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23-25. Because We Insist on Perfecting What’s Already Perfect


The Hamburger

Txikito’s introduces a Basque-inspired double burger destined to become a favorite.

• Butcher to the stars Pat LaFrieda introduces the Black Label hamburger; it costs $26 at Minetta Tavern; it’s instantly a critical darling.

Bloomingdale’s debuts an in-house burger joint, Flip, that allows you to choose the ingredients, right down to the blend of the meat.

• Danny Omari opens Food Fight, a slider joint on Macdougal Street.

• Terrance Brennan’s casual downtown restaurant Bar Artisanal opens with two burgers: one a blend of brisket, chuck, and short rib, the other a lamb-shoulder-and-merguez-sausage mix stuffed with goat cheese on an olive bun.

• After it relaunches with a LaFrieda-supplied meat, Delicatessen’s best-selling items are the cheeseburger sliders (200 orders per week) and the Deli Chz Burger (240 orders per week).

• Shortly before debuting his Dijon-smeared Frenchie burger at DBGB Kitchen & Bar, Daniel Boulud says, “American mustard is not good enough for hamburgers!”

• Marquee honcho Noah Tepperberg opens Avenue, a “gastro-lounge”; it has $14 Kobe-beef sliders on the menu.

• The La Cense Beef Truck roves midtown serving all-natural grass-fed Angus steak burgers at $7 a pop.

• Michael Psilakis’s Gus & Gabriel, Gastropub serves a “fried egg, bacon, onion rings, and Gruyère burger,” among others.

• Months before opening, meatpacking-district restaurant Abe & Arthur’s throws a party, July in the Hamptons, to preview its top-secret burger—revealing only that it will be a blend of three beef cuts.

• Shake Shack announces that it will open in Nolita.

• After touring the city’s other burger joints, the owner of Fort Greene’s 67 Burger opens Black Shack. The name is a play on White Castle.


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