.

The cheeseburger (cooked medium with lettuce, pickle, ketchup, mayo) and coke came to $10.50. After about 5 minutes, it was served wrapped in the kind of white paper that you usually get cold cuts, or raw meat, in (supporting the hip deli vibe).

The Buns were clearly visible as Arnold’s Select Sandwich Rolls (Sesame Seedless), which are commonly seen in supermarkets. While we were a little turned off at first by the very cheap bun they used, it ended up not being an issue because the burger itself was not that big, and the bun was appropriately sized. We did think, however, that if they used a Sesame Seed bun, it may have provided slightly more firmness and crunch lacking from the overall burger.

So on to the burger itself. At first look, it appeared a little small, but after finishing, we were pleasantly satisfied. Not stuffed or even full, but definitely the right amount for lunch. The meat itself was loosely packed, and while it wasn’t falling apart on the bun, it was nice and airy and did crumble once in your mouth, giving it a slightly more gourmet feel. In terms of the flavor, it was pretty solid. Nice, balanced flavor. It tasted like a burger should. Two small criticisms: We thought the mix could have used more pepper, and we thought it tasted a bit too greasy. Some would call this flavor “meaty and juicy,” but we thought it tasted a little too fatty. We got over it quickly, however, because the burger was perfectly cooked. Not just internally, at a perfect medium with pink center, but externally. The Burger Joint Burgers are grilled, and there was a perfect char and crustiness on the outside that wows me even now, hours later.

When comparing Burger Joint to other burgers in Manhattan, it lines up closest to Shake Shack in terms of size, price, and quality. To sum up the comparison, I’d say that the Burger Joint burger was cooked better, and had a nicer char on the outside. However, the Shake Shack burger was better seasoned and more flavorful, so it is for you to decide which is more important.

So that’s the review, but we do have one more thing to add. As we were sitting on the subway going home, we found that the more we thought about Burger Joint, the more we really liked it, and the more we wanted another burger. Shake Shack never made us feel quite that way… thinking about more 30 minutes later. It’s an intangible, but still worth mentioning. Now, I guess we have no choice but to try Shake Shack again and see how they both really stack up.

McDonalds

Everywhere

Open Late, Just as Great! (or is that Wendy’s)

Rating: We’d Cross Mountains for that (and we have)

1 Sentence Review: mmmmmmmmmmm

After due prodding from readers looking for cheaper places around campus, we decided to review a restaurant that always seems to be hopping when we walk by, no matter what time of day. The McDonalds on West Third has been the subject of critical acclaim: “Better than Per Se,” “The hidden gem most New Yorkers miss” and “Best for burgers – watch out Lugers!” Since the reviews have been overwhelmingly positive and the restaurant is in close proximity to the law school, we felt it was our duty as Commentator food reviewers to expose this fantastic spot to you, our fans.

We opted to dine in on a Thursday night and the restaurant was extremely busy. We waited at the door for the Maitre’d, but after several minutes we decided that it must have been one of those alternative, experimental restaurants that wants to be different from everyone else, and probably required self seating. We waited for table service for a while, but because they seemed a bit busy, we decided to opt for their cafeteria style, order at the counter, option.

The decor consists of florescent lighting and plastic surfaces – a Warholian flourish that serves as a striking and refreshing affront to the dimly lit, cavernous experience that passes for “mood lighting” and “ambiance” at most NYC restaurants. Similar Warhol flourishes can be seen in the usage of a ubiquitous, smiling clown and “happy meals” delivered in identical branded containers – no doubt a nod to Warhol’s famous Brillo boxes. While some are put off by the grotesque visage of the clown, we appreciated the highbrow commentary on the circus atmosphere that pervades NYC dining. While McDonald’s only charges around $5 for their hamburgers, we have dined at some places that charge prices for a burger that would make even PT Barnum blush!

The menu is eclectic, ranging from Mediterranean fish specialties to breaded micro-chicken terrines. The chef’s vision seems to be taking simple dishes and presenting them in obvious and simple, yet avant-garde presentations

We chose to participate in the tasting menu; one plus at McDonalds is that all members at the table don’t need to opt in. Diners can either opt for the five course tasting or an a la carte menu.

The first course was a terrine of chicken that was lightly battered and fried to a crisp. While the depth of flavor was fantastic – starting with a chewy, light meat texture and finishing with a crispy exterior – we found the presentation to be a bit lacking. Perhaps the chef can spread the smoked tomato gastrique on the bottom of the carton before placing the terrines. Maybe some micro-greens or green onion for color?

The second course was a dish that the chef has been developing for some time now – the Mac Snack Wrap. The chef delights in the whimsical presentation by reimagining what has become a mundane dish in our society. While diners will recognize the familiar taste of the dish, they will be shocked by the way it is presented.

