2nd Annual NY Burger Week, May 1-7, 2013 – Details Announced

Posted on 03/21/2013 by Rev

I BURGER NY HORIZONTAL RECTANGLE NYBW_ Final_Hashtag_2013

BURGER CONQUEST TO HOST 2ND ANNUAL NY BURGER WEEK,
MAY 1-7, 2013

To celebrate National Hamburger Month, Burger Conquest, The Food Film Festival & Burger GPS proudly bring you the 2nd Annual NY Burger Week, May 1-7, 2013.

Week long celebration will showcase some of the most innovative and trendsetting Burger makers in the world’s biggest Burger city.

Burger Conquest announces 2nd annual NY Burger Week from May 1-7, 2013. From gourmet blends to off-menu specialities, to beer pairings, NY Burger Week will pay tribute to the world’s greatest sandwich, the Hamburger. Each restaurateur and Chef will be preparing a unique event that pays tribute to the Burger in their own way.

NY Burger Week kicks off on the evening of May 1 at Idle Hands Bar with That Burger in the East Village. The menu will feature Burgers and beers “expertly paired” by NY Burger Week founder, Rev Ciancio, with each track on Guns N Roses debut album Appetite for Destruction. Attendees will enjoy craft beers from Ballast Point, Green Flash & Stone Brewing Companies as well as a selection of off-menu mini-Burgers & Tater Tots along with a special dipping sauce from the mind of Dan Petersen, the creator and Chef for That Burger . The Food and drink menu will be paired with a corresponding track from the rock album that set the world on fire. More details and tickets are available here: http://bit.ly/GNRNYBW

The flagship event of NY Burger Week, the Off-Menu Burger Bash, will be hosted by 67 Burger in Park Slope, Brooklyn on Sunday, May 5 at 12 p.m. Chef Jeffrey Maslanka will courageously prepare 4 of the most intense Burgers in his repertoire for an event your taste buds won’t want to miss. More details and tickets are available here: http://bit.ly/67NYBW

All good things must come to an end but the finale of NY Burger Week will leave you begging for more. On Tuesday, May 7, NY Burger Week culminates at the Alewife in Long Island City, Queens, for a world-class Beer and Burger pairing dinner brought to you by Get Real Presents. Chefs Travis and Gregorio have put together a menu featuring 5 different gastronomic Burger expeditions from 5 different meats—each of expertly paired with a top-rated craft Beer by the Alewife’s Beer sommelier, Patrick Donagher. More details and tickets are available here: http://bit.ly/AWNYBW

 

Must be 21+ to consume alcohol.

Four more events will be announced shortly as well as a month-long National Hamburger Month promotion that involves some of the best Burger restaurants in NYC. Interested restaurants, Chefs and sponsors interested in participating can find out how to get involved here.

Sign up for the email newsletter, check out the Burger Week website and follow @BurgerConquest on Twitter for more details & event announcements.

About NY Burger Week
NY Burger Week is an annual delicious celebration of all things Burger in New York. It is an extension of the burger blog, BurgerConquest.com written by sales marketing strategist, David “Rev” Ciancio. Rev has written about more than 600 Burgers, been featured on 9 different TV shows and named an “Expert Burger Taster” by The Learning Channel.

About the Food Film Festival
The Food Film Festival sprang from the imagination of Festival Director George Motz, the documentary filmmaker behind the award-winning Hamburger America film and book, along with co-creator Harry Hawk, formerly of Schnack and Water Taxi Beach. Through documentaries, features and short films, the Festival showcases the best, and the most memorable, of the world’s favorite foods. Along with a heaping helping of mouth-watering films, Motz, Hawk and company serve up the food that guests are watching on the screen for a multi-sensory, full-bodied experience.

About Burger GPS
BURGER GPS / Hamburger America
George Motz’s Official State-by-State Guide to the most interesting burgers in the USA. Author / Filmmaker George Motz has eaten over 10,000 burgers in his life. Trust him and use this app to find your next great burger.

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Smashburger – Superman vs Food Einstein

Posted on 03/18/2013 by Rev

Smashburger
http://smashburger.com/location/clifton/
700 New Jersey 3
Clifton, NJ 07013

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THE BURGER
I can’t say no to a good Burger. In fact, my inability to resist is likened to Superman and Kryptonite. The obvious difference being that Burgers don’t take away my power, they give me power, also like Clark and the Sun. For me, Food is a destination and whenever I go somewhere else, I always seek out tasty eats. I was recently at a meeting in NJ and next door from my meeting location was a Burger staring me in the face the entire time. When said meeting had accomplished it’s intentions, I hopped into my rental car and started to drive home. I made it about 3.5 feet when I b-lined right into a parking space in front of said Burger.

