New Yorks Best Burger

MINETTA TAVERN
 
 
Good Burgers, but Far From The Best
 
 
New York’s Best Burger? Who makes it? Or who makes, plural, New York’s Best Burgers. Well first off, Minetta Tavern does not make the Best Burger in New York. Far from it. And of the Burgers at Minetta Tavern, forget the highly overrated Black Label Burger, the Minetta Burger has it beat, though there are better Burgers in New York. For, one, the Burger I make at my house in Greenwich Village, just two blocks away from Minetta Tavern is far superior, a buch tastier burger than you’ll get at Minetta Tavern., but there’s one thing we have in common when making New York’s best burger. And the Burger I make in my house is way Better than the Burgers at Minetta Tavern.
 
So what’s the difference you ask? And you want to know what it is I have in common with the Burgers at Minetta Tavern? The thing I have in common with Minetta Tavern when making my Burger that is without question one of the Best in New York, and for a whole lot less money (about $3.10). Yes, thing that Minetta Tavern has in common with me, in our Burger making, is that we both buy our meat from pat LaFrieda, it’s just that I use the better blend than Minetta Tavern. The Black Label Burger Blend by Pat LaFrieda is made with Dry Aged Beef, which though people would want you to think otherwise, dry aged beef is one of the worst things you can use to make a burger. Dry Aged Beef is old meat, and is actually meat that is deteriorating. It’s much better to use fresh beef when making a burger, and that’s all their is to it, and Minetta Tavern uses Dry Aged Beef for its Black Label Burger. Not good.
 
I have in the past year used numerous sources to buy ground beef for my burgers. I buy meat from one of the best Butcher Shops in New York, which is Florence Prime Meat Market on Jones Street in Greenwich Village. I’ve been buying Sausages, and Steaks from this great old Italian Butcher, which to me is the best butcher shop in all of New York. I mostly bought steaks here, and it’s relatively recently that I started buying ground beef to make burgers with. I was there buying myself a Newport Steak (Specialty of The House) one day, when I watched an elderly neighborhood lady getting individual Hamburger Patties made for her. I started chatting with here about the burgers, and she said she loved them, so I said I’d get some of them, my next time at the butcher shop, and so I did a couple weeks later. I’ve tried both the chuck and the sirloin ground beef from the market. They both made fine burgers.
 
Trader Joe’s recently opened in my neighborhood, and I’ve tried a couple different types of their ground beef (80/20 and 85/15 ratios), and they both made pretty good burgers.
 
Today, I wanted to get a couple burger patties from Florence Prime Meats, but they were closed when I got there, so I made my way over to Grestide’s. I went to the meat counter and spotted Pat LaFrieda’s Burger Blend made with Beef Brisket, Chuck, and Beef Short Ribs. There were 4 Patties in the package, for $8.99, at $2.25 a Burger, it’s more than I normally spend, but if I can get a better burger it will be well worth it. I’m still trying to get a Burger to taste as good as the ones I made from the meat that my cousin Joe gave me, that was a pacckage of 4 Black Angus Burger Patties from Wayside Market in Southhold, New York, on the North Fork of Long Island. The Burgers I made with that meat, may very well be the Best Burgers I’ve ever had in my life. “I kid you not,” and I have witnesses to back me up on this. Anyway, I wanted to see if this Burger Blend from pat LaFrieda could come close, or dear I say, be better than those Burgers made with the Black Angus Patties from Wayside Market.
 
