I can’t believe we havent written about how excited we are for the next Bill’s Bar and Burger!
The Burgerlution team in the kitchen with Brett Reichler
We met with Bill’s executive chef Brett Reichler to tell us about their burgers and restaurant philosophy. Bill’s uses Pat LaFrieda meats for all of their delicious burgers. But don’t be fooled! Bill’s prides itself on being a place where fast food and fine dining meet at a meaty cross-roads of juicy burger goodness.
Burger in hand, smile on face.
Brett invited us into the kitchen of their Rockefeller Center restaurant and let us taste their ridiculously yummy burgers.
Bill’s Maytag Blue and Bacon Burger
Bill’s will be opening a new location at Harrah’s in Atlantic City this summer. We snagged the shot below on a drive through New Jersey. We cant wait for a night at the Pool with a mouth-watering Maytag burger!
Follow @billsnyc on twitter for more news about the new spot!
Wow. The Burgerlution plane has really taken off recently! Since our last post, we have met with so many incredibly knowledgable burger enthusiasts. We’ve watched countless burgers flip their way into so many perfect, buttery brioche buns. And we are so excited to have met so many interesting people along the way.
But now I’m dying to share what we’ve been up to.
Most recently, The Burgerlution crew took a magical trip to Pat LaFrieda Wholesale Meat Purveyors where we met with the man himself and watched his signature burgers being made right before our eyes. What a treat!
Pat LaFrieda is the Willy Wonka of Burgers!
We learned about the history of the LaFrieda company, watched cuts being broken down and chopped into patties, and then saw them leave for delivery in the morning.
Pat even gave us a peek into his dry age room. The smell is like a beef heaven! It’s pretty hard to describe how magical it is in there.
Director Jonathan with Pat
I have to say, these burgers are even more delicious (as if that’s possible) knowing that they were just made hours earlier. Being able to see my hamburger being created from start to finish at Pat LaFrieda and then in my own kitchen is a satisfying feeling I’ve never had the privilege to experience before.
Thank you, Pat!
Check back soon for more photos and clips of our trip to Pat LaFrieda, photos of delicious fresh-chopped burgers, and for updates on who else we’ve been meeting with lately.
Follow Pat LaFrieda and Mark Pastore on twitter @patlafrieda and @markymeat. And follow us too! @theburgerlution
In my adventure to discover the evolution of the burger I had to visit a new player in the game. Elevation Burger which I have previously posted about. The staff at Elevation burger is extremely helpful and friendly! I have to say for a restaurant that provides sophisticated food in the fast-casual setting, they are really pushing the bar!
Elevation burger prides themselves on ingredients, and it goes to show that they do matter. They use 100% USDA- certified organic, 100% grass-fed, 100% free-range beef, and it is always 100% ground-on-premises. The burgers are cooked on a Electric Griddle as en effort to be environmentally sustainable. The fries are also cooked in 100% Bertoli olive oil, I witnessed this myself!
The burger is so well priced which is what intrigued me most about Elevation burger. The Elevation burger(double meat, double cheese-real cheddar) is $6.35, add an order of fries to that $2.59. The cost of this healthy burger and fries, is under $10.00 for New York City, that is pretty impressive. This is cheaper than the equivalent at most fast food chains that don’t use fresh ingredients, no less organic beef, and olive oil. And I didn’t even get to the taste of the burgers yet. The burgers are highly customizable if you wish, which includes things like skipping the bun with a lettuce wrap. I tried a simple cheeseburger and boy was it fresh. You can really taste the difference in the meat due to the fact that it is grass-fed, it is also better for you higher amounts of Omega-3′s. The French fries are hard to explain how tasty they are, because of the olive oil, they have a very rich taste. They are not even a little bit greasy, as they are patted down before serving. In addition to all of this, they are freshly made in-front of you, you can see a worker take a potato and make French fries out of them while you pay for your meal.
The restaurant itself has a very bright potential and success with this kind of service and quality food. They use many environmentally efficient items including the electric griddle, other high efficiency appliances, LED and fluorescent lights, and bamboo flooring. I highly enjoyed my interview with Elevation Burger and my experience, I highly recommend you visit it! I hope to be back soon for another burger!
103 W 14th St
(between Avenue Of The Americas & 7th Ave)
New York, NY 10011
Update: According to @GoBurgerny the UES location will be opening Mid February! They are currently training new staff. As I mentioned previously I am in talks with the PR firm that handles GoBurger. Hopefully we can be at the opening. We are very excited for this.
Successor to BLT Burger : Go Burger is coming soon to the Upper East Side. The chain part of the BLT family of restaurants has evolved from a food truck to a physical location. The truck began roaming the city spring 2010, after a contest was posted to BLT's website to find the name for the new burger truck. After chef Laurent Tourondel split from current owner Jimmy Haber, as part of the agreement, no future locations were to include the BLT name. The truck took the street in April and May doing tests and providing visitors with free sample burgers. This past summer the Go Burger truck made NY magazine's top 25 food trucks.
