Posts Tagged ‘dmanburger’

I recently had the pleasure of a mid-day lunch with a friend. You are probably  thinking Soho or West Village??  No -Midtown! The home of the lunch packed deli with overpriced chopped salads. Where the infamous tourist hotel restaurants with  zombie-like waiters push a $24 eggs Benedict and free mimosa’s watered down with cheap champagne-but wait …. things a looking up- we now have Lexington Brass! The outpost of Abe and Arthurs fame. A sprawling campus of luxury, beautiful people and educated  servers that know the food which is  damn good !
According to the NY Magazine, “Lexington Brass will not blow your mind” , but I beg to differ! We started with a generous portion of crab stuffed fried oysters-, crispy, plump, and  delicious. We then added  the Lobster Mac and cheese which was  a creamy symphony of cheese and elbows, chunks of lobster studded through a mound of goodness and  topped with a crispy crust- good enough for Kid Rock, good enough for me!
As you gaze around the plush bistro , you see a setting of  tan leather banquettes with  glass, modern fittings A great setting to  gorge on  delightful Tuna tacos with guacamole and chili aioli as well as hearty French Onion soup with a sherry broth and a perfectly executed Caesar salad.  I could have pushed away from the table and called it a day-but wait- I  cannot forgot the real reason that I came here … the burger!!  Had I saved enough room to sink my teeth into this  meaty monolith of goodness?? Of course I had ! Sure enough, the burger arrived with a golden brown basket of parmesan truffle fries and  I was happy. The burger was served on a gigantic brioche bun  with a patty blanketed in melting cheese and topped with crispy fried onions, Bibb lettuce and tomato. The burger was pretty much, dare I say, Awesome! Excellent ingredients and obviously cooked by a grill cook that  has  cooked a few ,no doubt! Lexington Brass does good food right- It is well worth a try !
Lunch Menu
Dinner Menu


Lexington Brass

On a recent trip to the Opera, in Brooklyn no less-and yes- the DMANBURGER has culture ! I was forced to put aside my aspirations of an elevated meal prior to a saturated artistic evening. Having not made a reservation first, was a big mistake because we never knew this oasis of over- crowed restaurants in Ft. Greene existed. As an alternative, I was hoping to get into the likes of the Smoke Joint, and maybe chow down on a plate of ribs and multiple side of collard greens , cornbread and baked beans, perhaps a succulent steak frites from Cafe Lafayette. But much to my disappointment I was shunned away because of “no tables for the rest of the night”-lucky them. After a long trek in the rain, restaurant after restaurant but to no avail would my taste buds be satisfied. I wasn’t in the mood for a burger, especially before the Opera, I felt I should have something more. Drenched and annoyed , I succumbed to 67 Burger, with negativity that my snarky palate could not be satisfied ….I was wrong….! The burger was pretty damn good!  My first impression of 67 Burger was a well organized chaos. Attractive, young hipsters behind the counter dealing with the craziness with poise which made me feel happy and comforting. The menu here is simple- a list of juicy burgers either from the signature creations or an ala carte version-pick your toppings and choice of either beef, turkey, grilled chicken or the dreaded and a pointless veggie burger- why bother?
Here at this bustling little community of burger fanatics are all sorts, families with screaming kids, a skateboarder clearly happy, an awkward first date and a lonesome guy on a rainy night, clearly cheered up by his first bite into simple burger pleasure. The aforementioned gleeful staff greets you and simultaneously brands you with a steel staff with a number so after a short wait, I hear “number 14” then you are sitting. My choice was the signature 67 burger ($9.25), a large 7oz. patty dripping with fat and meaty juices and dollop with creamy blue cheese and crispy slabs of smoked bacon, placed beneath.
The 67 burger was a party in the mouth, the funky goodness of the cheese and the crispy pork love, that is bacon, all complemented by a solid pairing of a fluffy muffin tin baked sesame bun, fresh tomatoes, thin sliced red onions, whole leaf lettuce and thick crinkle cut garlic pickles.67 burger is not without creation; get the Oaxaca burger ($10.00) a plump burger with the fresh avocado slices, homemade chipotle mayo, Cajun spices, and cheddar cheese. The gamut of burger choices don’t stop there! There’s a Greek, Italian and Parisian version of the humble sandwich, a little overkill- but admirable.
Let’s talk the obvious burger accompaniment-the fries. Here they are done well, fried sticks of potatoes that crunch in the mouth with a hint of salt and a soft center. The curly fry, previously created by that sub-par fast food joint Arby’s are done with perfection and showered with a helping of Cajun seasoning.67 Burger delivers a quality burger with superior service and a smile, although it comes with a price. Burger prices are definitely on the high side at this neighborhood burger shack. The everyday burger budget (with a couple of beers) is compromised. Put it this way, my opera ticket for “La Traviata” at the BAM was cheaper than my burger bill.But the juiciness, peppery flavor that you will receive is forgiving.


