Where to Find the Best New Burgers in NYC
"At the 19-month-old Sip & Guzzle, I watched a line form around midafternoon for the Tavern Burger — a $35 patty ground from the trim of Miyazaki A5 Wagyu used in the restaurant’s $150 steak sandwich, seared in tallow and French butter and topped with black‑pepper sauce, smoked aïoli, pepper relish, and a square of Parmesan cut to evoke a Kraft Single; they deliberately serve only 12 a night because the patties come from that trim, and chef Mike Bagale says, 'it's only a gimmick if the quality of the product is not delivering.'" - Mark Byrne
