Best Burger in NYC Search: The Smith

The Smith

55 3rd Ave (between 10th St. & 11th St.)

(212) 420-9800
Burger: Burger Deluxe ($15)

Nestled in the confines of what’s indelibly known to be an NYU student haven, best burger in New York contender The Smith is arguably one of our favorite dining destinations. Bearing a speakeasy, old-world feel with cascading white tile, dark wood and Victorian black and white photos on the walls, the place has a vibe similar to that of Pastis or Schiller’s, two somewhat trendy Manhattan eateries owned by famed restauranteur Keith McNally. Though, The Smith owners Glenn Harris and Jeffrey Lefcourt (also of Jane in the West Village) certainly created an equally inviting space, one that’s continuously packed to the gills and bustling. There they serve profoundly nourishing cuisine, all of which is both affordable and plentiful. While it’s the weekend brunch menu that tends to attract scores of diners, the burger frequently garners devout foodie affection as a “best of” item.

Our Expectations: Burger Deluxe. Eight ounces of grilled sirloin on a hefty brioche bun, special sauce (a combo of mayo, ketchup and pickles), cheddar and bacon. A sublime sounding offering, one we typically enjoy from top to bottom with some of our favorite ingredients. Though, the sirloin blend deviates from standard blends we regularly see including chuck (from the shoulder of the cow) or brisket (lower chest/breast of the cow). Nevertheless, we’re always open to burger reinterpretation.

The Burger

Meat: While we always take our first bite with a clean judgment slate, we’d be hard-pressed to admit that sirloin didn’t exactly have us giddy with anticipation. Given our tendencies to favor a more inviting cut of beef, the sirloin used in this burger had a lot to overcome from the get-go. And, true to our pre-conceived notions, the meat wasn’t as tender as desired. Perhaps due to the tightly formed patty (loose is much better for taste purposes), the meat flavoring was slightly above average. Conversely, it was cooked nicely and accurately to a medium rare state with a pleasant char and ample moisture. Though not as texturally satisfying as we’d like, the eight ounce burger wasn’t as imposing as many patties of the same size can be.

Toppings: Special sauces are often hit or miss, but consider this a hit. Simple, yes – but sometimes that’s best. Pleasing with each bite, it made up for any shortcomings in this department by its topping brethren. The cheddar draped the patty amply but was devoid of the creamy and sharp contrasts we enjoy – it was more of a “goop” than a slice. Similarly, more consternation came in the form of the bacon. Seemingly old (brunch leftovers?) and crusty, you’ll never win us over with a “bacon bits” sort of flavor.

Bun: Loved the flavor, freshness and proportion, hated the texture. There’s no reason to have “jaw fatigue” by the time your meal is complete. Brioche buns are common in burger world, but the majority are soft, light and airy. The Smith’s was far too dense and tough to chew through.

Bedlam's The Smith Judgment

Meat (41): Not as loosely formed as needed and a questionable blend, but still had nice char and great temperature execution. Flavor was barely above average but not devastatingly salty as with many others we’ve encountered.

Toppings (18): Tasty special sauce, decent cheese but mediocre bacon flavor and texture.

Bun (20): Exceptional flavor and proportion but too tough of a bun to bite. Our jaws were forced to work overtime.

Ranking: 79 out of 100

Best Burger in NYC Search: The Little Owl

The Little Owl

90 Bedford St. (corner of Bedford St. & Grove St.)

(212) 741-4695
Burger: The Bacon Cheeseburger ($16) 

Eating out in Manhattan as we have along our search for the best burger in NYC, we’ve run through our share of “hot-spot” dining destinations. From the “of-the-moment” sort to the “secret menu” type, you can take a twist around a corner, turn down an alley, or step through a telephone booth, and you’re in the latest restaurant carrying proverbial buzz. Among those that have resonated such chatter is our latest review, The Little Owl. Set in Greenwich Village and serving up quintessential American plates created by Chef and Owner Joey Campanaro, the unassuming 28-seat eatery is known for, among other things, its tasty burger. When we first started Burger Bedlam, The Little Owl was on our initial list of “places to review,” yet the wait (typically 1-1.5 hours) and hard to come by reservations kept us from making our way to Bedford St. Nevertheless, after enduring the 90 minute wait on a recent Sunday morning, our dreams became reality.

