DMANBURGER “The Brindle Room”

Finally the wait is over, well nearly! Chef Jeremy Spector, accomplished culinarian of past eateries as Employees Only, Dogmatic Dog and Gramercy Tavern, heads up the helm at this British inspired restaurant, nestled in the East Village. I got the scoop, from a confidential burger source a couple of weeks ago, that a goliath meaty sandwich was going to appear on the menu for brunch to challenge this gotham of burger architects. The Brindle Room is the brain child of Chef Jeremy and CIA graduate Dean Piccolo, a beef fanatic, and owner of Sebastians Steakhouse in Morristown New Jersey. The Brindle room is a charming, cosy little Gastropub-like spot, serving a variety of fare with a small menu made up of three parts-spreads,small and large. The reason for this is to ensure an easy transition to seasonal and daily changes. Some features on the menu consist of a traditional Lancastrian speciality Potted Shrimp, Crispy shredded pork bellies with warmed spinach, and Roast Chicken with root vegetables in porcini jus. The restaurant is drowned in pleasant dark tones and has a feel, reminiscent of an old English ale house, featuring a Starck-esque wall length banquette, wooden stools and warm lighting.

I sat at the small counter/bar in the rear, and chatted to Chef Jeremy as he prepared a 9 oz patty, hand blended daily by Sebastians Steakhouse. The meat elements included aged trimmings of Short Ribs, Filet Mignon, Skirt and Rib-Eye. He pan-fried it in a seasoned cast-iron skillet, till char brown and juicy, assembled it in front of my eyes with a simple bun (soon to be Pain D’Avignon), creamy soft Stilton cheese, and earthy herb flavored caramelized onions. Perched in front of me with a generous bed of crispy hand-cut french fries, I wasted no time sampling this beautiful beast. The flavor was rich and powerful ! A mouth-watering succulence, mixed with full-bodied velvety taste of the Stilton, and slight tones of earthy herb and spice from the onions. The French-fries were perfect, crispy and salty. And to add a little” je nais se quoi” it’s also offered à cheval-with a fried egg.

The burger will open to a popular following in two or three weeks for brunch, or maybe you can pull up a bar stool like I did, and chew the fat with Chef Jeremy Spector and he might give you a sneak peek ? who knows? you may just have the luck of the Irish! or… is it the British?? Whatever! go and check out The Brindle Room and find out for yourself, you won’t be disappointed.

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The Brindle Room

277 E 10th Street,

nr. Ave. A and 1st Ave

Ph: 212.529.9702

 

The Brindle Room on Urbanspoon

DMANBURGER “The Spotted Pig”

The famous Spotted Pig was the scene for my most recent burger gorge, the otherwise known Gastropub with famed pork servant April Bloomfield at the helm was a long-awaited treasure. I finally worked up the courage and patience to face the long sometimes 2 hour waits that were promised, only to be pleasantly surprised and whisked upstairs by a more than capable “piglet” for a spot at the bar. I look around at the room and was in bewilderment by the amount of people devouring the juicy signature burger! “Could it be that good”? “Could it be that popular”? The answer to that will be revealed, for now I was taking in the sights of the trend setting fashionista’s and urban pop foodies dining and chatting in a decor that resembles someone’s Grandmothers house rather than a critically acclaimed eatery. With old-fashioned trinkets, pig ornaments and flea market type memorabilia, it made for a visually entertaining rest while I waited for my famous beef party on a bun. The Michelin star winning “Pig”-as Ms. Bloomfield calls it-came about in 2004 after partnering with other culinary giants Ken Friedman and Mario Batali-whom she is also in cohorts together with many other restaurants, such as John Dory and newly famed Breslin.

 The much written about burger that I was about to sample, was everywhere on diners plates, seemingly calling me from every angle of the room with its perfectly grilled bun creamy Roquefort and tangles of rosemary strip fries. I grew impatient as I smelt the aroma’s of rosemary and beautifully pungent cheese waft through the air as yet another burger was served to a nearby customer. ” When was it my turn”? I thought to myself. After some witty jovial conversation with the bartender, my wait was over….this glorious beast of a burger was placed down on the bar in front of me, it’s pure beauty captivated me for a second as I decided which way I was going to bite into it, with condiment or without ? I opted for it as is, and my taste buds were swamped with an overwhelming flavor combination of superior beef quality and excellence in creamy Roquefort. My knowledgeable cheese source (MB) informed me that the much sought after Roquefort cheese featured on the Spotted Pig burger was in very near danger of being ousted by the triple increased tariff placed on luxury goods. Thankfully the Gods saved us all from such a travesty and future happy burger eaters can continue to savor this delightful creation as nature and Ms. Bloomfield intended.