The third course was the fish course and was particularly unique for this style of restaurant. The filet was flour-dusted and then lightly sautéed in oil to a perfect medium-rare. The texture was light and airy with contrast from the light batter encapsulating the fish.

We were most excited for the meat course (course four) as this is the restaurant’s particular area of expertise. We opted for the gourmet burger which was hyped to rival Peter Luger’s or DB Bistro Moderne’s Foie Gras burger. Instead of loading the burger with shaved black truffles and foie gras, the chef boldly opts for a simple burger to showcase his talents and to prove that often times, famous chefs are challenged by the simplest preparations. The burger was one fourth of a pound of quality meat. Our biggest criticism was that we ordered the burgers medium-rare, but they were served well-done. The chef may do well to make a thicker patty to ensure that he is able to cook to temperature properly. Despite being overcooked, the burger was juicy and flavorful. The meat was served on a sesame seed bun that appeared to be baked in-house. We appreciated the sesame seeds – this is a nice touch as it adds a little flavor and crunch, is a bit more expensive than other ingredients, and shows McDonalds is focused on high-quality (organic and sustainable) ingredients and places value on personally cooking everything from scratch, on the premises. The burger was offered with ketchup, pickles and small-diced onions. The person taking orders suggested we make this course into a “combo” for a $1.29 supplement which we opted for. The combo included a beverage and a side of pommes frites.

The pommes frites were crispy and extremely fresh. While they were very tasty, they seemed to be a bit overseasoned. We immediately notified the waiter at the counter who said that he would pass the criticism on to the chef and immediately rectify the problem. We were a bit disappointed that a manager didn’t come out to offer a complimentary bottle of wine to correct the problem with the pommes frites. When they said a beverage came with our combo, we both requested Moet & Chandon. However, we were informed that they were out of bottles for the evening. We settled for Hi-C punch instead.

The final course was an apple tart tatin with a side of McFlurry Anglais. The tart was baked beautifully into a rectangle shape and was cooked to a perfect golden brown. The tart was served with McFlurry crème anglais that was sprinkled with crushed oreo powder. While one of us found the dish to be cloyingly sweet, the other delighted in the sugary rush that followed.

Overall, the experience was exceptional and the restaurant lived up to its reputation as worthy of a Michelin Star. While dining around campus, be sure not to miss it. And remember to donate your change to the Ronald McDonald House – we love a restaurant that is philanthropic and delicious!

Oh, one more thing… APRIL FOOLS!!!!

Corner Bistro

331 West 4^th St (at 8^th Ave)

(212) 242- 9502

CASH ONLY!

http://cornerbistrony.com/

Rating: I’d Cross 3- Street For That!

1 Sentence Review: Despite a diversity of opinion, I think the Bistro Burger is just ok, but at least it’s cheap!

The Burger Man Group Strikes Again! This time, Corner Bistro in the West Village. Corner Bistro was preceded by a reputation as a neighborhood gem; a good bar with an amazing burger; that sort of thing.  In the end, the burger was just eh, although it was very reasonably priced and the pub ambiance/atmosphere gave it a different feel than any other burger we’ve had up to this point.

Our group of five arrived at 8pm on a Monday, to find a line of 20+ waiting to be seated. We opted, instead, to sit at the bar where we ordered a burger, side of fries (3 between the five of us) and a beer each. The bar was fairly full, and noisy. It definitely had the feel of a pub, complete with McSorely’s light and dark beer on tap ($2.50).

Now, on to the Bistro burger ($6.75) itself, which in my opinion was a disappointment (although there was some disagreement on this). The burger was nicely cooked, but that was about all I can say was actually good about it (Danger JD agrees). Well, that and the size: there was a substantial amount of meat on that bun, and it was fairly airy (not dense), increasing the visual size (twss?) (probably around half a pound). But cooking something properly and a large quantity of meat don’t necessarily create a good burger. I thought the meat was lacking flavor. Honestly, even a little salt could have gone a long way to enhance the natural meaty flavor of the burger (but of course, we don’t want it tasting salty either, so in moderation!). On top of the burger was a little cheese, which reminded of a kraft single. The lettuce looked eh (white and iceberg-y). The bun was also another major source of disappointment. I don’t know where it came from, so I apologize for guessing, but I would guess that it was a Pepperidge Farm sandwich bun from the grocery store.  Now when I make a burger at home, that’s what I use. But when you make a half pound burger in a restaurant, you have to use something better. The bun was too small, and too flimsy. It was just destroyed by the meat on top of it. The fries were thin and crispy, and I thought they were decent.

