Corner of 74th St and 3rd Avenue
Overall: An especially enjoyable burger experience, from soup to nuts. All the elements needed were there: quality atmosphere, a solid burger, extensive drink options, and adequate sides. Arguably B4B’s favorite burger in the city right now.
“Hi, I’m….”: “Buffy, and this is my boyfriend, Ted.”
Come on people, this is the Upper East Side! A lot of popped collars in the summer, cable-knit sweaters and Polo button-downs in the winter. But don’t let that deter you (it might be tough, I know), this is still a place worth going to. Again and again.
And then maybe another time.
I’m Here, What do I see? : Upon walking in, don’t let the crowd scare you (hint, peak time on the weekends usually ends around 3pm– perfect for that late afternoon burger and bloody mary); there is a system, believe it or not. Push through to the front if you don’t see a guy with a mini clipboard– he’ll tell you what you need to know. It’s actually somewhat civilized. Everyone around you will probably be drinking a bloody mary– do as the locals do and you won’t be disappointed. Feeling a little manly? Get a bloody bull– a bloody mary with some beef stock thrown in there for good measure (Don’t believe me? Check it out here).
Side note: Don’t ask for olives. The Grizza did, and he’s still regretting it.
Waiters and waitresses alike are dressed in ’30s style garb: vests, white button-downs, ties (for men and women). This is a classy joint.
The Good Stuff: Ask and ye shall receive. A manageable bacon cheeseburger awaits those who are patient. A decently sized patty– probably about 1/3 lb, probably ground chuck, I would guess– sits nestled in between two pieces of an all-white seedless bun. Cooked to perfection, the burger remains juicy without being messy– a Burgerboy favorite. The secret lies in the method of cooking: atop a hot flat griddle. Don’t hesitate to poke your head into the “kitchen,” and catch a glimpse of what sheer beauty looks like (for the guys at B4B, at least): rows of hand-shaped ground beef patties, sizzling away on a hot piece of aluminum. Browned to perfection on both sides, the griddle adds that sweetness that a broiler simply cannot create. We need maximum surface contact here. The ground chuck helps keep things in check with its adequate fat content. The bacon is ample without being excessive (isn’t that the definition of “ample?”), and the thin slice of american cheese seals the deal. The cheese actually melts into the burger. On a recent visit, the Grizza and I couldn’t understand how that happens. But who cares? Knowing it happens is good enough for me. Hand-feel (I am pioneering the term for burger evaluation. Usually it’s applied to stuff like golf clubs and fishing rods, but it’s going to work, trust me). The burger fits in the hands and isn’t too big to handle. Bun is not soggy and is perfectly sized for the burger; or is it the other way around?
Sides: Well, a side of cottage fries completes the trifecta of burgers, bloody mary’s, and fried spuds of some sort. The fries are unique– little roundish disks that are puffed out like starch blowfish.
How much more can I say? The burger is like a warm spring night– you just don’t want it to ever end. Is that over the top? I don’t think so. Try and ye shall see.
Rating (out of 7 cows): 6/7
– burgerboy. 4/4/07
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