I love Fast Food, always have. I make no bones about it either. Taco Bell, Wendy’s, White Castle, Checkers, Del Taco, Arby’s, Chipotle, I love em. Even the Golden Arches have a place in my heart. When someone takes a Fast Food concept and improves upon it, like for instance, the delicious decadent McGriddle or the fresh, never frozen concept of Smashburger, I’m even more impressed. Well as I recently learned, the same person is responsible both of those. Tom Ryan, the founder of the Denver based fast-casual Burger chain Smashburger is also the Food Einstein that invited McDonald’s Pancake Breakfast Sandwich, the McGriddle. The former launching in 2007 has now grown into more than 100 different locations in both the US and Canada.

All of the Burgers served at Smashburger are “Fresh, never frozen 100% Angus Beef smashed, seared and seasoned to order.” This process uses a flat griddle to quickly cook the Burger, searing in the flavor. The menu offers a number of pre-selected combinations but differs from location to location, often offering a localized idea. You can order anything ala carte and build it yourself if you want to stretch your own Burger acumen. They also have Smashfries, Smashchicken Sandwiches, Salads, Häagen-Dazs Shakes, a variety of interesting sides including Veggie Frites (Flash-fried Carrot Sticks and Green Beans) along with bottled Beer and Wine.

THE CONQUEST
My day was truly not going to continue if I was not able to smash a Smashburger into my face. After what felt like an eon trying to decide what I wanted, I settled on an Avocado Club Burger on an Egg Roll instead of Multi-Grain Bun, hold the Tomatoes.  The Club comes topped with fresh Avocado, Applewood-smoked Bacon, Lettuce, Ranch Dressing and Mayo. The real pivoting moment was the Avocado. I love Cheese and almost demand it on a Burger but the fresh Avocado was sounding pretty damn tasty at the moment. Since Avocados also have a creaminess, I decided this would be good enough. The order was placed and I took a seat, patiently waiting for a Smashburger ambassador to arrive with my Lunch.

I was wrong. It was good enough, it was just right! The Egg Bun had a nice fluffiness to it and a taste that was a little more robust than your standard White Bun. The Tangy Ranch & Mayo added a nice zing to the sandwich. The Bacon they use at Smashburger is so much better than the flimsy, rubbery, fake smoke tasting Bacon that a lot of their competitors work with. The salty & savory Beef Patty made a happy partnership with the Avocado and my tastes buds were in full on pleasure mode.

Smashburger is definitely Fast Food, fresh, delicious, trend-setting Fast Food.

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8 out of 10 Ounces
– Rev

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THE BURGER COUNTQUEST
602 Burgers
March 8, 2013 – 12:31 pm

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La Bonbonniere – There Were Burgers Before The Interwebs

Posted on 03/18/2013 by Rev

La Bonbonniere
http://www.yelp.com/biz/la-bonbonniere-new-york
28 8th Ave 
New York, NY 10014

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THE CONQUEST
With 600 Burgers logged on this site you would think I’ve eaten nearly every damn Burger in New York City. Maybe at least all the ones people talk about or the classic Burgers that have been here forever. Even if I haven’t eaten there you would think it’s safe to assume I know about it but just haven’t gotten the chance. I think this too and then out of the blue, it happens. Someone recommends I check out a Burger that’s been here since before blogs existed. I’m blown away every time. I have master cake maker Rodolfo Goncalves from BMQ Desserts to thank for the most recent suggestion.

Before the Food Network, Bravo, The Travel Channel and other food TV programs launched the careers of many a seasoned and now popular Chefs, believe it or not, there were still restaurants. Before Social Networking allowed each of us to share the doldrums of every day living and constant gratuitous Food porn, people went out to eat. Before gastronomy was a word used to market prepared comestibles, there were kitchens full of cooks. New York’s dining scene used to be made up of small Sandwich shops, Pubs, Luncheonettes and Diners. Sure there were super fancy places to eat and groceries but the above was the run of the scene. Some of these places are still with us but are becoming fewer and far between.

One such place is La Bonbonniere. Much like Adam Kuban noted on A Hamburger Today, I had to look up the word as well. It’s a long since unused wedding gift that was used to hold Sugar Cubes when it was more of a precious commodity. Our La Bonbonniere is an old-school luncheonette located in New York City’s West Village. You’ve probably passed by it, much like everyone else, dozens of times and not taken notice. There’s only a couple wooden tables around the room, a small counter with padded stools and a very small diner. It’s practically a dinosaur in terms in NYC restaurants. There’s no website, they only take cash and the menu, for a diner, is relatively small.

Clocking in at only 2 pages, the menu choices at La Bonbonniere range from Breakfast standards to Soups, Salads, Sandwiches and a few random daily specials stuck to the menu via hand written sticky notes. But someone knows about the place, in fact a few someones. The walls are covered with photos of years and years of past customers many in fact are autographed portraits of people who’ve achieved different levels of fame. Ethan Hawke & Molly Shannon’s photos can be found on the walls and I’m told that James Gandolfini, Philip Seymour Hoffman and Julia Stiles have all been spotted taking down a greasy diner meal at La Bonbonniere.

