October 08, 2010

© Brian Hill
Gramercy Tavern's brand new burgerWhen it comes time to build the Burger Hall of Fame in New York City, restaurateur Danny Meyer will undoubtedly have his own wing. Back in the day, his Union Square Cafe put tuna burgers on the map; then there's his little chain of Shake Shacks. (In fact, I propose that the BHOF be erected in Madison Park, next to the original Shake Shack.) Now, another Meyer spot is stepping up with a super deluxe burger—Gramercy Tavern. Here’s what chef Michael Anthony does to make GT burgers so stupendous: he butchers, then grinds the beef in-house; sets it on a house-baked bun with cloth-bound cheddar and, among other things, three kinds of onions (wood-grilled charred onions, pickled onions and fresh onions), house-made ketchup and smoked bacon mayo. What with all the in-house work, the burger is a lunchtime-only special, and it might last only until the heirloom tomatoes (another burger garnish) go out of season. So I’d get there soon. And hope that the next order of business is GT’s version of a Shake Shack frozen custard concrete.

And.. here's more just out good—in fact great—news from Gramercy Tavern. Their recent Autumn Harvest Dinner, which brought in chefs like Grant Achatz from Chicago's Alinea and Sean Brock from Charleston's McCrady's raised an amazing $253,000 for Share Our Strength.

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