Minetta Tavern is a New York institution and when you walk in, it feels as though you have just entered a time warp. It has that old school, tavern feel and the place is lively -- never a dull moment. We originally had a reservation at 10pm but we decided as it was a Sunday, we would try and get seats at the bar. Luckily the wait was only about a half hour and we were shortly seated at the bar. Unfortunately, Minetta recently stated that bloggers are no longer "allowed" to take photos in the restaurant, hence why I will have no photos of my own.
As for the Black Label Burger, the secret blend of meats was created by Pat La Frieda for Minetta Tavern. It includes dry aged rib eye, skirt steak and brisket, all of prime quality from Creekstone Farms, Kentucky. The dry ageing gives the meat that funk and incredible flavour to the beef. To get the whole story on the BL Burger check this link out, everything from the meat, to the specially made bun from Bathalzars, to the toppings, basically the entire story to Minetta's Black Label burger. http://aht.seriouseats.com/archives/2009/03/secrets_of_minetta_taverns_black_label_burger_1.html
Photo: Food and Wine Magazine
Well needless to stay, you will either love it or hate it. I LOVED IT! The beef was incredibly aged, perfectly cooked at medium rare, juicy and deliciously funky. It was worth every penny and I would 100% go back for another BL burger. I disregarded the advice given and I went the whole nine yards with my burger toppings (including cheese!), and wouldn't have changed a thing. You can taste the dry ageing through all those toppings and I believe it does not hinder the experience. It is basically as if you are having an excellent steak on a bun, so if you look at it that way, $26.00 for dry aged steak is a steal! The fries were also quite tasty, skinny and crispy but unfortunately mine were a little overseasoned (too salty!).