So I bought the burger blend and headed on home. I got my stuff ready. I sliced some New York Cheddar Cheese, and sliced some onions. I toasted and buttered an English Muffin, heat my pan, poured in a bit of oil, and threw my burgers in to cook. As the burgers were cooking, I put a little dijon Mustard on one side of the Muffin. I seasoned the burger with salt, and flipped it over to the other side. Then I seasoned the top side with salt and black pepper. The Burgers cooked another 4 minutes, and then I turned the heat off and let the burger rest for 3 minutes before putting it on top of cheese on on side of the muffin. A put a little nob of butter on top of the burger, then a little Ketchup before topping the Burger with the other half of the bun. I put it on the plate and brought it to the table. I grabbed the burger, bit into it, and from the very first bite, I htought “Wow,” it was a dam good burger, and better than any of the meat I’d bought in the past year, including Florence Prime Meat. Wow, this was impressive, and the Pat LaFrieda meat was well worth the bit more than I paid for it, and a real bargain when you consider that a McDonald’s McDouble cost about $2.69, and a superior burger like this, with more meat, cost just about .35 Cents more than the inferior McDonald’s Cheeseburger. Dam!
 
Yes, I loved the burger. This Burger that I just made at my house was without question better than almost any burger I’ve had in New York. my Cheeseburger was better than The Black Label Burger at Minetta Tavern, or the Minetta Burger, it’s better than the Shake Shack Burger which I normally love but wasn’t that happy with their burgers the last two times I was at Shake Shack (Mine is Better). My Burger tasted better than the JG Melon Cheeseburger (I Love), but not better than the Burger I had at Charle’s Prime, which was the only Burger I’ve had in New York City that was better than the Burger I made at home.: But as good as this burger I made at home with the Pat LaFrieda Burger Blend, “it was Dam Good, but not as Good as the Burger that I made at home with the burrgers from that box of 4 Black Angus Patties from Wayside Market of Southhold, NY.
 
 
 
The BEST BURGERS I’VE HAD in NEW YORK
 
Cooked at My House in GREENWICH VILLAGE
 
with BLACK ANGUS BEEF PATTIES from WAYSIDE MARKET
 
 
SOUTHOLD NEW YORK
 
NORTH FORK of LONG ISLAND
 
 
 
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BadAssCOOKBOOK
BELLINO MAKES NEW YORKS
BEST BURGER
READ BELLINO virsus OZERSKY
BLACK LABEL versus MINETTA BURGER
MINETTA TAVERN
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#BestBurgerNewYork by #BELLINO
#DanielBellinoZwicke
 
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America Best Subs

WHITE HOUSE

Home of Submarines


White House Subs, in Atlantic City, New Jersey makes the Best Subnarine Sandwiches in all of America, bar none, “I just Love them.” Though sadly, I haven’t had one in years, and I’ve been craving one of late. To sink my teeth into one of those Babys, “I’d just love it,” and I’m thinking of making a trip all the way down from to New York to Atlantic City, just to get one. “That’s how good they are. White House Subs are on some wonderful bread and stuffed with Boiled Ham, Genoa Salami (Not from Genoa but Philadelphia), Cappacolla, and Provolone Cheese and topped with tomato, onions, lettuce, salt, pepper, Vinegar & Oil. “The Combination is oh so delicious,” and I miss it. Well, one of these days. Can one travel 100 miles just to get a Sub? Maybe?


Daniel Bellino Zwicke





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My Love of The Sub Blimpies Jersey Mikes Submarine Sandwiches

 

Blimpies.png

The Original BLIMPIES

Hoboken New Jersey

 

Yeah I love Subs. I grew up in Jersey, Loving Subs, Burgers, Hotdogs, and eating many a meal in Diners, Burger Joints, and Sub Shops. My Dad was a great guy who would take us kids to all the best diners and burger joints around. Oh favorite was Geeshen’s Luncheonette in East Rutherford, right near our house/ They made great Burgers there, along with homemade Ice Cream, and Chocolates for Easter and Valetines Day. Yeah it was great place, that I loved sitting at a booth with my brother Jimmy, Sister Baz, and Daddy, ordering up some tasty burgers and dropping a quarter in the Jukebox right there at our booth, to play our favorite songs. Yeah we  loved that place, but weren’t we talking about Blimpies and Submarine Sandwiches? Yes!