Check out the DMANBURGER’S best burger in New York, the quest has been long and still ongoing…but the FOOD Magazine’s crew and writer Jo Piazza caught up with me to snag some inside scoop on my life, history, love for burgers and of course the best burger in New York……and the winner is ? Grab a copy of the latest FOOD Magazine ( with Rocco Dispirito on the cover, and featuring Emeril, Micheal Chiarello, Iron Chef Cat Cora and Alton Brown plus more…. on newstands NOW !!

As far as hamburgers go, few have reached such  fame as the “Jucy Lucy”.The creation comes from either Matt’s Bar or nearby 5-8 Club in Minneapolis MN. The misspelling of the name coins its mystery and renowned reputation. As the Wikipedia page explains “  Matt’s Bar boasts on posters that  if it’s spelled correctly, you’re at the wrong place”, while in contrast “Employees  at the 5-8 Club wear  shirts that boast  the legend ” If it’s spelled right, it’s done right.” Despite the combativeness, no one is denying the idea that stuffing a patty with a luscious type of cheese is a genius one. New York native, Craig Koenig and a few of his buddies recently opened Whitman’s Restaurant in the East Village, which opted for the correct spelling of his version as printed on the menu [Juicy Lucy]. A simple shop front marked “Slow Food*Beer*Wine*Cafe” opens into a small space with muddled decor. Accented with an Americana theme, Whitman’s is fitted with simple barnyard walled sidings and minimal country seating and white subway tiles with a wall-lined bench. Service is counter style where two styles of burgers are available-the Upstate Burger-an all grass fed creation with seared onions and ultra-secret special sauce and the famous “Juicy Lucy”. A Mama’s Boy free range chicken sandwich with Coffee BBQ sauce and Fennel-jalapeno slaw [$9] and a Succotash Maide-Rite [$9] made with cumin roasted carrots; corn, edamame and poblano cilantro with cilantro, round out the menu. Fried accoutrements consist of hand cut French fries and Crack Kale-a flash fried kale dusted with red pepper.
An avid burger follower and critic Koenig says, “We were inspired by all the food blogs and TV shows surrounding the Juicy Lucy, namely -Food Wars -as inspiration for starting the venture.” This is his first foray into the restaurant business after owning various bars and lounges around the city. Koenig transplanted California native chef Chris Edwards to head the helm where together they focus on classic ingredients with simple twists that are locally sourced. The pair worked on their version for the New York Juicy Lucy for several weeks as Koenig states “It’s all about the quality of the meat and a special Pimento cheese recipe that blend the form together.” The Counter at Whitman’s, is the casual spin-off of the upmarket version slated to open soon in the basement. The menu not complete but, will feature a “Black Label-esque” blend of burger which is being sculpted by a Brooklyn butcher, The Meat Hook-who Koenig says, “Doesn’t even deliver-we have to go pick it up.” 
As the Juicy Lucy arrived to my table the server warns me, “Watch out for your shirt- it can get messy.” Towered on a speckled sesame seed Blue Ribbon Bun with a vibrant green leaf of Bibb, caramelized onions, chunks of red tomato, spicy pickles and coated with mayo. The girth of the short rib blend was plump and glistening with color. A rush of pimento cheese flows into the mouth of the eater, bursting out of the patty with aggressive force, combined with a seasoned zest that represents Creole flavors. When asked what that was, Koenig stays tight lipped. The French fries were crispy, salty and plentiful, coupled with a wad of Crack Kale made for a wonderful gluttonous experience. Keeping in with Koenig’s idea of provided affordable fare to the neighborhood, he also features a small selection of quality Ales quench your beef soaked palate, Six point Rye and Blue point Summer Ale are available in frosted Mugs for $4-bottled beers for $7. With a the price tag of $8, the Juicy Lucy bursts in to the Gotham burger scene with succulence and originality.

