GG’s NYC – I Dream of GG’s

Get to GG’s ASAP for the burger. Like, really.

20150601_181856 Don’t bother coming for the atmosphere…well, I guess it is pretty cute. Quaint, ideal for a meal alone at the bar or with a friend.
20150601_181906 It would make a good double date spot but might be a bit too cozy with other tables for a first date. The backyard looks fun for a crew, though.  20150601_190056 Burrata with greens, romesco, and garlic chips
Okay, you can come for this, too. The burrata is wonderfully creamy and paired with more strong, savory flavors than it usually is. I though that those flavors would overwhelm the burrata, but the crispy, pungent garlic chops, earthy romesco, and soft greens just accent the burrata’s creamy, milky taste. Recommended.

20150601_191836 The Grandma Pie 20150601_192009 Thick, buttery crust. Sweet, none-too-fancy tomato sauce. Stretchy, bubbly mozzarella and crispy, spicy discs of pepperoni that curl up and harbor wonderful porky oil. The pie is soft and layered with the flavors of your favorite childhood pie with high end ingredients. If you love Sicilian pie, you will be crazy for this. For my tastes, it’s a little doughy but still worth trying.  20150601_192345 Pan seared burger with white cheddar, melted onions, secreto sauce, and fries

Yep. This is why you come here. This burger is as good as the one at Brindle Room in a totally different way. It has a squishy bun, a thin blanket of sharp cheese, and sweet, pleasantly sticky caramelized onions. Then there is the meat…wow, that meat. It’s juicy and beefy without too much funk or highfalutin taste. It’s not like eating a steak – it’s like eating the best burger you ever had.  20150601_192444 Perfectly pink and juicy, with a swatch of creamy, tangy secreto sauce and a crunchy pickle…this is perfection on a bun. For the price and how substantial it is, it’s currently my favorite burger in town.  20150601_195132

Morgenstern’s raw milk ice cream sandwich

Fabulous! Okay, come for this, too. Thsi ice cream is DYNAMITE! It’s creamy, rich, and clean tasting – almost the burrata of ice cream. The cookies are dark and thick enough to absorb the ice cream’s moisture without getting too soggy.

GG’s is really well priced, has an inviting atmosphere, and serves – for my money – the most satisfying burger in the city. Plus pizza. And some awesome ice cream sandwiches. I guess there is reason besides the burger to come here. But still…the burger is the best reason.

Brindle Room – The Best Burger in NYC

I don’t think that I have ever written an entire post on just one main dish at a restaurant that offered more than that dish. 

And yet, that’s exactly what I ‘m going to do:

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Brindle Room has been on my B list for awhile. I have wanted to go for the burger. But, let’s be honest – a lot of places have great burgers.  And a schlep to the East Village isn’t exactly my idea of a great Tuesday night.

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The restaurant is tiny – it looks more like a neighborhood bar or gastropub than anything else. I made reservations but when I saw the Lilliputian kitchen and the none-too-crowded dining room, I scoffed at needing them.

When I waited 30 minutes for the burger, I doubted my decision in coming downtown at all.

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And then, this arrived.

It looked good.

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Then I had a fry. These are good fries. Very good fries. Fresh cut and in between thick-and-thin. They are well salted with the crispy, translucent potato skins that I love most of all. Served with Sir Kensington’s ketchup and some of the best, spiciest, well seasoned hot sauce that I have ever enjoyed, these are worth a side dish order on their own.

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Then, the burger. Made from dry aged steak and deckle trimmings. With caramelized onions and a light topping of melted cheddar cheese.

This is a burger. This is better than Minetta Tavern, Corner Bistro, and In-n-Out combined. It’s the only burger, besides Louis Lunch, that has required no extra condiments. I did add a couple of the excellent pickles, but ketchup would have totally overwhelmed the meat. The meat is something else. It’s coarsely ground and lightly packed so it is tender but not falling apart. It holds together with seemingly nothing other than fat and a prayer. It coats your lips in the wonderful, slick layer of fat that marrow sometimes leaves behind. It tastes deep and minerally, but not at all funky or gamy. It’s the best burger I have had in NYC. No question. The onions are sweet, the bun is squishy, but that meat is where it’s at. I could eat 3 of these. Don’t order it to split with your friends – this is a small burger and you will not want to share.

