NYC Restaurant Reviews | donuts4dinner.com » 2011 » March
My boyfriend and I ate at La Silhouette last month and enjoyed their tasting menu of citrus-soaked daurade, veal that melted in our mouths, and the biggest chocolate soufflé I’ve ever seen. I gave the food 4.5 donuts but mentioned that the kitchen was still running a little slow with only two weeks of service under its belt, so co-owner Sally Chironis invited us back for a second chance.
Ironically, we had been looking for an upscale brunch spot only the Sunday before but had found every restaurant we thought of closed. Had we remembered that La Silhouette is now serving brunch, we would’ve been treated to:
Hell’s Kitchen Basket: croissant, pain au chocolat, pound cake, muffin, baguette, butter and jam
I love a good bread basket, and this one had some real high points. The chocolate-banana muffin was the major one thanks to the crunchy sugar topping and the crust of chocolate chips. The buttery croissants flaked apart in our fingers, and the trio of fruit spreads that accompanied the basket were all delicious with the soft marbled pound cake.
Champagne Punch
This cocktail put your usual brunch mimosa to total shame. It was super sour and loaded with peaches, raspberries, blueberries, pineapple, and what my boyfriend thought was rhubarb. Rhubarb!
Bloody Mary a la Silhouette with clam juice
Unsurprisingly, I don’t drink bloody marys, but my boyfriend assured me this was a good one. He loves a little protein in his cocktails and welcome the baby shrimp, which even I tried and liked when swiped through the Old Bay Seasoning on the rim of the glass.
Classic Croque Madame
It’s funny that the menu called this the “classic” croque madame, because it tasted quite different than others I’ve had. I don’t think I even knew what a croque madame or monsieur was until a few years ago, and now it’s hard for me to imagine anyone eating anything else at brunch. It’s basically just a grilled cheese sandwich. Filled with ham. And then covered with more cheese. With a fried egg on top. What could be better, right? The difference with this one was that where most croques I’ve had have been mostly cheese-flavored, this one was heavy on the ham. Instead of a single slice, there was a big pile of thinly-sliced ham between the buttery slices of crunchy-on-the-outside, soft-on-the-inside bread.
The other plus was the side of Dijon mayo for dipping. I actually thought it was some sort of wasabi mayo, but of course a French-influenced restaurant went the Dijon mustard route. The chef noted the European fondness for mayonnaise on French fries but wanted to add a little kick to it. Oui!
Norwegian Eggs Benedict, smoked salmon, lemon paprika Hollandaise
My boyfriend has been wanting smoked salmon for breakfast lately, so this dish was perfect for him. Even I, usually so wary of the extra-seafoodiness of smoked fish, thought the flavors were very well-balanced. The smoke wasn’t overpowering thanks to the lemony Hollandaise, and I liked the way the firm English muffin provided a substantial base.
La Silhouette Sundae
The night before, we had been to Serendipity 3, arguably the most famous dessert restaurant in the city, and we thought this sundae not only stood up to the one we had there but surpassed it in some ways. There’s a time and a place for over-the-top, brimming-with-every-topping-imaginable sundaes (more often for me than most people!) but Sunday afternoon is not one of them.
This felt like a sundae for adults. A sundae with lighter, better ingredients. It started with the crunchy pink meringue on top, which we later found tiny chunks of throughout the sundae. There was the Chantilly (vanilla) cream, the large slices of beautiful strawberries, the dark chocolate syrup, and the thick vanilla bean ice cream, too. I’m not usually one to praise desserts that don’t knock me over with richness, but this was just a great way to end brunch.
Cupcake Trio
It doesn’t take much to make me happy when it comes to cupcakes, but these were just so-so for me. I didn’t think the cake portion of the red velvet one was moist enough, but the cream cheese icing with its bits of cake topping was incredible. The coconut cupcake was fine but not memorable. I loved the peanut butter cake of the chocolate-peanut butter cupcake, but the icing was like eating straight shortening. Peanut butter and chocolate are two of my very favourite flavors in the world, but this was my least-favourite cupcake.
Cookie Plate
Unfortunately, I wasn’t a huge fan of the cookies, either. I’ve been thinking about blondies for a couple of weeks now, so you can imagine my pleasure at receiving these. Only they were waaaay too dry for me. The double chocolate chip cookie crumbled in my mouth, as well. The coconut macaroon was the best part of the plate with its chewy interior and chocolate-dipped exterior.