Whitmans on Urbanspoon


This truck stop diner-style slop house, nestled in a strip mall, claims to have “The Worlds Famous Hot dog”-but how’s the burger? A black and white checkered bathroom tile plasters the counter where a herd of good ole’ boys sporting John Deere hats with lower-lips full of tobacco greet you-or should I say -growl at you. The fare mainly is hot dogs, burgers, fries, typical breakfast combos. Tankards of beer are available for the thirsty, or alternatively, you can select a beverage from the “Cold Beverage Center”. It consists of a banged up commercial sized refrigerator packed with Sam’s Corner Mineral water, Grape Nehi and Yoo-Hoo-that watered down chocolate nightmare.

Amateur food charactertures are hung on the plywood sided walls, along with gaudy neon signs and a “Try our brains and eggs” placard. Littered around the room are cigarette machines, video casino games and fake Tattoo dispensers.  Perched on the counter is a neatly packed mini- bottle liquor cabinet to grog the golfers and the mostly retired folk that drift through these doors.After ordering from the counter, take a seat in bright red laminate benches where a selection of condiments are available table side including Heinz57, A1 and Malt Vinegar.
The griddled cheeseburger is served up on a paper plate with a nicely toasted bun, that’s slightly flattened, with wads of slivered lettuce dumped on a chewy chuck patty. Although the flavor of the beef is dull, the cheese is real and sharp and the pickles add a welcome cold snap. Onion rings are oversized salty and greasy. For a roadside diner burger, this is by no means the best in the world, but the colorful atmosphere that houses it is worth a gander.

Sam's Corner II on Urbanspoon


Ex-Piadina– now ex-Pop Art Bar and Restaurant, chef Salvatore Zapparata was a NO-SHOW at last night’s premiere opening event of Pop Art Bar and Restaurant on the Upper East Side, the evening was wrought with drama from the beginning, but somehow owner Nahid De Camillis pulled it off -cheffing the entire dinner herself lavishly decked out in a $5000.00 Oscar De La Renta couture gown. The restaurant looked stunning, with Mark Leialoha’s iconic rock images of Iggy Pop, Kurt Cobain and a never before published Michael Jackson peering down upon diners. The outdoor garden was low-lit and speckled in colorful floral arrangements, inside a offbeat artstic meets swanky uptown crowd moved around hobnobbing from table to table sipping Rosé, enjoying, and snapping pictures.  
The Special Opening Menu for the evening was as follows: 
Caprese bufula mozzarella tomato basil
Arugula extra virgin oil and parmesan
Warm seafood salad with mussels, clams, shrimp, calamari and mesculin lettuce
Chicken and potato salad with beets and prosciutto
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
Mixed Berry Fruit Salad
“Check out my listing for Pop Art Bar in Metromix’s Hot Plates column on June 16”


New York historic neighborhood, The Bowery has adapted to change and delivered many colorful stories throughout history, beginning in the 1600’s where the name was drawn from the Dutch word “bouwerij” for farm, to CBGB’s the city’s infamous den of punk rock and excess, to the restaurant suppliers peddling cookware on the sidewalks, and now today where sleek hotels and famed restaurants are cropping up it seems-every day. DBGB Kitchen and Bar– with the name a word play on the fore mentioned iconic muso haunt, is one of those spots that delivers a delicious and raucous sausage beer and burger experience. Daniel Boulud previously had a habit of establishing his niche in the culinary world with Uptown palatable institutions, Boulud now stylishly down markets his stable of eateries, with a glass, steel facade at the foot of a residential building in The Bowery. DBGB honors past culinarians with graffiti-like etchings and cookware memorabilia. The menu reflects his French roots, but focuses more on comfort and casual with an inventive element accented through exotic international flavors. Sausages, burgers and beer are the staples highlighting a banger pork fest with every kind of sausage imaginable, like the Toulouse [a pork, duck gizzard and garlic link served with cassoulet beans]; the Beaujolaise [a pork, mushroom, onion, bacon and red wine link with lentils du puy]; and the Tunisienne [a lamb and mint link with harissa, lemon braised spinach and chickpeas]. The burgers are equally inviting, with a trio of adorable names like The Yankee, The Piggie and The Frenchie which is stacked with a 6 oz. beef patty with confit pork belly, arugula, tomato-onion compote and Morbier cheese. 
The spacious restaurant welcomes you with a modern, sleek eatery style bar and brings you under a dark wood floor to ceiling shelves cluttered with copper pots and pans previously owned by famous food icons. I sauntered through the entrance of the dining room, inquisitively glaring for my favorite chef’s cookware. The dining room is sectioned in comfortable booths, with an open kitchen and server area that is dramatically playing alongside every diner. First on the tasting list for me was the Tunsienne, dark red sausage curled around a mound of rich braised spinach, the sausage was spicy and complex, but definitely smaller than expected. When I saw a Anthony Bourdain re-run featuring DBGB- where him and Frank Bruni snarfed away at sausage after sausage, they just looked bigger and fatter-but I guess everything does on TV. The Beaujolaise that followed was much larger and heartier than the Tunisienne, the symphony of pork flavors delicately played with the lentils offering a sweet and rich after tone.  
After several tankards of ale, the talk and mood at our table was loud and impatient as we waited for the twenty-something actor/foodie to deliver our Frenchie. Served up neatly on a peppered perfectly formed bun was this precisely constructed specimen of burger masterdom. Sitting in the middle of a sea of white porcelain the burger was flanked by crunchy cornichons and a flute of crispy well done French Fries, the bite was an eye-roller display of happiness-the bun was expertly toasted, and the bitterness of the arugula sweetness of the tomato compote teamed with pungent flavor of the Morbier made for quite the memorable bite. Pork belly definitely played a lead role in the taste and texture of this juicy burger; its ribbons of melted fatness glistened and erupted in the mouth with every bite. Interestingly, I heard that originally the Frenchie was sans cheese when it was first invented? Kudos to Boulud, for including the excellent Morbier. As an haute burger goes the Frenchie one of the hautiest! -Boulud is quite the culinary genius and let’s not forget, a businessman. 

