Best Burger in New York

MINETTA TAVERN
 
 
Good Burgers, but Far From The Best
 
 
New York’s Best Burger? Who makes it? Or who makes, plural, New York’s Best Burgers. Well first off, Minetta Tavern does not make the Best Burger in New York. Far from it. And of the Burgers at Minetta Tavern, forget the highly overrated Black Label Burger, the Minetta Burger has it beat, though there are better Burgers in New York. For, one, the Burger I make at my house in Greenwich Village, just two blocks away from Minetta Tavern is far superior, a buch tastier burger than you’ll get at Minetta Tavern., but there’s one thing we have in common when making New York’s best burger. And the Burger I make in my house is way Better than the Burgers at Minetta Tavern.
 
So what’s the difference you ask? And you want to know what it is I have in common with the Burgers at Minetta Tavern? The thing I have in common with Minetta Tavern when making my Burger that is without question one of the Best in New York, and for a whole lot less money (about $3.10). Yes, thing that Minetta Tavern has in common with me, in our Burger making, is that we both buy our meat from pat LaFrieda, it’s just that I use the better blend than Minetta Tavern. The Black Label Burger Blend by Pat LaFrieda is made with Dry Aged Beef, which though people would want you to think otherwise, dry aged beef is one of the worst things you can use to make a burger. Dry Aged Beef is old meat, and is actually meat that is deteriorating. It’s much better to use fresh beef when making a burger, and that’s all their is to it, and Minetta Tavern uses Dry Aged Beef for its Black Label Burger. Not good.
 
I have in the past year used numerous sources to buy ground beef for my burgers. I buy meat from one of the best Butcher Shops in New York, which is Florence Prime Meat Market on Jones Street in Greenwich Village. I’ve been buying Sausages, and Steaks from this great old Italian Butcher, which to me is the best butcher shop in all of New York. I mostly bought steaks here, and it’s relatively recently that I started buying ground beef to make burgers with. I was there buying myself a Newport Steak (Specialty of The House) one day, when I watched an elderly neighborhood lady getting individual Hamburger Patties made for her. I started chatting with here about the burgers, and she said she loved them, so I said I’d get some of them, my next time at the butcher shop, and so I did a couple weeks later. I’ve tried both the chuck and the sirloin ground beef from the market. They both made fine burgers.
 
Trader Joe’s recently opened in my neighborhood, and I’ve tried a couple different types of their ground beef (80/20 and 85/15 ratios), and they both made pretty good burgers.
 
Today, I wanted to get a couple burger patties from Florence Prime Meats, but they were closed when I got there, so I made my way over to Grestide’s. I went to the meat counter and spotted Pat LaFrieda’s Burger Blend made with Beef Brisket, Chuck, and Beef Short Ribs. There were 4 Patties in the package, for $8.99, at $2.25 a Burger, it’s more than I normally spend, but if I can get a better burger it will be well worth it. I’m still trying to get a Burger to taste as good as the ones I made from the meat that my cousin Joe gave me, that was a pacckage of 4 Black Angus Burger Patties from Wayside Market in Southhold, New York, on the North Fork of Long Island. The Burgers I made with that meat, may very well be the Best Burgers I’ve ever had in my life. “I kid you not,” and I have witnesses to back me up on this. Anyway, I wanted to see if this Burger Blend from pat LaFrieda could come close, or dear I say, be better than those Burgers made with the Black Angus Patties from Wayside Market.
 