La Silhouette was such a nice departure from the overcrowded, two-hour-long wait you get at the usual brunch places in the city. The sunken dining room was filled with natural light highlighted by a wall of electric candles, the noise level was low enough that we could enjoy quiet conversation, and our server was kind, professional, and impeccably dressed. I would certainly order the croque madame, eggs Benedict again, and even the $18 bagel with smoked salmon seemed like a deal when we saw how much fish was on the plate. I would skip the cookies and cupcakes, though, and order two of the La Silhouette Sundae instead.
New York, NY 10019 (map)
Cupcake Crew Has What Might Be the Best Cupcake in NYC
While out trying to find a decent banh mi the other day, I happened to spot a food truck I’d never seen downtown: Cupcake Crew. Black with a giant pink cupcake on one side, I knew it was going to be my kind of truck.
The menu was small–six cupcake flavors–but that’s great for someone like me who can’t make decisions. I’m usually a vanilla cake/vanilla icing kind of girl, but the cream cheese icing on the red velvet was calling to me with its perfect dollopness and its tiny sugar sprinkles.
It was a really good cupcake. The cake was the right amount of moist, and although my first impression had been that there wasn’t a good icing to cake ratio just because a little of the cake was visible on top, it turned out that the extra-sweet cream cheese was rich enough to satisfy even a sugar freak like me.
I did admittedly miss the filling you see in other popular cupcakes about town, but I got the feeling this was supposed to be the kind of cupcake your mama used to make and bring to your first grade classroom on your birthday.
But the Graceland was the real treat. I wasn’t even supposed to have it, actually; when I mentioned it was my first time at the truck, the friendly Brooklynite manning the counter offered me one of their mini cupcakes (normally $1.25) in another flavor to sample. If I’d had time to think about it, I probably wouldn’t have even chosen the Graceland then, because banana isn’t one of my favourite flavors.
It turns out, though, that this is one of the best cupcakes I’ve ever had. The peanut butter frosting was INSANE in the way only peanut butter mixed with more sugar can be. The chewy chunk of bacon on top added so much depth of flavor with its smoky finish. And even the banana cake was something I’d be happy to eat on its own! (It helped that there were little chunks of bacon mixed in.) I’d be really hard-pressed to think of a cupcake I’d rather eat than this one.
I’m really excited now to try some of their other featured flavors.
(five stars for the Graceland, and three for the red velvet)
Check @cupcakecrewnyc
on Twitter for locations
Macaron Day NYC 2011!
I missed Macaron Day NYC last year and had to read about it after the fact, so you can bet I was on top of it this year, watching the website and following the planner of the big day, @francoispayard, on Twitter.
When the website revealed the date, it happened to be the very weekend my boyfriend and #1 dining partner would be out of town, celebrating Persian New Year in California with his family. I was distraught! He encouraged me to go with someone else, but I couldn’t think of anyone who’d be able to keep up with me for an entire afternoon of meringue-chowing.
A few hours later, though, my good friend Ash’s chat status changed to “I want French macarons!” It turns out she hadn’t even heard about Macaron Day but was just feeling the craving. How serendipitous! We consulted the map and decided to hit the four stores just below Central Park.
Sunday afternoon at 1, we met in front of the Time Warner Center to sample the fares at Bouchon Bakery. As it’s owned by Thomas Keller of Per Se and The French Laundry fame, we had both been wanting to check it out, anyway. And from all I can tell on the website, it does function as a bakery somehow, but when we approached, all we could see was a café area full of people and a line outside waiting to get in. There was a coffee bar, but that didn’t appear to have any bakery items, either. So call us cowards, but time was a-wastin’, and we left without hesitation.
The FC Chocolate Bar at The Plaza Hotel was a completely different story. When we came down the escalator into the concourse, there was a table set up outside the café where a woman was handing out macarons to everyone who passed. It was super-orderly and impossible to miss.
I got a cranberry macaron that was so delicate it started falling apart in my hands and actually did fall apart upon first bite. The veeeeery outside of the cookie was crusty, but everything farther in was moist and slightly chewy. The filling was creamy and helped hold the cookie together once it decided it wanted to crumble all over my plate, and the flavor was intense without being bitter.
Basically, for me, this is the ideal French macaron.