THE BURGER
I took a seat at a corner table and was quickly greeted with a menu and a glass of Water. Rodolfo told me that the Bacon Cheeseburger here blew his mind. I already knew what I was getting but wanted to double check by taking a look the menu. When you see the word “Beefburger” on a menu, you know it’s been around for sometime. Good enough. Beefburger Special with Fries, add Bacon, Done. It was only a matter of minutes before said dish arrived at my table. With lightning like speed a Burger with an insane amount of Bacon on it was staring me in the face.

Once my eyeballs got passed the Bacon pile, I noticed something curious; 1 slice of melted American Cheese on both sides of the bun. Interesting. I immediately tweeted at Dan from The Sporkful. His outspoken appreciation for Cheese on bottom called me for to post the alert. I snapped up a couple French Fries were just your standard frozen, crispy diner Fries into my mouth. I placed the top of the Sesame Seeded Bun atop the bottom with the Bacon and Patty and bit in. My request for medium rare had clearly fallen on deaf ears. Surprising too considering how quickly it came after I ordered. There wasn’t much seasoning on the Burger so I added a couple dashes of Salt & Pepper. I’ll say this, it was good. It wasn’t the best Burger I’ve eaten, especially at the steep price of $20 (tax, tip & soda included) but it was pretty good. I’ll bet at 2 in the morning after a couple of “pops” it’s probably pretty magical.

If you’re into a standard, old-school, greasy Diner Burger and Fries, this has your name on it.

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7 out of 10 Ounces
-Rev

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THE BURGER COUNTQUEST
601 Burgers
March 7, 2013 – 1:52 pm

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Charity Donation For My Twitter Birthday

Posted on 03/17/2013 by Rev

You know how you know I’m a social media enthusiast? I know that my Twitter Birthday is March 20th.

@yeahman was first created on March 20, 2008.

That’s right, I keep a reminder in my calendar of the day I joined Twitter. #ILoveSocialMedia. And like most people, my first Tweet wasn’t all that profound, interesting or even worth remembering.

To celebrate this year I’m giving back. Twitter has helped me meet, reach and experience so many great people, places and of course lots of great Food. Twitter allows me to tweet all day about tasty Food and all the fun I’m having sharing it with others. Some people aren’t as fortunate. Some families out there don’t even know where their next meal is coming from. I can only imagine how hard that must be. So lets do something about it. For my Twitter Birthday I’m going to make a donation to a charity that helps the less fortunate eat. I’m going to let you pick which one, The Food Bank For NYC or City Harvest.

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On March 20, 2013, I’ll be counting the number of votes you post on Twitter and whichever charity has the most votes by 11:59 pm EST, will get the donation.

 

Reply to my Tweet @yeahman, include #BDayDonation & vote using one of the two hashtags:

  • To vote City Harvest use #GiveCityHarvest
  • To vote Food Bank For NYC use #GiveFoodBank

About the Food Bank for NYC
Food Bank For New York City recognizes 29 years as the city’s major hunger-relief organization working to end food poverty throughout the five boroughs. As one of the country’s largest food banks, our mission is to end hunger in New York City by organizing food, information and support for community survival and dignity. As the city’s hub for integrated food poverty assistance, the Food Bank tackles the hunger issue on three fronts — food distribution, income support  and nutrition education — all strategically guided by its research.

About City Harvest
This year, City Harvest will collect more than 42 million pounds of excess food from all segments of the food industry, including restaurants, grocers, corporate cafeterias, manufacturers, and farms. This food is then delivered free of charge to nearly 600 community food programs throughout New York City using a fleet of trucks and bikes. City Harvest helps feed the more than one million New Yorkers that face hunger each year.

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Saxon and Parole – Food Lover Level Brad Farmerie

Posted on 03/15/2013 by Rev

Saxon + Parole
http://saxonandparole.com
316 Bowery
New York, NY 10012

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THE CONQUEST
There’s a lot of restaurants in NYC. 25,000+ to be close to exact. There’s Food on every freaking street in this town which is one of the reasons it’s so great. Endless, endless, endless options. Even at 599 Burgers logged in on this blog, I still haven’t eaten all of them, let alone even the most heralded or talked about ones. That doesn’t even take into account all the other types of Food & restaurants here. There is one trait that all the best have. It’s the reason why people go to eat there many times. It’s the reason why journalists write about them. It’s the reason blogs like Burger Conquest take the time to point them out. It’s the same reason why everyone thinks their Mom or Grandmother is the best cook in the world.

Love

By default, Brad Farmerie is a Chef and restauranteur. He cooks, he creates recipes, he runs a popular restaurant called Saxon + Parole and he is part of the well known NYC based AvroKO Hospitality Group. Brad earned a “Grand Diplome” at Le Cordon Bleu, the the world’s largest hospitality education institution. He’s been on The Martha Stewart show, he’s published recipes, he was named a StarChefs “Rising Star Chef” in 2005 and so on and so on. The man has worked hard and earned his merit.

Yes, you can all him all of these things and would be correct. But deep down at the base, Brad is really a lover. He doesn’t cook because he likes it. He doesn’t run a restaurant because it’s fun. He does these things because he loves them. He loves Food, he loves cooking and he loves hospitality. When you spend one evening dining at Saxon + Parole you will completely be surrounded and filled with his love.

