Posts filed under 'East Village'
Seymour Burton
511 East 5th St (b/t A & B)
New York, NY 10009
(212) 260-1333
[map] [subway directions]
Rating: 3/5
Notes:
- Burger: Seymour Burton’s burger has a lot going for it: a delicious char-grilled flavor, a nice and juicy interior, and a thin layer of sharp white cheddar cheese on top. Unfortunately, none of this can quite make up for the subtle seasonings and therefore subtly disappointing taste of the patty itself. Plus, we both ordered our hamburgers medium-rare, and both came a little overcooked, with not a hint of pink to be found.
- Bun: Served atop an English muffin that started out strong but started to fall apart towards the end – testimony to how juicy the burger was, and how good the bread was at capturing the juices.
- Garnish: Served with a thick slice of red onion, the aforementioned white cheddar cheese, and a slightly garlicky aioli.
- Mess factor: The mess factor increased the further along we got – but all in all, a pretty manageable experience.
- Fries: The burger comes with thin cut, nicely salted fries that were just shy of crispy.
- Price: $13
- Bordeaux: Seymour Burton has a limited wine list that didn’t feature a Bordeaux the night we visited. We opted for a 2004 Cachagua Cabernet from Heller Estates, which had a very hearty fruit flavor and hints of licorice and anisette in the aroma. It was very easy to drink and paired well with the burger and fries.
- Atmosphere: You could take a girl there.
- Overall: Given the positive marks that Seymour Burton consistently receives for their food, we went with high expectations. While the appetizers delivered, we were somewhat underwhelmed by the burger. The restaurant itself has a charming “under construction” kind of appeal, with exposed wood, electrical conduit in plane sight, and the night we visited, actual construction going on above the open kitchen. The menu is written on a huge, wall-sized chalkboard, requiring diners in the far corners of the small restaurant to get up to fully view the offerings. The tables are small and cramped – except for the long community table at the center, which seems like they’ve just thrown in the towel and admitted they couldn’t get two small tables any closer, so they might as well seat everyone together.
June 10th, 2008
The Smith
53 Third Ave (b/t 10th & 11th Street)
New York, NY 10003
(212) 420-9800
[map] [subway directions]
Rating: 3/5
Notes:
- Burger: Unfortunately, The Smith’s burger disappoints in the flavor department – it’s a lackluster patty without an inherently delicious meaty taste or the seasonings to improve upon it.
- Bun: A homemade white bread bun that holds the sandwich together without getting in the way of the burger experience. This would have been more appreciated had the burger delivered a little more zest.
- Garnish: Served with lettuce, thin slices of red onion, white cheddar cheese, a dubious “special sauce” and a delicious layer of smoky, crisp, salty bacon.
- Mess factor: There’s plenty of juice in this burger, but very little mess.
- Fries: The burger comes with a massive pile of thin, crispy fries. Like the burger, unfortunately, they were underwhelmingly seasoned.
- Price: $13 (with everything)
- Bordeaux: The Smith doesn’t serve a Bordeaux, though they do offer a small selection of wines by the carafe and half-carafe, listed on a chalk board behind the bar. Wines are served in a juice glass, and we went with the cabernet, which was satisfying enough to wash down the sandwich and fries.
- Atmosphere: You could take a girl there.
- Overall: The Smith is a rock and roll restaurant, with a combo of indy-label music and classic 80s pop (including Cure and Romeo Void) blaring in the background. The dining room is large and airy, with a wall of windows overlooking 3rd Avenue. The brushed stainless steel bar, milk glass lamps, and wood plank ceiling add a nice touch to the décor. We had a delicious braised bacon and egg appetizer, so there’s no reason to believe that more effort went into the ambiance than the food. However, if we had just had the burgers, we might have left believing just the opposite.
April 28th, 2008
Westville East
173 Avenue A (@ East 11th Street)
New York, NY 10009
(212) 741-7971
[map] [subway directions]
Rating: 4/5
Notes:
- Burger: Westville East’s patty is firm, juicy, and well seasoned – a delicious mouthful that bursts with flavor on the first bite.
- Bun: The sandwich is served on a Portuguese muffin that’s toasted on the grill. This was one of the most impressive buns we’ve seen for holding up to – and holding on to – a juicy burger.
