Crossbar – Tweet About Your Meat

Posted on 09/30/2011 by Rev

Crossbar
http://www.crossbarny.com
Limelight Marketplace
47 W 20th St
New York, NY 10010

THE CONQUEST
Sometimes you just want a good Burger! Truer words are rarely spoken and if there is one thing I can appreciate, besides said good Burger, it’s the truth. Thankfully for me and the rest of the Burger eating society of New York, CrossBar also likes to speak the truth. When they tweeted at me the opening sentence to this post, they immediate drew my attention especially when they followed it up with “Stop in to try our Burger Royale: testa, Taylor ham, & fried egg!” When I worked at McDonald’s back in High School, we called this suggestive selling. I wonder if Todd English worked at McDonald’s too?

New York is a crazy town with a crazy history and a lot of crazy people. For those who have been here long enough to remember the Limelight, they know it as a crazy, if not the craziest of night clubs. On my very firs trip ever to NYC, way back in 1994, I had my first experience there at a show with Marilyn Manson, Stabbing Westward & Die Krupps. My poor Midwestern heart thought I stepped into Hell’s concert venue and I’ve never been the same since.

Housed in a former Episcopal Church, the Limelight was known for all levels of debauchery and mayhem … but those days are long since gone. In 2010 the Limelight re-opened as the Limelight Marketplace with 35 high-end boutique shops and restaurants. Among them you will find CrossBar. It’s a 2-story restaurant on the 20th Street side of the building with beautiful street side patio and a modern Gothic looking dining room made from salvaged wood from old churches, barns and schools. It’s the creation of super celebrity chef extraordinaire and James Beard award winner, Todd English. After publishing many acclaimed cook books, hosting the TV show “Food Trip with Todd English” on PBS, Todd has opened 20 restaurants around the country. CrossBar has a very uber-hip and cool feel while serving a small yet focused farm-to-table comfort food fare with an intense focus on the hog.  You’ll find all parts pig including Bacon Jam, Crispy Pork Belly, Cubano Sandwich, Pulled Pork Tacos and more. Wash it all down with an interesting selection of Craft Beers, Wines, Bourbons, Scotches & Whiskeys.

Todd’s menu also includes the very tweetable, “Burger Royale.”

THE BURGER
CrossBar’s Burger Royale comes topped with Testa, Taylor Ham, Fried Egg and Spiked Ketchup with an order of French Fries on the side. Ask me what my favorite topping on a Burger is and I’ll without a doubt answer Fried Egg. Just about any Fried Egg will do but the best kind is cooked over medium and upon tooth impact, has a runny yolk that explodes all over the sandwich. The Burger Royale Egg, is just as such! It’s all served between a soft yet sturdy Onion Roll which holds up extremely well on what could be a very messy Burger. The Patty was cooked to a picture perfect medium rare with a nice charred flavor on the outside. The juicy insides placed nice with the smoky and salty tasting Bacon and Taylor Ham. Honestly, this burger would still be good without the breakfast toppings or do I mean this breakfast sandwich would still be good without the burger?!? Probably both.


8 out of 10 ounces
-Rev

THE BURGER COUNTQUEST
443 Burgers

September 9, 2011

The Rev Meter for Social Community
“The Rev Meter” is a social community meter for assessing how optimized a bar or restaurant is with social networking. By taking what he considers to be the 10 most important social networks and creating a point system, The Rev can accurately asses how well the business is using social networking as a tool. His goal here is to educate and assist great business to better effectively use these tools.

CrossBar scores a 5 on The Rev Meter.

SCORING:
1 – 4 points:  You’ve missed the 5 basics and are less than optimized
5 points:       You’ve covered the basics, which is better than most but far from optimized.
6 – 9 points: You’re doing better than most and on your way to becoming a well respected social community whiz.
10 points:     Congrats on a perfect score!

Posted in Bar, Beer, Burgers, Gourmet Burgers, Hamburgers, New York | Tagged , , , , , , , , , , , , , , , , , , , | Comments Off on Crossbar – Tweet About Your Meat

The Single Best Spicy Pork Meatball Sandwich Recipe On The Entire Freakin Planet

Posted on 09/28/2011 by Rev

I can’t promise you a rose garden, riches, fame or even a great episode of Saturday Night Live every time Alec Baldwin hosts but I can guarantee satisfaction with a recipe. My Spicy Pork Meatball Sandwiches and unbelievable and by giving you the recipe, I am trusting you to wield their delicious taste for the power of good only. These little bad boys are pure tasty delight and I guarantee absolute satisfaction.

