Pat La Frieda, Riad Nasr and Lee Hanson ( the latter two being of Minetta Tavern) worked many late nights and weekends getting the perfect blend for the Black Label Burger. Everyone knows it as the pricey $26 burger. It cost that much because it's made with the best prime beef possibly: dry-aged ribeye. The funky dry aged flavor is blended with skirt steak and brisket. It's topped with deeply caramelized onions, whose sweetness are a perfect balance to the beefy burger.
The burger came beautifully cooked: medium rare, fatty beef juice glistening in the well marbled beef. The texture is velvety, it's like butter, broken by the salty crust developed by the flattop. The dry aged beef adds a unique funkiness most notable in dry aged beef. Its unlike any burger I've add before, taste wise. While it's very very pricey at 26 dollars, it's definitely and experience worth having because the guys at Minetta Tavern are the only ones doing the Black Label.
The fries really get lost in all the media about the burger. They are the same as the world-renown Balthazar fries. They first get blanched, they fried at a much higher temperature to get that crisp exterior and fluffy interior. They are doused with salt, and very addictive!
looks good bubba
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