Our Expectations: The Bacon Cheeseburger. An eight ounce short rib and brisket blend topped with aged cheddar and maple-cured bacon all on a house-made bun. Chef Campanaro chose to pack quite a lot of potential taste with both a hefty serving of fat and grand size of the patty. Our cohorts among the “burger expert” community rave about this one – and with apparently good reason – but we’re happy to take a “bite” at contributing some analysis.

The Burger

Meat: Right off the bat, we can exclaim that the taste of this burger’s blend is glorious…but with one MAJOR caveat – holy salt Batman! Pardon the superhero reference, but we weren’t sure how to phrase the overwhelming amount of saltiness we had to deal with. As we bit, chewed, and devoured, the need for water refills became more and more grandiose. But, in spite of the “saltlick” attack, the char was excellent, the meat was supremely fresh, and the cooking execution was perfect. The juices were flowing and outside of the salt, we enjoyed what we ate. In a word, we’d have a major “beef’ with this patty if those redeeming qualities didn’t exist.

Toppings: The maple-cured bacon warmed our hearts with a sugary and savory blend of goodness while the aged Cheddar smothered the burger like a Snuggy – just the right amount and touching every edge. Though, we were disappointed with the minimal use of the scrumptious bacon, a rather paltry serving.

Bun: While we can’t claim it to be “magical” as our counterpart Ed Levine exalted in his review, the best part of The Little Owl’s burger may have been this house-made bun. Great texture, fresh and slightly sweet, the juices were captured artfully as we ate. Too often the buns of a sizable burger succumb to the forces of physics and fall apart instantaneously. Yet, Chef Campanaro applied great vision to construct a worthy ally to his patty. However, the one negative we point out is the extreme amount of bun you need to consume in order to take down the eight ounce patty. It’s far too much.

Bedlam's The Little Owl Judgment

Meat (41): Fresh, flavorful but salty as hell. Dial it down and you’ve got a better rating here. A clear casing and nice char, but the incessant need for water was too much to overcome.

Toppings (23): Delectable bacon, but not enough of it. Cheddar was draped masterfully but not overdone with too copious of a serving.

Bun (24): Hard to beat the construction of their house-made bun, despite its size. Had we eaten a slightly smaller patty, the score might reflect perfection. Regardless, it was the best part of the experience.

Ranking: 88 out of 100

Best Burger in NYC Search: Blue Ribbon Bakery

 Blue Ribbon Bakery

 35 Downing St. (cross of Bedford St.)
(212) 337-0404
Burger: The Hamburger Deluxe ($14.50) 

From time to time along our search for the best burger in NYC, we visit what’s commonly known as “foodie establishments” in Manhattan. Evidently, most of the eateries on our “to be reviewed” list are typecast as such – and we’re not complaining. So, recently we had the opportunity to hit up one such restaurant in the form of Blue Ribbon Bakery on Downing Street in the West Village. Not to be confused with Blue Ribbon Brasserie over on Sullivan Street but bearing the same owner and family of restaurants, the Bakery serves up a healthy portion of beef that’s often on many critics’ short lists of best burgers in NYC. In doing so, they have taken an item which is plainly described on their “all over the place” menu, and made it into a must try, even after you scarf down the fresh breads they serve with your meal. Even better, doing so in an unassuming brick-walled village locale makes you feel at home as you dine – making that such an, ahem, treat.

Our Expectations: The Hamburger Deluxe. Served up with lettuce, tomato and raw onion on a house-made sesame seed topped bun. A grill marked and approximately eight-ounce patty which has been grass-fed and locally raised is what we’ve read, so a flavorful and fresh bite should be instantly recognizable. With a rich history of award-winning fare, Blue Ribbon shouldn’t fail to impress. Just ask Martha Stewart if she likes it…Yes, that was a Martha Stewart reference, your eyes aren’t deceiving you.