SPICY PORK MEATBALL SANDWICHES

INGREDIENTS

1 Pound Sweet Italian Sausage (in NYC, I suggest Esposito and Sons)
1 Pound Hot Italian Sausage (in NYC, I suggest Esposito and Sons)
Fresh Mozzarella Cheese (in NYC, I suggest Sergimmo Salumeria)
2 Tablespoons Olive Oil
1 Tablespoon Plus 1 Tablespoon Salt
4 Jarred Hot Cherry Peppers, Minced
1/4 cup Hot Cherry Pepper Pickling Liquid
4 slices white bread, minced
1 Tablespoon Garlic
1 Tablesppon Basil
3 Large Eggs
Martin’s Mini-Burger or Hot Dog Potato Rolls

*Makes about 2 dozen Meatballs

1. Preheat the oven to 450 degrees. Drizzle olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set Aside

2.Using a knife, slice open the casing on each sausage and remove it. Once you have cased the Sausage, place the Meat into a large bowl.

3. Combine the ground pork, salt, cherry peppers, pickling liquid, bread & eggs in a large mixing bowl. Mix by hand until thoroughly incorporated.

4. Roll the mixture into round, golf-ball sized meatballs (about 1 1/2 inches) making sure to pack the meat firmly. Place the balls into the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

5. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center should read 165 degrees Fahrenheit.

6. Allow the meatballs to cool for 5 minutes once you remove from the oven.

7. Slice Fresh Mozzarella into 1.5″ squares.

The_Single_Best_Spicy_Pork_Meatball_Sandwich_Recipe_On_The_Entire_Freakin_Planet_burger_conquest_IMG_7640-300x225The_Single_Best_Spicy_Pork_Meatball_Sandwich_Recipe_On_The_Entire_Freakin_Planet_burger_conquest_IMG_7642-300x225

8. Finish Meatballs by cooking on grill for 8-10 minutes, turning every 2 minutes.

8. Serve on a Mini-Burger Potato Roll or half of one Hot Dog Roll. Top with a slice of Fresh Mozzarella and your favorite Red Sauce. I’d give you my family recipe, but it’s a secret. If you really want to make a hit with these, make your sauce fresh and don’t use from the jar.

9. Relish in the delight of your friends saying “ooooohh,” “ahhhh” & “wow” as they put your balls into their mouth.

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Byggybeef – Putting The Feast In San Gennaro

Posted on 09/25/2011 by Rev

Byggyz
Feast of San Gennaro
http://sangennaro.org
Little Italy, NYC

THE CONQUEST
One of the best parts about living in NYC is all the great food options we have here. You name the food item or ethnicity and we have it, probably 10 times over, 10 different ways and in every neighborhood. One would think that diversified eating is a primary function of New Yorkers, and you’d be correct. We love our food here and we love it every possible way we can get. That’s why when when the Feast of San Gennaro comes around, the entire city becomes focus on Mulberry St between Houston and Canal.

2011 marks the 85th celebration of the annual Feast of San Gennaro in Little Italy, “New York City’s longest-running, biggest and most revered religious outdoor festival in the United States.” The festival takes over the length of Mott street which for years and years has served as the Italian cultural center of the city. Immigrants first arriving into the states from Italy since the turn of the century made this area of Manhattan their home. Even though much of the area has shrunk, the few blocks still house Italian eateries, bakeries and shops. It’s more of a tourist destination these days but for 11 days in September, the not for profit organization known as “Figli di San Gennaro” (Children of San Gennaro), puts together an event that draws around 1 million visitors.

The Feast is filled with parades, games, shops, entertainment and of course more Italian inspired food than one could possibly hope to eat. All the NYC street fare can be found like Sausage and Pepper Sandwiches, Clams Casino, Zeppoles, Bracciole and Cannolis among many other dishes. Having lived here since 1996, attending San Gennaro is a tradition I don’t take lightly. However, having eaten the same thing, year after year, and still loving it, I always look forward to what specialties pop up each year. As Little Italy is having a bit of a renaissance with restaurants like Torrisi, Falai & Rubirosa the city’s interest in New School takes on Italian classics grows. I for one, could not wait for the feast to return so that I could get my mangia-mangia on.

THE BYGGYBEEF
The talk of the festival this year was a sandwich that was decidedly un-Italian yet unmistakable. The sandwich, named “Byggybeef” was housed in a booth right outside of Torrisi that was shared with The Breslin. This dubious sandwich is the brainchild Dewey Dufresne, a 1970s sandwich master from Providence. Here in NYC, his son Wylie is a bit more familiar to us eaters as the Chef from wd~50. Dewey is in the works of opening a new-school sandwich shop some where in 2012 known as “BYGGYZ.” His booth at San Gennaro was meant to be a bit of test run and after NY Mag posted their “Deconstructing Dewey Dufresne” story, the buzz hit us eaters right in the hungry spot.


Click photo to enlarge. Be sure to check out the full story on NY Mag where the image is from. One read of it and you’ll understand what all the Buzz or BYZZ is about.

My first two attempts to get the Byggybeef sandwich ended in failure as it was closed both times. This only worked to build up more anticipation but the third time, well that was a charm. The sandwich is starts with a hollowed out Ciabatta from Falai. It is filled with braised Short Ribs, formed into a brick with Pomegranate Braising Liquid, Pickled Fennel, Carrot & Cabbage, Hot Peppers, American Cheese and something called “XO-llent Sauce” made from Mayo, Mustard & Sweet Peppers.) Although only about 6 inches in length, it is not to be taken lightly. The sandwich hits on all your flavor receptors with an amazing mix of sweet (Peppers, Liquid, Sauce) and savory (Cheese and Beef) tastes. In fact, the balance is almost uncanny. The Short Ribs are juicy and almost greasy but certainly not in a bad way. It’s just divine in it’s preparation. Done the right way, this would make for an amazing Hamburger. However, that’s not what it’s meant to be.

