THE STORY On the first 3 Saturdays in August, Park Avenue in NYC is shut down to motor vehicles. It’s called Summer Streets and allows people to walk, cycle, skate, etc from the Brooklyn Bridge to Central Park and back. When I tried to plan our annual bike ride to Coney Island, Nona suggested we add the SummerStreets ride to the route. As we rode down Park towards the Bridge, the sweet smell of burgers filled my nose as we passed Spring Street in Soho. It was Soho Park. Nona said it was pretty good and when a few blocks later Bram got a flat, I suggested we pop in while he got it fixed.
Soho Park has large garage doors that open on all sides, save the outdoor patio which they open wide to give this place an airy and open feel. They offer all kinds of sandwiches, sides and drink menu that focuses on locally made wines and beers. All orders come with a used car license plate bent in half with a number scrawled on it. This allows servers to find you once your order is ready. THE BURGER
With the sun in my eyes, the wind in my hair and the smell of juicy burgers in my nostrils, I couldn’t wait to bite into this 6oz burger. The first bite left me confused. There was a taste I could not place. I bit in again. The soft potato bun was good and the sauce had a nice sweet yet savory flavor but something was off. It was the patty. It had a slight butane like flavor, like when you put meat on a charcoal grill before the butane is burnt off. But that wasn’t all. Another bite and I came to believe these patties were frozen. After an aroma that dragged me in like Pepe Le Pew to a perfume coated cat, I was let down. Thank god there was a delicious Nathan’s Famous grilled Hot Dog waiting for me in Coney Island!
THE STORY
You start up a burger blog and everyone suddenly wants you to try their favorite burger or the “best one” they’ve ever had. Sometimes people have bad taste and others, pretty good. Thankfully our friends Brian and Angela fall in the latter category. For months now they’ve demanded we come North of Manhattan and try the Piper’s Kilt in Eastchester. One of 3 Piper’s Kilts (the others are in Inwood and The Bronx), this is the one most talked about. The menu has traditional Irish pub food but this place is known for its “Eastchester Burger” (you can get at any location) with bacon, cheese, onion rings, French fries, lettuce, tomato, and a side of chili. This Irish Pub is quite popular! Expect at least a 30 minute wait for a table while passing some time at the bar.
THE BURGER
Brian, knowing I am a HUGE hot wing fan, suggested we start with an order of the boneless and regular hot wings. Both were quite tasty with a deep smoky but not too hot sauce. Angela and I ordered the “Cheddar Burger” (Cara and Brian ordered the “Eastchester”.) I almost skipped the photos because this sucker was making my mouth water! Toasted bun, a heaping mound of cheddar cheese, a juicy hunk of ground beef and well done and crispy french fries (the only way!) The bun was perfectly toasted and the cheddar, oh man, the cheddar!! It was like a thick cheese sauce and was so rich with flavor, I just had to turn it upside down! I removed the bun and took the liberty of dipping a few fries before continuing. The patty was juicy but not greasy and had a full hearty beef flavor. The whole thing came together to make a damn fine sandwich. I tried a dip of the chili, which was REALLY good but I just didn’t think the burger needed it. Maybe if I ate here all the time and with a mere 35 minute train ride from Grand Central, I might just become a regular!
8 out of 10 ounces
-Rev
P.S. How can a “Manhattan Burger” have Canadian Bacon?
THE STORY
Outside of burgers, I also love bicycling. It’s a great way to see the world and a great form of exercise, especially when you eat as many burgers as I do! I often ride my bike through Harlem as the streets are less busy, especially in the morning and its an area of NYC rich with interesting history and location. On many a bike ride, I have noticed several locations of a chain, exclusive to Harlem, called “Jimbo’s Burger Palace.” After a serious amount of Google searches and questioning our friends at A Hamburger Today, Burger of the Month Club, Hamburger America, the Feed Bag and more, we came up with no info. So while crossing the 145th Street bridge on a 17 mile bike ride this morning, I saw the 703 Lennox Ave location and decided to investigate.