And at $12 for brunch, the price is right.

Brindle room isn’t fancy. The service is a little slow. And the atmosphere is so hipster that you will feel as though your jeans will never be skinny enough. But the burger is so wonderfully, amazingly, totally, perfect that you won’t even notice.

I weep for this burger.

And the place filled up fast, so make those reservations and don’t doubt your decision for a second. 

These Are a Few of My Favorite Burgers

As Fraulein Maria might sing: “These are a few of my favorite burgers”:

DB Bistro Moderne Burger

The first thing I said when I tasted this was “I felt like I have never eaten beef before.” This was SO beefy, with its double hit of medium rare ground sirloin, rosy and robust in taste with the tender shortribs. The short ribs were not stringy or gamy, but cooked until the flavor was mellow and deep against the vibrant ground beef. The bun was soft and squishy, but did not deteriorate from the copious meaty juices. The taste of truffle was delicate but ever-present, savory and heady next to the sweet madeira in the short ribs. The piece de resistance was, of course, the sizable disc of foie gras, melting and rich. It swam in my mouth, almost dancing, the sweet, buttery component of the dish. I still don’t know how these ingredients all worked so well together – even describing it seems like overload – but the taste is one that I will never forget. One half was perfect – more than that and I would have gone into cardiac arrest. Happy cardiac arrest.

Louis Lunch

This is all about the beef. It’s as close as you will get to eating a steak on bread. Louis Lunch uses a custom blend of 5 different cuts of fresh meat, hand rolls the patties daily, then cooks them in those old-fashioned grills. The patty is coarse and lightly salted – it is really just the taste of meat. Buttery, iron-y, almost funky in its meaty heft. This is a power-filled burger that is all about the meat.  Ignore the soft white bread, the strong white onion, and the somewhat mealy tomato – these are just there for show. The cheese, velvety smooth in texture, is also delightfully melty and provides a wonderful counterpart to the bite of the burger.

Shake Shack

Come to mama. I am so sorry In-n-Out, but I am leaving you for Shake Shack. THIS is what a classic “fast food” burger should taste like. I mean, this is just insanely good. The potato bun is soft and stretchy; pleasantly saturated by meaty juices. The patty itself is thin but not flimsy, with enough heft to have a bit of pink inside, contrasting with the salty, charred exterior. The vegetables are crisp and vibrant, and the only thing I can say about the cheese is: what have I been missing all my life?! It is, of course, some unholy fatty and carb-laden cheese flavored sauce, and it is OUTRAGEOUSLY tasty – melty, tangy, all things cheese should be. The shack sauce is almost unnoticeable between the meat, the bread,and the cheese, but it adds a slightly sharp/sweet taste towards the end of the bite. The only way that I would change this is to add some of the excellent chopped cherry peppers found on the SmokeShack burger. They have a particularly piquant heat that would be welcome here. This went down way too fast…next time, I’m getting a double.

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Lamb Burger at Greenhouse Tavern

This lamb was so strong, so amazingly lamb-y that it almost electrified me.It was juicy and cooked a perfect medium, with a funky cheese and acidic shallot topping that re-emphasized the strong lamb-y flavor. Served on a soft bun with a side of tangy spiced mayonnaise, this was the most incredible burger I have had in ages.

David Burke Burger

This burger is unreal.  It is humongous, yet it is ideally cooked. A thick, craggy crust surrounds a rosy interior. Well, two rosy interiors. Each stuffed with sharp, tangy cheddar cheese and sweetly caramalized onions. The patties are coarsely ground and so chock full of flavor that any ketchup or mayonnaise is merely gilding the lily. This burger is possibly the best I have eaten since Louis Lunch. It is really all about the meat – it eats like a steak. The patty is juicy but does not spill all over the plate – rather, it holds its moisture as you eat it. The toppings are delicious, but the meat is absolutely the star. The bun is standard, but holds up well. This burger feeds 2 easily, though if you eat it alone in 25 minutes, you get a free T-shirt. Antacid not included.

Jaleo Iberico Pork Burger

That’s right. The same Iberico pork I worship in slices. Here, it is coarsely ground and loosely packed into a juicy burger. Served on a brioche bun with sweet peppers and more of that creamy alioli, it is a very meaty and almost woodsy slider.