- Garnish: Served with lettuce, tomato, a thick round of white onion and sweet pickle slices. We ordered our burgers with cheddar cheese, which came as a hearty layer of melted goodness.
- Mess factor: There’s plenty of juice in this burger, but the bun really minimizes the mess.
- Fries: The burger is served with a generous pile of thin cut fries that were lightly seasoned and deliciously crispy. An optional salad can be ordered instead of the fries, though we can’t vouch for that.
- Price: $10 (with cheese)
- Bordeaux: Westville’s wine list is printed on a laminated card on the table, isn’t divided into regions, and doesn’t specify the vintage of the wines on offer. Of the four reds listed, none were from Bordeaux. We ordered a California Pinot Noir from Heron, which was too young and light to match the hearty burger and salty fries, but was very drinkable nonetheless.
- Atmosphere: You could take a girl there.
- Overall: Westville East serves pleasant comfort food in a casual setting. The white walls and large windows overlooking Avenue A give the space an open and airy feeling, and the small, candle-lit tables make it intimate. The vibe is Friday night pre-party, even late on a Monday evening, with the Beach Boys looping around in the background. Overall, this is a nice place to stop in for a respectable burger, but not necessarily worth a trip if you aren’t already in the hood.
March 31st, 2008
Paul’s Place
131 2nd Avenue (B’twn Aves. 7th & St. Marks)
New York, NY 10003
(212) 529-3033
[map] [subway directions]
Rating: 2/5
Notes:
- Burger: Big burger, little flavor. This is accomplished by starting with a patty devoid of seasoning, frying it on a griddle, and finishing it by steaming it under a cover. This cooking method speeds the process and melts the cheese nicely, but delivers a bland burger that falls apart from the first bite.
- Bun: Paul’s burgers come standard on a seeded, white bread bun that adds little to the flavor or the overall experience. Kaiser rolls are also on offer and might be a better choice for such a hefty patty.
- Garnish: Make it deluxe and it comes with lettuce, tomato and pickle.
- Mess factor: One of us ordered The Eastsider (their specialty). The bun was no match for the gluttonous amount of toppings. The wiser of us chose a bacon cheeseburger, which was more manageable, but still crumbly.
- Fries: Fat steak fries which arrived in a soggy state and lacked any seasoning. If the fries were crispy to begin with, they may have had a better chance of retaining their texture if they weren’t used as a platform for the burger.
- Price: Bacon Cheeseburger: $5.60/8.10. Eastsider: $9.25/11.55 (burger/deluxe)
- Bordeaux: Take our advice and order beer from their limited selection.
- Atmosphere: You could take… On second thought, use your own good judgment here (see below).
- Overall: Paul’s Place came highly recommended, but we were a bit disappointed. Judging from their brisk business, however, it seems that many enjoy their burgers. These are not bad burgers, they just aren’t very well aligned with our tastes. The atmosphere is that of a typical burger joint with tables spaced close enough to sneak a fry from your neighbor. There are also several televisions placed at strategic locations so that you need not pay too much attention to your dining companion or food. The menu claims The Eastsider is their specialty, so even with an excessive number of toppings, it was hard to resist. If you have a hankering for a hamburger topped with cheese, bacon, ham, mushrooms and onions, give it a try. Unfortunately, this pile of artery clogging goodness makes for an unwieldy sandwich. If you attempt this burger, order it on a kaiser roll for sure. All that said, if you’ve got the appetite for a big burger Paul’s just might be the place for you.
September 14th, 2007
EU
235 East 4th Street (B’twn Aves. A & B)
New York, NY 10002
(212) 254-2900
[map] [subway directions]
Rating: 3.5/5
Notes:
- Burger: The best thing about the German burger is the smoky, salty flavor of the black forest bacon. The patty itself is no match for its fantastic flavor – and unfortunately, the same is true of the liverwurst or the cheese. This ends up being more of a great bacon sandwich than a great burger.
- Bun: Served on a brioche with a little crunch in the top and enough dough in the middle to absorb the juice of the burger without falling apart.
- Garnish: The only garnish is a small ramekin of “brown sauce” – essentially HP sauce mixed with mayo. No vegetables get in the way of this triple-meat extravaganza.
