The Secret to The Best Burger in New York City: The Brindle Room’s Deckle Fat
“The flavor of our burger is better than most burgers for several reasons: not just because of our blend of meat, or the fact that we cook them on a cast iron, but our fat content is pretty high too.”
In celebration of summertime food, come meet Chef Jeremy Spector of The Brindle Room in Manhattan’s East Village, a cozy, charming, neighborhood restaurant that sears up quite possibly, the best tasting burger in New York City.
Chef Jeremy walked me through the design of The Brindle Room burger, explaining in detail what makes them so sought after and so terribly addicting. For me, it’s all about the meat. There’s something special about the beef in this burger. You can taste it in every bite, and feel the flavor develop with every chew. It’s a quality that Jeremy likens to “a fine cheese or good wine” – a special burger blend, butchered just for the restaurant, that’s part fresh meat, part aged meat, and part dangerously delicious deckle fat. Truly, a burger for meat lovers. Truly, something that you need to try and devour very, very soon. Trust me. I love a good burger.
The Brindle Room
277 East 10th Street
New York, NY 10009
**FYI – this burger is still a little under the radar. So get yourself there now, before everyone finds out!
Thanks for watching food. curated.! Happy Eating!
Howdy!
How does it taste?
That looked freakin’ incredible.
I don’t want lettuce or tomato…
See you soon.
I’ve got to have one of these.
Thanks.
John
Definitely the best burger in the city….and with the incredible fries, its the perfect meal.
Best burger EVER! I’d like one right now, for breakfast.
yum yum! its amazing. even without the bun!!!!!
Awesome!!!!!
looks amazing! can’t wait to try
looks incredible – can’t wait to try it
so happy I was able to do this shoot. thanks liza
Delicious. Can’t wait to try this amazing burger.
This certainly looks incredible! I am a huge burger fan!
I couldn’t watch the video as it won’t run…I don’t know if you explained deckle and fat cap…I had never heard the term deckle used, however I have heard fat cap. On a side note, as of 2006, USDA prime deckle was running 25 bucks a pound and some chefs said after trimming down for usage, it’s closer to fifty bucks a pound. That was 2006, but even so, sounds insanely expensive…if I’m going to eat a rib eye, i want a rib eye. a burger is a burger for a reason…
That meat is so savage.