Go Burger's menu describes burgers as "Our Creekstone Farms 100% Black Angus beef burgers are a combination of sirloin, short rib, chuck and brisket cut and are served on a soft bun". These burgers sound delish and if they are anything like BLT burger I am sure I will be visiting often. The Go Burger website simply says Coming Soon, however rumors predict January 2011 for the opening. I hope to be invited to a tasting for press when they first open as I was for Elevation Burger.
photos c/o: GoBurger.com
Follow the Go Burger Truck: @GoBurger
Follow Go Burger NY (UES): @GoBurgerny
Boy it has been a few days since I have posted anything, but here is what is going on. I am planning on meeting and shooting some footage for the film starting January. It has been exciting getting things ready for the shoot. I have been planning and researching quite a bit.
On my way home from New Jersey this week after the snow hit hard, I was in a Cab and quite hungry. I will tell you a commute from New Jersey to New York and then a cab all the way to the UES sure makes me hungry. After a day full of driving and commuting there is nothing like coming back to the city and enjoying a hamburger! I was really crazing one, after all its been a few days.
When I arrived back in my apartments Sarah and I checked SeamlessWeb for our burger choices. High up on the alphabetical list was Blue 9 Burger, which at first I thought was a mistake. Seamless often has catering options that appear but are not actual restaurant options. However this in-fact was not a mistake. We ordered the Fries and drink combo which is very well priced. I ordered the Blue 9 Burger which is a double cheese burger, I added the firecracker style which is grilled chili sauce, lettuce and tomato. Now I know any burger aficionado would cringe when adding a spicy flavor to distract from the flavor of the meat. I was worried the burger would be dry and boring and would need this sauce. I was wrong and in fact enjoyed the burger more than I had imagined.
The Burger and fries arrived luke warm, but hey there is snow on the ground and burgers don’t travel well. I understand that. I was very surprised when I took a bite out of the burger and it was actually pretty flavorful. The meat was surprisingly tasty and had a unique flavor, I would say very similar to Fresh N Fast, which makes me believe they maybe receive their meat from Master Purveyors. The fries were not very crispy and pretty saggy, now I am not sure if this was as a result of being delivered or if in general they are like this. They are served with a mango chili sauce that had a nice kick to it.
Blue 9 Burger has quite good reviews on Yelp, SeamlessWeb, and was Rated Best Budget burger by Time out New York in 2010.
For the price and convenience of delivery especially on a cold snowy day, I would highly recommend this location. I also would give them a shot if you have had a previously bad experience at any other Blue 9 Location.
In an effort to learn more about meat and different cuts, my brother has bought me “Lobel’s Meat Bible” for the holidays. I have been reading it and following the explanations of the cuts of Beef. I also have been watching videos of various butchers cutting down the cow and getting to these cuts. The process is very interesting and being that this is what I was doing all day yesterday, I decided do get a Porterhouse for dinner. I live right near Eli’s Vinegar Factory, which has a beautiful Butcher shop as well as a aging room for beef! I purchase a nice porterhouse which the friendly butcher cut down to size for me.
This is how I prepare my Porterhouse for use on my cast iron:
1. Sprinkle Salt (I prefer sea salt) on the meat, and let it come to room temperature.
2. Pat dry the meat after coming to room temperature, not much should have come out.
3. Pat on some olive oil and grind some black pepper and rub it into the steak.
4. Get the cast iron hot!
5. Preheat oven to 375.
6. 3 Minutes per side on the cast iron (don’t touch the meat let it cook!).
7. Place in the oven for 7-9 minutes (my oven is pretty bad so closer to 9)
8. LET IT REST (5 Mins, if you have a rack use it!) after it reaches your temperature of choice. I prefer Rare.
It has come to my attention that a new specialty Burger restaurant is opening on 14th Street. I walked by this place last week on my way to work, wondering what this place is all about. Again today I stumbled in front of this new location on my way to work.
So what is it all about?
Well it is called Elevation Burger and according to there website the official address is 103 West 14th Street (Sixth Ave).
About the Meat:
- Organic Grass Fed Burgers.
- Ground on premises
- Free Range
- Use 100% Olive Oil
- They Utilize renewing, non-polluting materials and surfaces, bamboo flooring, as well as other environmentally friendly materials.
For a Nationwide chain these are quite the credentials.
I will have a review up as soon as they open, hopefully if it’s a good place it will be my go-to place when I am at work.
After a long day of work, both Sarah and I headed to shake shack. Forgetting to defrost any food to cook for dinner and being pretty tired we headed to the upper east side location. Closely located near the 4/5/6 train @ 86th street.
The experience this time was great! The past few times at UES I was a bit disappointed. I kept stating that UES needs to Learn from the original Madison Sq Park. However this time it hit the spot. I normally order the double shack with lettuce, onion and tomato. Medium is the standard on all burgers from shack shack.
Seats- Although they have outdoor seating, it still is winter. I want to be eating at a normal temperature. I do wish this location had more seats. If not more seats add outdoor heaters! It took about 5 minutes to find a seat.
The wait- this time it certainly took much longer to get our order. I don’t mind waiting if it’s worth the taste. We also don’t order much (2 burgers and 2 fries).
The burger- both rated by me and Sarah as perfectly cooked, and seasoned.
The fries- normally this location I have been disappointed. This time the fries were perfectly crunchy and not cold.
We will be back Shake Shack UES.