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Pat LaFrieda with a dry aged Porterhouse. All photos by Nick Solares

The Essential Dry Aged Burgers of New York City

In honor of Burger Week, an updated guide to the greatest dry aged burgers in New York City.

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New York, by virtue of its rich culture of steakhouses, is the dry aged capital of the world. More dry aged beef is sold and consumed here than anywhere else, and not surprisingly, it makes its way into plenty of hamburgers.

Dry aging is the process of tenderizing and enhancing the flavor of beef by letting it desiccate naturally in a controlled environment. It is a costly process, since it leads to shrinkage, but the flavor is incomparable, full of nutty, funky, and earthy notes. Steakhouses have been serving dry aged burgers made from chopping the trim of steaks for decades, but more recently the practice has become increasingly popular outside of the steakhouse. This movement kicked into high gear when the Black Label burger blend by Pat LaFrieda debuted at Minetta Tavern back in 2009. Since then, dry aged burgers have been popping up all over town.

This updated list features some new burgers by chef Josh Capon at Bowery Meat Company as well as a new blend from Smith & Wollensky, who have started adding rib meat to their blend.

Here are 19 delicious dry aged hamburgers to try in NYC:

Restaurants are listed in alphabetical order

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Note: Restaurants on this map are listed geographically.
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21 Club

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21 Club debuted America's original gourmet hamburger in 1950. The current version however, is quite different than that meatloaf-like patty, and uses a dry aged blend from Master Purveyors served on a challah bun. It is an excellent burger, but sells for a wallet busting $34. Still, this is one of the city's most classic restaurants and the burger is a once in a lifetime deal.

Ai Fiori

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The White Label Burger features a custom dry aged blend from Pat LaFrieda and comes topped with Nueske's bacon, white American cheese (of course!), pickles and pommes dauphines. $22.

Bowery Meat Company

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Josh Capon, winner of many a Burger Bash, makes a strong showing at his newly minted meat emporium off of the Bowery. Structurally the burger is similar to his offerings at Lure and Burger and Barrel but this one amps up the flavor with dry aged beef. It's topped with with onions and raclette cheese, and only gets "cheffy" with the inclusion of a tomato aioli. $22, comes with fries.

The Brazen Fox

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The bone marrow burger at this East Village pub lives up to its name. Dry aged sirloin, bone marrow, and sweet onion come served on a buttered bun with fries. $22.

The Brindle Room

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Made with the dry aged trimmings from The Brindle Room owners' New Jersey steakhouse, Sebastian's, the appropriately named Steakhouse Burger is an incredible bargain at $12.

The Butterfly

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Technically this is a patty melt not a hamburger, but since it uses the same White Label burger blend as Ai Fiori, it merits inclusion here, Served with gruyere and American cheese on rye toast. $18.

Cherche Midi

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Chefs Shane McBride and Daniel Parilla went through dozens of blends and combinations before arriving at the dry aged prime rib burger. It's served with a bacon marmalade, roasted mushrooms, aged gruyere cheese, and pommes frites. $21.

Daddy-O

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Daddy-O's owner Philip Casaceli reportedly drove Pat LaFrieda crazy perfecting the custom dry aged blend for his burger. You will be glad he did. Served on a classic sesame seed bun with lettuce, tomato and red onion, and tater tots on the side. $15.

The Gander

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Chef Jesse Schenker serves up a classic dry aged burger topped with a healthy dose of cheddar. It's served on a potato roll with house made bread and butter pickles, and comes with a side of fries. $16. Lunch/brunch only.

Keens Steakhouse

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Keens's burger is made from dry aged beef seared in the broiler, and has all the hallmarks of the restaurant's steaks – a pronounced tang from the age box and run-down-your-sleeve juiciness.

Maloney & Porcelli

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This lunch-only burger is blended in-house using dry aged beef from the restaurant's meat locker, and comes topped with a mushroom marmalade and cheddar cheese.

Minetta Tavern

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One of NYC's seminal hamburgers. The Black Label wasn't the first dry aged burger, but it is arguably the most influential. It remains the most luxurious blend out there, featuring dry aged ribsteak topped simply with caramelized onions. $27.

The NoMad Bar

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The newly minted NoMad Bar debuted with a dry aged burger topped with cheddar, red onion, and pickles. $17.

