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Filtering by Tag: NEW YORK BURGERS

Roberta's Cheeseburger (NYC)


Featuring a thick Pat LaFrieda dry-aged beef patty, Brooklyn's most notorious pizzeria serves a knockout five-star cheeseburger for just $16

If you want to chow down on what may be one of the best burgers of your life, then you're not only going to have to take the L train beyond the comforts of Bedford Avenue out to Brooklyn's industrial area of Bushwick (oh my!), but you'd better find a lunch date because the fine folks at Roberta's are serving up their classic Pat LaFrieda dry-aged beef burger for lunch only writes Burgerac NYC correspondent Colonel Mustard...

Known for their Italian-style, wood-fired pizzas and endless dedication to urban farming (most of their ingredients are grown out back), Roberta's can most definitely add burgers to the roster of reasons to make the trek to this mechanics-shop-cum-cozy-pizzeria. 

The lunchtime-only Cheeseburger is cooked to perfection, arriving at your communal table as an open sandwich featuring an ultra thick'n'juicy patty that cuts open to reveal a brilliant pink interior. Resting on buttered buns baked in a converted freight container by breadmaker Melissa Weller, the pared-down cheeseburger comes topped with classic American cheese and garden-fresh tomato, onion and romaine lettuce.

As a native Midwesterner and granddaughter of a farmer raising Shorthorn cows (aka brown cows or beef cows), this is as close as I've come to the burgers I had growing up, which my mom dressed with ingredients grown in our backyard garden. If my grandpa's beef patties had been left in the talented hands of Max Sussman instead of my over-grilling father, it's safe to say I would have been the first 8-year-old in need of Lipitor.

The beauty of Roberta's cheeseburger is that they have kept it so rustically American. There's no need to douse it in fancy sauces or add truffles or tack on the latest in burger accoutrement like so many other restaurants do, because they're starting with a beautiful base layer that only needs showcasing, not enhancing. And when you can so expertly cook a slab of beef to the point where it's aggressively pink but thoroughly cooked throughout, there's simply no reason to confuse patrons with unnecessary ingredients. Let them delight in its natural glory!

You'll know there's no messing around as soon as you see the artful arrangement on your plate, which is composed like a palette for your palate with ketchup, mayonnaise and a few little crispy roast potatoes for good measure. And in just one bite of this most unpretentious burger, you know you've come across the work of a master at the peak of his craft. The burger juice subtly sinks into the buns, the flavor explosion hits your mouth and you find yourself entranced – wooed even – by this perfect example of pared-down burger wizardry.

So the next time you're playing hooky (bunking off) in Brooklyn, you know where to go. Just be sure to cover your tracks! This burger is so bangin' it'll be hard to keep quiet about it!


261 Moore Street
Brooklyn, NY

Tel: +1 718 417 1118



THIS MUST BE THE PLACE is a series of short films that explore the places that, for one reason or another, feel like home. The latest film focuses on Prime Burger in Midtown Manhattan – a joint that has been serving burgers since 1938 and remains largely unchanged in terms of decor since the 60s...

PRIME from thismustbetheplace on Vimeo.

Big Burgerac shout out to the directors of the film, Ben Wu and David Usui of Lost & Found Films. Loving your work!

POST SCRIPT May 28th 2012: Just saw a piece on the New York Times' City Room blog suggesting that Prime Burger is about to close due to the fact that the new owners of the building in which it has resided for 74 years (as a tenant) are essentially kicking them out. Very sad news. 


Prime Burger
5 East 51st Street (between Madison and 5th)
New York
NY 10022

Tel: 212 759 4730

Burger & Barrel Bash Style Burger (NYC)

Major Tightbuns

$15 including fries and onion rings. Burgerac's authoritative new reviewer, Major Tightbuns, has just filed a most favourable report from NYC...
The newest addition to the Burgerac reviewing team, MAJOR TIGHTBUNS found himself (and his deputy) in NYC's Soho district last week on a sweltering summer day with just one mission in mind: to check out Burger & Barrel's highly rated burger menu – and the joint's Bash Style Burger revealed to them why it's an award-winning jewel in its burger-shaped crown...

TeeeeenSHUN! Major Tightbuns here reporting for duty in the US of A. Currently deep undercover in the Big Apple, hunting out anyplace serving up fine quality meats between two slabs of dough. Any below-par foodstuffs encountered will immediately be issued with a COURT MARSHALL, dagnammit!

