"As the former chef of Minetta Tavern in the West Village, 1997 F&W Best New Chef Dan Silverman is partial to its two legendary burgers: the Minetta Burger and the Black Label Burger. Both burgers come with a pile of sweet caramelized onions, but the $38 Black Label is made with a selection of prime dry-aged beef. "Both are craveable, but the Black Label is a bit more of a special-occasion burger because the dry-aged flavor is so pronounced," he says."
"2022 F&W Best New Chef Calvin Eng prefers thin smashburgers, like the ones served at Cozy Royale in East Williamsburg. The dry-aged cheeseburger comes with two smashed patties, raclette, arugula, bacon jam, Calabrian aioli, and pickled red onions. "It has the perfect amount of umami funk," says Eng. But there's a catch - Cozy Royale only serves 10 a night. If the restaurant sells out, you can reliably fall back on its classic cheeseburger,"
New York City hosts a wide-ranging burger scene from high-end dry-aged creations to fast-casual smashburgers. Minetta Tavern’s Black Label is a $38 dry-aged prime beef burger served with caramelized onions and pronounced aged flavor. Cozy Royale’s Dry-Aged Cheeseburger uses two smashed patties with raclette, arugula, bacon jam, Calabrian aioli, and pickled red onions, with only ten served nightly and a six-ounce classic cheeseburger available as a $22 fallback. Ingredients often come from artisanal sources such as The Meat Hook, and preparation styles vary from thin smash patties to juicy eight-ounce burgers.
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