While there, I also decided to sample their George V, a baseball-sized disk of dark chocolate and vanilla mousse, filled with caramel and peanuts and covered in even darker chocolate. I took it for a three-bite dessert at first glance, but it was so rich it demanded grandma-sized bites (not the size of grandma but the size grandma would take). All of the textures–the creaminess of the mousse, the stickiness of the outer shell, the crunch of the peanuts–and the different chocolates made it a pleasure to eat. At $6.50, it was half the price of most of the desserts I’ve had lately and twice as delicious.
Plus, we got to see François Payard himself there! He came in with his motorcycle helmet, shook hands with the employees, and made trips back and forth from the counter to the kitchen. Not that we were, like, creepily watching his every move or anything.
Next, we were excited to try Macaron Café to experience an all-macaron restaurant. And it was glorious! Rows and rows of macarons in every color and flavor filled a display case, and friendly employees lined up to offer suggestions. I ordered the three above–pumpkin on the bottom, grapefruit in the middle, and pineapple on top–and chose the almond one to the right from their selection of smaller Macaron Day giveaways.
I absolutely loved all of the flavor choices (that was one thing lacking at FC Chocolate Bar), but the macaron texture was a little less successful for me. Ash had told me that in her experience, French macarons in France are very chewy and firm and not so moist. If that’s the case, Macaron Café is making authentic macarons, but I guess I’m not as much of a fan of authenticity. I like my macarons to melt in my mouth.
However, the decor at Macaron Café was very cute, as modeled by Ash here. The high-backed leather booths and marble café tables reminded me of dinner at Serendipity 3.
Next, we walked one block to the Park Avenue Mad Mac, but try as we might, we couldn’t find it. We had the building number and Google Maps on our phones, but even after walking all the way around the block and trying various locked doors, we never located it.
Instead, we decided to walk down to Rockefeller Center amidst the throngs of tourists and try the Jacques Torres in the lower concourse of 30 Rock. But they had run out of macarons! So I ate a super-melty chocolate chip cookie warmed on their burner, and Ash bought a bar of chocolate creme brulée she said was fantastic, and we were plenty happy.
Macaron Day NYC 2011 wasn’t quite as successful as we’d hoped between the confusion at Bouchon and not even being able to locate Mad Mac, but hopefully the kinks will be worked out before next year’s. And hey, five French macarons and a mound of mousse isn’t bad for an afternoon.
Per Se – French – Columbus Circle
Proving I like seafood enough to make a trip to Per Se worthwhile has been my goal for a couple of years now. I’ve made an effort to eat every oyster, every bit of fish roe, and every octopus mosaic my boyfriend, Kamran, has offered me in the hope that I could weasel the tasting menu out of him. So when he finally relented, it felt like a real victory for me. Even if he really just wanted to reward himself for finishing the New York bar exam.
Getting a reservation at Per Se is quite a complicated maneuver, at least in our experience. We watched OpenTable for weeks and never saw a Friday or Saturday night free, and calling the restaurant was always fruitless, too, but they’re very quick to offer to put you on the waiting list for a stretch of three nights. Starting a week ahead of time, you can also check OpenTable for weeknight availability. I put us on the waitlist for a Friday, Saturday, and Sunday and did get a call about a Sunday spot early in the week, but we saw a Thursday night on OpenTable and took that instead so we wouldn’t be drunk on food and wine for Monday.
And all of the work was definitely worth it. Here’s the chef’s tasting menu in all of its having-to-wait-for-it-makes-it-even-better glory:
Gruyere cheese gougeres
I’m a lover of choux (especially its pronunciation), and this half-a-bite of pastry stuffed with cheese was an excellent indication of what was to come. It tasted exactly like a Nips cracker! But didn’t leave the nasty soggy bits clinging to my teeth.
salmon cornettes, chives
Biting into this was like eating a fishy potato chip. With chive!
At this point, our server brought me a tiny cushioned stool for my purse (apparently this is a thing now) and a Per Se notepad. I was taking notes in the little 3″x5″ notebook I always use, but apparently he thought it was too small and offered me the notepad. I declined, but he left it at the table just in case, and I ended up liking it and the protective cardstock cover that wraps around it so intricately that I’ve since used it at other restaurants, no doubt causing jealousy and scorn.