DBGB Kitchen and Bar on Urbanspoon


Mario Coppola and Chef Giuseppe Castellano of Gran Gusto [Cambridge Massachusetts] open Tiella on July 12th .Tiella’s railroad shaped space -so far, features rustic brick walls, dark wood modern decor and sleek drop  down lighting. In the kitchen is the smallest New York State approved brick oven, which will be firing up various baked Tiella dishes at a toasty 800 degrees.Get your baking and pastry
certification with mfa degree.
.The concept of Tiella was born after a raucous night at Brooklyn’s Rosewater restaurant, where Napoli natives and long time amici’s, Coppola and Castellano, were enjoying dinner-when one, jokingly said to the other -“why don’t you stick it in your Tiella!” Right at that moment the pair decided to devote an entire restaurant to a unique cast iron Neapolitan style pan by the same name.  
The “Tiella” pan was traditionally used by the poor of Naples, to fry, bake, grill and deep fry a dish, which was named after the pan itself. A selection of Tiellas will be featured- more likely as appetizers. “Giuseppe has about 10 Tiellas, we don’t know yet which ones we will use on the menu.” remarks Coppola. Some possible choices for Tiellas that appear are the “Fruilano”-with Tallegio and Speck; the “Proscuitto”-with Foie gras and Prosciutto and the “Pescatore”-with Mussels, clams and Mozzarella.
Tiella will also focus on many pastas, most of them homemade, such as a Spaghetti alla Chitarra with Clams and Zucchini and a Fettuccine Intergrale [Whole Wheat] with calamarelli and morel mushrooms. Again, with uncertainty of which dishes Castellano will choose to feature, Coppola says, “Poi per Secondi” -then switching back to English-“For main course, we could have something like a Branzino di Ceci [chick-pea cream sauce] or an Agnello [Rack of Lamb] marinated with fresh herbs and roasted in the “Tiella”pan with sautéed spinach.”      
Tiella will be open July 12th for Lunch from 12pm-3pm and Dinner from 5pm-11pm 6 days a week, they will also feature a selection of lesser known Italian wine varietals, such as Negra Amaro, Primitivo and Magliaco.       


