Review of Minetta Tavern
- home of the Black Label Burger
On my short trip to NY, I was given a whirlwind tour of some of elite 
restaurants that NY has to offer. One of them was Minetta Tavern.
The establishment has a long history and was opened in Greenwich Village in 1937. The Tavern was named after the Minetta Brook, which ran southwest from 23rd Street to the Hudson River. It was restored in 2008 by Keith McNally, Lee Hansen and Riad Nasr who already have a few star restaurants already established including Balthazar, Pastis and Schiller's.
The restaurant website notes that the Tavern was frequented by famous writers and poets including Ernest Hemingway and that night was no exception as the famous author Malcolm Gladwell, comedian Ben Stiller and producer Jerry Bruckheimer were patiently waiting for a table.
At 10:30 we entered to find a packed house brimming with people enjoying cocktails at the bar and digging into their del
icious meals. The owners have done a fantastic job of restoring the place and maintaining its character. From the black and white checkered floor and old wooden bar with baristas wearing the traditional diner aprons, to the white table cloths and red cushion booths; you really felt as if you had been transported back to the 1940s.
We waited patiently at the bar for a table. A blood and sand and red devil ducky one of the many signature cocktails was a great way to start the night.
We were seated 15 min later. As we walked to our table you could see the walls covered with exaggerated cartoon sketches of people who looked to be famous but I was told in fact were not. Another nice addition.
As soon as we sat down we started ordering off the traditional diner style menus.
Starters
The Dressed Heirloom Tomatoes with avocado mouseline, shaved onion and basil was fresh and delicious. Nothing unique or special but just made right.
The "Tartare “Goûtez” neatly spread three different meats including a pastured veal with black truffle, a chervil, lamb with argan oil, olives, along with a classic beef with mustard and cornichons . This was colorful dish with a multitude of flavors and textures that left you begging for more. With so many ingredients so many things could go wrong but for this dish everything went right.
"Tartare “Goûtez”The Oxtail and Foie Gras Terrine with poached leeks was another solid dish with succulent Foie Gras in the middle surrounded by the scrumptious oxtail. A delectable combination of sweet and salty flavors.
EntreesThen it was on to piece de resistance, the infamous Black Label Burger. Some claim it to be the best burger in the US. With all the hype I was afraid it could not live up to its expectations.
I will tell you this is not a burger but an experience and yes it is in my opinion leaps and bounds over any burger I have ever had.
I can not do the description justice so I will let the experts take over. Here are some key quotes illustrating why this burger is the best by
AHT. You can read the full details
hereThe Black Label Burger is a selection of prime dry-aged beef cuts. The meat is a mixture of dry aged ribeye along with skirt steak and brisket, the ratios of which are a closely guarded secret. All the beef is prime and sourced from Creekstone Farms, Kentucky. The ribeye used in the Black Label is the same cut that is on the menu at Minetta Tavern for $90 and worth every penny.Clarified butter is drizzled on top of the patty and copious amounts of salt and pepper are added throughout the cooking process. This is one pampered burger."We have one of the top bakeries in America and we would foolish to not use it," states Nasr. The result of the collaboration was a brioche with a dark tan crust studded with sesame seeds—they add a pleasing "nuttiness," notes Nasr. It is baked a day in advance so the bun can harden slightly overnight, allowing it to become more robust. It is then cut ahead of time to allow the open face to become slightly stale and better stand up to the torrents of juice that the Black Label patty gushes. The onions are sautéed ahead of time to the point where they just begin to caramelize but still retain a bit of snap.The finished burger looks so simple, completely belying the rigorous preparation involved in bringing it to table. Although the bun might appear too large, it is so light and airy that as it compresses and conforms around the plump patty the beef-to-bun ratio is actually spot on. The acridity of the onions balances the subtle sweetness of the bun, allowing the flavor of the beef to be fully realized. The Black Label is simply ethereal—tender, succulent, and brimming with the flavor of dry aging: that musky, Roquefort-like tang that is so intoxicating.- Compliments of
AHTThat my friends is a burger that has been prepared with so much care that it oozes delciousness.
The Filet of Trout Meunière with jumbo lump crabmeat and brioche croutons was solid. But after the burger nothing seemed to matter.
We finished off the night with a Chocolate Souffle. The souffle was just brimming above the bowl and covered with powder. A fluffy and soft texture accopanied with rich and milky vanilla ice cream was a perfect end to a great night.
Minetta Tavern is booked usually for months but if you go early around 7:30 or after 11:30 you might be able to find yourself a spot. Happy Eating
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Ambiance: 4.6 bites
Starters: 4.6bites
Entrees: 4.8 bites
Dessert: 4.7 bites
Overall 4.7 bites
Neighborhood: Greenwich Village
113 MacDougal St
New York, NY 10012
(212) 475-3850
with a menu that changes daily.
The Free Range Chicken Spiedini -with Bread, Cilantro, Chile & Onions was my favorite dish of the night. Tender pieces of succulent chicken with a nice accompient of seasonings and spices.
Potato Gnocchi with pesto genovese & pecorino was authentic and quite delicious
The ham Calzone was pretty good. Although it was bit cold inside and the sauce made it a bit soggier than I would have liked
Braised Moroccan Style Chicken-with Basmati Rice, Yogurt, Sultanas, Pistachios & Herbs. Another winner at our table with a great combination of ingredients
The hand cut noodles was another solid dish, although adding some spice would have been nice
