Adam Richman Eats the Two Most Iconic Burgers in NYC | The Burger Show

i think i'm going to take that first bite just naked oh my gosh [Music] there are great burgers everywhere in nyc but only a few special ones deserve the title classic today i'm on a mission to track down two of new york city's best and most iconic burgers that have stood the test of time one from an old school tavern and the other from a storied steakhouse and i'm linking up with my friend and og new yorker adam richmond to show me what these legendary burgers are all about adam bro come on dude last time we linked up we explored the idea of the baller bird all the burgers yes got any idea of what we're gonna do today i'm a classic man now i'm a new new yorker uh-huh you're an og new yorker loyal to the soil yeah what makes an iconic new york burger to me i think the place plays a major role like the place has to have history i think generally in new york the classic burgers are the ones that are like the least adorned but like have really good ingredients right now we're in the upper east side correct and then we're gonna go to your borough brooklyn a burger can put a burrow on the map a restaurant can put a neighborhood you know and give it kind of cultural significance or culinary significance whereas otherwise people wouldn't go i'm pretty excited are you pretty excited man all right well let's crush these two new york legends i'm ready let's do it the j and the g stand for jack and george my husband and his partner and they opened melons in 1972 when they first took the space there was a watercolor of a melon behind the bar and then people just started bringing in pictures drawings a lot of people that come here say they feel like they're coming home i think it's because of us it's an iconic new york landmark if you come to new york you go to jg melons it's about relating to people i've been coming here since i guess 79. and uh i met my husband in 84 and we used to date in here margie used to wait on us i'm bobby and what i do that's the often asked question i've been here to i tell girls over 30 years it's actually over 40. i feel like the key for the commission's i feel like joe valachi you know i've had customers come up and say you know how do i get a plaque up there i don't know that you really want one because these were customers that have passed away the first one started with the one over table one steve's table i get attached to my customers i really feel uh like we talked about steve i mean i think you're going to have me here for a long time i'm having issues i don't know if i'm able to like be mellifluous or funny i just still want to bite it i don't know i think i'm kind of worthless i apologize to everyone at first we feast i knew i was hired to be sound by machine but all i want to do is kind of steal from my buddy eric beanie i just kind of want to this with my face sorry ah yeah sorry we're walking into jg melon we're in the upper east side just looks like an average irish bar but it's burger mecca everything is beautiful mahogany old world green gingham tablecloth watermelons everywhere everywhere red ceiling classic bar that has every whiskey you can imagine and then boom this thing arrives in front of your face what are you feeling right now man cause like for me i'm not i'm only i've only been in new york for three years but i'm giddy like a child right it is nostalgia like i do remember like i had a hookup here and i had a breakup down at that end of the bar real talk this is very comforting to me because this was the burger i had before i had a career in food before i ever know the kitchen it's like it's like biggie it's like air force ones it's like it was awesome 30 years ago and still hot as today let me put on uh me for sure the first two and that's about it pickles for sure 100 all the time i love that they do the cottage fries still instead of surprise guys it's like ruffles on steroids yeah word that's a very good explanation i think i'm going to take that first bite just naked oh i just want to eat my feelings like a cathy cartoon oh my gosh it's amazing it tastes like a steak in a bun and every time i come here i'm amazed because i see one tiny griddle they're doing so many burgers i think like 600 burgers a day it blows my mind that they could keep the thing hot enough to get a a sear this well it's incredible this is damn near perfect this is like a 99 pointer you know what i mean the technique i mean that's the thing right it's like it's not a cheese it's obscure you can't name it i started jam made out of something that's not commonly made into a jam and i think that's the thing and i'm never the dude who's like i don't want to add ketchup and stuff i'm a condiment hoe but like this one i really it's one of those things that like the cheese and the juiciness of the meat almost make its own condiment it's delicate it's a delicate patty even though it's thick it's almost like you're chewing through like a beef croissant it's like layers it falls down like like it crumbles in your mouth i'm a big fan of picasso and i know you said uh younger artists were trying to do crazy after he did and he said you know you have to learn color theory composition brush strokes before you can start deviating from it and i feel this is the form upon which the new burger place is freestyle we just had the platonic idea of a new york city bar burger oh yeah now we're off to your borough bk all day we're gonna get a burger in the most classic steakhouse in all of new york let's do it i'm super excited finishing this first though yeah let's get it [Applause] [Music] [Applause] [Music] [Applause] yeah all right now this is an honor because i respect you and i've got to eat with you in new york but never in brooklyn and neither one of us has had the burger before i've never had the burger i've come here so many times they're known for dry age porterhouse and the dry it which you can smell from the moment you walk in it's the first thing that hits your nose dude it's always been share the fillet a piece of the porterhouse they run it in the vitamins which they then drizzle it on top we can't taste the burger without having to first taste this dry age steak this beautiful piece of meat i don't even think you need a knife for that that's ridiculous sear is great it's seasoned perfectly and it's melting in my mouth and it maintains its crunch through the bite no matter how juicy it gets peter lugar was founded as coral luger's cafe in billiards in 1887. the last 69 years it's been in my family's business our hamburger is really an exercise in simplicity if it ain't broke don't fix it this staff who've made their careers with us they really form the fabric of the restaurant their people have been with us for upwards of three decades four decades my name is catalina bretton and i've been working for pitaluga for four years now and i'm having a lot of fun it is an institution and i'm very proud it's like a family we feel like you know it's a second family my name is carl tartler i'm here for 35 years yeah it is a family that's why everybody is here for for many many years oh yeah but people propose all the time here you know they put the ring in the cake they wanna put them in the steak and all the stuff you know it happens all the time here it's the purest dream talk about meat cheese bun peter luger's lunch only burger dude [Music] seeded bun dry aged beef blend american cheese whole section of onion i love it it's like the primal burger this makes me want to go on like a viking raid with like a mace in my hand you know when we were walking in they had those broilers they didn't have a griddle they cook these burgers on the same broiler like as they cook their steaks same same way and like you get that almost like chip sear on the steak you get the same thing in the burger and it's just it's lights out i just i'm really i'm not manufacturing this i'll look you in the eye the cameras i'm looking you man-to-man as a friend yeah i'll tell you we don't talk i am blown away [Music] so i have to do the traditional move you know throw on the bib and just and just go but what i took away from the day what i've learned about our our like iconic new york burger journey is that in new york yeah it's all about the beef it's all about the thick patty the steak flavors the steak vibe like your blend yeah your blend awesome blend it's not just chuck a burger with pedigree bro yeah cause like you know my boy seth rogen was like thick patties are for [Laughter] i'm honored to represent the classics of my city to you and thank you for taking me on this journey thanks for coming with me of course yo don't get it twisted i'm still eating after they wrap cut this [Music] what's up burger fam it's alvin kailan from the burger show thank you for your continual support make sure you hit that like button smash that subscribe button turn on your notifications if not for me for the burgers please and thank you

Channel: First We Feast

Views: 3,146,060

Keywords: First we feast, fwf, firstwefeast, food, food porn, cook, cooking, chef, kitchen, recipe, cocktail, bartender, craft beer, complex, complex media, Cook (Profession)sean evans, adam richman, burger, burger show, alvin cailan, the burger show, adam richman burger show, travel channel, adam richmanfood

Id: elEAe7Xwy8Y

Length: 11min 4sec (664 seconds)

Published: Tue Jul 16 2019