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SPONSORED: Somms & Sliders: New York City’s Best Burgers, Paired with Napa Valley’s Finest Wines

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We asked 18 of New York City's hottest sommeliers to pair their best burger with a perfect Napa wine. The results are out of this world, mouthwatering burger-and-wine pairings. For two weeks only, November 9 to 23, taste through the variety of pairings at participating restaurants.

Check out this heatmap to see why some of the city's best sommeliers and beverage directors paired their burgers with delicious Napa Valley wines. And don't forget to book those tables.

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Note: Restaurants on this map are listed geographically.

Seamstress

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Seamstress, an elegantly old-fashioned Upper East Side cocktail bar and restaurant, is perhaps best known for its Mutton Burger, which is (obviously, but this bears repeating) made with mutton. “The burger has explosive flavors, so I choose a wine that can match that intensity without either one losing its nuance, a Napa Valley Cabernet Sauvignon,” says beverage director Josh Mazza. “The gentle floral notes on the nose of the wine open into a powerful, dark fruit body and lingering soft plush finish, almost mimicking the flavor journey of the mutton burger.” The $28 pairing will be served at dinner, for two weeks.

Ryan Liu

Corkbuzz

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The Bourguignon Burger at the wine bar and small-plate restaurant Corkbuzz is a delightfully over-the-top sandwich, served with bacon marmalade and red-wine fondue on a brioche bun. “I love it washed down with a glass of Napa Valley Cabernet,” says Laura Maniec, owner and Master Sommelier. “The richness of the burger is matched by the intensity of the wine, and the smoky flavors in the wine pair perfectly with the bacon and gamey notes in the burger.” The $30 pairing will be served at dinner, for two weeks.

Murray’s Cheese Bar

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Murray’s Cheese Bar, the dine-in offshoot of iconic Greenwich Village cheesemonger Murray’s, serves up the Murray’s Cheese Bar Goat Burger. (Yep, and this one is really a goat burger.) “Goat is a delicate, flavorful, nutritious, and lean meat, so it’s a perfect pairing for a Napa Valley Pinot Noir,” says beverage director Rachel Freier. “It has hints of strawberry and cherry, plus a little caramel note that melts wonderfully with the sweet and vegetal notes of the goat burger.” It is, Freier promises, a very bright and juicy bite, and it will be served at lunch and dinner, for $25, for two weeks.

Ryan Liu

The top-notch Soho seafood shack, Navy, also serves a whale of a burger, the Navy Burger. The organic beef is topped with cave-aged cheddar and house-cured “billionaire bacon.” “A Napa Valley Zinfandel provides a deep, concentrated base of dark plum and black cherry flavors, balancing out the salty sweet blast from Navy’s bacon, while subtle, smoky notes of clove and tobacco contrast the char from the grill,” says sommelier Nathan Lithgow. The $32 pairing will be served during lunch (and, if you ask really nicely, dinner), for two weeks.

Saxon + Parole

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The equestrian-themed East Village eatery Saxon + Parole has a meat-heavy menu, so of course they’ve got a burger worth seeking out. The S+P Dry-Aged Angus Burger is a blend of dry-aged beef, topped with maple bacon and Havarti cheese. It’s a perfect match for Napa Valley Grignolino, a medium-bodied red. “The wine is firm but juicy, and the lack of weight in the wine allows the slight earthiness of the dry-aged beef to shine,” says head sommelier Noah Singerman. “The wine has flavors of bright, fresh plums and raspberries, which presents an interesting foil to the burger’s accompaniments of twice-cooked fries with spicy ketchup and blue cheese aioli.” The $30 pairing will be served during dinner, and at Saturday and Sunday brunch, for two weeks.

Ryan Liu

Schiller’s Liquor Bar

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The Schiller’s Classic Burger at Keith McNally’s Lower East Side institution is a 7-ounce Pat LaFrieda brisket blend, topped with bacon, red-wine-braised onions, and gruyere. It’s perfect with a classic Napa Valley Cabernet Sauvignon, reports wine director Rebecca Banks. “The cassis and cocoa flavors of the cabernet, along with its soft velvety tannins, play beautifully with the juicy griddled burger and buttery potato roll,” she says. The $25 combo will be served from 10 p.m. till closing, for two weeks.

City Winery

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More than just a downtown music venue, City Winery is also an excellent dining destination, with a custom-blended Pat LaFrieda burger. “Our juicy LaFrieda Burger is as iconic as the Napa Valley Cabernet I like to serve with it,” says wine director Tali Dalbaha. “The wine’s aroma of charcoal, blackberries, and fresh violet adds to a sensational texture in every glass.” The $30 combination makes “a perfect pair, rich with flavor,” she says. And it’s available all day, every day for two weeks.