So I bought the burger blend and headed on home. I got my stuff ready. I sliced some New York Cheddar Cheese, and sliced some onions. I toasted and buttered an English Muffin, heat my pan, poured in a bit of oil, and threw my burgers in to cook. As the burgers were cooking, I put a little dijon Mustard on one side of the Muffin. I seasoned the burger with salt, and flipped it over to the other side. Then I seasoned the top side with salt and black pepper. The Burgers cooked another 4 minutes, and then I turned the heat off and let the burger rest for 3 minutes before putting it on top of cheese on on side of the muffin. A put a little nob of butter on top of the burger, then a little Ketchup before topping the Burger with the other half of the bun. I put it on the plate and brought it to the table. I grabbed the burger, bit into it, and from the very first bite, I htought “Wow,” it was a dam good burger, and better than any of the meat I’d bought in the past year, including Florence Prime Meat. Wow, this was impressive, and the Pat LaFrieda meat was well worth the bit more than I paid for it, and a real bargain when you consider that a McDonald’s McDouble cost about $2.69, and a superior burger like this, with more meat, cost just about .35 Cents more than the inferior McDonald’s Cheeseburger. Dam!
 
Yes, I loved the burger. This Burger that I just made at my house was without question better than almost any burger I’ve had in New York. my Cheeseburger was better than The Black Label Burger at Minetta Tavern, or the Minetta Burger, it’s better than the Shake Shack Burger which I normally love but wasn’t that happy with their burgers the last two times I was at Shake Shack (Mine is Better). My Burger tasted better than the JG Melon Cheeseburger (I Love), but not better than the Burger I had at Charle’s Prime, which was the only Burger I’ve had in New York City that was better than the Burger I made at home.: But as good as this burger I made at home with the Pat LaFrieda Burger Blend, “it was Dam Good, but not as Good as the Burger that I made at home with the burrgers from that box of 4 Black Angus Patties from Wayside Market of Southhold, NY.
 
 
 
The BEST BURGERS I’VE HAD in NEW YORK
 
Cooked at My House in GREENWICH VILLAGE
 
with BLACK ANGUS BEEF PATTIES from WAYSIDE MARKET
 
 
SOUTHOLD NEW YORK
 
NORTH FORK of LONG ISLAND
 
 
 
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BadAssCOOKBOOK
BELLINO MAKES NEW YORKS
BEST BURGER
READ BELLINO virsus OZERSKY
BLACK LABEL versus MINETTA BURGER
MINETTA TAVERN
OZERSKY versus BELLINO
MINETTA BURGER versus The BLACK LABEL
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#BestBurgerNewYork by #BELLINO
#DanielBellinoZwicke
 

Pastis is Reincarnated in New York

 

PASTISnewFriendsFamilyPARTY

PASTIS “Friends & FAMILY PARTY”

June 4, 2019

As I go about writing about Italian Food, food, bars, and the restaurant scene New York, Italy, Paris, Asian New Orleans, and the World, it never fails to amaze me how far ahead of the curve I am as opposed to other food writers with  a greater and faster knowledge of wine, restaurants, food trends than many food writers with high profile positions. People like former NY Times food-critics; Frank Bruni, Ruth Reichl , and especially Florence Fabricant who recently wrote about the re-opening of Keith McNally’s (along w/ Stephen Starr) Pastis in the Meat Packing District, which Keith McNally created, though I’m quite certain Florence Fabricant doesn’t know, and never made the analogy. In her piece she states, that the new Pastis is around the corner from the original one which has been closed for 5 years (lost lease). She states that the High Line and The Whitney Museum are now in the neighborhood, but Fabricant and just about ever other food / restaurant writer / critic out there are no doubt oblivious to the fact that, not only did Keith McNally create Tribeca, but he created what has become the boom of the Meat Packing District, a neighborhood that had but two high-profile restaurants in the neighborhood, which was more or less a restaurant waste land until McNally opened Pastis back in 1999. Florent and Macceleria were the only two restaurants in the neighborhood until McNally opened Pastis. Once he did, more restaurants began to sprout, and eventually there was an explosion of what the Meat Packing District is today, the hottest restaurant, night club, boutique hotel spot in all of New York, and all because Keith McNally, the “Restaurant Genius” that he is opened Pastis on 9th Avenue, the neighborhood exploded, and the rest is history.