My buddy Mike owns a company called Edit Beach. They are a video production and editing facility based in NYC. Without ever having heard of them, there’s a good chance you’ve seen some of his work. If you were at the Food Film Festival in 2011 or came to a screening at my bar, Idle Hands, you’ve seen his work in “The Good Beer Seal.” This was a documentary made about the Craft Beer Bar scene in NYC and the Blue Point Brewery in Long Island, NY. Mike wanted to catch up over some tasty eats and suggested we finally pop into Bard’s Saxon + Parole for a meal. We’ve eaten many of his dishes at The Food Film Festival but never actually into the restaurant.

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THE BURGER
Mike and I intended on having a drink or two, a Burger and that was it. Nothing big or heavy but Brad & crew would have no such situation. The following is going to read as review of the meal but it could also be seen as an accounting from the time Brad and his staff tried to murder us with good Food.

Before we get into that, let me explain one thing. The pictures in this accounting are going to appear to be dark and often blurry. I don’t agree with Anthony Bourdain that people should not be allowed to take pictures of their Food while dining. However, I would admit to thinking a flash constantly going off in a dimly lit restaurant could be pretty annoying to other diners. In those occasions, I choose to not use a flash out of respect to my fellow diners.

Sourdough Bread served with a Whiskey Miso Butter.
Butter + Bread. It’s so simple but so delicious. I’d be happy with just about any basic level of the classic starter dish. I’d never really think it needed an upgrade. Thank you Saxon+Parole for taking this to a whole new level. The freshly baked, warm Bread has a chewy Crust with a light doughy inside. What makes someone think to add Whiskey & Miso to Cream when making Butter is pure genius. It’s sweeter, lighter and more delicate than regular Butter and if I had to sum it up in one word, it would be “yummy.”IMG_5276

Portobello mushroom mousse, PAROLE whiskey jelly
This is one of Brad’s signature dishes. We passed on it because I wasn’t super hungry but also, I am a little weird about ‘Shrooms. It’s mostly a texture thing but none the less, I regularly choose to avoid. Thank God our server was not going to hear it. This dish is AMAZING. If you dine here and you do not get it, you did it wrong. The flavors are light and sweet and beaming with subtlety while the texture is very creamy. The Jelly is made with their signature Whiskey, Parole.  Most dishes I eat at a restaurant I can figure out how to recreate at home. This one, not a chance. IMG_5281

Cheese Plate – various
Saxon + Parole offers a constantly changing offering of local and natural Cheeses. To be honest, I didn’t have the wherewithal or time to write down which exact Cheeses we ate. What I can tell you that if you are a Cheese lover like myself, I can guarantee whatever selection they have on the night you dine there, they will be fresh, tasty and interesting. Be sure to try some of the spicy Whiskey Jelly too.
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Apple & Rutabaga Soup with Roasted Chestnuts & Hijiki
You know what I would never think to order off a menu? Apple & Rutabaga Soup with Roasted Chestnuts & Hijiki. It’s not that it doesn’t sound appealing, my eyes are just trained not to see that. Well never again! This dish was stupendous! The enchanting smell of it alone would have me walking through the door. In fact, someone call the Yankee Candle Company, this needs to be their next fragrance. It’s got a very strong presence so be sure to take the moment to get a huge whiff of the Soup. It’s yet another dish that is packed with all kind of subtlety. It’s very creamy, slightly Buttery & has a hint of sweetness. The crunchy Hazelnuts give it a nice texture and slight roasty flavor.
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Maple Bacon
BACON! The Maple Bacon is not on the menu by itself. However, as Mike doesn’t eat Pork, he kindly offered to give me the Bacon from his Burger. Now that’s a friend. The
Bacon is like sweet and Peppery Candy. Not too chewy. Not too crispy. Definitely awesome.
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S+P dry aged Angus Burger with Pennsylvania Havarti, Maple Bacon, a Fried Egg + Fries
What’s my favorite item to put on a Burger? Easy, Cheese. What’s my 2nd fave? One might think caramelized Onions or Bacon but no, it’s a Fried Egg. There is something about the Yolk from an over medium Egg that for me, just takes the Umami moment of a Burger to a new level. Whichever Egg’s they’re using at Saxon + Parole absolutely nail it. The taste, the texture, the sensation, the juiciness … this Egg is right on the money. I loved the dark Grain Bun. While most Burger Chefs would go with something a little more plain (IE White Bun) Brad packs a flavor punch with this one. The Patty is really Beef and has a hearty Steak taste to it. It’s rich, soft, a little Sweet and all wonderful. It literally tastes like a proper Steak. You’re gonna love this Burger.
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8 out of 10 Ounces