“Oysters and Pearls”: “sabayon” of pearl tapioca, island creek oysters, sterling white sturgeon caviar
If you’ve never had oysters because you’re afraid of the texture or don’t know how to eat them, these are the first you should ever try. Unlike raw oysters, which you sort of massage between your tongue and teeth to extract the flavor before swallowing them, these cooked oysters fell apart in our mouths. That pure, clean ocean flavor I associate with oysters was still there, but otherwise, it was like eating a bowl of dumpling soup made extra-thick by the tapioca. Caviar is one of the more recent fruits of the sea I’ve begun to sample, so I usually find myself remembering what it is and getting weirded out halfway through any dish and leaving some of it behind; this just blended with the thick broth and the bite of the scallions so well, though, that I finished every last bite.
Jose’ Dhont, Blanc de Blanca, Oger MV
egg custard, black truffle ragout, potato chive chip
The custard filling this eggshell (one of the best presentations possible, right?) was unflavored save a slight egginess, but I think it was the dense texture that was the point of it. The flavor came from the rich black truffle ragout, a buttery layer of liquid on top of the custard. The chip was oddly chewy but made for a nice truffle vessel.
salt tasting
We were given salted and unsalted sweet butter, warm brioche rolls, and this array of salts ranging from Hawaiian volcanic to Himilayan to deep ocean. We basically had no idea what to do with them, so we spread a little butter on our rolls and sprinkled a little salt on top. Because of the tininess of the rolls, we were each only able to sample two or three of them. We were a little bewildered. As expected, we couldn’t taste the differences between them, but the texture differences were . . . interesting.
cauliflower panna cotta, Iberico ham croquette, Big Island hearts of peach palm, compressed Granny Smith apple, hazelnuts, cilantro
Kamran called this “the baby food course” due to the texture of the dish’s focal point. The panna cotta was perfectly creamy, sweet, and salty with cool, refreshing tones provided by the apple and cilantro. The croquette, surprisingly, seemed like an afterthought; it was just a breaded chunk of ham. On the opposite end of the surprise meter were the simple hazelnuts sprinkled on top of the panna cotta, which were highly present both in their flavor and crunch.
terrine of Hudson Valley moulard duck foie gras, white celery glaze, “Parisienne de Betteraves” (Parisian beets), baby leeks, sorrel, Blis Elixir (sherry vinegar), toasted brioche
This was the creamiest little sliver of foie gras with absolutely none of the bite organ meats sometimes have. We loved the ring of pepper on one side of the plate and the very pungent celery flavor from the glaze. We secretly wanted to spread it all over the soft rolls from the salt tasting course, but the crusty brioche was nice if extremely messy.
herb roasted sturgeon “ail confit en persillade” (garlic confit and parsley): violet artichoke, parsley shoots, English pea coulis, Meyer lemon emulsion
This dish was such a pleasure because it was such a surprise. The drab colors on the plate made us think it was going to be a boring, throwaway course, but in fact, both the fish and the garlic packed a punch in entirely different ways. The confit garlic was soft enough to be made into a paste with the slightest fork-touch and sweet enough to not even be recognizable as garlic. The sturgeon was soaked through with this wonderful salty, smoky flavor that really complimented our dark, almost leathery wine. But as always, we couldn’t used a lot more lemon in that lemon emulsion.
Selbach-Oster, Riesling, Kabinett, “Zeltinger Sonnenuhr”, Mosel 2009
Willi Schaefer, Riesling, Auslese, “Graacher Domprobst #6″, Mosel 2005
butter poached Nova Scotia lobster, brioche melba, caramelized salsify, romaine hearts, watercress, Squire Hill Farms’ hen egg purée
The meny changes daily at Per Se, so I was not only super-pleased but also a little relieved that it was a lobster night and not an octopus night. It makes sense that the colors in my photo look like neon puffy paint from the 90s, because this dish was a stand out. I wrote the word “buttery” down on my notepad three times, if that’s any indication of what the overarching flavor of it was. Even the romaine lettuce, probably the most boring ingredient ever next to boiled chicken, shocked me with how buttery it was. The crunchy melba with the springy lobster and the creamy puree was dreamy. The pairing of this with our wine made the wine taste like butterscotch.
Liberty Farm’s Pekin Duck (Long Island duck, not Peking duck!) “Rôti á La Broche” (spit-roasted): Meiwa kumquats, Persian cucumbers, French breakfast radishes, red ribbon sorrel, basil-sesame purée
Maybe it was the sesame, or maybe my mind was tricking me with the distinction between Pekin and Peking, but this dish did taste Asian-influenced to me. I loved the spicy radish with the cool cucumber and the crispy skin of the tender duck.