Unlike the original Pastis, Keith McNally has a partner in his new Pastis is the form of famed Philadelphia / NY Restaurateur Stephen Starr … From the looks of what I saw at the party tonight, The New Pastis should be just as big of a hit as the old one. Good Luck to Keith McNally and Wishing him well.

Daniel Bellino Zwicke

June 4, 2019

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I first wrote an article on this fact back in October of 2012. Read my piece on how Keith McNally Created The Meatpacking District (Oct. 3, 2012 NY – Foodie ) …

PASTISoriginalllle.png

The Original PASTIS

Created by Restaurant Genius Keith McNally

 

BONOatPASTIS1

BONO Dining at ORIGINAL “PASTIS”

As Many Celebrities Did

 

PastisLIQUR

PASTIS

Pastis is a Licorice Tasting

French Liquor

And Namesake

of Keith McNally’s PASTIS BISTRO

NYC

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Daniel-Bellino-Zwicke.com

EATER NY Pastis Reopening …

 

New Yorks Best Burgers

 

BURGERrrem

JG MELON BURGER

One of The CITY’S BEST

Where are New York’s Best Burgers? Who has them? Do you have a favorite of your own? Well, some might say, the Black Label Burger at Minetta Tavern is the best? I wouldn’t, in fact, for me the more affordable Minetta Burger is much better, I’ll give some reasons later. There are lots of good burgers, some not so good, many over-rated and some a total disappointment.  One of the most disappointing and highly over-rated burgers of all is one that I’m really sorry to say, I love the place and for many years (Since 1983) is the Burger at the Corner Bistro, a placce that has long been famous for its burger, in fact was considered New York’s Best Burger for years (about 30) before the current NY Burger Craze of the past 10 years or so. Yes, I love the Corner Bistro as it is a cool old fixture of Greenwich Village that has a great quetessentail Greenwich Village old bar atomsophere, and served very affordable dirinks, Beer, and food. Only one problem? The Burger is “Terrible.” Yes I said it, and I’m quite sorry to say so, but it is the truth. I dn’t wantit to be the truth, but it is. Again and for the last 10 times I’ve been to the place, I was completely and utterly disappointed with the Burger at the Corner Bistro, “It Sucks,” and it really pains me to say this, as I’ve said, I love the place, I used to love thee burger, and wish I still could, but the burger is horrible, and people acept this, as most are followers and are in the habit of Jumping on The “Band Wagon” of saying something is good or great, simply because everyone else is, and whether the thing (burger in this case) is good or it is not, as in the case of the Burger and The Bistro Burger at the Corner Bistro. I feel there are two reasons the burger at the Corner Bistro is not good. Number one, the meat they use I’m sure is not of really good quality. It’s fresh yes, but it for cure is not Prime Meat, but most probably Choice Beef which is a lower grade. Number 2, the burger is too thick. For those who don’t know, the thicker a burger is the less flavorful it will be. This is because most of the flavor comes from the browned part, the outside of the burger. And the thicker a burger is the less flavor ratio it has. A thinner burger will taste better, not too thin, but a bit thinner. The other reason the burger doesn’t taste all that good is that the cooking method is the worst method used for cooking a tasty burger. The burgers at the Corner Bistro are broiled. The best method for cooking a tasty burger is cooking on a flat top grill and letting the burger cook in its own fat and juices. The Corner Bistro does not do this.

Now one thing that si very unusual for me, is wanting someting to cost more than a place is charging for it. I always look for a good buy, and the cheaper something is, the better. However, in this instance, I wish the owners of the Corner Bistro would buy Prrime Beef to make their Burgers and charge more money for them and hopefully make a better burger. Get rid of that old broiler, get a flat top grill and start cooking your burgers on it. Also, you can make them just slughtly smaller, a bt thinner, and make a better burger. I know this will Never Happen. If  the owners read this, they think I’m nuts, or whatever. They’d probably say, “If it ain’t broke, don’t fix it.” But I wish they would fix it, for I’d love to go to the Corner Bistro again, and for once get a Burger that I Love. Again, I’m afraid this will never happen.

