JosephB

Was this a sanctioned event?

because elyse makes the rules. She's made that very clear to me on more than one occasion.

Wait a minute, why the switch to Blue Smoke? I was gettiing used to the idea that we'd wait on Blue Smoke -- I want to go to that one.

Sorry guys, I can't make Tuesday. I have airport duty at 7:30 pm. I'll catch ya'll next time. Have fun.

I thought it was Blue Smoke. In any event, I may not be able to attend.

Did everyone hear that? From none other than the bitch herself! Elyse, does this mean we've kissed and made up?

Here are the suggestions so far: Savoy L'Express Smith & Wollensky's Cafe Luxemburg Tavern on Jane Chumley's Blue Smoke Mchale's Luger's White Manna (NJ) Landmark Tavern Burger Joint PJ Clarke's Fairway's Old Town Bar Corner Bistro Judson Grill Mc Sorley's Island Burger Parker Meridian Jackson Hole Now: Veselka Blue9 Friar's Coffee Shop That other place Piper's Kilt You know, I really have no idea. Landmark is my favorite of the ones I' have tried, and are listed, but they don't serve past a certain time. UPDATE! Landmark will serve burgers at night, until they close or run out, AT the bar. I will have to call back tomorrow to speak to someone who can confirm this. NOW, in case this does not work out... will someone (JosephB?) check on a few good bets? Meaning availability at 7pm (of burgers and space), seriousness of the recomendations ( we really don't want a flop for our special guest), affordability (might be different at night), ummm... I can't think of anything else. I personally am interested in Landmark, Blue Smoke, Blue 9 (?), Smith and Wollenski's.... Or do we want a hole? Please add Piper's Kilt to the official list. Jamie Added "suggestions": L'Express and Savoy

Are you seriously suggesting that we not meet for lunch?

Jonothan and Bobolink got some nice exposure in the Nov. 10, 2003 New York Magazine. NY Magazine I didn't know he co-founded Egg Farm Dairy with Charlie Palmer.

OK. We'll plan a day. Suzanne? You may want to read the grass v. grain discussion here. Grass fed beef v. grain fed

I have a reasonable amount of the freshly dried seeds. It also occured to me to use them to infuse a fish broth, but what I really want to do is make some pork sausages!

Really! Have you ever seen it in a NY market during San Giuseppe? It turns out that after sorting through some dry stems I only had about 8 oz. of feathery fronds. Rather than freeze any of it, I decided to make a batch of "condimenti" and share it with friends. I found some fresh sardines at Citarella. I had some very good Sicilian olive oil, tomato paste, and salt packed anchovies from Sciacca. I bought some European pinoli, Persian saffron threads, currants, onion, and bucatini. I prepared the condimentri and toasted some fresh bread crumbs. The result was divine.

Of course your not in Cal., but I thought that you might be a frequent visitor. My brother lives in SF, but the last time I was there was over 2 years ago. You're overdue for trip there.

Suzanne, We can always jump on the R train to Prince and have lunch. OK, it'll be a long lunch. I'll work late. Lurker is in that neighborhood. Maybe he would join us.

My wife and I wandered in today at 2:00 pm. The place was empty. We shared a Solo (don't say "small.") cinnamon raisin. I would agree that the product is high quality, but for me it was so rich that we could have shared it at least three ways, especially after a meal. The place itself is totally far out. What do you think they spent to get this thing off the draft board? I don't see these shops multiplying. I think a pudding place, which offered some rice puddings in addition to array of other puddings would have broader appeal. Indeed, while we were eating our rice pudding in the shop, several people came in for a taste and left without ordering anything. One woman even told her friend that she didn't like the rice pudding. These guys must have done some sophisticated market research. But that doesn't guarantee anything.

Todayt I noticed that Savoy has a grass fed burger on its lunch menu ($12). I'm planning to try one this weekend. Has anyone in the Club tried it?

Here are the suggestions so far: Smith & Wollensky's Cafe Luxemburg Tavern on Jane Chumley's Blue Smoke Mchale's Luger's White Manna (NJ) Landmark Tavern Burger Joint PJ Clarke's Fairway's Old Town Bar Corner Bistro Judson Grill Mc Sorley's Island Burger Parker Meridian Jackson Hole Now: Veselka Blue9 Friar's Coffee Shop That other place You know, I really have no idea. Landmark is my favorite of the ones I' have tried, and are listed, but they don't serve past a certain time. UPDATE! Landmark will serve burgers at night, until they close or run out, AT the bar. I will have to call back tomorrow to speak to someone who can confirm this. NOW, in case this does not work out... will someone (JosephB?) check on a few good bets? Meaning availability at 7pm (of burgers and space), seriousness of the recomendations ( we really don't want a flop for our special guest), affordability (might be different at night), ummm... I can't think of anything else. I personally am interested in Landmark, Blue Smoke, Blue 9 (?), Smith and Wollenski's.... Or do we want a hole? This site Menus includes many of the places on our list. Oddly, I don't see burgers on the menu at Judson or S & W. Maybe I'm missing something. In any event, unless ya'll are willing to venture beyond the current list, I would cast a strong vote for Blue Smoke because it would meet our needs in this case, i.e., it would be a fun and affordable place to take out-of-towners; and the burgers are very good.

Is that how you see your pies?

So what's the verdict on the pre-Thanksgiving venue?

Don't be so surprised; you deserve it.

OK, I’ve been called out, so I’ll climb down off my bar stool and say hello. Reading the board is fun; actually attending “Burger Club” is funner. Everyone was amazingly friendly and receptive to new people. In spite of my score being the third lowest given (how did that happen?), I very much enjoyed the cheeseburger. Just like all NYC restaurants, it was cooked one-degree more than I had asked (I requested medium rare, I got medium). Somehow, it was the overall taste that really made this one good – one component didn’t jump out like some places (ie Peter Luger is all about the meat, Deb’s is about the fixings, Brooklyn Diner is about the juice, etc). This place is simply a well-matched meat, cheese, & bun combination Put it down as an amazing find for that neighborhood. PS elyse: count me in for a couple of pecan pies and an order of pao de queijo. Come in. We've been expecting you.

Of course your not in Cal., but I thought that you might be a frequent visitor.

Do you think there's any chance this stuff would grow on the East Coast?

You know, I've been very happy in the past with L'Express on Park South and 20th. It's also a lively, fun place in a fun area for out-of-towners. Blue Smoke is also nearby, but we'd be too tempted to eat the ribs. BTW, as you may know, L'Express is owned by the samer folks who own Steak Frites, French Roast, Nice Matin, and a few others. What is the time for the next meeting?

Last night was lots of fun. It was good to meet some new folks, and spend time with the old folks. My burger arrived too well done. I like it rare. Ordinarily that would be a problem and I would immediately send it back, but because the burger was very juicy, it was not at all dry. Some might say that the burger was more greasy than juicy, though I don't agree. The amount of grease in the burger was appropriate. I have been making the point that the size of PM's burgers is optimal (4 - 5 oz), especially if you eat it rare. With a 4 oz burger, the flavor is nicely balanced because of the ratio of interior meat to the surface. With a some of these giant burgers, rare essentially results in an encased steak tartare.