Minetta Tavern - Black Label Burger - a photo on Flickriver

Black Label Burger $26
- selection of prime dry-aged beef cuts with caramelized onions and pommes frites

Much have been said and written about the legendary by now Black Label Burger at the Minetta Tavern , and I am not sure I can add much more to the many sentiments expressed already.

Let me try a different, if not a dissecting, approach:

Burger/Beef: absolutely exceptional. The burger patty had tremendous flavor, albeit not of the overpowering kind. My favorite property of that beef was, perhaps, the texture - although my burger was cooked to absolutely perfect mediuim-rare ( just like I wanted it), it somehow had some incredibly satisfying beef tartare properties. If one can imagine a hybrid between beef tartare, chopped steak and masterfully aged beef - the Black Label Burger would be a perfect illustration to what a hybrid like that may look like, or should, might I say. From a purely professional standpoint ( I did cook professionally after all , although a long time ago) the credit for this beautiful should be split between the meat purveyor - Pat La Freida Meats and Minetta Tavern kitchen; neither would succeed without the other - just the kind of relationship that ultimate benefits us as diners.

NB: the Black Label Burger was superb, but considerably under-seasoned for my liking - I was enjoying the delicate meat flavors, but craving a touch of sea salt to go with the magnificent beef. I must say that even kosher salt, let alone refined finely ground iodized table powder, wouldn't be right here - sea salt and touch of brine would benefit this nearly perfect dish quite considerably.

Caramelized onions: very good; very welcome

Burger bun: very good quality

Letucce/tomato/pickle: somewhat of an afterthought - either would be difficult to put on that incredible meat; pickle had some kind of unusual brining flavor

Pomme frittes: Exceptional - crispy and perfectly seasoned.

So, the question that many asked - could a burger, any burger or this burger, be worth $26.-, and my answer is - I can't speak for everyone but myself. I can and will say, however: I had the Black Label Burger at the Minetta Tavern. It was excellent.

Note on photography: Minetta Tavern was easily one of the most difficult places to take pictures - unusual combination of dining room interior colors, textures and scarce, old-fashioned, extremely warm lighting did not make for the greatest shots I have taken, but I thought some of those are woth posting anyway.
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If I may, I would like to introduce a different food writer, photographer and a passionate foodie express her feelings about the Black Label Burger: ultra-talented, intriguing and always entertaining doughnuts4dinner:

www.donuts4dinner.com/2013/02/27/minetta-tavern-the-burge...

Taken on: May 17, 2013

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Camera: Nikon D800, 1/30 sec, ISO 11404 (more info) (hide info)

Camera:	Nikon D800
Lens:	0.0 mm f/0.0
Exposure Time:	0.033 sec (1/30)
ISO:	11404
Exposure Bias:	+2/3 EV
Flash:	Off, Did not fire
Exposure Program:	Aperture-priority AE
Exposure Mode:	Auto
Metering Mode:	Center-weighted average
White Balance:	Manual
Gain Control:	High gain up
Contrast:	High
Saturation:	High
Sharpness:	Hard
Color Space:	Uncalibrated
Software:	Adobe Photoshop CS5.1 Macintosh
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