DMANBURGER ?Whitmans NYC?

As far as hamburgers go, few have reached such  fame as the “Jucy Lucy”.The creation comes from either Matt?s Bar or nearby 5-8 Club in Minneapolis MN. The misspelling of the name coins its mystery and renowned reputation. As the Wikipedia page explains ?  Matt’s Bar boasts on posters that  if it’s spelled correctly, you’re at the wrong place”, while in contrast ?Employees  at the 5-8 Club wear  shirts that boast  the legend ” If it’s spelled right, it’s done right.” Despite the combativeness, no one is denying the idea that stuffing a patty with a luscious type of cheese is a genius one. New York native, Craig Koenig and a few of his buddies recently opened Whitman?s Restaurant in the East Village, which opted for the correct spelling of his version as printed on the menu [Juicy Lucy]. A simple shop front marked “Slow Food*Beer*Wine*Cafe” opens into a small space with muddled decor. Accented with an Americana theme, Whitman’s is fitted with simple barnyard walled sidings and minimal country seating and white subway tiles with a wall-lined bench. Service is counter style where two styles of burgers are available-the Upstate Burger-an all grass fed creation with seared onions and ultra-secret special sauce and the famous ?Juicy Lucy”. A Mama’s Boy free range chicken sandwich with Coffee BBQ sauce and Fennel-jalapeno slaw [$9] and a Succotash Maide-Rite [$9] made with cumin roasted carrots; corn, edamame and poblano cilantro with cilantro, round out the menu. Fried accoutrements consist of hand cut French fries and Crack Kale-a flash fried kale dusted with red pepper.
 
           
 
An avid burger follower and critic Koenig says, “We were inspired by all the food blogs and TV shows surrounding the Juicy Lucy, namely -Food Wars -as inspiration for starting the venture.? This is his first foray into the restaurant business after owning various bars and lounges around the city. Koenig transplanted California native chef Chris Edwards to head the helm where together they focus on classic ingredients with simple twists that are locally sourced. The pair worked on their version for the New York Juicy Lucy for several weeks as Koenig states ?It?s all about the quality of the meat and a special Pimento cheese recipe that blend the form together.” The Counter at Whitman?s, is the casual spin-off of the upmarket version slated to open soon in the basement. The menu not complete but, will feature a “Black Label-esque” blend of burger which is being sculpted by a Brooklyn butcher, The Meat Hook-who Koenig says, “Doesn’t even deliver-we have to go pick it up.” 
 
       
   

 

 
As the Juicy Lucy arrived to my table the server warns me, ?Watch out for your shirt- it can get messy.” Towered on a speckled sesame seed Blue Ribbon Bun with a vibrant green leaf of Bibb, caramelized onions, chunks of red tomato, spicy pickles and coated with mayo. The girth of the short rib blend was plump and glistening with color. A rush of pimento cheese flows into the mouth of the eater, bursting out of the patty with aggressive force, combined with a seasoned zest that represents Creole flavors. When asked what that was, Koenig stays tight lipped. The French fries were crispy, salty and plentiful, coupled with a wad of Crack Kale made for a wonderful gluttonous experience. Keeping in with Koenig’s idea of provided affordable fare to the neighborhood, he also features a small selection of quality Ales quench your beef soaked palate, Six point Rye and Blue point Summer Ale are available in frosted Mugs for $4-bottled beers for $7. With a the price tag of $8, the Juicy Lucy bursts in to the Gotham burger scene with succulence and originality.

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Tagged: a quest for the best burger in NYC, best burger in New York, best burgers in the East Village, Black Label, Brooklyn butcher, cheese, Chris Edwards, Chris Koenig, dmanburger, East Village, Juicy Lucy, Minnesota, The Meat Hook, Whitmans NYC