For the record, I first realized back in 2004 that the burgers were not good. Three times in a row, I went, had a burger and was hugely disappointed and how bad the burgers tasted. I was shocked and sad. After thee 3rd bad burger at the Corner Bistro, I more or less stopped going. Every once and a while I’d go, and give it another chance, but the burger was always very disappointing, wasn’t good and left a terrible after taste in my mouth for a couple hours. I’m not saying the neat is bad, I’m just saying, they should buy better meat, “Please.” I went again, two months ago. Guess what? I hated the burger. I was hugely disappointed once again. To me, the Burger was horrible, I’m so sorry to say. Well, in a World with the horrible music they make these days, it’s no wonder. People accept and even like mediocrity, and this is one more case, again I’m sorry to say, and I do wish one day, I’ll be able to say otherwise.

Basta!

 

PS … Started righting a piece on New York’s Best Burgers, and ended up writing about New York’s most disappointing one. Sorry, this happens when writing some times, not just for me, but for any writer.

 

BEST BURGERS in NEW YORK : JG Melon (3rd Avenue UES), Schnipper’s, Shake Shack, Charles Prime, Au Cheval.

For me, these are some of New York’s Best Burgers, not in any particular order, but all very good.

NEW YORK’S Most Over-Rated BURGERS :

The BURGER JOINT in Parker Meridien Hotel. These Burgers are Highly over-rated, not very good at all. Again,  their popularity is a case of people Jumping on The Band Wagon.

Corner Bistro : I’ve already said it above. And I’m so sorry to say, but someone has too. Wish they we’re better, I’ve loved the place for years, “but the Burger is just not good at all. I Wish it was.”

MINETTA TAVERN. Unlike the placces isted above, the Burgers at Minetta Tavern are quite good. The problem is, that though Good, they are Highly Over-Rated, they are good, not great, and for from being the Best in The City, which many say the Black Label Burger is. “Not!”

 

READ More on NY’S BEST BURGERS

 

 

RECIPE HOW to MAKE a GREAT BURGER

 

 

 

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The Speakeasy Bars of New York

131 CHRYSTIE STREET
 
NEW YORK
 
Speakeasies are, at least in theory, supposed to be a reward for those who put in the effort to find them. Fig19 131 CHRYSTIE holds that tradition, as you could easily be confused into visiting the crazy dance club which causes such a racket next door. Fig19 at 131 Chrystie stands as the antithesis, offering creative takes on classic cocktails in the back room of an art gallery called SFA Projects. The mood is mellow and ambient, a nice retreat from the Bowery chaos.
 
 
 
 
 
NEW YORK REVELERS CELEBRATE
 
The END of PROHIBITION
 
At an OLD NEW YORK SPEAKEASY
 
 
 
 
 
You’ll Know You’re Almost There
 
At PDT
 
“PLEASE DON’T TELL”
 
 
WHEN YOU SEE The Big HOTDOG
 
“EAT ME”
 
At GRIFF DOGS
 
On St Marks Place
 
NYC
 
GRIFF DOGS
 
It’s a Great HOTDOG JOINT
 
WHERE YOU CAN GET a JERSEY “RIPPER”
 
DEEP-FRIED HOTDOG
 
A CHICAGO DOG
 
Or any Kind of FRANKFOOTER You LIKE
 
“See The TELEPHONE BOOTH” ???
 
IF YOU HAVE a “SECRET CODE” You Can GET INSIDE !!!PDT

The BAR at PDT
 
“PLEASE DON’T TELL”
 
Do YOU HAVE the SECRET PASSWORD ???
 
Having Trouble Getting into NY SPEAKEASIES ?
 
Take The PROHIBITION BAR TOUR of NEW YORK
 
VISIT 3 DOWNTOWN NY SPEAKEASIES
 
 
And a GREAT HISTORICAL TOUR
 
Of PROHIBITION BARS in NEW YORK
 
 
Discover the secret New York City Bars of the 1920s on a 3-hour tour of some of the best-preserved venues from the days of Prohibition. Travel back in time, and learn the story of alcohol bans in America, and how it was resisted by the locals.
 