Ryan Liu

5 Napkin Burger

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The Napa Burger at this local chain of high-end, high-energy burger joints is smothered in red wine onions and raclette sauce on a soft white roll. “I like to match our big, juicy burger with a big, juicy Napa Valley Zinfandel,” says sommelier Aviram Turgeman. “The pungent raclette sauce and onions on the burger are heavenly together with the generous bramble fruit and body of the wine.” His $21.95 pairing will be served at lunch and dinner, at all three locations, during the month of November.

The Gander

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The elegant, high-design restaurant The Gander, on the eastern edge of Chelsea, serves The Gander Dry-Aged Burger, a city-best burger that’s only available at lunchtime. “The intensified beefy flavor of the dry-aged meat is beautifully accentuated by the richness of fruit in a Napa Valley Cabernet Franc, while the underlying minerality and acidity prevent the pairing from being overly cloying,” says sommelier Andrew Lakin. “It’s a great match.” The $30 pairing will be served during lunch in the dining room and in the bar room till 5 p.m., for two weeks.

Ryan Liu

The Clinton Hill restaurant EMILY calls itself a neighborhood pizzeria. But it’s a neighborhood pizzeria that does a lot of things well, beyond just pizza. Its burger, called the Emmy Burger, is a 30-day dry-aged hunk of meat, served with Vermont cheddar, caramelized onions, and a special sauce. “I pair a Napa Valley Zinfandel with the Emmy Burger because the spicy notes of the wine nicely accentuate the subtle layers of complex spice in our special Emmy sauce,” says co-owner and beverage director Emily Hyland. “Plus Zinfandel is a great wine to drink with rich meat.” Twenty-five orders of the $35 pairing will be available at dinner, plus an unlimited number at Sunday brunch, for two weeks.

The Cecil

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The Cecil calls itself New York’s first Afro-Asian-American brasserie. With a mix of influences, it’s no surprise beverage director Antoine Hodge likes to pair an intricate blend with the house-special Cecil Burger. “There are a curious mix of seven grape varietals in my favorite Napa Valley red,” he says. “Syrah projects blue and black fruit notes, Cabernet contributes herbaceous and floral aromas, Merlot adds texture and viscosity with its jamminess, Malbec gives us chocolate and spice, and Petit Verdot, Cabernet Franc, and Sangiovese add layers of acidity and depth, with hints of oak. With its multiple personalities, this wine is the perfect choice to attack a meal like the Cecil Burger.” The Cecil’s $30 burger-and-wine pairing will be served during brunch and dinner, for two weeks.

Ryan Liu

Fifty Paces

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The Sloppy Giuseppe is the house "burger" at Fifty Paces, the small-plates Hearth offshoot in the East Village. It features pork ragu, pork shoulder, charcuterie trimmings, and soffritto, served with whipped ricotta and fried rosemary. I like a Napa Valley Petite Sirah to complement the slider,” says Christine Wright, the general manager and wine director. “The plentiful dark fruit in the wine complements the earthiness and saltiness of the pork ragu, and the fuller tannin gives the wine the structure to stand up to the rich fattiness of the ragu.” This “downright yummy” combination, as Wright describes it, will be served at dinner, for $20, for two weeks.

The Lambs Club

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Geoffrey Zakarian's The Lambs Club, in the Chatwal Hotel, will be serving The Lambs Club Burger, a generous hunk of beef, to be clear; the namesake Lambs is an actors' club that once occupied the space. The burger is topped with shallot-and-cornichon marmalade, marinated cabbage, and Muenster cheese, served on challah. Sommelier A.J. Ojeda-Pons chose to pair The Lambs Club Burger with a Napa Valley Petite Sirah: elegant, feminine and bold at the same time, fragrant with layered aromas of blueberries, boysenberries, and black cherries, all supported with notes of exotic spices, toast, and smoky oat. This is a big, juicy combination that will have you asking for more." It will be served during lunch and dinner, for $38, for three weeks.

Ryan Liu

GG’s serves a classic, skillet-cooked, roadside burger topped with cheddar and onions called, appropriately enough, GG’s Pan-Seared Burger. Beverage director Gabe Richter likes to pair it with a great blend. “I like the balance of fruit and acidity achieved with the classic Bordeaux blend of grapes in a Napa Valley Claret as a complement to the combination of juicy beef, sweet onions, and the bright herbal punch of the ‘secreto sauce’ on our burger,” he says. “A good blend can be greater than the sum of its parts.” This great combination, at $26, will be available all day, every day for two weeks.