Brussels Sprout Leaves, Poached Egg, Toasted Hazelnuts, Crispy Pancetta, Truffle-Yuzu Hollandaise.
At this point in the meal I was practically drunk on Food. We’re talking about fast approaching Food coma here. So much deliciousness coming at us in too little time. It was as if my taste buds had been on a roller coaster that every time it approaches the station, it goes for another ride instead of letting you off. Holy Flavor Bomb! These are sweet, spicy, Earthy, savory and smokey. If someone had told little kid me back in the day that Veggies could taste like this, well maybe I wouldn’t be writing a Burger blog.
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French Fries with Chili Ketchup & Blue Cheese Mayo
I was so full at this point that I barely touched the French Fries. They were definitely good, house cut, skin-on etc, but I was too full. The Sauces were great too but my palette and stomach could not handle another bite.
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We of course then retired to Madame Geneva, the speakeasy style cocktail bar behind the restaurant. Our gracious server walked us in through a hidden door at the back of the restaurant. Mike and I sipped on a nice Bourbon Sour before calling it a night.

If the key to success in the restaurant business is great Food and even better service, than Brad Farmer is the key maker and Saxon + Parole is the Mayor’s Office. How anyone comes here and has a light meal is beyond my power of understanding. The Veggie dishes would cause even the strictest of carnivore to salivate. The attention to detail and making sure every moment, dish and employee in the places fits the theme is something only a lover could create.

What an epic way to celebrate the 600th Burger of The Burger Conquest!

-Rev

THE BURGER COUNTQUEST
600 Burgers
February 28, 2013 – 7:49 pm

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The Cattle Call – Nick King from BurgerFi, Now Open NYC

Posted on 03/14/2013 by Rev

The Cattle Call –  Nick King from BurgerFi

The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse.

BurgerFi- Nick King

Nick King has many years of experience in the food and beverage industry. He was the production manager for United Biscuit, one of the world’s pre-eminent branded snack businesses in London. King assisted in the development of the QUICK Franchise from the continent of Europe to the United Kingdom. He held the position of the Director of On-Premise Sales at Southern Wine and Spirits. And was the Director of Operations for several high-end restaurants in South Florida, including DeVito’s of South Beach, Vic & Angelo’s of Palm Beach and Delray Beach and The Office of Delray Beach.

Name: Nick King, Chief Operating Officer at BurgerFi

Website: www.burgerfi.com

Where do you live: Broward County in Florida

Favorite style of Burger: A double Natural Angus burger with double American cheese, tomato and BurgerFi sauce wrapped in lettuce. It doesn’t get better than that!

Favorite Childhood Burger: The standard American cheeseburger. You can never go wrong with a true classic.

Burger that haunts your dreams at night: The thought of having to eat at any of our competitors’ restaurants.

What is the one Burger you’ve always wanted to try, but still have not: A triple stacked burger. We offer them, but I have yet to sink my teeth into three burger patties in just one sitting. It’s definitely something to add to my BurgerFi dining bucket list.

The secret to making a great Burger: It’s simple! Great burgers are always created with all-natural, vegetarian-fed beef and contain no chemicals or additives.

Under no circumstances whatsoever, what should NEVER be put on a Burger: I enjoy having a variety of toppings to choose from, but I would never put sweet fruits like pineapple on a burger. I’m not a fan of adding sweet toppings. It’s too overpowering.

If you could eat any Mythical Creature which would it be: None. I would never want to eat a mythical creature.

If you could have a Burger with anyone alive, or dead, fictional or real, who would it be and where would you take them: I would love to have a burger with Winston Churchill because I know that if I were dining with him the drinks would be never-ending. Of course, I would take Churchill to BurgerFi. It would be amazing to hear his opinion on our burger and drink selection. I’m sure he would be a huge fan!

Name one Burger in LA that for once, people should get off a plane and go eat instead of In-N-Out: BurgerFi. We’re actually opening a BurgerFi location in LA in the future.

Please use this space to talk about or plug anything else you want: 
BurgerFi is one of the fastest growing all-natural burger franchises in the country today. As an innovator in the “better burger” movement, consumers will love our made-to-order menu of all-natural, farm-raised beef, specialty hot dogs, fresh-cut French fries, desserts, and craft beer and wine.

At BurgerFi, our main philosophy is “all-natural tastes better,” so guests can rest assured that our beef is never frozen and that all meals are made-to-order. We also offer a healthier food selection with our vegetarian burgers and gluten-free options.

 

BURGERFI IS NOW IN NYC

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The BurgerFication of the Nation® Spreads to New York City
All-Natural Burger Franchise BurgerFi® to Open First NYC Location

NEW YORK – The BurgerFication of the Nation® that began in Florida, continues, as the all-natural burger franchise BurgerFi® opens the doors to its first New York City location at 1571 Second Avenue (at East 82nd Street). When it comes to the iconic American meal of a burger, fries and a Coke, BurgerFi® and its “all natural tastes better” approach is ever-present through its unwavering dedication to high-quality ingredients and eco-sustainability.

Known as the “heart” of the burger movement, BurgerFi® brings a modern and healthy twist to the classic favorite roadside burger stand of the 50s and 60s, serving great-tasting food made from all-natural ingredients in a beautifully decorated fast-casual environment that features environmentally sustainable elements like recycled furniture and fans that use 66% less electricity.

