Apparently recession-proof, the famous short rib, truffle and foie gras–stuffed sirloin burger still remains on the menu.
Minetta Tavern's excellent burgers use a beef blend—dry-aged rib eye, skirt steak, brisket and short rib—from famed purveyor Pat La Frieda, and buns from Balthazar Bakery.
Star chef Daniel Boulud's gastropub, serves three heaping burgers: The Piggy, with pulled pork and jalapeño mayo; The Yankee, with Essex St. pickles; and The Frenchie, topped with confit pork belly.
