The required side order at JG Melon. Unlike standard fries, these are round 'chips' of potato, cut thick enough to stay soft in the center while the edges become shatteringly crisp. They are served hot and heavily salted. Reviewers often mention that they are more addictive than standard fries and are essential for mopping up any juices from the burger.
Tips from diners
One order is large enough for two people to share. They are much better than the standard French fries—the texture is unique to this restaurant.
The quintessential NYC bar burger. A thick, juicy patty of high-quality beef is griddled until it has a deep char but remains perfectly medium-rare. It's topped with simple American cheese and served on a plain toasted bun with red onion and pickles on the side. Reviewers consistently praise its simplicity and the quality of the meat, describing it as the 'platonic ideal' of a burger. Pete Wells of the NYT highlighted it as a city essential.
Tips from diners
Don't ask for a brioche bun or fancy toppings—they don't have them. The burger is best eaten exactly as it comes. Order it medium-rare for maximum juiciness.
For those who aren't in the mood for a burger, this is a surprisingly high-quality alternative. It uses the same high-end American cheese as the burger, griddled on thick-cut white bread until the outside is golden-brown and the inside is completely melty. It's a textbook execution of the American classic.
A favorite for regulars during the colder months. The chili is thick and savory, packed with chunks of beef and a subtle, building heat. It's served in a small bowl with a side of saltine crackers. It represents the heart of the tavern's 'no-frills' comfort food menu.
JG Melon is a true New York survivor, maintaining its status as one of the city's most beloved burger spots for over 50 years. The space is a dark, wood-paneled corner bar decorated with green-checkered tablecloths and watermelon-themed art. It has resisted almost every modern trend—no fancy toppings, no reservations, and for decades, no credit cards. It is the benchmark for the classic 'New York Bar Burger.'
They were cash-only for 40 years, but they recently started taking cards. However, the service is fast-paced and cash is still preferred by many regulars—it makes the process smoother.
They don't take reservations. On weekend nights, the wait can be 45-60 minutes. Grab a drink at the bar while you wait—it's half the experience of being at JG Melon.
The booths are tight and nostalgic. If you're a party of 2, try to sit at the bar—it's much faster and you get a front-row seat to the UES characters who have been coming here for decades.
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