THE BURGER
Jimbo’s for all intense purposes is a short order grill / greasy spoon serving up advanced bodega food. A few tables, a very popular counter and a flat top grill make up the joint. Removing my helmet, I looked up at the menu and the words “Egg Cheese Burger” confirmed I had made the right choice. The chef whipped out a fresh 7oz patty and began to fry it along with some onions and an egg. A few moments later he handed me this little beauty with a melted slice of American cheese and shredded lettuce. Expecting nothing more than a greasy counter burger, I was surprised to bite into what turned out to be a tasty breakfast and not nearly as greasy as I expected. The fried egg and onions definitely made the difference on this classic style thin patty cheese burger.
7 out of 10 ounces
-Rev
For more on my NYC biking adventures, click here: “Rev Rides.”
Burger Conquest’s very own Marc AKA “The Bacon Jew” was recently interviewed by ABC News about Burgers while Dining at the Shake Shack (click to read full review.) Although he did throw in a shout out to Burger Conquest, they cut it from the broadcast.
THE STORY
No one seems to have the exact date but sometime around the 1950’s, Jack’s Lunch in Middleton, CT made it’s mark on burger history. Jack’s lunch was the first to start steaming their burgers. The phenomenon caught on quickly, well that is if you consider the popularity of something in the Wallingford-Meriden, CT a phenomenon. Popularity contests be damned, central CT is still serving up their ground beef sandwiches steamed and the place to get them is Ted’s Restaurant. Since 1959, Ted’s has served these little numbers to the adorning public topped with their famous “secret” steamed cheese.
When it came up that I would be travelling to Hartford, CT for the Rockstar Mayhem Festival, I immediately wanted to re-try visting Louis Lunch. When Burger Guru George Motz from Hamburger America reminded me that they are closed for August (WHY!?!?!) I immediately swtiched up our destination to Ted’s. The burger meat and the companion cheese are both steamed in a patented device known as the “Burg’R Tend’R” by Dale Greenbacker while the home fries and onions are cooked on a flat top griddle. So it’s not that they don’t have the technology, it’s that they refuse to make burgers on it. THE BURGER Ted’s is right off the highway and be careful, it’s easy to miss. It’s a small hut attached to a house with 3 green picnic tables outside. Do not be tempted to visit Quality Time, the much larger and easier to find competitor right off the highway, Ted’s is the way to go. With only a few counter stools and tables, there isn’t much room for, well anything. The server will take your order at the door and then you can choose to sit, where your food will brought. It only took a few minutes before our steamed burgers and home fries arrived. Served on large kaiser roll, I got mine with bacon, lettuce, fried onions, mustard and of course the cheese, which once steamed has the consistency of hot lava.
The burger has a very unique texture and taste. The meat is thick and although it’s moist, it isn’t juicy. It’s almost a gamey flavor but not really. The cheese is fantastic and as you can see by the photo below, very, very, very gooey. In fact, I suggest flipping the sandwich over (cheese on bottom) so you get a better taste of the melty goodness. The bacon they use is top notch and actually what made me really appreciate burger. I wish the home fries were a little crispier but I love that the non-standard burger place has a non-standard potato side. The steamed cheese burger is almost hard to describe and it is not intended to be loved by your standard fast food burger fan. True burger fans, this is one for the books.
THE STORY
Ever since I met Kyle from Thunder Jackon’s at Wing-Off 8, I knew we were meant to be the Will Ferrel and John C. Reilly of wings and burgers. On top of part owning TJ’s, he is also a partner in Point Break and the man behind Chicken Wing Aficionado. So when he told me I had to come by and try their trademarked “Dirty Burger,” I knew he wasn’t here to mess around.
Three different times I tried to stop by and have the “Dirty Burger” but Kyle demanded that I only come in on a day when creator and chef Ian Russo was going to be on duty. Ian was the man behind the now defunct but highly rated, foodie fave, Ian Restaurant, known for small plates and the “Dirty Drunken Ribeye.” Ian closed the place and took his skills to the “Urban Roadhouse” Thunder Jackson’s, where you can now order “dirty” burgers and fries. It’s a perfect mix of foodie bar eats and a frat party complete with Das Boot, skiing shots and an electronic punching bag.
