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 !!
Posts Tagged ‘Pat La Frieda’
Tags: Alton Brown, best burger in New York, Cat Cora, Cesare Casella, Club Planet Darren Atkins, Darren Atkins, dmanburger, Emeril, Eric Ripert, FOOD Magazine, Great Chefs Dinner, Ingrid Hoffman, Iron Chef, Michael Chiarello, Noche Latina Darren Atkins, Pat La Frieda, Rocco Dispirito, the Hamptons, Twice Baked Twins, zoefeigenbaum
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
accredited online colleges.
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: beer, Burger Maker, burgers, Cat Greenleaf, George Motz, Harry Hawk, Josh Osersky, Mayor Bloomberg, Mike Bloomberg, NYC Food Film Festival, Pat La Frieda, Tobacco Warehouse, Whole Foods
Under the Brooklyn Bridge inside the roofless skeleton of the Tobacco Warehouse last night, was the closing ceremony for this year’s NYC Food Film Festival. The event ran from June 23-27 and showcased foodie films which featured eye-popping images and poignant stories about several of America’s faved food haunts and tastes. The event culminated with an award ceremony/All you can eat Burgers n Beer Garden, hosted by NBC’S Cat Greenleaf. A proud Brooklyn resident herself, Greenleaf happily remarks “I love food and this event, and any burgers with bacon.”
Festival Creator and award winning filmmaker George Motz came up with idea of the event, when friend Harry Hawk suggested he screen his movie, Hamburger America, at Hawk’s restaurant. Motz recalls, “It rained, but 200 people still came!” He described the experience of creating the event similar to “throwing a wedding, it has been a tremendous success”. Someone who knows a little something about weddings- Josh Osersky, complimented his burger friend and colleague by saying “Motz coming out of documentary filmmaking, and not being a food guy, makes this event transcend from the usual feeding trough, it’s not just some event you go to-there’s an actual spirit to it and the fact that George and Harry are so passionate about the event shows through.”
Guests drifted around tasting burgers from 3 different meat vendors, Whole Foods, Pat La Frieda and Burger Maker with the “World’s Longest Topping Bar” to dress their creations with an infinite array of condiments and toppings. Anat Baron former executive of Mike’s Hard Lemonade screened her film to 600 burger eating guests- “Beer Wars”, which is a David and Goliath story reporting on the infighting of Americas Beer industry. Baron, with an allergy to alcohol, has never tasted beer, but after speaking with all the brewers, who specifically matched the flavors of the beers selected for the event, she says “Burgers and Beer are all American and apparently- the flavors go well together”. One of those beer flavors included at the event, was from star of the Beers Wars film Rhonda Kallman, who plays herself in the film. Kallman otherwise known as “Queen of Beer” and founder and CEO of New Century Brewing Company, offered up two of her new brews, soon to hit Manhattan bars-the light and crisp Edison and Moonshot, a pilsner with 69 mgs of caffeine added.
A “Queen” of a different kind, was honored in the film “Florent-Queen of the Meat Market“, which is the rise and fall story of West Village iconic diner Florent, and it’s charismatic beloved owner Florent Morellet. Florent auteur, David Sigal, last night accepted the “Made in New York Award” as well as the “Feature Film award”. Sigal received his award ironically from Mayor Mike Bloomberg who was in attendance, “I was honored to get the award from Mayor Bloomberg since I love New York City, this little diner in New York’s meatpacking district had so many stories to tell” says Sigal. An avid burger lover himself, Mayor Bloomberg sauntered around the event, politely cutting in line for toppings, while gorging on burgers and chatting with people. “So far I’ve had 2 beers and the reason I’m talking funny is because my mouth’s full of my second hamburger, if that’s not a testimony of the fact I like the event I don’t know what is” says Mayor Bloomberg.
Motz recalls “I sent the Mayor my book Hamburger America and he wrote me a letter back saying, I love hotdogs but hamburgers are a close second”. Next stop for the NYC Food Film Festival is Chicago, where Motz will franchise his festival for the First Annual Chicago Film Festival Sep 24-25.
As for the mayors favorite burger in the city…..he’s a JG Melon man.
