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The most obscure branch of chef Laurent Tourondel's "bistro" empire (hence, BLT) confines itself almost exclusively to burgers, made with turkey, lamb, tuna, vegetable matter, Kobe beef, and just plain beef. The latter is one of many burgers along this stretch of Sixth Avenue, lusher than Joe Junior's but lacking the smoky flavor of Bar Six's. Don't miss the double smoked bacon, part of an impressive roster of toppings. The shoestring fries are good (split a basket), but skip the Vidalia onion rings;not enough flavor. More like a flat falafel, the veggie burger is among the city's best.
Burgers are everywhere, and they're zooming upscale. Maybe it's a sign of the economic downturn, but every name chef seems to be dabbling in ground-meat patties that were once the exclusive province of bars, diners, and fast food chains. Daniel... More »
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