- Mess factor: The first bite of this burger explodes with juice, but beyond that, the brioche contains this burger well.
- Fries: Nice, crunchy, golden fries, generously salted to compliment the bacon.
- Price: $15
- Bordeaux: We enjoyed a 2001 Quinta Do Carmo, a rich and fruity wine from a Rothschild vineyard in Portugal. It was served slightly chilled, perfect for a hot summer night. The full fruit flavor was highly drinkable and a pleasant contrast to the seasoning of the burger and fries. At $48, not necessarily a bargain, but certainly not a disappointment.
- Atmosphere: You could take a girl there. In fact, we took two.
- Overall:
Monique joined us to celebrate the launch of the fantastic new design she created for our site (THANK YOU!!!). She ordered the English burger, which lacked the delicious bacon that we enjoyed, but still seemed to come up a little heavy on the salt and too light on other flavors – even without smoked pork to steal the show. The German burger deserves a few enhancements to really show off the bacon – the unfulfilled potential of this burger weighs down the score as much as actual flaws in the delivery.
The décor at EU is warm and comfortable – plenty of glass and wood, 20-foot high ceilings, floor-to-ceiling windows that open over Fourth street, and classic rock on the play list. Each burger is delivered with a one-ounce mini-bottle of ketchup, which adds a nice touch. Overall, a very fine evening with great company and glimpses of grandeur in the sandwich.
July 24th, 2007
Casimir
103-105 Avenue B (Between 6th & 7th)
New York, NY 10009
(212) 358-9683
[map] [subway directions]
Rating: 4/5
Notes:
- Burger: A good, standard patty that was not seasoned with anything special but was cooked just right and quite juicy without being overly greasy.
- Bun: We were impressed with this hearty white-bread bun. It was big enough to stand up to the patty and to handle the juice without falling apart. This might be the best bun we’ve had so far.
- Garnish: Casimir calls this “Burger New Orleans,” and they serve it with bacon and tartar sauce. Our initial worries about the sauce were brought on by bad memories of fillet o’ fish sandwiches at McDonald’s. Thankfully, that was not the case with the tarter sauce on this burger. It complemented the smoky flavor of the bacon beautifully without being overpowering. On second thought, tartar sauce is not that unusual. Tartar’s second cousin, Thousand Island Dressing, has held the moniker of “special sauce” on many a burger menu. Along with the tarter sauce and bacon, the garnish also included two thin and unremarkable tomato slices, but no lettuce or onion.
- Mess factor: After biting into this burger, we were prepared to ask for extra napkins. More than a couple of tablespoons of burger juice dripped onto the plate and the ample portion of tarter sauce also left it’s mark everywhere else. However, subsequent bites did not yield the same explosive mess potential. Credit goes to the good bun and not overly greasy burger.
- Fries: We debated whether the fries were under-seasoned or flavored just right. One thing that we agreed upon immediately was that they were not chock-full of potato flavor.
- Price: ~$12
- Bordeaux: 2003 Rocher Figeac Saint Emillion. We’ve seen a string of very drinkable wines lately, and this one was no exception. Unfortunately, we’ve been left feeling like these wines don’t really stand up the meaty goodness of a fine burger. In this particular case, the Saint Emillion left us wondering if perhaps it was time to expand our horizons beyond Bordeaux to find a better partner for a hearty burger. Too bad about the domain name.
- Atmosphere: You could take a girl there.
- Overall: Casimir has all the trappings that we like about New York style French bistros. The tables are close together, the lighting is dim and the tin signs and ceilings and ample mirrors reflect the sounds of diners enjoying their conversations. Mix in a bit of funky jazz music and it makes for an energy filled, fun atmosphere – but not a place to carry on an intimate conversation. There is also a garden out back, which the weather had closed on the evening we visited. Casimir ends up earning a hotly contested “4″. We went back and forth on the pros — the unique addition of tartar sauce along with a commendable bun and a properly cooked, medium-rare burger; and the cons — a standard patty coupled with lackluster fries. In the end, it was the tarter and bun that secured the 4. NB: The steak tartare looked quite good too.
April 17th, 2006