Burger and Barrel

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“Smoky elegance and rich fruit meet our award-winning burger blend when it’s paired with a Napa Valley Cabernet,” says Burger and Barrel wine director Marci Noble. The Soho restaurant is an upscale pub with an extensive wine list, so she knows about matching wines with good comfort food. Chef Josh Capon’s Bash Style Burger is topped with savory-sweet onion bacon jam, cheese, and a special sauce. “The burger showcases this well-structured wine’s nuanced layers and highlights its deeper tones,” Noble says. Her $35 pairing will be served all day, every day for two weeks.

Ryan Liu

Tiny’s & The Bar Upstairs

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This cozy Tribeca spot offers what some say is the best burger downtown, Tiny’s Kobe Burger, topped with maple-smoked cheddar cheese. Sommelier Nathan Lithgow suggests savoring it with an old-world-style Napa Valley Claret. “It’s a wine that sets a fine stage for the Tiny’s burger,” he says, “providing plush tannins, pure red and black cherry fruit, and a faint menthol herbaceousness.” The $33 pairing will be served during happy hour (3 to 5 p.m.) and late night (after 11 p.m.), for two weeks.

Ryan Liu

Park Avenue Autumn

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The Autumn Burger at Park Avenue Autumn, the New American stalwart that makes itself over for each season, is topped with grilled red onion aioli, bacon-braised mushrooms, and raclette. “We like to pour a powerful yet graceful Napa Valley Cabernet Sauvignon with it,” says wine director Justin Randolph. “The burger’s earthy char is accentuated by the aromas of freshly crushed blackcurrant and elderberry, while the wine’s silky texture deftly harmonizes with the raclette cheese.” The $35 pairing will be available at the bar and in the Trellis Room during lunch and dinner, for two weeks.

Bowery Meat Co.

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Josh Capon and John McDonald’s excellent modern steakhouse offers the Bowery Meat Co. Burger, for those preferring their prime meat served with a bun rather than mashed potatoes. Sommelier Michael Duffy likes to pair this 40-day dry-aged Pat LaFrieda masterpiece with a Napa Valley Cabernet. “You need a bold wine to stand up to the richness of our burger, a ripe and well-structured Cabernet pairs perfectly,” he says. “Plus the raclette cheese and tomato aioli play with the fresh berry notes.” The $55 combo will be available at dinner, for two weeks.

Ryan Liu

Seamstress

Ryan Liu

Seamstress, an elegantly old-fashioned Upper East Side cocktail bar and restaurant, is perhaps best known for its Mutton Burger, which is (obviously, but this bears repeating) made with mutton. “The burger has explosive flavors, so I choose a wine that can match that intensity without either one losing its nuance, a Napa Valley Cabernet Sauvignon,” says beverage director Josh Mazza. “The gentle floral notes on the nose of the wine open into a powerful, dark fruit body and lingering soft plush finish, almost mimicking the flavor journey of the mutton burger.” The $28 pairing will be served at dinner, for two weeks.

Ryan Liu

Corkbuzz

The Bourguignon Burger at the wine bar and small-plate restaurant Corkbuzz is a delightfully over-the-top sandwich, served with bacon marmalade and red-wine fondue on a brioche bun. “I love it washed down with a glass of Napa Valley Cabernet,” says Laura Maniec, owner and Master Sommelier. “The richness of the burger is matched by the intensity of the wine, and the smoky flavors in the wine pair perfectly with the bacon and gamey notes in the burger.” The $30 pairing will be served at dinner, for two weeks.

Murray’s Cheese Bar

Ryan Liu

Murray’s Cheese Bar, the dine-in offshoot of iconic Greenwich Village cheesemonger Murray’s, serves up the Murray’s Cheese Bar Goat Burger. (Yep, and this one is really a goat burger.) “Goat is a delicate, flavorful, nutritious, and lean meat, so it’s a perfect pairing for a Napa Valley Pinot Noir,” says beverage director Rachel Freier. “It has hints of strawberry and cherry, plus a little caramel note that melts wonderfully with the sweet and vegetal notes of the goat burger.” It is, Freier promises, a very bright and juicy bite, and it will be served at lunch and dinner, for $25, for two weeks.

Ryan Liu

Navy

The top-notch Soho seafood shack, Navy, also serves a whale of a burger, the Navy Burger. The organic beef is topped with cave-aged cheddar and house-cured “billionaire bacon.” “A Napa Valley Zinfandel provides a deep, concentrated base of dark plum and black cherry flavors, balancing out the salty sweet blast from Navy’s bacon, while subtle, smoky notes of clove and tobacco contrast the char from the grill,” says sommelier Nathan Lithgow. The $32 pairing will be served during lunch (and, if you ask really nicely, dinner), for two weeks.