OK, Submarine Sandwiches. Yes, they were on our radar, though we ate more Burgers, and even Hotdogs at Rutt’s Hut, “Home of The Ripper,” deep-fried hot-dogs. We loved Subs too, which we’d usually get at The Sub Stop in  Passaic, just over the bridge on the Passaic River. The Sub Stop was an old Railroad Train Caboose that some people bought and turned it into a Subnarine Shop. My brother Jimmy and I loved it, and we got many a tasty Submarine Sandwich there over the years, especially when we worked at Crossroads, a Christmas Tree lot, where we sold Christmas Trees and made Wreaths and grave blankets during the Christmas Season every year from the ages of 12 to 16. One we turned 17, and could drive, we got other jobs, and especially now, we could drive to the Sub Stop to get sandwiches any time at all. Once in a while we’d get Subs at Pizzatown on Route 46, but when there, the Calzone was my favorite, as Pizzatown was the only place to get them at the time. A few times we went to Blimpies in Moonachie. I’ve always loved the subs they make at Blimpies, and it really bummed me out when the Blimpies on 6th Avenue in Greenwich Village close, as well as the Blimpie’s on 4th Avenue as well.

Now, I can’t talk about Submarine Sandwiches and not talk about our favorite Sub Sandwich of all, the one at “Mike’s Subs” (Now Mr. Best) in Lake George. Dam they made tasty sandwiches, and we always got a couple on any of our many trips up there to the lake, which was my father’s and brother Jimmy’s favorite vacation place of all. I’d never leave Lake George without getting a sandwich from Mike’s Subs to take on the ride back home to New Jersey.

So, once I moved to Manhattan, a couple times a month, I’d get a sub at Blimpies, until all of them closed. I had thought there were none left, but there actually are. I thought I’d Google them to see if there was still one somewhere in Manhattan. I was reading about another of my favorites, White House Subs in Atlantic City and it got my thinking of these great sandwiches, so I did a search of Blimpie’s, and “I’ll be Dammed,” there’s one (Blimpie’s) down on Nassau Street, and one in Harlem as well, and guess what? Later on, I’m going down there to get one. As I said before, as I’d been thinking of White House Subs and how much I miss them , I’m even contemplating traveling a 100 miles, all the way to Atlantic City, just to get one. Well at least I can travel all the way down to the Wall Street area to get my Blimpie Fix.

 

Daniel Bellino Zwicke

 

Read about WHITE HOUSE SUBS “The BEST in AMERICA”

 

The History of Buffalo Chicken Wings

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 BUFFALO WINGS ORIGINAL RECIPE





 After Burgers and Pizza, these Buffalo Chicken Wings may very well be America’s 3rd most popular dish. And guess what? They’re not just American, they’re Italian American Teressa Bellissimo one night at her families Anchor Bar in Buffalo New York. Legend has it that Teressa’s son Dom was hanging out at the bar one night with his buddy’s. The guys were hungry so Mamma Bellissimo whipped up a little snack for the boys. Teressa fried up some wings, made a little hot sauce and coated the wings with them. And served them to the boys. They went nuts they loved them. They started serving them as a free at the bar for the bar customers. It was just a matter of weeks before all of Buffalo found out about these tasty wings. They became famous almost over night, whereby the Bellissimo’s stopped serving them for free at the bar and put them on the menu. The Bellissimo’s served Italian Food at their Anchor Bar, and the Italian Food was quite special. However the Bellisimo’s tasty Chicken Wings quickly out sold all the regular Italian Specialty Dishes and the Bellissimo’s Wings became the number 1 best seller on the menu. Not only that, but Teressa’s Italian-American created Chicken

Wings became uber famous all over America and subsequently all over the World. That’s Italian, “Italian-American.”

 

RECIPE :

Ingredients:

36 chicken wing pieces

(one wing makes 2 pieces – the “flat” & the drum)

1 tablespoon vegetable oil, 1/2 teaspoon salt

1 cup all-purpose flour

1 1/2 tablespoons white vinegar

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1/4 teaspoon Worcestershire sauce

1 teaspoon Tabasco sauce

6 tablespoons Frank’s Hot Sauce (or other)

6 tablespoons unsalted Butter or Margarine

Celery Sticks

1 bottle of Blue Cheese Dressing

Preheat oven to 425 degrees F. Cut whole wings into two pieces at the joint. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.

