The legend of the West Village. A massive, loosely-packed 8-ounce beef patty that is broiled until it has a deep char but remains remarkably juicy. It's topped with a thick slab of cheddar and several strips of crispy bacon, then served on a plain sesame seed bun on a small paper plate. It's messy, simple, and satisfying. Reviewers consistently note that it's one of the best values for a high-quality burger in Manhattan.
Tips from diners
Don't ask for it to be medium. Medium-rare is the default for a reason—it's how the patty stays so juicy. If you want it more cooked, go elsewhere.
For those who find the bacon distracting, the cheeseburger version highlights the quality of the beef and the sharp cheddar. The char from the broiler is the dominant flavor. It's simple, honest, and the perfect pairing for a cold beer.
A true New York survivor, Corner Bistro has been serving burgers and McSorley's Ale since the 1960s. It's a dark, wood-paneled corner bar that has resisted almost every trend in the city. The menu is tiny, the service is brisk, and the burgers are consistently cited as the 'platonic ideal' of a bar burger. No fancy brioche buns or wagyu here—just high-quality beef and classic toppings.
They were cash only for decades, but they now take cards. However, having cash makes the fast-paced service go even smoother.
Pair your burger with a McSorley's Dark or Pale Ale. It's the traditional combination and they have one of the best taps for it in the city.
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