The Burger

Meat: Scrumptious is a word that comes to mind, as the Blue Ribbon eight-ounce robust patty is tasty and savory all in one bite. Nicely seasoned and delicately grilled, the meat looks tasty pre-bite and continues its sensory enjoyment on your palate. Though, despite the victory in taste, the freshness check is the patty’s downfall, as the meat does taste less fresh than it should. Negative points in that regard. Still, the cooking temperature was on par with our Medium Rare request, which makes us happy.

Toppings: Basic toppings and nothing out of the ordinary, but if we’re gonna be sticklers – and we are – the cheese is sloppily topped on the patty, with a less-than-melted consistency. The more you melt the cheese, the better the gooey goodness comes, so we weren’t fully pleased. Still, the raw onion is a good call as every bite deserved the crunch and sweetness to counteract the savory that is the patty.

Bun: A disappointment, the bun was slightly oversized and gave us more than we could handle in terms of bun to meat ratio. Additionally, although we enjoyed the breads provided in the table’s basket, the bun wasn’t necessarily above average, despite coming from a bakery. We expected more. A nice fluffy custom-baked bun, yes, but lacking much of the sweetness and complementary taste we’ve come to expect from most buns.

Bedlam's Blue Ribbon Bakery Judgment

Meat (44): A pleasantly seasoned patty with above average taste and coming in at a relatively larger size. Still, it lacked in the freshness department and was less juicy than we desire.

Toppings (19): Standard stuff and a bit amateurish in the melted cheese execution, it’s hard to take away too many points for simple ingredients.

Bun (20): Although it’s custom baked and noticeably fresh and fluffy, the bun was still a bit overbearing in size in comparison to the patty while also coming up short on complementary taste.

Ranking: 83 out of 100

Best Burger in NYC Search: Minetta Tavern

Minetta Tavern Restaurant
113 MacDougal St. (cross st: Minetta Lane)
(212) 475-3850
Burger: The Black Label Burger ($26) 

From the start of our search for the best burger in NYC, Minetta Tavern has been acclaimed, lauded, worshiped and whatever other adjective you care to fill in the blanks with, to us. People come from far and wide to try the notorious Black Label Burger, a collaboration between the blend of Pat LaFrieda Wholesalers (care of Creekstone Farms ) and preparation by Chefs Nasr and Hanson of Minetta. The unrelenting praise for the Black Label Burger from many distinguished publications and websites can be overwhelming at times. A negative review or account is extremely hard to come by, almost as eluding as a vaunted 8pm Saturday night reservation at the Tavern. Moreover, every detail of preparation, ingredient sourcing and cooking process has been noted in many eating instances - our friends at A Hamburger Today have the best breakdown here. As for us at Burger Bedlam, the anticipation of taking a bite of the Black Label Burger might be as high as any we can recollect. With a dinner reservation booked A MONTH in advance, we took a trip the MacDougal St. to enjoy what has become our most eagerly anticipated eating experience.

Our Expectations: The Black Label Burger. Featuring an eight-ounce patty, caramelized onions and a custom sesame seed covered brioche style bun. As noted previously, the burger is famous for its secret blend by meat wholesaler Pat LaFrieda and with meat from the highly regarded Creekstone Farm in Arkansas City, Kansas. Recently, there were a couple of fantastic write-ups in both the New York Times and New York Magazine regarding Creekstone Farms and Pat LaFrieda, respectively. Those should emphasize what diligent and concentrated efforts go into making the Black Label Burger. We’ve read countless reviews of the burger, with the majority of them claiming it’s the best burger in NYC. So, naturally, we hoped to add our two cents.