While the Wings are baking, mix all the ingre-dients for the sauce in a pan, and cook over low heat for 6 minutes, stirring occasionally.

After the Wings are cooked, remove from oven. Place wings in a large bowl and pour sauce over wings to coat. Mix thoroughly. Serve with Blue Cheese Dressing and fresh Celery Spears.

The BIG LEBOWSKI COOKBOOK


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GREAT RECIPES For SUPER BOWL SUNDAY
 
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RECIPES :
 
DUDES COWBOY CHILI
 
BUFFALO CHICKEN WINGS
CRAZY WINGS
 
and More …
 
 
 
ANCHOR BAR
 
Where it all Started.
 
Italian-American Teressa Bellisimo Invented Hot Chicken Wings
 
at The ANCHOR BAR in 1964 ..
 
NOTE : At the ANCHOR BAR and all over BUFFALO, what is called
 
BUFFALO CHICKEN WINGS all over AMERICA, are not called Buffalo Chicken Wings
 
in Buffalo, but simply “CHICKEN WINGS”
 
 
 
 
 
Teressa Bellisimo
 
 
Inventor of BUFFALO CHICKEN WINGS
 
Buffalo , New York
 
1964
 
 
 
On March 4th, 1964, Dominic Bellissimo was tending bar at the now-famous Anchor Bar Restaurant in Buffalo, NY. Late that evening, a group of Dominic’s friends arrived at the bar with ravenous appetites. Dominic asked his mother, Teressa, to prepare something for his friends to eat.
They looked like chicken wings, a part of the chicken that usually went into the stock pot for soup. Teressa had deep fried the wings and flavored them with a secret sauce. The wings were an instant hit and it didn’t take long for people to flock to the bar to experience their new taste sensation. From that evening on, Buffalo Wings became a regular part of the menu at the Anchor Bar.
The phenomenon created in 1964 by Teressa Bellissimo has spread across the globe. Although many have tried to duplicate the Buffalo wing, the closely guarded secret recipe is what makes Frank & Teressa’s the proclaimed “Best Wings in the World”.
 
 
 
 
 
 
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McRIB RECIPE
KILLER CHILI
 
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New York’s 5 Best Burgers

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SCHNIPPER’S Is # 1
This is The # 1 BEST BURGER in NEW YORK
SCHNIPPER CHEESEBURGER
JG MELON
Upper East Side Manhattan
 
 
JG MELON BURGER ROCK at SECOND BEST
 
“Some Would Say First. Even Me”
 
 
 
SHAKE SHACK BURGER # 3
 
“MANY SAY IT’S THE BEST”
 
We Wouldn’t Disagree, But You Gotta Pick Some Kind
of Order .. Everyone Has Their Own Choices, and These Are Ours
“GUESS WHAT? We LOVE THEM ALL, and FEEL THEY’RE 
ALL # 1 The BEST, or DAM CLOSE To IT” !!!
 
 
The LUGER BURGER at PETER LUGER
The WORLD’S MOST FAMOUS STEAK HOUSE
Is a STEAL at Just $11.95
GET With THEIR FAMOUS BACON
“IT ROCKS” !!!
 
 
THE LUGER BURGER
With LUGER BACON & CHEESE
 
“DAM THAT BABY Is TASTY” !!!
 
 
 
 
 
photo DANIEL BELLINO-ZWICKE
 
MINETTA TAVERN
 
GREENWICH VILLAGE NEW YORK
 
MINETTA BURGER
 
TAKE The “MINETTA BURGER Over The
More Famous BLACK LABEK BURGER …
 
“IT’S BETTER” !!!
The MINETTA BURGER TAHT IS !!!
 
And IT’S CHEAPER To BOOT !!!
 
“TRUST Us On THIS ONE” !!!
 
……………………………………………………..
 
