DISH OF THE WEEK: Cheeseburger at BOWERY MEAT COMPANY

Every week, I document another dish that impressed and satiated me during my food adventures around New York City

I have often thought that somewhere down the line I should embark on a search for the best NY strip steak in New York. It’s certainly an iconic dish and steakhouses are both plentiful and well-respected in this city But I don’t know if you’ve noticed, there are currently no ads on this site. Which means I’m funding this entire thing myself for the moment. And have you seen the prices at steakhouses in New York? Obscene.

Nevertheless, I’ve managed to stumble into quite a few steakhouses of late. Here’s what I do. I sit at the bar, order the burger, and then get the hell out. I pay my bill first, of course, but it doesn’t come close to the potential budget crushing monstrosity it might have.

One burger I had been hearing so much about lately is the one at Bowery Meat Company. This is a sleek, modern steakhouse on probably the most expensive street of the East Village. It was quite classy inside and the menu hints at the usual steakhouse items and sides with a few twists. I’m very attracted to the duck lasagna – too bad it’s priced at $48 for two (and I was just one).

The burger itself was not cheap, but at $22, it was the lowest priced entree on the menu. It was served with a heaping order of addicting fries and a plate of housemade pickles. Those were all great, but the burger was phenomenal.

I’ve tried a lot of overhyped burgers around the city recently, but this one is what a burger should be. It has a crisped, browned edge that releases a ton of meaty juice and is cooked to a perfect medium rare. Since it is dry-aged, it has complex, slight mineral notes to it that are rounded out by the fat from the blend of chuck, short rib, and brisket. Paired with plump raclette cheese, sweet caramelized onions, and a tangy tomato aioli, I might say it was just about perfect.

Don’t be surprised to see another steakhosue burger discussed on this blog soon. I just wish I knew what the rest of the food tasted like. But until some big investor wants to fund my search (if you’re out there, email me), I’ll have to stick with burgers and pickles for now.