Unleash Your Burger Genius

| January 26, 2014

fries and sauceFine dining veterans John Agnello and Vincent Dardanello have opened up a can of whoop ass on many newcomers to the NYC burger scene. They have recently added a fourth location to their burgeoning brand, Burger Bistro, doing just one thing and doing it extraordinarily well—a perfectly prepared burger, any way you want it.

This build-it-yourself burger joint boasts toppings that include fried egg, buffalo shrimp, frizzled onions and mozzarella sticks, but the fun does not stop there. Once you’ve created your custom blend of toppings, now it’s time to choose the delivery vehicle for this masterpiece. How about a delicious brioche bun? Trying to keep it low carb? They have you covered with a lettuce wrap, or do like I did and stack your Scooby snack on garlic bread.  Sound good? This is just the beginning. Choose from a wide array of sauces including the likes of zesty smokehouse, wasabi mayo and blue cheese.

We started this Saturday afternoon feast with a carafe of their homemade sangria and to keep it company dove into an order of the truly addictive Buffalo Tater Tots (tossed in hot sauce with celery and blue cheese) and the perfectly crispy Fried Artichoke Hearts (with horseradish cream). Another must try is the Deep Fried Corn on the Cob (with chipotle mayo). This sinfully delicious variation is yet another memorable stunner from the creative minds of John and Vincent.

When our burger arrived, it was truly heaven on a plate. Its co-star of sweet potato fries was Oscar-worthy as well. These were hands down the best ever—a perfectly crisped handful of goodness. To wrap on a sweet note, we savored the deliciobuffalo burgerus Chocolate Crackle Cookie ice cream sandwich from Melt Bakery.

Burger Bistro has risen above the fray without departing from the essence of comfort food. Whether you want to keep it real and go with organic lamb for your canvas, or shift it into overdrive with Kobe beef, one thing is for sure, you will be coming back for more.


Filed in: Daily Dish