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The burgers listed on the tabletop menu as a half pound of ground beef, as it turned out, were all that and more. The Crow Burger is a bacon-cheeseburger; the Classic is baconless. Both are served on paper plates and come with raw onion, crinkle-cut pickles, iceberg lettuce, and rather anemic tomatoes. You have a choice of cheese—American or Cheddar, and ketchup (Heinz) or mustard (Gulden’s), and that’s about it. As for the beef, it was remarkably fresh and nicely broiled with a rough, salt-crusted char; the patties were irregularly hand-shaped, loosely packed, and fairly juicy. Standard-issue sesame-seeded buns served their purpose well in being supremely squishy, melding quickly with the cheese and beef into one delicious, harmonious whole. In short, the burgers at the Stoned Crow did indeed rock. Not that that came as a huge surprise after learning that Jaime Saucedo, the Stoned Crow cook of several months standing, was a ten-year veteran of the Corner Bistro. Just as temples of fine dining send their disciples out into the world, bearing the mark of Bouley or Boulud, so too do the time-tested taverns and burger joints. But while crowds pack the Bistro, the Crow remains under the burger radar, known only to the inner sanctum of pool players and NYU barflies. — Rob Patronite and Robin Raisfeld

Note

The kitchen has a tendency to overcook, so adjust your burger order accordingly.

Reservations
Reservations are only accepted for groups of 10 or more.

Ideal Meal

Crow Burger with American cheese, fries, and a pint of Sixpoint Sweet Action Cream Ale.

Related Stories

New York Magazine Reviews

• Robin Raisfeld and Rob Patronite's Full Review (2/5/07)

Best of New York Awards

• Rob Patronite: Best Mid-Priced Burger (2007)

Featured In

• The City's Best New Burgers (7/30/07)