All in all, I would say I came there with moderate expectations. I wasn’t expecting anything amazing, but I was expecting a pretty decent burger. What I got was a normal, just ok burger. If you find yourself going to Corner Bistro, I suggest you go for not only the burger (as I did), but also for a decent amount of beer, with some friends, for the pub atmosphere and maybe a night of going out. As it compares to the other burgers the group has sampled, I’d say it’s the worst. It’s price is closest to Shake Shack, but I think the Shake Shack burger had a much greater depth of flavor, and was overall more satisfying, despite being smaller in size. However, half the group felt differently, and while no one thought the Corner Bistro Burger was outstanding, some (Gopher JD, for example) thought that it was better than Shake Shack. I’ll let you go and decide for yourself!

178 Broadway, Williamsburg, Brooklyn, NY

(718) 387-7400.

The burger is only served during lunch, M-Sat. 11:45-3pm, Sunday from 12:45-3pm.

CASH ONLY but there are ATMs across the street or one next to the restaurant with a large transaction fee.

Reservations highly recommended.

Rating: We’d Cross 4+ Street For That!

1 Sentence Review: No frills, very solid and substantial Cheeseburger (2nd best in taste) that, for the money, might be the best in the city (if you don’t mind the trek getting there).

This write-up has been a long time coming. The second review in our quest for the perfect patty. After the outstanding experience that was Minetta Tavern, we needed to make sure we followed it up with something worthy… and so we give you: The Peter Luger’s Cheeseburger. Peter Luger, for those of you living in a cave, is one of New York’s most famous (and arguably best) steakhouses. To eat at Lugers you need to make the trek out to Williamsburg (Brooklyn, not Virginia). For a lot of people this makes Lugers a hassle and so if they decide to go it’s usually for dinner and steak. However, if you want to enjoy the burger, you’ll have to find a way to get there before 3pm because it’s only served at lunch.

If we had to describe the décor of Lugers, we’d call it classic (read: old). You are entirely surrounded by wood and iron. The tables are wooden slabs and everything else is pretty simple. There are no frills; there are no deeper meanings. You are there for one reason and one reason only: meat.

We arrived in a party of 8, with an 11:45 reservation, and were seated promptly. While the steak is also served at lunch, we all came for the burger. You can get order the standard burger ($8.95) or you can add Muenster cheese ($1.50) and bacon ($2.95). The burgers are cooked to order but, before we get into the burger itself, we provide a word of caution… Peter Luger has become known for not cooking their burgers properly. Before embarking on our burger journey, we looked up several reviews of the Peter Luger Burger and almost all of them mentioned how their burgers were either overcooked or near raw. With that said, all the burgers at the table during our lunch were cooked about right. We advise that you order your burger medium (instead of medium-rare) to protect against getting a raw center.

Now, onto the burger itself. We start with the Sesame seed bun. Nice, crisp outside, soft and fluffy inside. The one criticism of the bun is that some felt it was too big for the amount of meat, which says something given that the Luger burger is purported to be more than half a pound. The meat itself was very, very good. The beef blend comes from the trimmings of Luger’s signature porterhouse steaks and prime chuck roll. The patty was substantial but, at the same time, the meat wasn’t packed together. It wasn’t very dense which gave the burger a nice, airy, moist and delicate texture. We hate to use the word delicate because this burger was everything a burger should be. It was nice and juicy and had a very solid, meaty flavor. There were no frills or extraneous spices added. A little bit of grease and high quality meat define this excellent burger. Everyone at the table seemed very pleased. On the side we had two orders of fries, which were large and crispy and substantially portioned (enough for 8 people). The fries were nothing special, particularly when compared to the burgers. We couldn’t finish two orders of fries between the eight of us – maybe 11:45 for Luger Burgers is too early. Oh, and a final side note, the burgers are served with Peter Luger’s “famous” steak sauce on the side. Everyone at the table thought the sauce tasted a lot like cocktail sauce, only thinner. While we’ll admit, it did start to grow on some of us, we all generally agreed that the burgers should be eaten sans steak sauce.

The Peter Luger burger wins our endorsement. Considering the large variety of New York burgers and prices ranging up to almost $30, we think the Luger burger is one of the best out there and, arguably, the best for the price. The one major downside, besides the cooking to temperature problems mentioned above, is the journey to get there. The trip to Lugers takes about 30 minutes from the Village on the J, M, Z. While the trek doesn’t sound too appealing during these cold months, the burger is well worth the trip. In regards to the Peter Luger Burger in relation to the Minetta Tavern Burger, there was some disagreement at the table. While DangerJD thought the Peter Luger Burger was better than Minetta, both FoodieJd and GopherJD thought, with money being no object, that the Minetta Tavern Black Label Burger was still the better of the two.

*Distinguished members in attendance (sorry to you non-distinguished people): FoodieJD, ChefJD, DangerJD, GopherJD