Patrick Javilier, “Les Tillets”, Meursault 2008
tenderloin of Marcho Farms’ veal, “coeur de veau” (veal heart), pickled cabbage créme fraîche, new crop potatoes, braised shallot, mâche
Beef heart! It was new to me, but the way it was sliced so thin made it taste as familiar as deli lunchmeat. The tenderloin itself was entirely undersalted, but we realized why when we tasted the salty accompaniments like the sour cabbage and soft potatoes.
Switchback Ridge, Merlot, Napa Valley 2007
“Caerphilly”, heirloom carrots, young fennel, arugula leaves, fennel pollen grissini (breadstick)
This hard white cheese from Wales had just the right amount of funk to contrast the sweet yellow carrots (with their tops still on!) and to compliment the bite of the arugula. We loved the bacon, the spicy mustard, and the wheat beer pairing.
Allagash Brewing Co., “White”, Maine
Young Coconut and Lemongrass “Float”: young coconut and lemongrass mousse, passion fruit meringue, coconut sorbet
This was a neat way of introducing the DESSERT ONSLAUGHT that was to following. The layering of different flavors in a cup is nothing new–I can’t count the number of times we’ve had a palate-cleanser of one or two bites thrown into a shot glass–but this one added a texture dimension that kicked it up a notch with everything from freeze-dried to foam. I can still taste the passion fruit meringue with its super-concentrated flavor.
“Opera”: candied Marcona almonds, Manjari chocolate mousse, almond ice cream, “Whiskey Tonic”
The best thing about this dessert was that alienesque chocolate ball on the left. Its gelatin-like chocolate skin enveloped the chocolate mousse, so it was a weird, though enjoyable, soft-on-soft texture combination. Being a lemon freak, I loved the citrus gel and the way it so smoothly transitioned us into the next course of pure tang overload.
“Florida Cocktail”: ruby grapefruit “biscuit,” Buddha’s hand soda, candied Cara Cara oranges, Okinawa brown sugar ice cream
This was another dish that displayed all that the Per Se pastry chefs can do with texture. I’m a little disappointed that I didn’t pay better attention to the server’s description at the time, because this is certainly the first time I’ve ever been served Buddha’s hand, and not only can I not remember it, but I can’t even see anything in my photo that resembles soda. Maybe someone else who’s had the dish can remind me where I tasted it.
Felsina, Vin Santo, Chianti Classico 2001
Domaine Huet, “Clos du Bourg”, Moelleux, Vouvray 1985
“MIGNARDISES”: the barrage of post-dessert desserts that you have absolutely no chance of even making a dent in
homemade chocolates
The best. We only took two each despite the lesson we learned at The Modern, but that’s okay where there are THIRTEEN KINDS OF SWEETS coming your way.
bottom layer: coconut, milk chocolate, and dark chocolate truffles; middle layer: French macarons; top layer: caramels
I mean . . . come on. These are all of my favourite things in one neat little tri-level hinged box. To call these desserts “the best way to end a meal. ever.” is to do them a total disservice. The truffles were solid on the outside, creamy on the inside, and the kind of complimentary flavors that make you want to start over at the beginning once you’ve had all three. One of the macaron flavors was cinnamon, and I’m pretty sure I didn’t let Kamran have a single bite of any of those. The caramels weren’t the super-chewy, get-stuck-in-your-teeth kind but the super-homemade, melt-in-your-mouth kind.
hard candies
These little slivers of candy were about the thickness of a chive and packed that much flavor, too. Even the anise one was delicious. We didn’t want to waste the already-nonexistent space in our bellies, so Kamran just shoveled handfuls of these into his jacket pocket so we could enjoy them for days afterward. Don’t tell anyone.
chocolate-covered hazelnuts
These sweet nuts were dusted in about a pound of cocoa each, making for a thick layer of chocolate to bite through. It was perfect for those people I have nothing in common with who like not-sweet desserts.
popcorn-flavored ice cream
This one-bite dish really did taste just like buttered popcorn! The outer shell was solid and had the crunch of the popcorn bits on its side, but the inside was pure creaminess.