BurgerFi® has reinvented the burger from the ground up, standing apart from other “better burger” franchises. BurgerFi® burgers are made from all-natural Angus beef from cattle that are humanely raised, 100% antibiotic and hormone free, and sustainably-farmed. The made-to-order menu also includes a tremendous variety of specialty items like Wagyu Kobe beef hot dogs, daily prepared vegetarian quinoa burgers, hand cut fries and onion rings, a variety of specialty toppings, gluten-free options, frozen custards, natural cane sugar sodas, craft beer and wine, and more.

Nick King, Chief Operating Officer at BurgerFi® International says, “I’m thrilled that BurgerFi® will have a presence in New York City and become part of the city’s tremendous food culture. BurgerFi® believes our ‘farm to tray’ approach – better for both our customers and the environment – as well as our delicious variety of food and unique dining experience are all components that diners feel good about, and keeps them coming back for more.”

The BurgerFi® philosophy is “all natural tastes better,” and New York City customers will be able to get a taste for themselves and sink their teeth into one of the BurgerFi® signature name-branded (literally) hamburger buns on February 9, 2013. The franchise also offers online ordering via their website at www.burgerfi.com. The BurgerFi® opening in New York City is the first of two planned Manhattan locations, and will put the franchise one step closer to having 16 locations open by the end of February, with over 60 total restaurants set to be opened nationwide by the end of 2013.
About BurgerFi®  
BurgerFi® International, LLC is one of the fastest growing all-natural burger franchise in the country today.  As an innovator in the “better burger” movement, BurgerFi® picks up where others have left off, featuring a made-to-order menu of all-natural, farm-raised beef, specialty hot dogs, fresh-cut French fries, desserts and craft beer and wine.  Beyond just a delicious menu, BurgerFi® cares deeply about the environment, incorporating eco-friendly and sustainable practices into each store’s construction, and using recycled furniture such as chairs made from recycled Coca-Cola bottles.  In just two short years, this Florida-based company has sold over 150 stores nationwide, adding more each month, in what is being heralded as The BurgerFication of the Nation®. For more information about BurgerFi®, please visit www.BurgerFi.com.

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Tubby’s Sub Shop – A Lip-Licking Original

Posted on 03/13/2013 by Rev

Tubby’s Sub Shop
http://tubby.com
2700 W. 14 Mile
Royal Oak, MI 48073

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THE CONQUEST
Cue the singing Salami, tune the strings on the Green Pepper’s guitar, make sure the Bass playing Cheese is plugged in, get those singing Tomatoes into place and let the two piano playing Onion to start twinkling those ivories because the Sailor Boy is ready on the drums…

Any native Detroiter knows the song. We grew up seeing it on TV & hearing it on the radio. “Tubbeeeee’s Submarines .. waaa dooo waaa” enters into your eardrums and instantly, you’re hungry.

Since 1968 Tubby’s Subs has been serving Sandwiches to the greater Detroit area. While Subway and Quizno’s might have made grilling a Sub sandwich a “thing,” us Michiganders know to thank Richard Paganes for blazing the path. At only 21 years of age, he opened the very first Tubby’s Sub Shop in St. Clair Shores, Michigan. 10 years & four locations later, the first franchised location opened up and since expanded into 65 current locations. That growth was built on 2 main offerings;

  • Tuby’s Famous: their most popular sub, “made with Cotto Salami, Hard Salami, Ham, Tubby’s Famous Dressing and all of the Deli Toppings.”
  • Steak and Cheese: “Using USDA choice Grade A Steak, Fresh Bread, Cheese, Onions, Lettuce, Tomatoes and Tubby’s Famous Dressing*.”

The full Tubby’s menu includes all kinds of Hot & Cold Deli Sandwiches, Soups, French Fries, Fried side items and Salads. But for me, it was all about Tubby’s Grilled Burger Subs. While on a recent business trip to Detroit, I was crusing down the street when a Tubby’s caught my eye. I slammed on the brakes, busted a u-bender & pulled in. I had to have one.

THE BURGER
The Tubby’s Grilled Burger Subs “are made fresh with USDA Grade A hamburger beef, fresh bread, lettuce, tomatoes, onions and topped with Tubby’s Famous Dressing*.” Once you order it, a line cooke places the Beef Patty on a flat top griddle and sears the Meat. Once it’s cooked, they chop it up and place into the Bun with your choice of toppings. I always got mine the same exact way, Cheese & Dressing only. What sets this apart from any other Fast Food style Burger is the the Soft White Roll and the oh-so-tangy Dressing. It’s an oil and vinegar based sauce that has a lot of herbs and spices that place it somewhere in the Italian Dressing category. It’s unmistakable and for those fanatics, you can purchase it by the bottle.

My sub was hot, tasty & delicious. Between the Meat, the Cheese and the Dressing, my Sandwich was a tangy savor bomb served in a White Roll. All the childhood memories I have of after school stops into Tubby’s rushed back into my head. I was glad to see that it’s exactly as I remembered. Since I knew it was going to quite sometime since I would be able to return, I also allowed myself to indulge in a Tubby’s Famous.