Congrats to Dewey Dufresne, because of the the Byggybeef Sandwich, a new level of Cheesesteak has been achieved!! Hopefully you didn’t miss out because I guarantee there will be a line out the door when BYGGYZ finally opens.


9 out of 10 ounces
-Rev

September 22, 2011

OTHER EATS

Although the Byggyzbeef Sndwich wasn’t available on the first night I attended San Gennaro, that didn’t stop me from eating my way around the Feast. Here are some of the other tasty Italian Alimenti.

The Braciole with fresh Bitter Greens, Shaved Parmigiana & Red Sauce on a Potato Roll from Rubirosa was utterly fantastic.

I don’t care if they’re stamped out on an assembly line and they come frozen, there is NOTHING like a Mozzarepa at a street fair. It’s a sandwich made of two grilled Sweet Corn Cakes with a slice of melted Mozzarella in the middle.

One booth that was undeniable at the Feast of San Gennaro was that of Brooklyn Bangers. My friends and I stopped dead in our tracks when we read the words “Beef Brisket Hot Dog.” Could it even be possible that something as simple as a Hot Dog could be made from and taste like Beef Brisket. Until this very moment, I had never even considered the idea but thanks to Brooklyn Bangers, the answer is a unbelievable YES. After walking all the way down to the end of the fest and abck, something called me back to the Brooklyn Bangers booth for what became my favorite sandwich of the night, Brooklyn Banger’s Meatball Parm Sandwich served with Peppers on bread from Parisi.

Attending San Gennaro and not getting a staple dish of the Feast is a huge no-no. Whether it’s a Steak Sandwich on Garlic Bread, Pasta, Pizza, Meatballs or anything else, it’s an absolute must. For me, this year’s traditional dish du choice was a simple Rice Ball covered in Vodka Sauce. AWESOME.

September 19, 2011

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Bourbon Soaked Bacon Beast Mini-Burgers – Grilling Magic Recipe

Posted on 09/25/2011 by Rev

There’s nothing like impressing your friends and making them happy. You could try cat juggling or a magic act but things can go terribly wrong if not executed perfectly. I suggest trying your slight of hand at grilling, it’s easier, takes less practice and if you follow my recipes, will make you look like even more of a star. This little grilling trick will leave your party guests in a state of shock and awe so be ready for all the back-patting, high-fiving and compliments you can handle.

BOURBON SOAKED BACON BEAST MINI-BURGERS

INGREDIENTS

  • 3 TBSP Maker’s Mark Kentucky Straight Bourbon Handmade Whisky
  • 1 pound ground Sirloin at least 20% fat (in NYC, I suggest Esposito and Sons)
  • 1 TBSP Brown Sugar
  • 1/2 tsp Liquid Smoke
  • 1/2 tsp Onion Powder
  • 1 TBSP Crushed Garlic
  • 2 Tbsp Worcestershire Sauce
  • Salt to taste
  • 1 package of smoked Gouda Cheese
  • 1 package of Bacon (Try the Boss Hog Hickory Smoked Bacon from Baconfreak.com)
  • Martin’s Mini-Burger or Hot Dog Potato Rolls

DIRECTIONS

1. Fry the bacon. Once the bacon has cooled down, chop it up into small pieces.

2. Shred the Cheese.

3. Hand mix all other ingredients, besides the Cheese and Bacon, in a bowl.

4. Get out a cookie sheet and spray it with a little non-stick cooking spray or spread a small layer of olive oil on it.

5. Fashion the meat into an even number of patties, about 2.5 – 3″ across, and place them on the cookie sheet.

6. Place a good sized sprinkle of smoked Gouda on top of half of the patties.

7. Cover each of them with the chopped bacon pieces.

8. Take an equal amount of patties and place one on top of each of the bacon-smoked Gouda topped patties.

9. Take each of the double patties and seal up the edges by gently pushing the sides of the burger together. When you are done, they will look like big fat burger patties and no one will see the magic surprise hiding inside.

10. Place the burgers in the fridge for at least an hour, you can go up to 6 hours. This will allow the patties to harden a little which will keep them held together. More importantly, the flavor of the bourbon will soak into the meat.

11. Slice the Hot Dog rolls in half.

12. Preheat grill to medium. Grill burgers about 3 minutes a side, keeping lid closed where possible.

Serve to your friends and watch their eyes light up as they bite into a drunken Burger with a smokey-cheesy magic middle.

