Posts Tagged ‘burger’

2nd April
written by Arthur

Hardee’s Jim Beam Bourbon Thickburger

Good bourbon paired with Hardee’s.   Too funny.  Though I would be lying if I said this video didn’t make me want a burger…

Tags: ,
27th May
written by Arthur

Even here on the East Coast, I’ve heard rumors of the wonders of In and Out Burger.  Some have dared to say it rivals Shake Shack, a New York burger institution which I’ve enjoyed but never drank the kool aid for.  So I knew that I would have to get in at least one good eat at this famous chain.

The menu on the wall is bare bones basic, burgers, cheese burgers, fries, etc.  But the standard menu is augmented by the not so secret menu (available at the company’s website).  The options expand from there with additional secret menus to be discovered.

There are many others who have explored and written far more on In and Out Burger and its secrets than I intend, the options are seemingly endless.  This is my hit and run experience.

I actually managed to do my heart right and hit this place twice on the trip. The first go with Matt was an impulsive stop on the way to take down a full deep dish pizza.  I wanted to keep things simple, so I just got a cheeseburger animal style (lettuce, tomato, a mustard cooked beef patty, pickle, and thousand island spread with grilled onions), fries, and a soda.  It was good, but the burger seemed to get lost in all those toppings.  So when Nick, Becca, and I stopped at the In and Out at the airport on our way out of town I got a 2×2 (two patties and two cheeses) animal style but with no lettuce.  With the double meat, foregoing the lettuce seemed unnecessary as the right-sized beef could hold up to the layers of extras.

In all, this place is awesome.  Despite the rumors of a planned New York opening, I just don’t know if this place could survive in this city.  It wasn’t just a tasty burgers, the place is unbelievably clean and the folks working there didn’t seem crushed by life and working a job they hate.  They smiled.  They actually gave shit!  Things that would break the laws of fast food physics in New York.  Though if its arrival does materialize, my waistline and cholesterol levels are in danger. Tasty, tasty danger.

11th September
written by Arthur

Things have settled down after the move-in and real cooking in the new apartment has begun.  Posts are coming on the indoor cooking, but today it’s time to talk about grilling.

The first part of this cooking adventure begins with getting the grill itself.  Back in Minnesota this wouldn’t be a problem, but here in Brooklyn, in order to get the grill Nick and I had to walk about a mile to Home Depot.  Actually, the walk there wasn’t bad - it was the walk home with a grill and a giant bag of charcoal that was a little more of a struggle.  The main problem is that to get to and from Home Depot and the apartment we had to walk on what is basically a highway offramp.  Unlike the skilled Mexicans pushing carts up the hilly off ramp in the middle of a lane, we not-so-artfully walked on the curb that was about two feet from a cement wall.  But we made it home with body and grill unharmed.

Our next job was to set up the grill.  I know, I know, it’s not rocket science, but it’s been about two years since I’ve built anything even as simple as an Ikea bookshelf.

It wasn’t in the instructions, but I’m pretty sure that the first step of building a grill is opening a beer.  So with some Brooklyn Lagers in hand we set to work and successfully assembled a fine grill (Yes, the handle somehow ended up on the side instead of the front, but I like to think it adds character).

Finally, it was time to grill.  Since it was Labor Day weekend, burgers and brats seemed right.  Unfortunately, here in New York, brats are not as ubiquitous as they are in the Midwest and we were forced to settle for some hot Italian sausages.

On our second grilling day, Labor Day proper, Meg was hit with a brilliant idea: cheese inside the burgers!  Having experimented with putting various herbs and spices in the burgers we decided to mix some Chipotle Tabasco sauce in with the meat.  To get the cheese inside, I basically made a smaller-and flatter-than-normal burger with a dent in the middle which I filled with cheese, and then I put a similarly-sized beef patty on top.  Softly pinching and massaging sides of the burger makes the patty whole, with the delicious cheese trapped inside.

With an heirloom tomato, a red onion, and some mizuan (a lettuce with spiky dark green leaves that has surprisingly delicate texture, but a good crunch), it was time for meat to meet fire.

One especially large and juicy burger became what I call an open legs burger (No, it’s not an open legs burger because as we all know great food is the way to a woman’s, um, heart).  It’s an open legs burger because it’s so deliciously juicy that the only way to take it on and not ruin your clothing is to sit down, open legs, lean forward, put your elbows on your knees, and eat so any drippings fall cleanly on the ground in front of you.

After the meat was cooked I threw a few ears of corn (husk and all) onto the grill that, after about 20 to 30 minutes, were so sweet and savory, with a hint of smoke, butter was unnecessary.

With the grill now safely broken in, new proteins are on the horizon.  My recent trips to the store have me eyeing great looking racks of ribs.

Tags: ,
27th July
written by Arthur

The following is adapted from a restaurant review first publish in the Cardozo Jurist.

Roberto Rosas and Ernesto Auila opened the City Tavern in late 2009 in the space that used to be the Italian restaurant Borgo Antico.  With an expanded bar and an elegantly spacious dining area, the City Tavern offers an ideal space for everything from a quick beer to a meal while watching the game to an upscale dinning experience.  Roberto and Ernesto bring a combined 35 years in culinary experience and it truly shows on the menu. The food at the City Tavern is deceptively simple.  Head chef Ernesto prides himself on fresh ingredients and cooks from scratch wherever possible.

My first love from the menu was the burger.  Lured in for lunch by the promise of cheap beer, I had what may be the best burger I’ve ever eaten that hasn’t come off of my own grill.  Lightly packed, the burger is juicy and perfectly seasoned.

The lunch special, with a soup, sandwich, and non-alcoholic beverage for $10, offers a great meal at a great deal.  A clear stand-out among the sandwiches is the corned beef (which, true to form is corned by Ernesto on-site).  The mushroom wrap, filled with savory portabella mushrooms and goat cheese, off-set by sweet bell peppers, is a find for vegetarians and carnivores alike.  And, as with the burgers, the lunch special sandwich comes with french fries, double fried to perfection.

The only culinary miss at the tavern is the ham and cheese sandwich.  Plain and uninteresting, this sandwich should be passed over for the many delights on the menu.

If you are willing to open your wallet a bit more, the pasta is not to be missed.  Made from scratch daily, the pasta at the City Tavern exemplifies what pasta can be.  The fettuccini Bolognese offers an explosion of flavor.  The recently introduced crab-infused gnocchi in a saffron cream sauce is delicious and decadently rich.

At the City Tavern the only thing that rivals the food is the friendly atmosphere.  If you have been to the City Tavern more than once, you are probably already on a first name basis with Roberto and Ernesto.  The bartenders at the City Tavern are just as personable: stop by in the afternoon or evening and sit at the bar and you will quickly become acquainted with the charismatic Matt and sassy Kathy.

City Tavern also sticks to the basics of a great bar with great drinks.  The newly revised cocktail and wine list there makes it easy to find that perfect beverage.

The City Tavern
22 East 13th Street (between 5th Ave. and University)
New York, NY 10003
(212) 807-1313

Tags: ,