 

I enjoyed every last morsel of my burger as I occasionally paused not wanting it to end, the strands of rosemary fried potatoes were insanely good and crispy. I found myself shoveling these fries into my mouth as onlookers watched in amazement. I could have eaten everyone else’s plate in the place!  I was like some hunger crazed animal let loose in a cage of harmless and defenseless prey, gorging till there was no tomorrow. But sadly after a few minutes, my Spotted Pig experience was but a memory. In case you haven’t realized by this story, this portion of my quest at the Spotted Pig was pretty much perfect! The staff was pleasant and professional, the atmosphere was fun and lively and most of all the burger was in a word “AMAZING”. At $17 it’s on the high-priced side for a burger, but personally I thought it was worth every penny.

 

 

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DMANBURGER “Blue Smoke”

Ever since I started writing about burgers, people have harped on me to try Danny Meyer’s contribution to the burger world. I doggedly avoided patronizing the obvious invention of Shake Shack, opting not to anguish in long lines and potentially overrated smash burgers. Today I decided to sample his other beef emporium, Blue Smoke.This mouthwatering St.Louis natives BBQ joint features signature “cue” favorites such as ribs,beef,fowl, southern vegetable sides,mac and cheese and home-style desserts and pies. Their Blue Smoke burgers are on the list as a must try on many restaurant critics lips and today was my privilege to give Chef Kenny Callaghan and the genius restaurateur Danny Meyer’s creation a shot to see what the boys have learnt.

 

As I followed the manager to my table, I admired the factory/abattoir chic decor, surrounded by red-hot oversized booths, steel and concrete fixings and large close-up photos of pickles, potato, and various other historic nostalgia. The bar was a giant man perch, perfect for sampling the many home brews, while watching sports and gnawing on pork and beef treats. My table was in the back of a lively dining room in which the sound of jazz, jovial conversation and rib bones clanking in galvanized tins provided as makeshift BBQ spittoons filled the room. I ordered my Blue Smoke burger medium with good old American cheddar cheese and maple-cured bacon. The patty was a ground sirloin and arrived on a freshly toasted homemade brioche bun. After fixing an annoying wobbly table with a stack of coasters, my waiter proceeded to execute the story of the creation of my anticipated beef pleasure. He explained that my burger would be seasoned and char grilled with a secret mix of herbs neatly packaged and labeled “Magic Dust”. Although the name scarily reminded me of the other less legal kind of dust, I was confident that I was safe and secure with his description! After a short while my burger arrived with a mountainous portion of crispy French Fries and fresh lettuce and tomato. The taste of the burger was flavorful but, unfortunately was overcooked and left a dry aftertaste following a few bites. The bun was an excellent complement to the burger with its firmness and texture.

 

Despite all the state of the art high-tech barbeque grills,smokers and other pit masters essentials that are present in kitchen, the Blue Smoke burger was sadly disappointing. Hopefully Mr. Meyer and Chef Callaghan have targeted their talent here more toward their BBQ, because their burger skills were lacking this day. I enjoyed the atmosphere, the extensive menu and live jazz music which makes Blue Smoke a fun and entertaining pig-out spot. Try the ribs, brisket and home-style desserts and maybe leave the burgers for some of Mr. Meyers other restaurants!

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DMANBURGER “Bonnie’s Grill”

On Grammy Awards Sunday I thought it was appropriate to catch the final day of the Brooklyn Museum’s Rock and Roll Photo Exhibit, featuring the worlds rock stars in various collections by famous shutterbugs. I meandered through Park Slope looking for a pre-museum snack, settling on Bonnie’s Grill a modest little home-style diner located on 5th Ave in Park Slope. With a long counter and a handful of tables, I propped myself at the bar and thumbed through the menu, which included such hits as Buffalo wings, Veggie Chili, and various homestyle dishes.