 THE BURGER COUNTQUEST
442 Burgers

September 4, 2011

Posted in Burgers, Gourmet Burgers, Hamburgers | Tagged , , , , , , , , , , , , , , , , , , , | 3 Comments

Schnipper’s Quality Kitchen 2.0 – Off-Menu Burgers In The Heat of A Burger Row Battle

Posted on 09/23/2011 by Rev

Schnipper’s Quality Kitchen
http://www.schnippers.com
23 E. 23rd St.
New York, NY 10010

THE CONQUEST
When it comes to Burgers, I say gimme more. It’s like term used by women who are involved in long deep satisfying sex sessions but with probably a little less “OOOH” and a little more “YUMMM.” You can never have too much of a good thing, especially Glorious Hamburgers, especially here in NYC. When Andrew and Jonathan Schnipper told me they were opening a second Quality Kitchen location, you bet I was stoked! The brother’s Schnipper can claim one of the best Burgers in NYC and now you can get it in midtown or in the Flatiron District right on 23rd St, AKA “Burger Row.”

That’s right! While the Shake Shack has been busy off opening locations all over NYC, D.C., Connecticut, Florida and even the Middle Freakin’ East, little did they know, Schnipper’s Quality Kitchen was setting up right in their front yard. Sick of the long lines at the Shack, no worries, there’s awesome Burgers across the street. In fact, in a move not unlike the territorial battle of ancient peoples, some of the first customers at today’s opening were all from the Shake Shack coming in for scalping of their oncoming attackers.

OK. That’s probably a little dramatic and as ensured to me by Jonathan Schnipper himself, the decision to move onto Burger row had everything to do with a great deal, a great location and a love of Burgers. If you wanna get really serious, Schnipper’s Quality Kitchen shares 23rd with 2 New York Burger Co locations, Rub BBQ, Lucky’s Famous, the Trailer Park Lounge, Fresh & Fast as well as the Shake Shack so clearly, there is something Burgerriffic about the street.

But aside of all of that, the new Schnipper’s comes with an all new lay out that has more of a homey feel. It’s even complete with seats right on the kitchen line where you can watch all the delicious food being made.

The menu is relatively the same with a few exceptions. The Burgers are only 4 oz (instead of 5.5 oz Patties at the Midtown location) with a drop in price. You can also now order double patties if you want to get all stackified. The Mac N Cheese here is more a home baked style and there are no tacos on the menu. There is one new Burger on the menu at the Burger Row location that you won’t find across from the Port Authority; A Green Chile Cheese Turkey Burger on Whole Wheat. I asked why here and Jonathan told me it’s the most popular Burger with the staff.

With that, along with some of my Thrillist Rewards homies, I had to try it.

THE BURGER
I won’t go into a long dissertation on the selections at Schnipper’s. For that, you can read any of these:

  • Review of Green Chile Cheeseburger & Schnipper’s Classic Burger eaten with New Kids On The Block.
  • Review of the Hickory Bacon Blue while getting Burger-stoned with George Motz.
  • Review of the Green Chile Burger with Ozzy Osbourne.

But, let’s talk about this new addition to the menu, the Green Chile Cheese Turkey Burger on Whole Wheat. The Patty itself is a house ground blend of white and dark Meat, the percentages of which Jonathan would not reveal. It’s topped with Scnipper’s famed Green Chile’s, Cheese and served on a Whole Wheat Bun. Much like their Beef Green Chile Cheeseburger, which is the BEST of it’s kind in NYC, Schnipper’s can now claim the same for their Turkey Burger. On top of that, this is far and above the juiciest Turkey Burger I have ever had the pleasure of taking down. As Turkey needs to be cooked well-done, most restaurants end up over cooking it until it’s dry and flavorless. The Schnipp’s stay true to the word “Quality,” this Burger is worth the trip alone.


8 out of 10 ounces

The temptation of a Schnipper’s Classic was too strong to resist and also had to face me in a battle of hunger. FYI – the Burger lost but in this game, everyone is a winner. With the special blend of Schnipper’s Cheese, Greens & some unbelievably tasty Bacon, there’s a reason this one is so popular.


8 out of 10 ounces

Just as my stomach was hitting the breaking point from Two Burgers, Baked Mac N Cheese, Onion Rings and Sweet Potato Fries with Maple Dipping Sauce the Schnipper’s team pulled out a little surprise. After all the talk of Meat sourcing, blends, cooking temperatures and toppings, we started to discuss the Schnipper’s menu options of the upcoming Blue Moon Burger Bash at the NYC Food & Wine Festival. They asked me if I thought they should serve the Beef or Turkey version of their Green Chile Burger. I asked “how about both?” To which the reply was “you mean in one Patty?” My eyes lit up. “I don’t know but that sounds kind of crazy!” I stammered. “Well, let’s find out. If we make you a Turkey / Beef combo Burger will you try it and tell us?” DUHHHHHH OF COURSE I WILL!