Saxon + Parole

Ryan Liu

The equestrian-themed East Village eatery Saxon + Parole has a meat-heavy menu, so of course they’ve got a burger worth seeking out. The S+P Dry-Aged Angus Burger is a blend of dry-aged beef, topped with maple bacon and Havarti cheese. It’s a perfect match for Napa Valley Grignolino, a medium-bodied red. “The wine is firm but juicy, and the lack of weight in the wine allows the slight earthiness of the dry-aged beef to shine,” says head sommelier Noah Singerman. “The wine has flavors of bright, fresh plums and raspberries, which presents an interesting foil to the burger’s accompaniments of twice-cooked fries with spicy ketchup and blue cheese aioli.” The $30 pairing will be served during dinner, and at Saturday and Sunday brunch, for two weeks.

Ryan Liu

Schiller’s Liquor Bar

The Schiller’s Classic Burger at Keith McNally’s Lower East Side institution is a 7-ounce Pat LaFrieda brisket blend, topped with bacon, red-wine-braised onions, and gruyere. It’s perfect with a classic Napa Valley Cabernet Sauvignon, reports wine director Rebecca Banks. “The cassis and cocoa flavors of the cabernet, along with its soft velvety tannins, play beautifully with the juicy griddled burger and buttery potato roll,” she says. The $25 combo will be served from 10 p.m. till closing, for two weeks.

City Winery

Ryan Liu

More than just a downtown music venue, City Winery is also an excellent dining destination, with a custom-blended Pat LaFrieda burger. “Our juicy LaFrieda Burger is as iconic as the Napa Valley Cabernet I like to serve with it,” says wine director Tali Dalbaha. “The wine’s aroma of charcoal, blackberries, and fresh violet adds to a sensational texture in every glass.” The $30 combination makes “a perfect pair, rich with flavor,” she says. And it’s available all day, every day for two weeks.

Ryan Liu

5 Napkin Burger

The Napa Burger at this local chain of high-end, high-energy burger joints is smothered in red wine onions and raclette sauce on a soft white roll. “I like to match our big, juicy burger with a big, juicy Napa Valley Zinfandel,” says sommelier Aviram Turgeman. “The pungent raclette sauce and onions on the burger are heavenly together with the generous bramble fruit and body of the wine.” His $21.95 pairing will be served at lunch and dinner, at all three locations, during the month of November.

The Gander

Ryan Liu

The elegant, high-design restaurant The Gander, on the eastern edge of Chelsea, serves The Gander Dry-Aged Burger, a city-best burger that’s only available at lunchtime. “The intensified beefy flavor of the dry-aged meat is beautifully accentuated by the richness of fruit in a Napa Valley Cabernet Franc, while the underlying minerality and acidity prevent the pairing from being overly cloying,” says sommelier Andrew Lakin. “It’s a great match.” The $30 pairing will be served during lunch in the dining room and in the bar room till 5 p.m., for two weeks.

Ryan Liu

EMILY

The Clinton Hill restaurant EMILY calls itself a neighborhood pizzeria. But it’s a neighborhood pizzeria that does a lot of things well, beyond just pizza. Its burger, called the Emmy Burger, is a 30-day dry-aged hunk of meat, served with Vermont cheddar, caramelized onions, and a special sauce. “I pair a Napa Valley Zinfandel with the Emmy Burger because the spicy notes of the wine nicely accentuate the subtle layers of complex spice in our special Emmy sauce,” says co-owner and beverage director Emily Hyland. “Plus Zinfandel is a great wine to drink with rich meat.” Twenty-five orders of the $35 pairing will be available at dinner, plus an unlimited number at Sunday brunch, for two weeks.

The Cecil

Ryan Liu

The Cecil calls itself New York’s first Afro-Asian-American brasserie. With a mix of influences, it’s no surprise beverage director Antoine Hodge likes to pair an intricate blend with the house-special Cecil Burger. “There are a curious mix of seven grape varietals in my favorite Napa Valley red,” he says. “Syrah projects blue and black fruit notes, Cabernet contributes herbaceous and floral aromas, Merlot adds texture and viscosity with its jamminess, Malbec gives us chocolate and spice, and Petit Verdot, Cabernet Franc, and Sangiovese add layers of acidity and depth, with hints of oak. With its multiple personalities, this wine is the perfect choice to attack a meal like the Cecil Burger.” The Cecil’s $30 burger-and-wine pairing will be served during brunch and dinner, for two weeks.

Ryan Liu

Fifty Paces