Posts Tagged ‘pork’
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: a quest for the best burger in NYC, April Bloomfield, best burger blogs, best burger blogs in nyc, best burger in New York, best burger in nyc, best burgers, Breslin, burger, burger blogs, french fries, gastropubs, John Dory, Ken Freidman, La Frieda's, pork, rosemary, Spotted Pig, West Village
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.
Tags: a quest for the best burger in NYC, BBQ, Beef, best burgers in NYC, Blue Smoke, Brisket, burger, cheddar cheese, Danny Meyer, Fowl, french fries, Grammercy, Magic Dust, pitmaster, pork, ribs, Shake Shack, smoker, St Louis
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!