A few minutes later they emerged with an off-menu Green Chile “Turkeef” Cheese Burger on Whole Wheat. J-Z, Dean and I looked at each other, shrugged our shoulders and started to chow down. Knowing that Turkey has to be cooked more than Beef, the kitchen staff stuffed the Beef into the Turkey. While the Turkey cooked to full, the Beef in the center heated up just enough. Man oh man oh MAN! This Burger was AWESOME!! Cooked absolutely perfectly, this Frankenstein Concoction allowed for the outstanding flavor in each Meat to have it’s own flavor space on my tongue. I freakin’ loved it!! I told the Schnipper’s that I think they could’ve served this on White, with just one Slice of Cheddar and some Schnipper’s sauce and while they agreed, I wouldn’t expect to see this on the menu anytime soon.

Pop yourself into the new Schnipper’s Quality Kitchen on 23rd, say hi to Jonathan and Andrew, tell em’ Rev from Burger Conquest and enjoy some of the best damn Burgers in town.


9 out 10 ounces
-Rev

Sep 23, 2011 – 2:12 pm

THE BURGER COUNTQUEST
444 Burgers

Posted in Best Burger in New York, Burgers, Event, Gourmet Burgers, Hamburgers, National Hamburger Month, New York | Tagged , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Best Online Delivery Burgers in NYC – Thanks Seamless For the Traffic

Posted on 09/18/2011 by Rev

While there are literally hundreds of great Burgers in NYC with just as many reasons if not more to go out there and try them, sometimes your lazy butt just doesn’t want to leave the couch. Sometimes you’re just too sick to go out and get food and all you really need is that fell-good Burger remedy. Or maybe you’ve spent the entire day writing reviews of Hamburgers and you need one brought to you right away (OK, maybe that’s just me.) What you really need is for someone to deliver a tasty ‘Burg right to your front door.

Here in NYC, you could just call in your order or if you are like me, you don’t really want to pick up the phone, talk to someone and potentially have your order screwed up via miscommunication so you order online. It’s quick, it’s fast, it’s easy, it’s all black and white and best of all you can use a a credit card that’s easily stored in your profile. For that “I need a Burger right now and I don’t feel like leaving my apartment or speaking to someone” remedy try out Seamless. Not only are both their website and smartphone apps easy to use but they also have a great selection of restaurants

… and for the sake of being earnest with you my reader, they agreed to make me “Seamless Eater of the Week” on Seamless’ The Delivery Bag blog if I wrote about them. As The Burger Conquest is a one-man Burger show and I need all the hits I can get without spending money on expensive SEO firms, I took the offer.  But let me say this, if I wasn’t already a Seamless user, I wouldn’t have taken them up on their offer. As far as the Burgers go, everything I am about to say is absolutely the truth! Now that I’ve been crystal clear and I’ll do anything for the hits, here we go…

BURGER CONQUEST presents

The Best Online Delivery Burgers in NYC from Seamless

Bareburger
http://orderbareburger.com
535 Laguardia Place
New York, NY 10012

I’m a HUGE fan of wild game, eating it that is, not hunting it and when given the chance to do so, I almost always do. Without even perusing the toppings menu, it was a guarantee from the onset that I would be ordering the Elk. The idea became written in stone when I saw that the Jalapeno Express, with Pepperjack, Romaine Lettuce, Red Raw Onion, Jalapeno Relish, Horseradish Mayo and Chipotle Ketchup, comes recommended for Elk. Pop all that into my choice of a Multi-Grain Roll and you got a Burger worth talking, errr, blogging about!! The sandwich was not short on taste, in fact, there was so much going on that each and every bite had it’s own unique taste profile. For a guy that eats as many Burgers as I do, it was great to have one made from Elk which has a slightly sweeter taste than beef. Surrounded by all the savory and spicy toppings, this is one interesting and unique Burger.


8 out 10 ounces

Black Shack Burger
http://orderblackshackburgers.com
320 Lexington Ave
New York, NY 10016

The Black Shack does it right. All the ingredients, toppings and contents of the burger are fresh, high quality and made with care. The patty is formed from freshly ground beef, the origins of which their Chef, Jeff, will NOT reveal, and it is juicy and filled with all the savory flavor one expects from a delicious burger. The burgers are cooked on a 600 degree grill and come up very quickly. I once asked Jeff, “how long does it cook before you give it the 1 flip?” He answered “long enough to shotgun a can of beer.”

While you can’t order the off menu “Mayhem” Burger that I created on their menu, you can get everything else including their AMAZING hand made Mozzarella cheese.

The Main Stage Mayhem Burger

The Whole Show

8 out of 10 ounces

Blue 9 Burger
http://orderbluenine.com
92 3rd Avenue
New York, NY 10003

I asked “what comes on a Blue 9 Burger”? I was told 2 burgers, cheese, lettuce, onions, tomato and 1000 Island Dressing. I said “I’ll take one medium rare please,” but found it odd that it wasn’t labeled as “special sauce” or “Blue 9 spread” or anything other than admitting a chincy skimp on quality. They make the burgers to order, unlike your typical pre-cooked fast -food patty which is certainly a bonus and difficult premise for a small fast food joint. The burger came up quickly (I was the only one there) and looked really good. The bun was a standard white bun and barely held the very sloppy burger together. The sauce was uninspiring much like the weak bun. The burger itself was nice and juicy and cooked well. It had a good flavor and in general, I enjoyed the sandwich.