The Black Angus spiced rubbed burger had my name all over it. I watched in amazement as the cook served up dishes for the entire restaurant single handedly grilling burgers, frying wings and sautéing crab cakes but with relative ease. As classic tunes of Led Zeppelin, Creedence Clearwater and Rod Stewart blasted out of the speakers, I glanced around and notice rockabilly college types, downing microbrews and devouring wings while watching ESPN on a flat screen over the busy open kitchen. My server offered limited information about the history of Bonnie’s opting for the 5th amendment approach to answer my question, however ,I did manage to squeeze out of him that they had been slinging out spicy burgers and other tasty treats for over 10 years.

My Spicy Black Angus burger was presented in front of me, along with a very tasty looking Veggie burger (pictured above)… yes Veggie burger!.www.onlineclasses.net can teach
you how to make these heart healthy entrees and others like them.I figured I’d try one for all you non-carnivores out there. My less than healthy ,but more deliciously divine burger ,was served on a plump fresh whole wheat bun, dill pickles, sautéed jalapeños and tangy chipotle mayonnaise. The patty was a Black Angus Sirloin dusted in a mysterious spice rub that gave it a serious kick; the overall taste was flavorful, powerful and insanely juicy in texture. I ravaged the burger bite after bite only pausing to taste the fantastic crisp French Fries that accompanied this delighted sandwich. The Veggie burger was great too, not a traditional favorite of mine, but surprised me with its robust flavor yet easy light texture. It was coupled with crunchy spicy coleslaw and topped with a gooey Swiss cheese and a lightly toasted poppy seed bun.

This up-scale rockabilly inspired and decorated diner is definitely worth the visit and with the $10.95 price tag for the Black Angus burger and $8.95 for the Veggie burger was in the right neighborhood in the money department. Despite the less than warm staff, I enjoyed sitting at the bar surrounded by rock n roll pictures and classic melodies that made for a pleasant and scrumptious afternoon. In fewer and more appropriate words, it rocked!!

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DMANBURGER “Petey’s Burgers”

After a spiritual fix at my local Sunday service, it was time to get my other and more devilishly gluttonous fix for the day. I hopped the N train to 30th Ave in Queens, New York my destination was no other than controversially reviewed Petey’s Burgers. I exited the crowded train and crossed the street and entered the conveniently located In-Out Burger inspired burger spot, the menu was simple and affordable with tasty burger combo’s and creamy flavored shakes served counter style by a friendly knowledgeable staff. I ordered the Cheeseburger combo priced at $7.79 and an extra Cajun fire burger for a chaser, I glanced around at noticed happy locals gorging themselves while watching the previews of the NFL playoff games, no doubt hoping to line those stomachs for a heavy day of football related drinking and spectatorship. GO JETS!!

My burgers were friendly delivered to my table by one of the owners of Petey’s, Peter Karalekas. We sat and chatted about his history and un-relentless vision for his burger empire, he lamented about his days in California and was passionately drawn to create a neighborhood burger restaurant for his native New Yorkers. I sat amazed at the bountiful bed of crispy hand cut French fries before me, flanked by a paper wrapped cheeseburger that was oozing gorgeous American cheddar and Petey’s special sauce, and a spicy Cajun Fire burger creation, both of which were making my mouth water with desire and greed.

While on my quest for the best burger, in my opinion, there are several different types of burgers. There are your haute-couture type burgers, bistro burgers, alternative gourmet burgers, home-style diner burgers and your fast-food smashed burgers. If you go to Petey’s expecting anything else other than the latter, you’ll be disappointed. Petey’s is an excellent smashed style burger with a hellishly good taste and flavor that will have you wanting more. Despite the sometimes-controversial comparison to In and Out burger, I found Petey’s beef to be the superior quality that is grounded and supplied by La Frieda’s Butchery -a renowned favorite of Shake Shack and Spotted Pig burger architects.

For all you In and Out fans instead of going West, try going East over the river you won’t be disappointed!

http://www.peteysburger.com/

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DMANBURGER “Burger Joint at Le Parker Meridien Hotel”

The Burger Joint is a clandestine hole in the wall greasy spoon, decorated with old movie posters and outdated beer signs. The walls are scribbled with comments from past patrons such as Andrew Dice Clay and strange various sarcastically outspoken vegan worshipers. I approached the crowded counter and was immediately confronted by the abrupt cashier about my decision to order; quickly I gathered my thoughts and satisfied her impatience.