Tags: A Hamburger Today, a quest for the best burger in NYC, APT, best burger in New York, BOLD burger, burger blogs in nyc, dmanburger, ESPN, Grub Street, Hamburger, Jonathan Morr, lavender, Pat La Frieda, Pulp Fiction, Republic, Stand, think noodles, Toasted Marshmallow Shake
Tags: A Hamburger Today Plein Sud, a quest for the best burger in NYC, AvroKO, black truffle, BLT, Charcuterie, Croque Monsieur, dmanburger, Eater Plain Sud, Ed Cotton, Forest Gump, Frederick Lesort, Gallic, Grub Street, life is like a box of chocolates, New York Magazine Plein Sud, Pat La Frieda, Plein Sud, Pulp Fiction, Royale with cheese, Serious Eats Plein Sud, Tasting Table Plein Sud, The Smyth Hotel, Thompson Hotel, Tribeca Restaurants
Tags: beer, best burger blogs, best burgers in Myrtle Beach, best burgers in South Carolina, Chili, dmanburger, golf, Hamburger Joe's, Hamburger Joe's North Myrtle Beach, Hole in one, Hurricane Hugo, Iowa Beef, Joe Brooks, Ketchup, Mustard, Myrtle Beach, Nascar, Natural Lights, neon, North Myrtle Beach, North Myrtle Beach Restaurants, onion rings, Pat La Frieda, Petey's Burgers, Schnipper's, slaw, South Carolina, Texas Pete, White Point
On the most holiest of holidays, I traveled to South Carolina to celebrate Easter at Myrtle Beach. The weather was warm, the beach was vacant and the water was ice-cold. Of course burgers were in my vacation prospectus, the question was which one? I had spent several years vacationing with family and friends in South Carolina, and this question was answered rather easily, it was Hamburger Joe’s. Joe Brooks, aka Hamburger Joe, started his restaurant career 34 years ago with a locally well-known seafood restaurant called White Point. After several years of frying fish, simmering clam chowder and filling up tartar sauce bottles, Joe decided to re-direct his fast food expertise in the form of burgers. In 1989 he opened Hamburger Joes,which he openly and honestly told me, copied after a hole in the wall burger shack, in rural North Carolina. In The Carolina’s the burgers are served with mustard-chili-slaw, or all the way-with onions. After a brief mishap where Hurricane Hugo tore off the roof, Hamburger Joes thrived, serving it’s Carolina style of burgers to locals and tourists alike.Some believe the origin of this unique topping came from the West Virginians method of hot dog makings, as they drifted down to The Carolina’s looking for employment in the early 60’s, bringing with them their mustard-chili-slaw ideals.
Joe gets his hamburger blend from Iowa beef, some say the Pat LaFrieda of the South. He adopts the smashed style burger method, and uses sharp cheddar, pressing the burgers out to a perfect 4 oz size, enabling them to neatly fit on the bun. The chili is made from Filet, Short Rib and Rib Eye trimmings from his steakhouse Joe’s Grill, along with some other secret ingredients, make for a hearty beef chili. The slaw is light and chopped fine, with minimal mayonnaise, a recipe that has stuck with him for over 34 years. The menu is cheap and simple, with hamburgers, hot dogs, pulled “Carolina”style BBQ, and a fried bologna sandwich, that may change your beliefs in processed meat. The restaurant is like a country house, wood paneling, corrugated iron roof, fireplace, neon beer signs and dollar bills draped all over the walls and ceilings, which at last count was $8000.00.
Joes hires all female servers, which many have been in his employment for many years. Joe attributes his success to simple ingredients, and a clientele that’s always in a good mood- mainly he says “Because they’re on vacation”. I sat and watched generations of families gorge on their burgers, which seem to arrive rather quickly compared to the volume of people in the room. The assembly line of burgers, sandwiches and wings were moving fast and steady, as I snuck a peek over some guys heads, as they guzzled their pints of Natty Light. The crowd was typical South Carolina, Nascar shirt wearing gents,bikers,neon-cladded woman with teased hair, and overweight, but happy golfers on a restbit from their day on the greens, loudly bragging about their supposed hole in ones.
As my back was turned, my server delivered a bevy of pleasure to my table.I ordered a cheeseburger with mustard-chili-slaw, a hamburger with lettuce,tomato,pickles and onion,and a side of crispy well-done onion rings. The cheeseburger was first of the tee, tasting rich and hearty from the chili, crunchy and zesty from the slaw. The hamburger was decent with a char-grilled smashed burger flavor, that was reminiscent for me,of its Eastern counterparts Schnippers and Petey’s. The onion rings were scrumptious, going perfectly with salt, ketchup and Texas Pete. I would imagine people who are not used to the mustard-chili-slaw combo,maybe having a problem reading this right now, but just remember there are worst things that have been eaten-I mean who would have thought that oysters would taste good!