7 out of 10 ounces

Brother Jimmy’s
http://www.seamless.com/food-delivery/Brother-Jimmys-BBQ-8th-Ave-New-York-City.3954.r
258 West 31st Street
New York, NY 10001

I went for the larger 5 ounce patty which comes on a soft potato roll (god bless you Brother Jimmy’s!) No sense in wasting a high end burger on a cheap bun, ya dig??!?! This burger was even better than the mini for 2 reasons, it wasn’t as well done as the mini and well, IT WAS BIGGER!! The gooey American Cheese managed to melt itself all over the burger ensuring that every bite came along with its salty goodness. The sauce added a nice sweet undertone to the sandwich with just enough smokiness to provide a flavorful hint. Used sparringly, as Brother Jimmy’s does, this sauce adds a unique element to the sandwich without totally over powering the flavor of the juicy and tender meat. The patty was packed tightly creating a very sturdy burger that did not fall apart while eating it.


8 out of 1o ounces

Schnipper’s Quality Kitchen
http://www.seamless.com/food-delivery/Schnippers-Quality-Kitchen-New-York-City.12357.r
620 8th Ave
New York, NY 10018

The Hickory Bacon Blue Burger. It comes with comes with bacon, blue cheese, crispy onions, hickory BBQ sauce, lettuce, Schnipper sauce and a tomato, however, ours did not have those on them! The Schnipper’s use an 80/20 blend of freshly ground beef that has all the flavors that quality beef should have and even when surrounded by all kinds of toppings, the fine beef taste still comes shining through. But the greatness doesn’t end there as everything from the salty bacon to the smoky BBQ sauce is made from the best of ingredients.


8 out of 10 ounces

The Green Chile Cheeseburger. This is the Schnipper’s tribute to the Bobcat Bite, home to the original green chile burger which comes covered in green hatch chiles. As Jonathan explained to us, getting actual fresh green chiles at an affordable price in New York City is next to impossible, the Schnipper version substitutes using roasted poblanos with their special cheese blend and Schnipper sauce. I didn’t think they would be able to top the Hickory Bacon Blue but this burger most certainly did (albeit by a very small margin!)

Again, great beef tasty, fresh cheese, tangy sauce and then adding in fresh roasted peppers?!?! HELL YEAH! This burger has a really nice smokey-pepper taste that really stands above the competition. We were all nearly the fill point in our bellies but pushed through to finish this amazing burger.


8 out of 10 ounces

Peel back the bun on the Schnipper’s Classic burger to reveal their special cheese blend, carmelized onions, bacon, arugula and Schnipper sauce. This is easily the best burger on the menu!!


8 out of 10 ounces
Zaitzeff
http://www.seamless.com/food-delivery/Zaitzeff-Ave-B-New-York-City.3993.r
18 Avenue B
New York, NY 10009

I’ve eaten the Turkey Burger from Zaitzeff and loved it but this review is about the Kobe. Let’s first chat about the Bread. Zaitzeff uses a signature Portuguese Roll that has a nice sweet flavor and the presentation of a thick Pancake. It’s almost worth toasting, Buttering and eating by itself! Another point in the favor of Zaitzeff, the option to add a Fried Egg to any Burger. To be honest with all of you, I am more inclined to add a Fried Egg to a Burger than I would be say something as popular as Bacon. Yeah, you read that right. Another big win is the Zaitzeff Jalapeno preparation. They take an entire Jalapeno, slice it in two and cook it on a stove top much like you would a roasted Red Pepper. This allows the Pepper to retain all of it’s natural heat but also bringing a new flavor to the profile. It’s MUCH hotter than you think it will be. As for the Kobe Beef, was it really from Kobe Japan, well I didn’t ask but I will tell you that where ever it comes from, it’s damn delicious!


8 out of 10 ounces

Want to suggest a Burger? Click here to contact me and tell me about.

HAPPY ORDERING!

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Matchbox Lounge – Dear Cheeseburger, Portugal. The Man Guest Blog

Posted on 09/15/2011 by Rev

Matchbox Lounge
http://www.matchboxlounge.com
3203 Southeast Division Street
Portland, OR 97202

In March of 2011, I had the pleasure of breaking Burger with the band Portugal. The Man at the Jackalope in Austin, TX during SXSW. We had so much fun that, Zach “Hammburger” Carothers, bassist for the band, asked if he could from time to time add a guest blog tour stories to Burger Conquest called “Dear Cheeseburger.” Rock and Roll Burgers never tasted so good.

Dear Cheeseburger,
Home is where the heart is. Being gone as much as I am, the last thing I need is one more reason to miss it… And then there was you. Tucked in a small, cozy bar in southeast Portland, our paths crossed one afternoon, and my life will forever be changed. I’ve been out to the Matchbox Lounge once or twice before to grab a beer with friends who are big fans of yours, and I finally got to taste you myself. My friends are no liars…You were delightful. Pancetta and manchego complimenting the half pound of Painted Hills beef, on a perfectly grilled brioche bun with sesame seeds. You were juicy, flavorful, and I have a feeling that I will be getting to know you quite well during my off time at home, and you will be dearly missed while I’m away. You may quite possibly be my favorite in Portland.
Love,
Hammburger.

