Posts Tagged ‘DMANBURGER-a quest for the best burger’
Tags: alobar, Alobar Long Island City, beer battered bacon, best burger in New York, best burgers, best burgers in Long Island, best burgers in Queens, Chef Ian Kapitan, DMANBURGER-a quest for the best burger, Edible Queens Alobar, Hamburgers, Hog Heaven, Ian Kapitan, Ian Kapitan Whitehouse Tavern, Jeff Blath, pork
Tags: 67 burger, a quest for the best burger, BAM, Brooklyn, Brooklyn Academy of Music, Cafe Lafayette, Daily Meal Darren Atkins, dmanburger, DMANBURGER-a quest for the best burger, FOOD Magazine, Fort Greene, Grub Street Darren Atkins, La Traviata, Noche Latina Darren Atkins, Smoke Joint, where magazine Darren Atkins, where magazine dmanburger
Tags: Best burger in Hell's kitchen, best burger in New York, best burgers, Blackburn Burger Bistro, DMANBURGER-a quest for the best burger, Hell's kitchen
With Guide to Career
Education you can learn to make these staples of American cuisine and
others like them.
Tags: DMANBURGER-a quest for the best burger, Harlem burgers, Joy Burger Bar, Joy burger in East Harlem, Joy Burger in Harlem, the best burger in nyc
Tags: best burger in New York, best burger in nyc, Black Label, Black Label blend burger of Minetta Tavern, Black Label burger of Minetta Tavern, DMANBURGER-a quest for the best burger, Keith Mc Nally, Minetta Tavern, Pat La Frieda, West Village
A buff ,but cordial doorman ,stands shifting his weight from side to side, while a pretty reservationist with almond shaped eyes shares the aroma of charred beef and uncorked Bordeaux with awaiting patrons. These are images and sensations of Minetta Tavern. This personified “classic steakhouse meets neighborhood” tavern by restaurateur virtuoso, Keith McNally, plays for a raucous sophisticated audience and its routine is flawless. Knowledgeable servers dressed penguin-like circulate hurriedly around the black and white checkered floors, a steadfast all-knowing manager, and a cheeky, yet comedic bartender-completes this cast of Minetta players. Like the set of a 40′s film, the stage is a grand ole tavern with faded frescos of a New York now past. Finishing’s of deep brooding oak enhance McNally’s trademark leather banquettes that are romantically positioned beneath littered charactertures of anonymous old neighborhood guys that reflect some of these past iconic patrons-nestled tightly around the room- each booth telling a story. Minetta Tavern was once a haunt for New York poets, writers and educators-opening in 1937 and named for the Minetta Brook which ran southwest from 23rd Street to the Hudson River. Offering an exclusive patronage to the rich and famous is often coupled with a somewhat reclusive attitude when making a reservation, especially when only a private number allows one to do so. I, however, did not experience anything, but prime treatment. Perhaps I was lucky or mistaken for someone very rich and famous.
Photos above by Daniel Krieger http://www.danielkrieger.com/
Co-chefs Lee Hanson and Riad Nasr team together to adequately float the now pride of McNally’s fleet-Balthazar being their maiden voyage together. The Hanson and Nasr team assemble a far cry from the red sauce Italian/American Trattoria menu that once was slopped here on diner’s plates. Today a carefully constructed myriad of primeval gratification that instantly makes the diner hankering and hoggish at the mere sight of the menu. Also subtlety teasing the palate with dainty flashes of hors d’oeuvres like; the Asparagus Vinaigrette [$16] with fresh ricotta, pickled honshimeji mushrooms, marcona almonds, lemon and micro shisu; the Dressed Prawns [ $18 ] with Bibb lettuce, trevise, haricot vert, celery root remoulade; and a delicately fresh Watercress and Oyster Soup [$14]. On the contrast, my table stuck with the gluttonous “Flintstone- like” bone-marrow that arrived on a stark white plate. Two large shin bones gormandized with gelatinous goodness lay before you. If you want to recreate this feeling? Turn your love of food into a Culinary Arts Degree with
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The diner then sparingly spreads onto crusty baguette points and can then be dunked into a shallot confit. The conversation at our table was muffled and interrupted by groans of happiness and content. Other omnivores that were sitting in the vicinity were gorging on other “Grillades” menu items, like the Bone-In New York Strip [$45], Lamb Saddle “Tranche” [$28],Veal “Porterhouse” Chop $36 and the bountiful Dry Aged Côte de Boeuf [$104 ] for two, with roasted marrow bones and sucrine lettuce salad. Typical pommes favorites [Frites and Anna] and a Legumes selection rounded the menu.
