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 orderRead More