  • Visit the secret bars of the Prohibition era
  • Learn about the campaign to ban alcohol, and the efforts to resist it
  • Go to 4 of the Best Preserved Bars from the 1920s
 
 
Learn the story of Prohibition in the United States, and hear about the nationwide ban on the sale, production, importation, and transportation of alcoholic beverages between 1920 and 1933.
 
For More INFO and to Take The NEW YORK PROHIBITION BAR TOUR Click!
 
 
 
 
 
HAVE a CLASSIC
 
 
WHILE in NEW YORK
 
 
EMPLOYEES ONLY
 
 
SECRET ENTRANCE
 
GYPSY FORTUNE TELLER STORE FRONT
 
 
 
 
EMPLOYEES ONLY
 
SPEAKEASY
 
BAR
Looking for a Recipe of The DUDE
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BadAssCOOKBOOK
SECRET RECIPES
The BADASS COOKBOOK
BURGERS
STEAKS
PRIZE WINNING CHILI
BLUE RIBBON BBQ SAUCE
And More …
 
 
 
 

 

Anthony Bourdain Favorite Pasta is CACIO PEPE Roman Recipe ROME ITALY

 

CACIO PEPE
“Anthony Bourddain ‘s Favorite Pasta”
RIP TONY




RECIPE
INGREDIENTS :
1 pound Imported Italian Spaghetti
2 tablespoon freshly, coarsely grated Black Pepper
4 tablespoons Butter
2 1/4 cups grated Pecorino Romano Cheese
PREPARATION
Cook the spaghetti according to the directions for that brand, usually about 8 or 9 minutes. Start the sauce when the spaghetti is not quite cooked, about 3 minutes before you would normally take it out of the water. In a already heated saute pan big enough to eventually hold your pasta, add the boiling pasta water, the butter and the pepper. Pull the pasta out of the water and let it drain. Add the drained pasta to the pan and toss through the water mixture until the pasta absorbs almost all of the water. Remove from the heat, and add the grated cheese to the pasta. Very quickly, stir the cheese into the pasta so that it becomes creamy. If it starts to clump or becomes too dry, add a little more of the pasta water as you are  stirring.  Place the pasta into the Parmesan cup and garnish with more grated cheese and freshly grated pepper, to taste.
Anthony Bourdain Eating CACIO PEPE in ROME
Anthony Bourddain at Roscioli in Rome, Italy
with Cesare C. , Eating Mozzarella di Bufala
Prosciutto di Parma and …




SPAGHETTI AMATRICIANA
and More
of ANTHONY BOURDAIN ‘S Favorite RECIPES
In MANGIA ITALIANO
You All Know That ANTHONY WISHED He Was ITALIAN
He Said It Many Times on Many of His Wonderful Shows
“Long Live The Memory of Anthony Bourdain”
RIP
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An Innocent Batali is Exonerated

 
Celebrity Chef MARIO BATALI
 
 
 
Celebrity Chef Mario Batali has been Exonerated of all Sexual Harassment Charges. Three investigations into sexual assault allegations against the celebrity chef Mario Batali have been closed because detectives could not find enough evidence to make an arrest, a New York Police Department official said Tuesday.
Three women had come forward to report that Mr. Batali sexually assaulted them years earlier at two Manhattan restaurants where he was an owner or an investor. In all three cases, the victims said they had been drinking and could not fully remember what had happened.
Charges could not be brought in two of the cases because they were beyond the New York State statute of limitations, which was lifted in 2006 but not made retroactive. Those investigations were closed sometime last summer, according to the official, who spoke on the condition of remaining anonymous as the official is not authorized to discuss the cases.
Prosecutors could not bring charges in the 3rd case because cold-case detectives in the Special Victims Division were unable to find enough evidence to prove that a crime had occurred. The case was closed in August 2018 , the official said.
 