Above Photo from ExFlexitarian on Flickr http://www.flickr.com/search/?q=bone%20marrow&w=19832102%40N00
Photo by Kathy YL Chan from Flickr http://www.flickr.com/photos/kathyylchan/Although all of these fore mentioned menu selections are stars in their own right, the crowd pleaser of Minetta, of late has been the Black Label Burger. The clandestine blend, exclusively created by La Frieda for McNally, has been talked about, admired, and unsuccessfully duplicated since its inception. A secret blend of highly selected aged beef cuts is molded into a patty and gently placed on a piping hot flat grill and generously mopped with clarified butter until pinkish red inside. The succulent plump patty is then perched on a soft toasted brioche.-All sounds simple enough because it is just that. The complexity of flavor equals a brilliance and superiority against any other counterpart. At $26 the Minetta Burger may not be eaten on the regular, but should be tried at least once. Furthermore, the quest for the best burger in NYC is now in danger of being completed and sealed. Only time will tell.
Tags: a quest for the best burger in NYC, DMANBURGER-a quest for the best burger, Food Bank NYC, George Motz, James Beard Foundation, New York Food Film Festival, Tobacco Warehouse, Water Taxi Beach
George Motz burger impresario and filmmaker of award-winning film Hamburger America teams up with Food Bank NYC, the James Beard Foundation and former Schnack Dog and Water Taxi Beach Chef Harry Hawk-to bring us cavalcade of documentaries, features and short films highlighting the globes favorite foods. The Fourth Annual New City Food Film Festival is the arena where food and film blend together to make a delicious meal of sight and taste. Awards will be given out for excellence in categories such as, Best Feature, Best Short, Best Super-Short, Best Film Made in New York, Food Filmmaker of the Year and the Audience Choice Award.
The festival is already underway (started June 23-27) and I have the privilege of a special assignment involving pigs ears and of course, burgers. First on the menu will be Edible Adventure #001 Smokes, Ears and Ice Cream- which takes place Friday June 25th at Water Taxi Beach. The night will showcase films from various film-foodies (full list here) and offer up some delectable film nosh like: Pig’s Ear sandwiches from Big Apple Inn, Jackson Mississippi; Smoke Meats from Fatty Cue; and Ice Cream from Max and Mina’s. A number of liquid pleasures are also in the cast of stars-featured, are Cucumber Soda from Dry Soda Co. And potables from Mixologist, Allen Katz.
Sunday June 25th the NYC Food Festival comes to a close with an abbreviated screening of George Motz’s Hamburger America and Anat Barons “Beer Wars” followed by the coveted awards ceremony, which is hosted by NBC’s Cat Greenleaf. The whole evening titled, “All-You-Can-Eat Brooklyn Burger N’ Beer Garden” at the Tobacco Warehouse under the Brooklyn Bridge, promises to be a glitzy burger-poolaza with burgers from Pat La Frieda and Whole Foods and growlers of beer to be guzzled from Craft Beers.
For a complete schedule and tickets go to:http://www.nycfoodfilmfestival.com/tickets.html
………..and the award goes to?
Tags: dmanburger, DMANBURGER-a quest for the best burger, Nahid De Camillis, Now opened Pop Art Bar and Restaurant, Oscar De La Renta, Pop Art Bar and Restaurant opens, Salvatore Zapparata is a no show
Caprese bufula mozzarella tomato basil
Arugula extra virgin oil and parmesan Appetizers
Warm seafood salad with mussels, clams, shrimp, calamari and mesculin lettuce
Chicken and potato salad with beets and prosciutto Entree
Duet of Sol Grey and lemon of sole, basmati rice and spinach
Chicken Involtini-chicken rolled with prosciutto, celery, carrots served with potato, beets and tomato.
