Zaitzeff: You’ll find two types of fresh meat in the East Village. There’s the kind that screams “I just spent two hours applying mascara” and then there’s the class of meat that makes true carnivores salivate. Peter Zaitzeff’s third outpost, a sleek and simple, espresso-toned addition to his ever-growing burger chain (you’ll have to trek to the Financial District or Tenafly, NJ for the other two), is known for serving up the latter, but if you play your cards right, you might be able to slip your meat into the former later on. With sirloin ground on location and kobe straight from a Nebraska ranch, the grilled onion garnished burgers are sure to satisfy, especially on that infamous bun of choice: the Portuguese muffin, with its perfect chewiness-to-fluffiness ratio (hopefully your other piece of meat possesses a similar quality). Don’t miss the addictive, hand-cut mixed fries, a blend of crispy Idaho and sweet potato. When you’re done, wash it all down with a glass of Beringer or Nobilo as you try (in vain) to stop licking your fingers. |