THE BURGER
Jackie and I booked in a weekday lunch and headed down to meet Kyle and Ian. Before ordering, Ian came out and told us the story behind the famous “Dirty Burger”. All it did was make me hungrier!! As much I love to choose how I get order my burger, I also have a deep appreciation for a restaurant that only serves it one way. If you believe in something, I say stand behind it. The “Dirty Burger”comes one way, like it or not and no matter how close you are with Kyle or Ian, they won’t tell you how it’s made.
The burger comes wrapped in news paper and with the house ketchup (sweet and almost spicy like BBQ sauce), a delicious truffle mayo and an order of “Dirty Fries.” First bite and your taste buds and tongue are confused. The bun is soft and juicy (it’s steamed), just like the burger and the whole thing melts like butter in your mouth. Then you take a 2nd bite and all you can taste is the sweetness of the sauce. There is no cheese, no lettuce, no onions, or any other vegetable, just a combo of spices and spreads. Truly a unique sandwich, the “dirty burger” is sweet but savory and it’s softer than a pillow. I have never had anything quite like it.
THE STORY
The last time we hit up The Burger Joint in NYC’s fancy Parker Meridien Hotel, the line was an excruciating 60 minute wait. So when my business partners in One Barrel Bar, Marc and Rob, suggested we stop in for one, I was hesitant. Not only had I promised myself no burgers today (I’m weak) but I also said there was no way I was waiting in line. As we walked up and only saw 3 people in line, I knew I was moments away from a tasty burger.
*By the time we were eating, there was 20 some people in line. Word of advice; get there before Noon!
THE BURGER
The sign says it all, know what you want and know what you want before you get to the register. It’s a simple menu and a simple burger so no need to over think. Cheese burger cooked medium rare with onions, lettuce and mustard. It’s a damn good burger and certainly has earned the hype and adoration it has garnered. I love the attitude, I love the simplicity, I love the white paper wrap and I love The Burger Joint. The fact that it’s located across the street from our lawyer’s offices – VERY DANGEROUS!
From the same people that bring you Burger Conquest, we bring you the New York City Wing-Off. A crew of men on a search for the best wing in NYC. Wing-Off judges solely on quality of the hot wings. Service, ambiance, beverage selection, price and other menus have no factor but they sure do count for a good time! Also, NO WOMEN ALLOWED!!
WING-OFF 9: TUESDAY, AUGUST 4th, 2009
Johnny Utah’s www.johnnyutahs.com
25 W 51st St (Between 5th and 6th Aves)
New York, NY 10019-6902
Point Break www.nationnyc.com
12 W 45th St (Between 5th and 6th Aves)
New York, NY 10036-4202
With the obvious Patrick Swayze theme of this event, WING-OFF is VERY proud to announce that is has become a charity event to benefit cancer research! All participants are required to donate money to join in Wing-Off. All donations from this event will be going to the Memorial Sloan-Kettering Cancer Center.
On this event in particular, the gentlemen of Wing-Off raised $110 in donations;
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Thank you for your contribution to Memorial Sloan-Kettering Cancer Center (MSKCC). The confirmation number for your gift of $110 is 167XXX.
If you have any questions regarding your gift, please call our Donor Services office toll-free at 866-815-9501, Monday through Friday, 9:00 AM to 5:00 PM (eastern time) or send an e-mail to: donorservices@mskcc.org.
For tax preparation purposes:No goods or services have been provided in exchange for your gift.
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We have set up a Burger Conquest Paypal account if you would like to donate as well. 100% of all funds received will be donated.
and with out further adieu...WINGS!!!