Roberta's Pizza

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The lunch-only burger at Roberta's "packs more flavor than most steaks around town," according to Eater critic Ryan Sutton. The dry aged patty is served on a potato roll with American cheese, romaine, and onion. $16.

Pennsylvania 6

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The Penn6 burger from this Midtown sports bar is chopped in-house, and features dry aged sirloin topped with Jasper Hill aged cheddar. It's served on a toasted potato bun with hand cut fries. $19.

Peter Luger Steak House

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Peter Luger, the steakhouse icon, famously only serves USDA prime beef and grinds the trimmings from its prized dry aged porterhouses to make this no-frills, lunch-only hamburger. $12.

Porter House New York

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Chef Michael Lomonaco serves a proprietary and top secret dry aged blend made by butcher Pat LaFrieda. Served on a brioche sesame seed bun, French fries, lettuce, and tomato with choice of cheddar, swiss, or blue cheese. $19 lunch, $27. At dinner it's listed on the bar menu only, but ask for it in the dining room and the chef is more than happy to provide.

Smith & Wollensky

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The burger at this classic Midtown steakhouse was recently completely revamped, and now features dry aged ribsteak, brisket, and filet mignon from the restaurant's legendary meat locker. Available in the grill room all day and the dining room at lunch, though if you ask nicely you might persuade the kitchen to send one out at dinner. At $18, it's a one of the city's bargains in dry aged beef.

Whitmans

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The "Mangold" burger at this East Village burger joint features dry aged brisket topped with melted cheddar cheese, red onions and horseradish cream sauce on a toasted sesame seed bun.

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21 Club

21 Club debuted America's original gourmet hamburger in 1950. The current version however, is quite different than that meatloaf-like patty, and uses a dry aged blend from Master Purveyors served on a challah bun. It is an excellent burger, but sells for a wallet busting $34. Still, this is one of the city's most classic restaurants and the burger is a once in a lifetime deal.

Ai Fiori

The White Label Burger features a custom dry aged blend from Pat LaFrieda and comes topped with Nueske's bacon, white American cheese (of course!), pickles and pommes dauphines. $22.

Bowery Meat Company

Josh Capon, winner of many a Burger Bash, makes a strong showing at his newly minted meat emporium off of the Bowery. Structurally the burger is similar to his offerings at Lure and Burger and Barrel but this one amps up the flavor with dry aged beef. It's topped with with onions and raclette cheese, and only gets "cheffy" with the inclusion of a tomato aioli. $22, comes with fries.

The Brazen Fox

The bone marrow burger at this East Village pub lives up to its name. Dry aged sirloin, bone marrow, and sweet onion come served on a buttered bun with fries. $22.

The Brindle Room

Made with the dry aged trimmings from The Brindle Room owners' New Jersey steakhouse, Sebastian's, the appropriately named Steakhouse Burger is an incredible bargain at $12.

The Butterfly

Technically this is a patty melt not a hamburger, but since it uses the same White Label burger blend as Ai Fiori, it merits inclusion here, Served with gruyere and American cheese on rye toast. $18.

Cherche Midi

Chefs Shane McBride and Daniel Parilla went through dozens of blends and combinations before arriving at the dry aged prime rib burger. It's served with a bacon marmalade, roasted mushrooms, aged gruyere cheese, and pommes frites. $21.

Daddy-O

Daddy-O's owner Philip Casaceli reportedly drove Pat LaFrieda crazy perfecting the custom dry aged blend for his burger. You will be glad he did. Served on a classic sesame seed bun with lettuce, tomato and red onion, and tater tots on the side. $15.

The Gander

Chef Jesse Schenker serves up a classic dry aged burger topped with a healthy dose of cheddar. It's served on a potato roll with house made bread and butter pickles, and comes with a side of fries. $16. Lunch/brunch only.

Keens Steakhouse

Keens's burger is made from dry aged beef seared in the broiler, and has all the hallmarks of the restaurant's steaks – a pronounced tang from the age box and run-down-your-sleeve juiciness.

Maloney & Porcelli

This lunch-only burger is blended in-house using dry aged beef from the restaurant's meat locker, and comes topped with a mushroom marmalade and cheddar cheese.