Anyway, philosophical considerations aside, let's just say that some burgers really do taste good. How good can a burger be, though? Is the greatest burger as good as the greatest steak or the greatest lobster bisque? Dear me, back to philosophical considerations.
This past weekend I went to the Brindle Room, a pleasing little restaurant in the East Village. I was told by an anonymous personage that said Brindle Room has one of the best burgers she's ever had in the City. An investigation was warranted.
First: the fries. They were enjoyable, with a nice, browned skin and a fluffy interior. There was a good amount of salt.
Second: the burger, a rounded affair with white cheddar and caramelized onions. It was enjoyable, with a noticeably tasty outer crust, which is achieved through the use of a cast iron skillet (for proof, see here). I do believe the meat was ever so slightly dry - not in a serious way, but in a discernible way. One of the best burgers I've had? Maybe, maybe top 10, although I must say I perhaps enjoyed the fast food style burger at Pork Slope just as much. But really, apples and oranges, in a way.
For dessert, we enjoyed a trio of donuts. Writing about donuts doesn't interest me, so I will just say they were good and leave it at that.
Brindle Room
East 10th Street near Tompkins Square Park