Spaghetti with mussels, clams, shrimp, calamari Dessert
Mixed Berry Fruit Salad “Check out my listing for Pop Art Bar in Metromix’s Hot Plates column on June 16” http://newyork.metromix.com/restaurants/article/hot-plates/2011539/content
Tags: 5 and Diamond, a quest for the best burger in NYC, Allen and Delancey, bavette, best burger blogs, best burgers in Manhattan, best burgers in NYC, burger, Collard Greens, David Santos, DMANBURGER-a quest for the best burger, Five and Diamond Restaurant Harlem, Fresh Fruit, Harlem, Hush puppies, Irving Mill, Lia San Fillippo, President Bill Clinton, Rabbit, Resto, Ryan Skeen, Selene Martinez, shrimp and grits, Texas Burger, The General Greene, Tracy's Canadian Fried Chicken, Yoghurt Granola
After forty years of deterioration, Harlem’s population began to see a speedy increase sociocultural changes in the late 1990s. This was due to a change in federal and state laws and policies, including a concerted effort by local crime fighters to clean up, and wash out the bad element that plagued the area. In 1994, when the city began supplying funds for the area, it increased the property value rapidly to approximately 300% today-even President Bill Clinton moved in. Despite all of these positive changes the folks in Harlem have had little to experience as far as fine dining goes, maybe a fried chicken leg or bowl of collards-not that was a bad thing. Finally 5 and Diamond Restaurant has arrived, a neat modest little restaurant serving a loud and exciting menu, complete with a mouth-watering fat-back burger, to a culinary starved and growing neighborhood.
Chef de cuisine David Santos, told me “The neighborhood was really crying out for a good brunch/dinner place, people are stopping me on the street and thanking me”. Chef/Owner Ryan Skeen, of such restaurants as Resto,The General Greene, Irving Mill and Allen and Delancey, teamed with local Harlemer’s Lia San Filippo and Selene Martinez to open 5 and Diamond. After some reality show worthy controversy, the team seems to be on a smooth, less dramatic course. The brunch menu is a touch of Southern home comfort featuring; Cornmeal Griddle Cakes with banana walnut butter,Yogurt Granola with fresh fruit, Buttermilk Biscuits with homemade apple butter, Tracy’s Canadian Fried Chicken, and David Santos’s Shrimp and Grits Hush puppies with smoked paprika aioli. The dinner menu was a solid Mediteranean/American feel,featuring Cavendish Quail and Liege Salad,Rabbit Sugo Parpardelle, 28 day Aged Creekstone Bone-in Shell Steak with roasted mushrooms,creamed Tuscan kale and tobacco onions.
I sat in the window seat surrounded by a modern Japanese-esque style decor with antique style steel bay windows. There is a sleek counter bar where patrons can order from a bar menu highlighting Grilled Prawns with Papa’s Fritas and Gruyere and Mimolette Mac n Cheese. The Pat Lafrieda burger,was perfected by Skeen at his last venture, and is carefully constructed with a 60%/30% blend of beef cheek, bavette and pork fat back-which is ground on-site daily. This “heart stopper” was a gorgeous, 6 oz creation slathered with luscious white cheddar cheese, fresh homemade vinegar dill pickles, red onion and lettuce-all stacked on a char-soft potato bun. I started with a tasting of the Buttermilk Biscuits with creamy-fruity homemade apple butter, which were divine. The Shrimp and Grits Hush puppies followed, with smoked paprika aioli-these “puppies” were crispy and delectably fantastic ! The Yogurt Granola with plump strawberries and blackberries was fresh and delightful. After this bevy of pleasure it was burger time, the pork-beef beast arrived open-faced with duck fat fried home fries in tow. I carefully stacked the green leafy lettuce and crunchy dill pickles into a towering impressive looking sandwich. The first bite was juicy and bloody, pork fat back ran over my hands as my eyes rolled back in my head, my thought was, ” These guys are onto something here ! ” The burger flavor was salty, robust and aromatic, accented by the tartness of the vinegar dills and a buttery potato bun. The fries however, were not my favorite, tasting kind of stale and greasy. The 5 and Diamond burger was definitely one of my favorites in the city, for the hearty eaters there is a Texas Burger version with fried egg and bacon that sparked my interest too-maybe next time.