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I decided on a cheeseburger with the “works” which was one of only two choices on the simple bare menu, I pulled up a stool and waited to taste New York City’s much blogged about burgers. The swanky Le Parker Meridien Hotel was the last place I expected to see this beer swilling, burger slinging fast food grill, nevertheless The Burger Joint has been serving up juicy little treats for over 6 years and New Yorkers have loved them. My name called out by the bohemian style burger-keep was like music to my ears as I knew the wait for my hunger was over; I grabbed my tightly wrapped burger and tore into it like a kid on Christmas Day. The flavor was a strong charcoal goodness combine with the creaminess from the hunks of melted cheese that was slathered on top, the crisp lettuce and dill pickles finished my pallet with a fresh after taste.

Still hungry, this was not unusual for me I ordered another minus the cheese opting for the traditional hamburger. This bad boy didn’t disappoint either going down even quicker than the first, should I dare go for a third? To avoid being gluttonous, I think not! I sat there happy and content chatting to a local who came from a great distance to try New York’s revered top burger spot, I quietly asked him whether he agreed with the hype? His answer was the same as mine …most definitely!!

http://www.parkermeridien.com/eat4.php

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DMANBURGER “Good Burger”

It was Friday and after a long arduous week readjusting into real life after the holidays, I decided to see a movie after work. The film, which will remain nameless in order to save my rugged burger man image, was very close to “Good Burger”, a small burger chain originating from the creators of Burger Joint at Le Parker Meridien. With promising reviews from publications like New York Times, Daily News and Zagat’s splashed all over the, “Good Burger” was intent on selling itself.

I ordered a cheeseburger from very friendly “Good Burger” manager Mario Ottey and waited nearby listening to the bellowing voice of a burger cook sounding peoples orders out all over the room. I was surrounded by a mix of young professionals, chic university types and construction guys feasting on a bountiful selection of America’s favorite sandwich. For $6.75 I wasn’t expecting much, but what I got was a very tasty burger complete with fixings such as lettuce, tomato, mayo and onion. I gobbled up the 100% Hereford beef burger quicker than New York minute and was very satisfied with my impromptu choice of a quick burger before a movie.

The French fries were crispy and delicious served in recycled sanitary material for all you “green” friendly people out there. All the food at “Good Burger” is made to order, which makes its freshness prevalent in the taste and flavor; the burgers are sizzled on an open grill and are fresh not pre-frozen.

I thought “Good Burger” was a great quick burger fix and with the prices charged you will leave those bedraggled burger snobs behind sobbing over their high priced Kobe beef foie gras stuffed burgers.

http://goodburgerny.com/

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DMANBURGER ” Bistro Chat Noir “

I battled through the New York snow for a special friend’s celebratory lunch at a beautiful little French Bistro, Chat Noir. The owner Suzanne Latapie greeted me with welcome smiles as I asked her about her restaurant history that included such fame as La Goulue and Orsay, followed by, and more importantly where she got her burger meat! She explained to me that her creation to the burger world was a careful combination of 80% Chuck and 20% ground short ribs. Hearing this I was immediately excited and my mouth was watering at the chance to try her signature burger called appropriately “the Black Cat Burger”.

Our party was seated along the wall in a comfortable cozy banquette, and I settle in with good friends and was engrossed in interestingly witty conversation as I waited patiently for my impending burger. A variety of orders swarmed the table, expertly executed by a talented kitchen team one of which was my good friend Mike Rendiero who had recently acquired his passion in the garde manger section of the kitchen. His first culinary gift to our table was a very tasty tuna tartar, followed by various orders of Chat Noir’s bistro style menu, including a Mac and cheese that I rate as nothing short of amazing!! With black truffles and creamy white cheddar cheese it left me wanting more as I rudely tasted more than my fill from a friend sitting next to me.

I was clearly starving and couldn’t wait for my burger to arrive, after a short while my wait was over; the Black Cat burger was served to me on a bed of crispy seasoned thinly cut French fries. My first bite was a most welcomed flavor of seasoned meat, which came with a freshness that went down easily, so easy in fact it was over before I had a chance to savor it. “The Black Cat Burger” however was served in one of those buns that kind of broke apart in a few bites, leaving me a partial bun to finish my last morsel. A minor food faux-pais in an overall wonderful dining experience.