The Burger

Meat: Much can be argued, both positively and negatively, regarding the meat flavoring and seasoning of prior burger’s we’ve tried on our search for the best NYC burger. That topic is quite subjective. Yet, when it comes to the meat of the Black Label Burger, there should be no discussion, it’s near flawless. From the copious amount of dry-aged Ribeye (as well as Skirt and Brisket) packed within to the clarified butter drizzled throughout, the meat is as tasty as it sounds. Encompassed in a glazed crust, every bite is magnificent. Though, the butter magnitude is not for the faint of heart, it’s heavy and often too powerful. Regardless, the fact that you’re eating a heaping amount of muscular Ribeye that normally goes for $90 on the menu as an entrée, it can be characterized as a steal of a deal. The cooked temperature is perfect and the juiciness lasts to the last bite. It’s a freshly made patty that deserves all the praise thrown its way.

Toppings: Sometimes they say less is more, but in this instance, less might need to be even less. As much as the meat deserves its due, the single topping of caramelized onions failed to impress. We’ve had plenty of crunchy, sweet onions but these were quite soggy. Tasty, sure, but much too soggy. Our guests for the review even mentioned how much they wished the burger came without onions so one could enjoy the overwhelming star that was the patty. We agree. Not to say that the onions were bad, because they were obviously meticulously prepared and generously draped on the burger, but they didn’t win us over.

Bun: With a considerable size, the eight ounces of meat in the Black Label Burger require a bun that can withstand the entire eating experience. With that in mind, it was clear to us that potato rolls might not make an appearance with such an entrée. Thus, Minetta and their chefs decided on a custom sesame seed brioche bun with a fluffy interior and dark coloring. Notably, the bun did have that greasy, glazed feel on the bottom half as noted in A Hamburger Today’s article linked earlier. Though, we can’t help but imagine what the burger would have tasted like with a sweeter flavoring rather than the “nuttiness” of the brioche. It held up well as we ate, but added nothing to our taste buds.

Bedlam's Minetta Tavern Judgment

Meat (49): As near flawless as you can get but we deducted one point for the overwhelming taste of butter with every bite. Yes, there is more muscle than marbled fat in the patty and the flavoring needs a boost, but the butter could be lessened slightly.

Toppings (19): An average showing from the caramelized onions, we wish they had more crunch and less moisture.

Bun (20): A great bun to burger ratio and a solid texture. Yet, the bland nutty flavor was a bit disappointing.

Ranking: 88 out of 100

Best Burger in NYC Search: The Spotted Pig

The Spotted Pig
314 W. 11th Street (cross street: Greenwich St.)
(212) 620-0393
Burger: The Chargrilled Burger with Roquefort Cheese ($17) 

With each new review we write at Burger Bedlam, we take some time following our burger consumption to reflect on what we, hopefully, just enjoyed. Often, we visit a restaurant/bar/gastropub and immediately know where to rank the burger and what our review will look and sound like. Further, we tend to feel a sense of accomplishment considering we have taken another step towards our lofty goal of trying every “contender” for the title of best NYC burger. Our most recent review, The Spotted Pig, certainly fell into the category of “highly anticipated” in regard to past critic’s praises, reader hype, and our own ranking expectations. To say that we presumed a top 5 ranking would be accurate, yet, we always try to temper our expectations in order to not put the burger on a “pedestal” prior to reviewing it…unbiased opinion is a must, right? As we said in our preview post, The Spotted Pig is home to the highly praised Chargrilled Burger with a heaping amount Roquefort Cheese. Chef April Bloomfield of Michelin Star and Top Chef (judge) fame has consistently received recognition for having the best burger in NYC. Additionally, the Spotted Pig is home to an incredibly constructed blend of beef from meat purveyor Pat LaFrieda, notorious for top notch blends. We hoped the burger could live up to the immense buildup...fingers crossed.

Our Expectations: The Chargrilled Burger with Roquefort Cheese. Yes, we’ve come for the beef in a pig named restaurant. Just because the name says pig, don’t be fooled, the burger is the true reason to hitch a ride to the west village. Topped with what’s been termed an “ice-cream scoop sized” amount of Roquefort cheese, we expect somewhat of a cheese attack to go with our chargrilled patty blended by Pat LaFrieda. A sizable burger, weighing almost a pound, The Pig’s presentation is a staple in most review’s we’ve read. Donning square grid marks on the bun and accompanied by a huge pile of shoestring fries, the burger should still be the centerpiece of the plate.