The third woman claimed that she was raped 8 or 9 years ago after visiting the Spotted Pig Restaurant in Greenwich Village where Batali was an investor. The woman said that she had been drinking, and the next thing she recalled was waking up in the restaurant’s third-floor V.I.P. space, the infamous room that some of the employees dubbed The Rape Room.
“She couldn’t put the pieces together,” A New York City Police official said, “She couldn’t put the pieces together,” of her allegations. The police official also said, “Something happened to that victim in that room, but we don’t know if it’s criminal or not.”
Although the statute of limitations prevented Mr. Batali from being charged in the two earlier cases, prosecutors could have tried to use them in the third case as evidence of a pattern of sexual misconduct.
Mr. Batali is not completely off the hook; the cases could be reopened if more evidence emerges, the police official said. The New York City Police Department said Tuesday that it declines comment on details of any particular investigation.
 
 
Now, as this country (America) is supposed t be a just one, let’s hope that the media spends as much time reporting the Exoneration of all Allegations against Mr. Batali. He has not been found guilty or even been charged of any criminal activity, yet his reputation and career have been Ruined, unjustly so. Isn’t a person supposed to be Innocent until proven Guilty in The United States of America? Mario Batali has already been humiliated and persecuted in front of the entire World and especially in America, though he has committed No Crime., his reputation has been tarnished, and it is unlikely that though he has not been convicted of any crime at all, or even been charged, he has suffered greatly in the Court of Public Opinion. Is this just? We think not.
 
After these Sexual Harassment Allegations against Mario Batali, Mr. Batali was immediately fired by ABC from the show The CHEW where he was one of the hosts, Batali was humiliated in front of the World, and forced to remove himself from being present in any of his restaurants of which Batali, his talents and personality was the primary reason for the huge sucess of the Batali Bastianich Restaurant Empire who also own Eataly in New York, as well as restaurant around the country. Mario Batali has not been convicted of any crimes or even charged with any, yet he has beem Prosecuted in front of the general public of The United States of America, and the World. Batali has been exonerated by the New York City Police Department and the New York City Prosecutor, yet he has been ruined. Is this fare?
 
 
Question? Will Mario get a 2nd Chance?
 

DBZ is Back at New York Foodie

 

MePiazzaPopoloROME

Me in ROME

2018

Hey Guys, “I’m Back!” Somehow I lost my password for my Dashboard that I run sever websites from, including Daniel-Bellino-Zwicke.com (this Site),  Big-Lebowski-Cookbook.com , Greenwich-Village-Italian.com , Vinyl-n-Vines.com ,  and NY-Foodie.com.

None of the Sites were down. They were all up and running, it’s just that I couldn’t get to the dashboard of each to make Post, so consequently there have’t been any posts on any of these sites for 3 months. I started a couple of New Sites in order to make posts, as I wasn’t sure if I would ever be able to get back on the sites, so I have another Author Website for myself at Daniel-Bellino-Zwicke . 

I also started a new site for Positano , and The Amalfi Coast . Please stay tuned, I will start posting again on all these sites.

Thanks,

Daniel

Update :  Yes, I posted this a few months back, when I figured out my new password and got back into my WordPress Dashboard, enabling me to get back to writing and posting on all my Websites. Thanks for thee support.

NEWS :

POSITANO , my new book is coming soon. I haven’t pulled the trigger on publishing it, as it took me longer than I thought, and now I’ll be going to Positano and the Amalfi Coast soon, so I figured I’m going to get more material, so I’ve held off. Not sure when I will release the book for publication. It might be September or October, we’ll see. For now, you can visit my  website on Positano, Naples, and the Amalfi Coast at POSITANO-AMALFI-COAST.com    or Daniel-Bellino-Zwicke.com

 

Thanks,

Daniel

 

POSITAN

POSITANO

The AMALFI COAST

COMING EVENTUALLY !

 

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