JOHNNY UTAH’S
Located in Rockefeller Center where “The Today Show,” “Late Night With Jimmy Fallon,” and “30 Rock,” “Saturday Night Live,” and more are all filmed, Johnny Utah’s provides locals and tourists with an option for South Western themed food, drink and fun. It’s one of 2 places in Manhattan with a mechanical bull, if you are into being bucked by a Bronc. With wings advertised as “Wings Done Right,” there was a lot of anticipation to suck down a couple dozen of them. Our very friendly waitress got us set up with some beers and before you knew it, 36 wings descended upon the table.
We tore into them and within only a few minutes, all 3 dozen were gone. The wings were meaty but had little to no heat or flavor to offer. To be completely honest, we have had worse but we have definitely had better too. As a side note, the Hush Puppies were so good that we placed a 2nd order. The Creole Mini Meatballs tasted like balls of taco meat. I wouldn’t suggest them.
POINT BREAK
The 12 of us walked the 6 blocks over to Point Break, formerly known as Nation excited to know we would be trying the food out before their grand opening. We weren’t half-way thru our first drinks when plate after plate of wings started arriving on the table. A+ for effort was earned! Point Break brought us out 3 kinds of wings; Hot, Hickory BBQ and the winner of the bunch, deep fried wings with a chilled chipotle marinara style gravy. The wings were cooked to a perfect crisp and had to be dipped before eating. The sauce had a subtle start before turning spciy and then leaving a lingering burn.
Kyle and I went to say hello and thank you to the chef and that’s when a Wing-Off first took place. The chef asked if we wanted to create our own sauce for him to serve! With a few suggested basics; Frank’s Red Hot, Crushed Red Pepper, Black Pepper, Diced Jalapenos and Cilantro, we asked the chef to take any artistic liberty he needed as he had not disappointed yet. We dubbed them the “Don’t Stop Believin'” wings and dug in. He served them dip style like the chipotle and although good, nothing was going to beat the chipotle dipping wings.
WING-OFF 9 OFFICIAL WINNER – POINT BREAK!
This date in particular was chosen to celebrate a Happy Burgerthday to Wing-Offer Rob!
THE STORY
I spent my last semester of college at the University of New South Wales and the Australian National University. While there I learned the joy of a burger with “the lot.” For those of you unfamiliar with Aussie Slang, that means “everything” and specifically for a burger, it means lettuce, tomato, fried onions, cheese, bacon, beet root, pineapple and a fried egg as toppings. To Australians, it’s as normal as peanut butter and jelly, that’s just how it comes.
Upon moving to NYC, there is a lack of Australian cuisine but you can definitely count on The Sunburnt Cow (as well as Bondi Road, owned by the same people) for authentic and tasty “Aussie Tucker.” The Cow has one of the best burgers in NYC and is one of the most fun places to eat. Try the weekend “Endless Brunch“; your choice of entree (if you don’t get the burger you suck) and unlimited drinks. Sit at the bar for a “counter meal” or ask to be sat on the back patio built to look like a cave, with the retracting roof. So when it came to the burger that I wanted to end my birthday beer crawl with, it was an easy choice mate!
THE BURGER
After a fun afternoon of pub crawling over micro brews at The Pony Bar, Radegast Biergarden and a Tour of the Brooklyn Brewery, (see more below) all I wanted to do was stuff my face with a burger with the lot. I ordered mine medium rare, no tomatoes or beet root. Say what you want about tradition, I don’t like either and refuse to eat them. Chuck made the interesting suggestion of the BBQ ribs as an appetizer. Their sweet but smoky taste was different but honestly, didn’t blow me away. The burger on the other hand…damn, a true winner and a new entry into the Burger Conquest top 5 in NYC. It’s cooked just right and although they just serve on a regular old white bun, the combination of flavors is to die for. Combined with the fine all natural Aussie Lager, Toohey’s New, you have an authentic taste combo that can’t be beat. Why Adam got a chicken schnitzel, I have no idea. Silly Canadians.
Kudos to my wife Cara for the amazing close up shot, I love you a “lot”.
