Formerly known as Black Market, this late-night spot features a tiny bar and a bustling kitchen that turns out comforting dishes. Alex Guarnaschelli adores the cheeseburger, which is made from the restaurant’s own blend of short-rib, chuck and brisket. The 6-ounce patty is seared on the flat-top, then blanketed in tangy American cheese and nestled on a toasted potato bun slicked with tomato and mayo. Lettuce, tomato and onions complete the creation. And for those diners who prefer to forgo meat, the veggie burgers are truly delectable. Alex describes this deep-fried, beet-centric dish as "the perfect veggie burger."
Special Dishes: Cheeseburger, Veggie Burger
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