“coffee and donuts”: coffee ice cream and beignets
I like coffee, but I love coffee ice cream, so it was a real delight to dip my spoon into my little cup and find out it wasn’t filled with liquid. The beignets were perfectly light and fluffy and tasted much better with the coffee than they do with your usual chocolate sauce.
And that was that! We didn’t get to eat nearly as much of the dessert deluge as we wanted to, and I’m sure we could’ve knocked some more of it out had we been able to stick around longer, but A tasting menu with wine pairings is always much easier in thought than in execution. Which isn’t to say I wouldn’t do it over and over again a thousand times.
Everything about Per Se is impeccable, from the service staff who know just how much attention to pay you to the houndstooth place settings to the ribbon-tied chocolate cookie sandwiches they send home with you. The view overlooking Central Park is one of the more romantic in all of NYC (so be sure you request a seat near the window when you make your reservation), and the decor is deep-hued enough to feel rich but modern enough to feel unpretentious. The food is the kind you remember long after you’ve forgotten what you had for lunch just yesterday, whether it be the actual taste of it or just the way your spoon felt in it. It’s truly a special kind of restaurant where you feel like the chef really considered everything from flavor to texture to what little extra might really knock your socks off when he imagined each dish. You sense that this is a restaurant always striving to do better than itself.
New York, NY 10019 (map)
goodburger – Burgers – Midtown East
The only time I’d tried goodburger, my boyfriend and I had ordered it for delivery, and while we didn’t exactly have any complaints other than a half-melted shake, it wasn’t the sort of burger we’d seek out repeatedly.
So I was admittedly pleased when I received an e-mail from goodburger’s PR firm asking me to try out their revamped menu and offering up a list of reasons why the new goodburger is a better goodburger: a tastier bun, the freshest toppings, and a burger made with Pat LaFreida beef and cooked on a open flame in a green-certified restaurant.
One of their six locations is just down the street from my boyfriend’s apartment, so we piled on our winter wear last weekend and went out for what turned out to be a pretty darn good burger experience.
Despite the restaurant’s novelty name, this is a serious burger. The fact that the patty is grilled instead of griddled hits you immediately, both in the lightly charred taste and in the way the outside is slightly crunchy to contrast the extremely juicy pink center. The restaurant doesn’t offer American cheese, to my horror, but the mix of white and yellow cheddar was clearly superior. All of the toppings–I got “the works”–couldn’t have been more fresh, and both my boyfriend and I absolutely loved the grilled bun.
The shoestring fries were your typical fast food type. I’m more of a steak fry girl, but I know some people like ‘em small and crunchy. Next time, I’m absolutely getting the cheese fries or chili cheese fries.
After tasting this, I made a mental note to never order a shake for delivery again. My Black Cow was real vanilla ice cream with nice big squirts of chocolate syrup down the sides, and my boyfriend’s Cookies & Cream was chock full of chocolate bits. They were both so thick it was hard to drink them through their straws, which is just what I like in a shake.
The big picture is that this is a really, really good burger. This is the kind of burger that satisfies that specific better-than-fast-food burger craving that all New Yorkers seem to have and try to fight. And the great thing about goodburger is that, at least in my experience, it’s never too crowded. It’s not a big to-do to go there. It’s the kind of neighborhood joint you can pop into
Here’s the fine print: goodburger isn’t Shake Shack. The goodburger is a couple dollars more expensive than the ShackBurger, the fries are a few cents cheaper, and the shakes are about the same price. But a lot of the reason Shake Shack is NYC’s most talked-about burger has nothing to do with the food itself. The goodburger is as good as the ShackBurger, and it’s probably better for people who like grill marks and something other than super-processed American cheese on their patty. But Shake Shack has the power of marketing on their side. If I’m going out for burgers with my friends, it’s more likely that I’d choose to sit outdoors at the Shake Shack in Madison Square Park or to enjoy the sights outside the Times Square Shake Shack while I munch. The goodburger in my neighborhood looks more like a generic diner than some interior designer’s modern magnus opus.
The thing goodburger has on Shake Shack, though, is that you’re never going to have to stand in line in the sun or the rain for an hour for goodburger. There aren’t throngs of tourists taking up the sidewalk outside the door of goodburger, and no one’s making websites with a dedicated webcam showing how long the line is. I’m sure that’s not goodburger’s favourite thing about itself, but none of its customers are complaining.
New York, NY 10017 (map)