F. Ottomanelli Burgers and Belgian Fries

"It’s not quite farm to table, but at F. Ottomanelli, the distance from butcher counter to table is about six feet. Since 1932, the Ottomanelli family has kept New Yorkers’ fridges stocked with quality meat. Their cheerful Woodside burger joint, which opened in 2011, uses a juicy blend of chuck, short rib, and brisket. You can also pick out a steak from behind the glass and have it cooked on the spot for no additional charge. The excellent fries cost extra, but the top-tier banter is on the house." - sonal shah, bryan kim, willa moore, will hartman, molly fitzpatrick, sonal shah, willa moore, molly fitzpatrick, sonal shah, will hartman, willa moore, bryan kim, will hartman, bryan kim, sonal shah, willa moore, sonal shah, will hartman, neha talreja, ne

"This family-run Woodside institution is also a butcher shop, and their juicy brisket and chuck-blend burgers are on point. The Jam Burger is a particular treat, thanks to an irresistible spread made with candied bacon and apple cider vinegar—on the knife’s edge of sweet and savory. An order of hefty, heavily salted belgian fries is mandatory." - will hartman, willa moore, molly fitzpatrick, bryan kim, sonal shah

"It’s not quite farm to table, but at F. Ottomanelli, the distance from butcher counter to table is about six feet. Since 1932, the Ottomanelli family has kept New Yorkers’ ice boxes and fridges stocked with quality meat. Their cheerful Woodside burger joint, which opened in 2011, is covered with family photos and official city proclamations in their honor. (They have a newer waterfront location in Long Island City.) The Otto Burger keeps things simple and satisfying, spotlighting the quality of the freshly ground, juicy house blend of chuck, short rib, and brisket. Come for lunch—when you can get a cheeseburger, fries, and a soft drink for $12.95—and pick up more meat from the butcher case to cook for dinner at home later. (Check out the rotating exotic proteins like alligator, boar, ostrich and buffalo.) Or have your steak cooked for you on the spot, for no additional charge. With any luck, an Ottomanelli family member will stop by your table for some banter on the house. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte Food Rundown The Otto Burger This patty could use a pinch more salt, but it’s still good, with crunchy lettuce and a fluffy (if slightly dry) bun. photo credit: Kate Previte The Butcher Burger The Otto Burger, but with bacon. Now we’re talking. photo credit: Kate Previte The Jam Burger Our favorite thing here. This burger is slathered in housemade truffle mayo, as well as an irresistible spread of candied bacon and apple cider vinegar—on the knife’s edge of sweet and savory. photo credit: Kate Previte Belgian Fries Hefty and heavily salted (yes, please). They pair great with the truffle mayo, and with a steadfast refusal to think about your daily sodium intake." - Molly Fitzpatrick

"Where better to go to get the freshest ground beef than a respected meat market? And what if that meat market also cooked it into a juicy burger while you wait? Enter F. Ottomanelli in Woodside (unrelated to Ottomanelii’s in the Village). The double-patty cheeseburger is cooked to order and topped with fresh lettuce and tomatoes and placed on a seeded bun with Otto sauce, and there’s no better burger in Queens." - Robert Sietsema, Melissa McCart, Emma Orlow

"F. Ottomanelli offers a unique alternative to traditional steakhouses, combining a butcher shop with a casual dining experience. The venue features a retro hamburger stand setting where patrons can choose steaks from a glass butcher’s case. The steaks, including flat irons, sirloins, skirts, bacon-wrapped filets, bone-in rib-eyes, and Delmonicos, are cooked to order. The rib-eye steak, costing $51, was dry-aged for 30 days and cooked to perfection, making it a great value compared to pricier Manhattan steakhouses." - Robert Sietsema