Check out Portugal. The Man’s latest video, “Got It All.”

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Bring On the Food Porn, The Food Network NY Wine & Food Festival Is Coming

Posted on 09/11/2011 by Rev

IT’S BAAAAACCKK!!!

The Food Network New York Food and Wine Festival is just around the corner, happening September 29 – October 2nd. For people like me, it’s like the holiday season of food. Many of the top chefs, restaurants, purveyors and culinary madmen and women gather together in NYC to put on 4 days of intense eating, dining and drinking. There’s no way you could possibly attend all of the amazing events but you can certainly try.

Last year I was lucky enough to attend the Blue Moon Burger Bash & Meatball Madness, both of which are coming back this year! I for one can not wait for another tasty meat-filled romp. (That’s what she said.) I’m also particularly excited for Thrillist’s BBQ & The Blues which is a guaranteed food coma in the making. Tickets to some events are still available on the Food & Wine Festival website.

And now for your enjoyment, I present every single Meatball & Burger photo that I took last year. I hope this food porn makes you hungry-horny.

WANTS TO EAT THIS!

Posted in Beer, Best Burger in New York, Burgers, Event, Gourmet Burgers, New York | Tagged , , , , , , , , , , , , , , , , , , , , | Comments Off on Bring On the Food Porn, The Food Network NY Wine & Food Festival Is Coming

That Burger Tent Takes Over Idle Hands and Billy Hurricanes

Posted on 09/07/2011 by Rev

THAT BURGER AT IDLE HANDS AND BILLY HURRICANE’S
25 Avenue B
(between 2nd & 3rd Streets)
New York, NY 10009

When I was a kid my Dad convinced me that about the coolest thing a man could do is own a bar and serve Beer and Burgers. When I turned 16 years old my Pops and I decided that one day we would own that exact bar as Father & Son. Unfortunately my Dad passed away on September 11, 1999 and I am proud to say that on September 16, 2010 I made part of that dream come true when some friends and I opened the Bourbon, Beer and Rock bar, Idle Hands in NYC’s East Village. Now a full year later, on the eve of our 1 Year Anniversary celebration, it brings tears of joy to my eyes to announce that the 2nd half of our dream has now come true.

As of September 8, 2011 my good buddy Dan Peterson is opening his Brooklyn Based Burger biz, That Burger Tent at Idle Hands and Billy Hurricane’s.

Here is the official announcement from Idle Hands:

THAT BURGER AT IDLE HANDS AND BILLY HURRICANES
25 Avenue B (between 2nd & 3rd Streets), New York, NY 10009

On the ever of celebrating our 1 Year Anniversary with a slew of awesome Bourbon, Beer & Rock events, we got our very first birthday present. We are proud to announce that as of Thursday, September 8th, 2011 you will be able to get Burgers EVERY DAY at Idle Hands and Billy Hurricanes! We have teamed up with That Burger Tent of Brooklyn who will be taking over the kitchen and serving an all new expanded menu. Dan Petersen of That Burger Tent is bringing his proprietary blend of Pat LaFrieda meat along with Pat LaFrieda Hot Wings! Yes you read that correctly, the NYC King of beef also has Hot Wings and we’re excited to be serving them. That Burger’s menu

rounds out with Portabello Mushroom Burgers, Breakfast Sandwiches, Fries and Tots. Rev, our beer sommelier and Burger junkie have put together a very special menu of suggested paired beers to go along with That Burger’s selections so come on down and get fed! You can also expect special off-menu Burgers and beer pairings based on our selection of rotating beers.

IDLE HANDS / THAT BURGER SUGGESTED BEER PAIRINGS

Hamburger
– suggested pairing: Ommegang Witte
Cheeseburger
– suggested pairing: Ommegang Witte

Portobello Burger $7.50
– suggested pairing: Session Lager
Portobello Burger with Chees
– suggested pairing: Session Lager

Pat LaFrieda Hot Wings: Mild, Hot, BBQ, Salt & Pepper
– suggested pairing: with Bear Republic Racer 5 or Lagunitas IP.

That Burger Specialties:
That Burger: Sauteed Onions/Jalepenos, American Cheese
– suggested pairing: with River Horse Lager
The Blues: Sauteed Onions/Jalepenos, Blue Cheese
– suggested pairing: Pacifico
The Harvest: Sauteed Onions, Sleepy Hollow Brooklyn Salsa, Mozzarella Cheese
– suggested pairing: with Abita Purple Haze
The Kick: Onions/Jalepenos cooked in Franks Hot Sauce, Cheddar Cheese
– suggested pairing: with Dale’s Pale Ale from Idle Hands
The Wake Up: Egg, Bacon, American Cheese
– suggested pairing: Butternuts Moo Thunder from Idle Hands

That Burger Specialty Portobellos:
The Blues: Sauteed Onions/Jalepenos, Blue Cheese
– suggested pairing: Lagunitas IPA
The Wake Up: Egg, Bacon, American Cheese
– suggested pairing: Avery Ellies Brown Ale

Follow That Burger on Facebook and Twitter for the latest updates as well as the Idle Hands Twitter for special craft beer paired off-menu Burgers.