This all American Craft beer bar is a dangerous 4 blocks from my apartment and features a constantly rotating beer menu. You can keep track of the beers you have tried with a personal tally sheet that the bar holds for you. All beers are priced at only $5 and their selection changes daily. For a beer enthusiast, this is a great place. On this visit I tried the 21st Amendment’s Brewery “Hell or High Watermelon Wheat” and a “Hazed and Infused” from the Boulder Beer Co. To read the full reviews of the brews check out or sister site for One Barrel Bar.
Located in Williamsburg, Brooklyn, New York, the Radegast Hall & Biergarden is an authentic beer garden in the finest of German traditions. Serving mostly German biers, Radegast also offers some interesting ethnic European cuisine like Goulash, Schnitzel, Blintzes and Spatzle. Marc, Cara opted to sit on the patio and enjoy a tall cold one. I proudly chose my father’s favorite beer and ordered a large mug of “DAB.” (Read the full review at One Barrel Bar) and a grilled venison sausage. Although overcooked, the sausage was full flavored and tasty and helped to create a base for all the beer I was going to drink this day.
Also located in Williamsburg, the Brooklyn Brewery is a short 8 blocks from Radegast and makes for a great 2 location bar crawl. Every hour on the hour during weekends, you can get the quick yet fun 15 minute tour of the brewery. In 1988, Steve Hindy and Tom Potter started this business in Brooklyn while brewing all the beers up state. They didn’t actually brew in Brooklyn until 1996. For a full history, you’ll have to check out their site. Brooklyn is one my absolute favorite breweries so I was very anxious for the tour. Be sure to try out the Sorachi Ace ale for a unique lemony refreshing beer experience.
THE STORY
Our good friend Mark Lafay, a meat aficionado, was coming to NYC as part of the “Scream The Prayer” tour with the band he manages, Haste The Day. Mark had suggested going to Shake Shack, but we weren’t sure if we all could do it since there is usually a huge line around Madison Square Park, and some of us had to get back to work. At the last minute, Rev had to cancel to go see TAT at Warped Tour in Detroit, so we decided to hit the long line and have one of the best burgers in NYC (or dare I say in the U.S. of A.) Obviously it was weird doing a Burger Conquest without Rev, but Mark, nona*, Mike from HTD and myself braved the heat and humidity, and tackled Shake Shack.
THE BURGER
Mark & Marc – “Double Stack” – a sandwich of a cheeseburger and a ‘shroom burger (crisp-fried portobello filled with melted cheese and onions), served with lettuce, tomato and shack sauce
nona* – Single Hamburger
Mike – Double Cheeseburger and a side of fries
This was actually the first time that Mark, Mike and nona* had been to Shake Shack for burgers (nona* had been once before, but only got a shake). I had been twice before, once having the ‘Shroom Burger and the other time having a Cheeseburger. But this was the first time I had them together in the “Double Stack….and I’m glad I did. Being a burger, mushroom and cheese fan, this is probably the ultimate combination of the three. The burger was cooked to a perfect medium, even though I usually prefer medium rare. The fact that they serve thousands of people a day out of a “shack” in Madison Sq Park makes it impressive that they can cook it right every time. There was a nice layer of American cheese, but nothing can describe the perfection of adding the ‘Shroom Burger on top of it. The molten cheese that fills the deep-fried mushroom adds a sharper taste that makes there no need for any condiments on this burger. The bun, which Rev always points out as a very important part of the burger experience, was a simple grilled, buttered roll that didn’t break apart and held together this amazing concoction.
THE STORY WITHIN THE STORY
While we were there, we noticed two film crews interviewing people eating the burgers. We all were laughing because it figures that one of the first “conquests” without Rev ends up being filmed for something. One of the crews came over to us and asked if they could interview us about the burger. Ended up they were from ABC News and doing a story on Shake Shack. Mark had devoured his burger already (literally took him 3 minutes), so they asked to interview me. When they asked me about the burger, me – being the great friend and business partner to Rev – said “I read on a great website called Burger Conquest that Shake Shack had one of the best burgers in the city, and I have to say, they are right”. We’ll see if it gets used in the story, or if it ends up just being footage of me chowing down….stay tuned.
Overall, we had great burgers, great friends and a great time.