5 and Diamond, is worth the trip North, so if you’re the type that thinks that there’s no treasures above 59th Street, slip on your loafers and grab a taxi to Harlem. The bad element that was once part of this hood, is transforming into young urban yupsters with an appetite for Noveau chic cuisine. The tasting menu that showcases Sea Urchin,Seafood Tagliatelle, Rabbit and Ratatouille Sausage Spaetzle, Duo of Lamb and Spiced glazed Doughnuts is a steal at $50 with wine pairing $85.00. Thank-you to Chef David Santos and Ryan Skeen for making my brunch-”a spa experience for my mouth”.
Tags: a quest for the best burger in NYC, Australia, best burger blogs, best burger in nyc, best burgers, best burgers in Manhattan, best burgers in Soho, best cheeseburger in nyc, Brunch places in Soho, coffee, cooking with tea, cuppa tea, Dawn Cameron, DMANBURGER-a quest for the best burger, Eggs Benedict, England, espresso, Kenn Mc Goey, Long Island, Lychee Tea, Peach Tea, Pear Cinnamon Tea, Rose Tea, salon, Sanctuary T, Sanctuary T Restaurant, Soho, spa, T Dust, tea, Tea Bag, Tea House, tea infused, Tea poached Salmon, tea salons in New York, West Broadway, Wood panelling
I grew up in Australia,which is a fanatical, tea saturated country and the idea of having a spot of tea in the afternoon was in-bred in my psyche at a very young age. Sanctuary T located in swanky cocktail and espresso laden Soho, is a testament to the wonders and flavors of the world’s best teas. Owner Dawn Cameron and Chef Kenn McGoey have created a spa-salon like tea temple complete with potable and non-potable versions of the ancient leaf. The decor is dark wood modern, panelling with an open floor plan and outdoor bay windows facing busy West Broadway. I was welcomed by manager Kermit and his band of tea servants and given a perch right in the window with the aroma of 50 brews of tea wafting through the air and I immediately fell into a tranquil state,as I tried to concentrate on my friends excited chatter.
The menu features typical brunch fare with a European twist, also known for tea infused creations such as Salmon Poached in Red Moon Tea, Halibut slow cooked in Lychee Black Tea and Smoked Turkey Eggs Benedict infused with Pear Cinnamon Tea. The burger on the menu, which used to be a slider, recently was promoted to a fines herb seasoned patty served on a towering sesame freckled brioche with blue cheese and roasted tomato. I sipped a refreshing goblet of Iced Rose Tea, and observed several people seep in the Zen like atmosphere, possibly concocted by the Long Island like version being readily served.
My burger arrived sitting appealing on a plate with a side salad, although to my disappointment it was cut in half, thereby undoubtedly letting the beautiful juice run out on the plate. I took my first bite and was welcomed with a rich aromatic herb flavor, followed by a storm of creamy blue cheese and roasted tomato. The bun was lightly toasted and perfect, I thought the overall flavor of the patty was impressive, but lacked in succulence and juiciness. It wasn’t a large burger,reflecting kind of spa like persona about it. Not that this was a bad thing, but something to be aware of before visiting. For those of you that are famished, I would recommend coupling this one with a heaping helping of tea infused French Fries. Prices are Soho marked, and you should call for a reservation to avoid waits. The staff are friendly and cordial, and are the type that will do their best to make your experience special. To replicate your tea flavor experience in your home kitchen, be sure to grab a souvenir of some of their ingenious T Dust Tea Seasoning on your way out.