The Burger

Meat: Tender, check. Juicy, check. Freshness, check. Seasoned to perfection, double-check. Enough saltiness to whet your palate, but not overbearing, and it comes with a slight crispiness in every bite. As far as beef and preparation, the patty left nothing to be desired. A true testament to the chef, we would gladly eat this burger sans cheese and enjoy it. Further, as expected, our orders were sent in with a medium rare request and came out to the tune of medium rare to medium. Most burgers from our reviews to date have been consistent to the point where they don’t undercook the meat. Trust us, you don’t want to be near that fine line where your cow is still mooing. Though, as Brett stated, his was “maybe a bit closer to medium in looks but not noticeable as I ate.” Regardless of any temperature transgressions (sorry Tiger, we stole your word), which were minimal, our mouths still water as we write.

Toppings: Roquefort, a.k.a. blue cheese, added a dubious amount of creaminess to every bite. Being fans of blue cheese in general, this burger is a must for any blue cheese lovers out there. Yet, blue cheese haters might have reason to be deterred from trying the burger with such a copious helping on top. Though, the burger without blue cheese would still be a great burger. When you got the right bite with the perfect amount of cheese, beef, & bun it was close to perfection. Unfortunately, a slight complaint of ours was the “geography” if you will, of the topping. Having blue cheese piled in the middle of the burger makes for a few potent bites. Easily remedied, just take your knife and spread it out. Its necessary.

Bun: Top notch, the bun ranks up there with the best. Though some brioche buns tend to add too much "nuttiness," this bun added a nicely neutral but sweet flavor. Additionally, the perfectly square grid marks add a nice touch to the presentation but we wonder if the sizable bun might have been a tad big for the patty. Still, it held up to the burger’s juiciness without falling apart or making things messy…who wants to eat a burger in pieces? Plus, aside from the grill marks, the entire bun was toasted well edge to edge.

Bedlam's The Spotted Pig Judgment

Meat (48): Delectable and nearly euphoric. High marks for slight but not overwhelming saltiness and an obviously fresh product. Cooked well and with an accurate combination of juicy tenderness.

Toppings (22): A powerful cheese, the Roquefort was to our liking, but has the potential to overpower an eater. It needs a little more careful spreading across the top of the patty, but it complements the beef mightily. We do wonder, however, what this baby would taste like with some American or if it could hold up sans cheese.

Bun (22): A tad big but not to be overshadowed, the bun stands out for its great texture and perfectly toasted edges. Tasty but still complementary, its a solid bun that adds to the enjoyable eating experience.

Rating: 92 out of 100

Best Burger NYC Glimpse: The Spotted Pig

Readers of Burger Bedlam know that we post our reviews with a focus on the three sections of every burger: Meat, Toppings and Bun. Each review involves a bit of scrutiny with every section and we try not to take ourselves too seriously when doing so...these are burgers after-all, not necessarily high end cuisine. Yet, our next stop in our search for the best burger in NYC brings us to a destination that can't be overlooked for its unique atmosphere and unmistakable notoriety with trendy New Yorkers, foodies, celebrities and tourists alike - The Spotted Pig. Home to a culinary icon in New York, April Bloomfield, The Spotted Pig is co-owned by a few other esteemed chefs and restaurateurs (Mario Batali being the most well-known, of Iron Chef fame). Bloomfield boasts a burger that is distinguishable from many others in the city, specifically due to the "ice cream scoop sized" amount of blue cheese nestled on top. Now, we realize that The Spotted Pig will continue our trend of "gastropub" reviews following Spitzer's Corner and Resto, but we know that this burger, unlike the previous two, has more often claimed the crown of many critic's vaunted best NYC burger title. We're ready to take a bite and can't wait to head to the West Village for some "sceney" eating. Stayed tuned...