Tubby’s Subs will always guarantee a lip-licking Sandwich experience.

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7 out of 10 Ounces
-Rev

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THE BURGER COUNTQUEST
599 Burgers
February 20, 2013 – 5:43 pm

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The Cattle Call – Chef Jeffrey Maslanka from Black Shack Burger & 67 Burger

Posted on 03/12/2013 by Rev

The Cattle Call –  Chef Jeffrey Maslanka from Black Shack Burger & 67 Burger

The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse.

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Born and raised in Victor NY, moved to AZ in ’93 and started down the path that got me here. Cooked in every kind of kitchen there is… except sushi. Moved to Brooklyn in ’01 and started working my way through NYC gaining experience. Opened 67 Burger Fort Greene with Ed Tretter in ’06, Black Shack in ’09, and 67 Burger Park Slope in ‘012.

Name: Jeffrey Maslanka

Website: Blackshackburger.com

Where do you live: Carroll Gardens Brooklyn

Favorite style of Burger: Thin Patty seared hard on a flat top.

Favorite Childhood Burger: Bill Gray’s Burger up in Rochester NY

Burger that haunts your dreams at night: Burgers ‘haunt’ my dreams for different reasons than you Rev. … but I fondly remember eating burgers and wings at Long Wongs in Tempe AZ watching football and drinking beer with friends.

What is the one Burger you’ve always wanted to try but still have not: Minetta Tavern

The secret to making a great Burger:  Salt and Pepper, and lots of it.  A good non brioche bun. Fresh beef. A really hot cooking surface.

Under no circumstances whatsoever, what should NEVER be put on a Burger:  Some people would lead you to believe that ketchup should never be put on the Hamburger. I say put on whatever you like … as long as you eat the whole thing! I’ve had peanut butter on a hamburger. It’s good. I ate it. I’m not going out looking for it but I ate it.

If you could eat any Mythical Creature which would it be: The Elk of Hiisi is my first choice but since its uncatchable…. You can’t butcher it. Therefore I have to go with Dokken….

If you could have a Burger with anyone alive, or dead, fictional or real, who would it be and where would you take them: Layne Staley and Mark Sandman. My kitchen to cook and drink and play music. Then go out to the Alibi and drink some more.

Name one Burger in LA that for once, people should get off a plane and go eat instead of In-N-Out: Rent a car in L.A. and drive to Tempe AZ and go to The ChuckBox and have a Big One with Cheese. ( I don’t know LA that well, let me know next time you go…)

Please use this space to talk about or plug anything else you want: Black Shack: A burger joint. I’ll put my burger there up against any one in my weight class. I have 5 guys ( and a girl) in my kitchen at the Black Shack that all give a damn about the food they are making. Everyone in the house cares about Black Shack. We don’t have a lot of turn over. They care and I think comes across. I don’t want more than a few spots. after that you cant control it. next time you go to a chain, and when I say chain… I mean anybody with more than 5 locations. Look at who is cooking your food. Do they care? maybe? But at 20+ stores who do they care about?

Posted in Burger Famous, Burgers, Gourmet Burgers, Hamburgers, New York, The Cattle Call | Tagged , , , , , , , , , , , , , , , | 1 Comment

5 Napkin Burger – Scientific Experimentation Proves Cheese Is Better On Bottom

Posted on 03/11/2013 by Rev

5 Napkin Burger
http://5napkinburger.com/union-square-new-york
150 E. 14th Street
New York , NY 10003

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THE CONQUEST
What are you passionate about? Do you often find yourself in deep & lengthy discussions about the subject? Does what excite you find its way into your every conversation? Burgers, Craft Beer, local marketing, the hospitality business, myself … somethings I can talk about for hours and hours. Nearly every conversation I have almost every single day in someway or how dips into one or mang of these categories. You would think boredom of the topic would ensue but it doesn’t, you’ll just keep on going.

If you love Food and can talk about it all day long, you’re like me. Every Meal of your day is important. You approach every meal like it’s your last and a bad meal, well that can ruin your whole day. Sound like you? Then you’re like Dan Pashman from The Sporkful.

The Sporkful is a podcast and corresponding blog that allows Dan to explore his passion for Food. When you listen, you’ll go into deep, deep dives into single topics that are all food related. Dan can take something as mundane as a muffin top and get into a lengthy discussion about them. If you can intensely go on about improvements need for MREs, Thanksgiving Leftovers, ideal Nacho construction or my favorite topic, why Cheese should be on the bottom of the Burger, then you need The Sporkful in your life.

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Dan recently invited me to The Sporkful HQ to wax poetically on the topic of Cheeseburgers. We didn’t just prattle on about how much we love them, Dan and I got into deep gastronomic contemplation about proper Burger nomenclature, construction and how the FBI can influence your dining situation.