 
NEW YORK’S 5 BEST BURGERS
 
1.  SCHNIPPER’S
2.  JG MELON
3.  SHAKE SHACK
4.  PETER LUGER
5.  MINETTA TAVERN
 
 
New York’s 5 Best Burgers? Wow! Who are they? Who right? Who’s Not? Yes, it’s not easy, and who’s to say who is the best, who’s not, and that they are thee authority and decider of who is # 1 and Who’s Not? Well, there are any number of people, magazines, newspapers, and other intitties doing articles, stories and what-not on the Best Burger or Best Burgers in town and around the country. It’s a big and popular subject.
Well, this is just ours. Not seeing that his is the definative list and list to end all. It’s just ours. And of these 5, we ourselves what put any number at the Top of The Heep, they’re all great burgers.
 
THE SKINNY On EACH
 
SCHNIPPERS
 
Schnippers is awesome. They came on the scene a couple years ago. They didn’t make all that much of a splash in the first year or year 1/2, but now? They’ve Splashed, and in quite a big way. They just opened their 3rd location in Manhattan and seems like their expansion will lead to any number across the country, alla Shake Shack. Spaeaking of Shake Shack, Schnipper’s opened their first place less than 200 feet from Shake Shacks hugely famous Flagship Burger Joint (and 1st) at Madison Park at 23rd Street and Madison Avenue.
 
Anyway, the Schnipper Burger is awesome. The Schnipper Burger is a classic straight forward burger. It’s 5 ounces, fresh beef (never frozen), cooked to perfection and seasoned perfectly. We love it, and think it taste exactlt as a burger should, with an emphasis on the tasty beef patty.
 
JG MELON
 
JG Melon is one great old institution up on 3rd Avenue at 74th Steet on New York’s Upper East Side. The Melon is a cool classic old school bar, the kind that just can’t be duplicated. Great natural vibe, and un-contived. And guess what? they’ve got one of New York top burgers, if not thee # 1 tops .. Some say, they are the best. Their Burger, and we wouldn’t give them a fight on that. We love em too, and almost picked them for the # 1 spot on our list. What do you think.
 
SHAKE SHACK
 
A Great Burger! Some say the Best. We did too for some time, but we feeel that Schnipper’s has edged them out. Though we wouldn’t gie anyone a hard time if they Shake Shack is # 1 … They’re Buger is Classic, just the right size, seasoned and cooked to beautiful tasty perfection. We just Love Em.
 
 
PETER LUGER
 
The Luger Burger is awesome. It’s quite tasty, and makes our top 5 list for it’s tastieness and the fact that you can go into this Mecca of Steakdom and get a Burger for just 12 Bucks .. But you probably won’t. You gonna want some cheese on that $1.50 and the Bacon ($4.25) is a “Must Have” at Lugers. If you go for Fries (Only $1.95), your burgers gonna cost you about $19.00
But hey, “It Peter Luger” and that’s a bargain. 
You can only get The Luger Burger at Lunch, and we just love hopping over the Williamsburg Bridge every 2 or 3 months to get one. You will too.
 
MINETTA TAVERN
 
You can’t beat the ambiance and History of Minetta Tavern .. This Historical Old Greenwich Village Haunt is cool as can be. And you’ll feel you are too once and if you secure a seat inside. The master of the restaurant business in New York, Keith McNally rescued this great old joint, spruced it up just a bit, retaining its wonderful orignal decor, placed a couple great chefs at the helm and opened her up to rave reviews. The menu is French Bistro Steak House, with big juicy Steaks, Bistro Classics, and a pair of New York’s Hottest and most loved burgers; The Famed Black Label Burger ($24.00) and The Minetta Burger ($16.00) .. The Black Label Burger is by far the most famous of the two, made with the Black Label Blend of Dry Aged Beef from famed New York Butcher Pat La Freida .. Dry Aged Beef may be great for Steaks, such as the ones so famous at Peter Luger and Minetta Tavern, but we feel that this beef doesn’t translate so well to Burgers … We prefer the Minetta Burger. How bout you?
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