This ones for you Bones.

Posted in Bar, Beer, Best Burger in New York, Burgers, East Village, Gourmet Burgers, Hamburgers, Hot Wings, New York, Wing-Off | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Foodparc – Defy Your Mother

Posted on 09/06/2011 by Rev

Foodparc
http://www.foodparc.com
845 Avenue of the Americas
New York, NY 10001

THE CONQUEST
If it was up to me, I’d have my cake and eat it too. However, that’s not what Momma Rev taught me so of course I’ve spent every effort I could to prove her wrong. That might explain why at my age, I am still wearing pajamas with cartoons on them. But anyway, I love it when I don’t have to choose between two things and can instead have both, like cereal that takes on milk but doesn’t get soggy. That would also explain why I liked the place my good buddy Seth took me for a lunch meeting. Seth and I along with a couple of our other compatriots, had to meet up to discuss plans for the upcoming NYC Food Film Festival (details forthcoming).

Living in NYC we have all kinds of decisions and they are limitless. If you don’t like the coffee on this corner, there’s another one available within 100 feet of your location. That’s what makes Foodparc so great. This post-modern Sci-Fi looking dining experience was visually conceived by the same visual mastermind behind Blade Runner, Aliens and TRON where all orders are placed via computer screen. While the computer screen monitor ordering is nothing new, getting a text on your mobile phone once the order is ready, is something i’ve never seen. But that’s only the tip of the techno-tronic iceberg.

Foodparc offers 6 different restaurants all in one. This modern day version of a mall food court meets the Jetson’s allows you to order ala carte from each of the restaurants all from one monitor. Fancy a Salad? Order from Quality Greens with organic ingredients from Satur Farms, Bell & Evans Chicken and Creekstone Farms Skirt Steak. Speaking of that Coffee, it’s available from The Press who over Java from La Colombe as well as fresh made Juices. There’s also Italian Sandwiches, Salads and Pastas from Fornetti, modern style Dim Sum and bites curated by Chef Joe Ng & Ed Schoenfeld at Red Farm. Not enough for you? Wash down your grub with a tasty Craft Brew from Beerparc & head outside into their 12,000 square foot outdoor area. But that’s not all…

THE BURGER
You know if I am writing about it there has to be a Burger involved and there is but there is so much more. Inside of Foodparc you’ll find 3Bs which stands for “Bacon, Burgers, Beer.” With 16 different Beers, 4 kinds of Bacon including house-cured Pastrami Bacon & a selection from Nueske’s. The 3Bs Burger comes to us via Pat LaFrieda using a unique Hangar Steak blend and is served on a Martin’s Potato Roll with Lettuce, Tomato, Raw and Crispy Onions and 3B’s Special Sauce. The Burger alone should be a good enough reason to come to Foodparc but thankfully you can have your Burger and eat it too. This is a Burger close to my heart. I grew up eating fast food Burgers and loving them and since developing my Burger palette, I still have a fancy for them. The Foodparc Burger will remind you of a high-end, super-quality, fresh and tasty version of a fast food Burger. It’s like a dream come true.

In true Motherly knowledge defying firm, Seth and I ate our way around several selections from the menu. We tore through Asian Greens Salad with Rice Noodles, Veggie Potstickers, a Short Rib Bun, Mixed Vegetable Ramen and my favorite item, Pastrami Eggrolls. It was all really good and made for a super fun try-this, have-some-of-that, i’ll-eat-one-of-those sharable tapas like lunch. It was a lot of fun and darn tasty. My one regret, they ran out of Bacon Snacks. Guess I’ll have to go back..AND EAT EVERYTHING ELSE!

Seth, Beth & Mindy – you with  me?


8 out of 10 ounces
-Rev

THE BURGER COUNTQUEST
441 Burgers

Aug 29, 2011 – 1:55 pm

The Rev Meter for Social Community
“The Rev Meter” is a social community meter for assessing how optimized a bar or restaurant is with social networking. By taking what he considers to be the 10 most important social networks and creating a point system, The Rev can accurately asses how well the business is using social networking as a tool. His goal here is to educate and assist great business to better effectively use these tools.

Foodparc scores a 7 on The Rev Meter.

SCORING:
4 points or less    You’ve missed the 5 basics and are less than optimized
5 points       You’ve covered the basics, which is better than most but far from optimized.
6 to 9 points        You’re doing better than most and on your way to becoming a well respected social community whiz.
10 points              Congrats on a perfect score! Are you hiring?

Posted in Bar, Beer, Burgers, Gourmet Burgers, Hamburgers, New York | Tagged , , , , , , , , , , , , , , , , , , , , , , | 2 Comments