After nearly an hour of Burger speak, we were hungry, hungry for Cheeseburgers. I wanted to return the courtesy and invited Dan out for a BurgerConquest. Dan picked out 5 Napkin Burger as the destination to continue our conversation.

But most importantly, test out the theory that Cheese belongs on the bottom the Burger.

Andy D’Amico & Simon Oren, 2 of the guys behind the NYC French style restaurant, Nice Matin, took their most popular dish and turned it into it’s own restaurant concept. Hence 5 Napkin Burger was born. The original opened in Hell’s Kitchen and has since expanded into 5 other locations.

THE BURGER
Dan and I met one early evening at the 5 Napkin Burger near Union Square to allow our Burger obsessives to live a little. Our mission was not only to satiate our Burger cravings but to as scientifically correct as possible, explore the positive attributes of putting Cheese underneath the Burger Patty.

The namesake Burger is one hefty Sandwich. It is not for the weak of heart or small of stomach. It’s mad with a 10 oz. fresh Ground Beef Patty, Gruyere Cheese, Caramelized Onions, Rosemary Aioli & placed between 2 halves of a soft White Roll. With the suggested number of cloths being so high, you should take this as am ample warning, this Burger is going to be juicy and therefore messy. Despite a solid and sturdy Bun, it still loses the battle of attrition to the juice and weight of the ingredients.

I’ve reviewed the 5 Napkin before so no need to rehash in detail, you can just read about it here.

As planned, we did flip the Cheese to the bottom and yes, it does make the Burger better. This trip to eat the 5 Napkin Burger was better than the last time.

YAY SCIENCE.

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8 out of 10 Ounces
-Rev

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THE BURGER COUNTQUEST
598 Burgers
February 20, 2013 – 5:43 pm

 

Posted in Beer, Burger Famous, Burgers, Gourmet Burgers, Hamburgers, New York, Social Media | Tagged , , , , , , , , , , , , , , , | 1 Comment

jimmyjacks – Seriously Good Fresh Fast Food

Posted on 03/03/2013 by Rev

jimmyjacks
http://jimmyjacksny.com
221 Bedford Ave
Bellmore, NY 11710

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THE CONQUEST
2 brothers, Dave and Dan Morris had a passion for great Burgers and Hot Dogs. Yet, they couldn’t find anything that satisfied what they were looking for so they did what any hungry Burger-preneur does, they started their own restaurants. They saved up every dollar they had and launched a unique crowd sourcing campaign. The Morris Brothers gave Burger fans and friends the opportunity to loan the business some start up cash that could be repaid along with a donation to charity. They reached their goal and eventually opened jimmyjacks. All their food is made fresh to order from a quick service style menu. Along with Burgs & Dogs, you’ll find Grilled Cheeses, Wraps and a number of other fun side items like Mini Tacos, Corn Nuggets & Crab Cakes.

Editor’s Update 4/6/13
I recently received an email from Bryan Copis, current owner of jimmyjacks. Turns out I have the story wrong. Blame the internets, that’s where I found it. The Morris Brothers closed jimmyjacks at the end of April 2012. Bryan purchased it from them and re-opened in September of 2012. As Bryan says “I changed the recipes to my own and added a tone of new items including the poutine….. Thank again for the great review…. ”

So go enjoy Bryan’s jimmyjacks. It’s seriously good.

THE BURGER
I only had a few minutes to grab a quick lunch so I kept simple; a Plain Cheeseburger Medium Rare. As I looked a the menu of tasty treats I knew that wasn’t going to be enough to satiate my curiosity. I quickly added an order of Poutine. A few moments later my meal was up and my lips were a smackin’! The Burger came on a thick but soft Bun that held up through the whole Sandwich. The Beefy patty had a really nice char on the outside. That’s a key element to getting the flavor of a Burger just righty. Underneath that tasty outside was a juicy and savory Burger cooked just past Medium Rare. Any Burger worth it’s juiciness has a good slice of Cheese that’s melted, salty and gives a good creamy sensation to the bite, just like the Burger at jimmyjacks.

The Burger was much bigger than I anticipated, which is a good thing. No skimping on the ingredients here! As a result, I could only get down a few bites of the Poutine. For those who aren’t in the know, Poutine is a side dish Canadian in origin. It’s made of French Fries topped with Brown Gravy and Mozzarella Cheese Curds. The Fries at jimmyjacks are made with the skin on which help to bring more of an Earthy flavor to them which I totally love. Nothing irks me more then a restaurant that doesn’t make sure an order of Cheese Fries has enough Cheese for ALL the Taters and clearly when this dish was planned at jimmyjacks, they agree. Every bite has gooey metly Cheese and or some thick, smoky and tasty Gravy. It’s a massive order so definitely bring a Burger bud to share with.

If you have a soft spot for fast Food style Burgers and prefer fresh made food, jimmyjacks is your spot.

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8 out of 10 Ounces
-Rev

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THE BURGER COUNTQUEST
597 Burgers
February 15 2013 – 1:53 pm

Posted in Burgers, Hamburgers, Long Island, New York | Tagged , , , , , , , , , , , , , , , | 1 Comment