Hamburger Joes is a great place to go while in Myrtle Beach, friendly,quick service,will sure bring a smile on that sunburnt face of yours. Be sure during weekends and holidays to bring your patience, Joes has been slinging out hamburgers to Myrtle Beach locals and tourists for over 20 years and by the lines to get in,shows no sign of stopping. I enjoyed chatting with Joe Brooks, aka Hamburger Joe, to be in the presence of such a South Carolinian burger founder was a definite high light in my burger quest.
Tags: a quest for the best burger in NYC, Alessandro Bandini, best burger blogs in nyc, best burgers in NYC, Blue cheese, Caciocavello, Carlo Appolini, Carpaccio di Manzo, Chef Carlo Appolini, dmanburger, Fabrizio Sotti, Football, Greenwich Village, Italian, Leyla Marchetto, Parpadelle al Cinghiale, Pat La Frieda, Pat La Frieda's, Pizza, Rucola, Saltimbocca alla Romana, Scudburger, Scuderia, Scuderia Ferrari, Silvano Marchetto, Speck, stable, Taleggio, Tartufata al Formaggio, team, Trattoria, World Cup Soccer
In Italian, Scuderia means stable or team, and the team at this Northern Italian Trattoria is delightfully headed up by Leyla Marchetto and Alessandro Bandini. The decor is ingeniously adorned with illustrations from New Yorker cartoonist Marisa Acocella Marchetto, Vintage rock anthology and strategically splashed Italian graffiti. The dining room features family style communal tables, bar and private mezzanine, with seasonal access to 35 more spaces al fresco. I heard about Scuderia from the culinary fame that surrounds her location- Da Silvano.It was comforting and refreshing to know that this charming Greenwich Village spot has created its own confident gallop on such famed Italian piatti as Carpaccio di Manzo, Parpadelle al Cinghiale and Saltimbocca alla Romana. Scuderia is also famous for their thin and delectably scrumptious pizzas, which include ravishingly topped pies such as Piccante (Spicy Pork, Taleggio, Rucola), Tartufata al Formaggio ( Four cheeses, Black Truffles) and signature Scuderia (Fig Jam, Blue cheese. As the DMANBURGER I never expected to find among all these wonderfully inherited Italian specialties another inherited American treat; the burger!
The Scudburger, as it’s affectionately called is a perfect Pat La Frieda blend of assorted rich prime cuts of which has been especially crafted for Scuderia. Open for a little over a year now, Scuderia has the brainchild of Chef Carlo Appolini in the kitchen, whom was former culinarian of such exorbitant upscale eats as Le Cirque at The Bellagio in Vegas and Osetria del Circo in New York. I sat in a comfortable window seat and was treated to a taste of Crostini Misti a Modo Nostro, which tonight was robust and hearty boar Ragu, white Cannelini beans hinted with Rosemary and fresh sautéed mushrooms, all of which were fantastic! I couldn’t wait to sample the burger which was looming in my thoughts as I contently watched Fred Astaire dancing in an old movie which was playing on a screen perched above the service line. ” Why was I watching Fred Astaire so intently” I scarily asked myself ? Normally I wouldn’t be able to focus on such a film, but tonight a peace and certainty came over me that could only be attributed to my calm and pleasant surroundings. The burger arrived which quickly took my attention off Daddy Long Legs and on to the mammoth beauty that was in front of me. The Scudburger was seated on a well toasted roll, oozing creamy good Caciocavello cheese, fresh Rucola, crispy fried Speck, dark caramelized onions and spicy mustard. The flavor was heavenly as I bit over and over into the complex layers of the burgers ingredients; the smokiness of the Speck, the velvety richness of the Caciocavello, the tartness of the Rucola and the delicate earthiness of the mushrooms. My only slight criticism would be the bun or roll, the bread was a little too coarse and cumbersome in my opinion, and rather hard on the tooth. Having said that though, I ate every bit of the leftover top-side of the bun using it to mop up tasty olive oil, which I thought was more suited for this type of bread.
I had a wonderful time at Scuderia! Leyla and Alessandro are wonderful people who entertain their customers with the utmost respect and attention. The Scudburger wreaks of flavor and goodness and is definitely up there with my favorites in terms of flavor and originality. I look forward to returning to Scuderia, not only for the food, but for the World Cup Soccer festivities that they are planning in July as a wonderful place to park my caboose, eat my face off and watch some worldly competitive team football…….Ci vediamo presto Scuderia !!