Right, first things first. Burger & Barrel, situated on the south side of W Houston Street, just a block west of Broadway, describes itself as a "winepub". That was a new one on us but translates as chef Josh Capon's combination of gastropub and American bar. That means a packed wine list (some house wines on tap, hence the "barrel" of the title), a selection of house cocktails (Tequila Mockingbird, anyone?) beers on draft (and also in bottles), plus, far more importantly, a great looking menu full of fine-tuned comfort food and classics with a twist – at the heart of which are B&B's fabled burgers.

Decor is somewhere in the region of Gallic-bistro-meets-hip-winebar, resulting in much dark wood and high slung wine racks, celebrity vintner-signed bottles, and a comfortable looking bar greeting you as you enter the room. It's a cosy layout, plenty of room but with an intimacy to the individual tables. Ever entered a fairly quiet restaurant and they seat you at the worst table in the place? The opposite happened here and we were offered a great spot by the open fronted restaurant, a good combination of sunshine and air con. Nice. Service was fine - friendly, efficient, and if the waitress couldn't answer a question (there were a few burger shaped gaps in her knowledge) she was happy to consult the chef.

We made the most of salivating over the lunch menu by immediately ordering a couple of Bacon Bloody Marias to help us through: Bacon and Jalepeno Tequila with spiced tomato juice and a finely sliced grilled bacon garnish. Now then, bacon in a drink may sound strange but this, let me tell you, works.

Refreshing deep tomato, just the right amount of kick coming out of that Jalepeno-infused tequila, mellowed by the smokey saltyness of the bacon smuggled into the mix. Delish, and as far as the Major is concerned, a new benchmark for the brunch cocktail. The Caramel Twist "spiked shake" (made with Makers Mark bourbon) was also winking at us from the menu, but by then we'd pinned our colours to the flag.

Navigating the Bison sliders, Tuna Tartare, and Shrimp Ceviche, a tough decision was made and to start we went for the Spicy Buffalo Chicken Lollipops (the fine bone of the chicken providing the "lollystick"), served with a blue cheese dipping sauce, plus a summer special of Watermelon with Shishito Peppers (which are similar to chargrilled Padron peppers), feta cheese and lime juice – a perfect plate for a humid summer day in NY. Both were amazing and lasted mere nano seconds on our plates.

And so, to the burgers. Six were listed on the menu – although given that this place takes its burger innovation seriously, more appear throughout the year as seasonal specials, such as the the Black Truffle Burger, aka the BTC burger. However, we were interested in B&B's round-the-year show stoppers, and so ordered a B&B Classic and also a Bash Style Burger. 

The B&B Classic is good. Good bun, good burger patty (although possibly slightly underseasoned), but juicy, served with lettuce, tomato, pickles and American cheese. The pickles start to take over the taste party, but it's a good burger. There's nothing really wrong with it. But is it a great burger? Well, all bets were off as soon as we tasted the Bash Style Burger!

Named after B&B's award-winning entry in the People's Choice category of New York's 2009 Burger-Bash event (now a well-established and much loved part of the city's annual Wine & Food Festival), this is an amazing heavyweight of flavour. A griddled 6oz beef patty, like the Classic, is served with American cheese, finely sliced pickles, and a soft glazed Parker House roll. However, the key ingredient that lifts it higher than the Classic is the inclusion of a caramelized onion and bacon jam.

Apparently devised by Capon to deliver bacon and onion in every bite, it also helps the structure of the burger by making sure the thing doesn't collapse around strips of bacon and onion rings. It brings a sweetness (but not too sweet) and depth of flavour to the whole affair which perfectly compliments the meat - super juicy and complete with rivers of oozing fat (in a good way), which you notice creeping down your hands half way through the meal. Somehow the bun perfectly stands up to such saturation without slipping out of place, getting too soggy or falling apart: a great piece of burger engineering. Just enough thinly shredded iceberg lettuce adds a little texture to the experience. Ketchup is provided on the side.

Both of these burgers came with plenty of thin potato fries (fried only once but full of flavour), and were topped with crispy red onion rings that, when you took a bite, left the rest of the onion in place – one of the first times we've had an onion ring and the onion didn't slip out of the batter to slop around your chin after the first bite.

After that there was barely room for a desert, but we valiantly managed to squeeze in an order of mini ice cream cones: two small chocolate dipped, vanilla ice cream caramel cones topped with almonds. Simple but just right, served in a yum-tastic belgian waffle-esque cone.

Without a doubt, Burger & Barrel lives up to the multitude of favorable reviews it has received since opening last year. Interesting to note that although the B&B burgers are the obvious draw, everything we ordered was top notch and it is clearly a place that prides itself in quality across the menu. All in all, this was a great experience and one ripe for repeating next time the Major finds himself undercover in the USA.

Major Tightbuns' verdict?: "Son, you're gonna go far: 5 stars!"


Burger & Barrel
25 W Houston
New York, NY 10012