![]() ![]() "It was like eating steak." That's because DeBragga has a cavernous dry aging room, which helps develops some profound earthiness in its product. "Once I tasted it there was no doubt," says Hyland. He settled on a dry aged blend from DeBragga, one of NYC’s top meat suppliers. It started off as a popular house blend from a butcher that you've probably heard of, but when reaching minimum order quantities became an issue Hyland looked around to other vendors. The burger went on the menu about a year ago, and has steadily evolved over time. Like the chicken wings, it's on the menu because Hyland wanted something different to eat for lunch one day and began experimenting with recipes. Even the style of pizza is decidedly non-traditional, blending various forms, most obviously Neapolitan and New Haven styles.īut let’s talk about the burger in question. His is a contemporary vision of a neighborhood pizzeria, more in the spirit of Roberta’s and Paulie Gee’s than an old school joint selling slices, Italian ices, and heroes. But as Matt Hyland, chef, and co-owner with his wife, Emily, notes "we are not an Italian restaurant, we are a Brooklyn neighborhood pizzeria." This gives him a little leeway in menu selection. ![]() How many restaurants do you know that sell a top notch hamburger, pizza and chicken wings? If your answer is the Cheesecake Factory, you should probably just stop reading right now and head to Emily immediately.Įmily, by its own account, is principally a pizzeria. ![]() Why is this a problem, you might rightly ask? Because it means you have to make a choice, or resort to gluttony. It serves great pizza, great chicken wings, and – our focus today – a great burger ($19). This week he reviews the burger at Emily in Brooklyn.Įmily is one of those irritating places that does everything well. Welcome to Burger Time, the new burger-centric column by Eater's resident carnivore Nick Solares. ![]()
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