Unbreaded

The Spotted Pig Burger, Simply Grilled To Perfection

Chef April Bloomfield shocked the culinary world in 2005 when the Michelin Guide, on their first rating of New York City awarded The Spotted Pig a Michelin Star. Since then, Bloomfield has been receiving accolades left and right, being named a best new chef of the year by Food & Wine Magazine in 2007 and besting Michael Symon in “Battle Olive” on Iron Chef America in 2008.

The West Village eatery has become renowned for their chargrilled burgers, long waits and celebrity drop ins. The burger, which has been dubbed by many as one of the best in New York, and a contender for a national title, is a simple affair. A large, thick patty of beef specially developed in conjunction with LaFrieda Meats is topped with two pinches of Roquefort and served on a fat and fluffy grilled brioche bun.

At first sight, the burger is impressive, with perfectly cross-hatched grill marks on the top bun, and a smokey, straight off the flame smell emanating from the meat. My medium-rare burger was served exactly as ordered, brown and flaky on the outside, with beautiful pink throughout. The cheese is added seemingly just before serving, retaining some of its original texture, not too melted, yet tangy. Quite large for even bigger hands, this could very well be the first burger I condone cutting in half.

The heaping mound of shoestring fries are adorned with garlic cloves, that too met the fryer and are topped with rosemary. A brilliant execution in all, and by far one of my new favorites.

The Spotted Pig
314 W 11th St # 1 New York, NY 10014 (Google Map)

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