1109 1st Avenue
NY, NY 10065
x 61st
Fx: 212.588.0102

Tiella on Urbanspoon


Keeping up with the ongoing burger craze in New York, Tall Grass burger shone its light on the burger addled scene recently in the East Village. Owner Kevin Huynh is no stranger to the restaurant business, having run several Quantum Leap outlets in the city. Yes… That’s right! I said Quantum Leap–the city’s well-known den of vegetarian fodder. Huynh traitorously switched to the dark side of the trade, by slinging out various carnivore favored sandwiches including 6 grass-fed burgers, a turkey burger and flame-grilled chicken versions. Tall Grass Burger is a modern, clean and simple burger shop, complete with friendly staffs that are clearly learning the ropes in the burger world. With counter service and a help-yourself condiment station, Tall Grass serves up colorful names to label their beefy delights. I asked one the staffers, “What should I order? ” After initially a blank face expression, I got the nod to go with the signature Tall Grass, which was generously stacked with crispy onion rings, sliced avocado, cheddar cheese and fiery horseradish mustard.
  I found out about the Tall Grass Burger from The NYC Food Guy, which he reported on, and he was then featured on Eater . He stated that, “Tall Grass Burger was doing a buy one-get one 50% off deal”. I snatched up the chance to take advantage of this thrifty opportunity, and get burgered East Village style. Tall Grass has a small dining room with counter tables and perched window seats, where I gazed overlooking the yellow chariots whizzing by on a balmy New York afternoon. I was treated to an array of fried potatoes, which was overzealously forced upon me, by one of Huynh’s staffers. As I waited for my “Classic and Tall Grass” burgers I tasted the fries which were speckled with little crystals of garlic that burst onto the buds with every bite-which unfortunately was over powering.

The burgers arrived, and I was impressed with freshness of the pickles, onion, and fronds of lettuce splashed on the paper lined baskets that were the vehicle for my burger tasting. An oozing of horseradish mustard cascaded down the side of the soft bun, which had been griddle pressed to perfection from the top, leaving a toasted char on the roof of the sandwich. The scent of toasted sesame instantly hit the nose, followed by a juicy but season less patty. For the Tall Grass burger, the flavor was accented by excellent horseradish mustard which was the highlight- the burger meat itself lacked depth and finished in my mouth as a nonchalant memory. I’m sure a less than fanatic burger adventurer would find some solace and satisfaction in this deli mimicked nosh, but for me- Tall Grass was a “short order”.


Tall Grass Burgers on Urbanspoon


  • Recently I visited the much blogged and written about Stand burger. In its conceptual phase it was expressed by a who’s who of food aficionados that such criminalist burger atrocities had occurred there. A penchant for the dramatic and skeptical, I was interested to see what sparked such auspicious burger educators to voice their dissatisfaction. Interestingly Stand Burger was created by noodle king Jonathan Morr , famous for APT and Republic  who then in 2007 started to think burgers. Stand has a modern open feel with some communal bench seating and a spacious dining room, perfect for a large crowd. I sat at the bar which was teaming with youngsters and college types. ESPN was showing on all TV’s and people were drinking like fish for 3.00pm in the afternoon, which made for a raucous bar scene. I found out there was a relatively new burger on the menu, the BOLD Burger, a gigantic twin patty goliath of Pat La Frieda beef stacked on a brioche bun with apple wood smoked bacon, sautéed onions, American and cheddar cheese, pickle, tomato, chipotle sauce and fried egg.
    The menu has an array of beefy pleasures, burgers for every palette are featured here such as  the Stand Burger noted as the “best burger in Manhattan at any price” with onion marmalade; Mushroom Beef Burger, Buffalo Blue Cheeseburger,Veggie Burger with quinoa, mushroom, zucchini and parmesan and the Hamburger with shredded lettuce onion marmalade and green peppercorn sauce. Other favorites on the menu include a Burger Salad, Shrimp Po’Boy, Crabbie Pattie Sandwich, fries and Onion rings-which are blogged about as the best in the city!
    I went with the Hamburger, BOLD Burger, and the much hyped about Toasted Marshmallow Shake. The Hamburger arrived first; it was plump and piled with shredded lettuce and green peppercorn sauce oozing out the sides. I thought the green peppercorn sauce brought an interesting element to the burger, tasting like steak au poivre more than a burger. In the distance I could see the BOLD Burger coming from the kitchen; it was like a tower of beef and pork levitating across the room. All I could see was this thing of structured beef beauty coming at me, it was daunting but at the same time exciting. I picked it up to take my first bite, struggling to handle its bulkiness. I opened wide, but just grazed the outside of the beast, the taste was succulent and juicy for the first 2 or 3 bites but then fell apart in my hands ending up like a meatloaf on my plate. I finished what I could of the burger, but it lost its juiciness and its flavor and ended up in torn mangled pieces on my plate. The Toasted Marshmallow shake with honey lavender chocolate, peanut butter cap, mint cookies and cream; however was one of the best things I have ever tasted ! It didn’t have any Bourbon in it, but it was a good $7.00 milkshake. In a burger addled town I found Stand to be disappointing, however the overall atmosphere and the staff were very friendly and invitingly appealing.


    Stand on Urbanspoon