I definitely recommend adding the chic Bistro Chat Noir with its friendly staff, vivacious owner and delicious food to your holiday list.

http://www.bistrochatnoir.com/index.html

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DMANBURGER “Schnipper’s Quality Kitchen”

On one of the worst weather days, I fought the Christmas revelers on 5th Avenue to finish some last minute Christmas shopping before honoring my appointment with the Schnipper’s Quality Kitchen. Owners Jonathan and Andrew Schnipper, had come to culinary fame by starting the popular Hale and Hearty Soup chain before trying their expertise at the burgers, their result was Schnipper’s Quality Kitchen. Now someone told me once there are three things to keep in mind when opening a restaurant, location location location, and they found it. Located at the foot of one of the busiest newspapers headquarters, this stark and spacious surgically clean burger joint has been on my list for some time, finally I was here!

After speaking with Jonathan, I was advised to try the Hickory Bacon Blue Burger, quite a mouth full huh? I wandered around the restaurant and could see the excitement in people eyes as they gorged themselves on many other Schnipper’s favorites such as, fish tacos, Mac and cheese, sweet potato fries and Sloppy Joes. For me however it was going to be Jonathan’s recommendation of crispy onions, smoky hickory BBQ sauce, blue cheese and bacon.

My burger arrived at the friendly and capable hands of the manager Joe, I attacked the body of the burger with a barrage of violent chomps, behaving like it was last meal and getting worrisome and horrifying glances from the table next to me. The flavor burst from the charcoal of the meat and the smokiness of the BBQ sauce almost brought me to tears it was so good, I stopped and thought to myself ” this is how a burger should be”. The French fries were equally tantalizing with a crispy sharp flavor that always is the perfect burger best friend.

Just when I thought it couldn’t get any better, my friends at Schnipper’s urged upon me another specialty of theirs, the Green Chile Cheeseburger. When I tasted this spicy morsel I was pleasantly aroused by the roasted pepper flavor of the poblano Chile and the creamy blend of cheese that covered the meat patty, a different flavor but one I will gladly repeat.

So for many mere burger mortals that would have been enough, but for me I felt I would be cheating myself terribly if I didn’t try just one more of the Schnipper’s meaty treats. I sheepishly took myself back to the cashier and asked for a regular cheeseburger with crispy onions, lettuce, tomato, cheddar cheese and the mysteriously good Schnipper’s sauce. When asked what was in the contents of this fine condiment I was given a rightfully vague answer, after all you don’t want that secret getting out!

The cheeseburger went down with no problem at all, leaving behind in my taste buds a feeling of freshness and flavor that I feel won’t be rivaled for some time. In case you hadn’t guessed by reading this Schnipper’s was, well in a word AWESOME!! Just to re-cap the Hickory Blue Bacon Burger A+++, the Green Chile Cheeseburger A++, and the Cheeseburger with crispy onions and Schnipper’s Sauce…. PRICELESS!

I want to thank Jonathan and Andrew Schnipper, Manager Joe Richardson and all the friendly staff for making this a memorable burger moment.

I’ll definately will be back !

http://www.schnippers.com/

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DMANBURGER “5 Napkin Burger”

After feeling some mild post Thanksgiving depression, among other things I decided to participate in the quintessential New York pastime enjoyed between urban players, brunch. For this outing I chose to visit a rowdy, yet stylish New York landmark, 5 Napkin burger. Located in the theater district this restaurant has been slinging bistro style burgers to a pre-theater crowd for about a year and a half.

Decorated in contemporary modern decor, I awaited the usual restaurant server routine in a lavish booth, overlooking a view of busy Ninth Avenue. I was pleasantly surprised with a friendly greeting from the restaurant manager Caesar; he welcomed me and urged me to enjoy my burger!!

I ordered the Original 5 Napkin Burger one of numerous burgers on the menu, when the plate came I was enamored with a mountainous soft white bun before me in which the patty itself was beautifully hidden with a cascading flow of velvety comte cheese, caramelized grilled onions, and a robust rosemary garlic aioli. My first bite was heavenly, powered by the caramel flavor of the onions, then the freshness of the aioli, then lastly the woodsy charcoal taste of the patty it-self. There is a reason this place is called 5 Napkin burger, my hands were covered in juices as I devoured this creation into oblivion.

As an extra accompaniment I recommend the garlic Parmesan dusted French fries that go perfectly with this display of culinary expertise. The only negative aspect of this whole experience is that at some point it had to end. As I gazed into my barren plate, I felt satisfied, happy and content.

The Original 5 Napkin burger rates an A++ a great restaurant with friendly, prompt service a definitely must see on your brunch list.

http://www.fivenapkinburger.com/

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