Today Zagat released their results of the NYC Smackdown: Old School vs. New School.   B&B was put up against long standing favorite Corner Bistro in a head to head burger test and came up the winner.   In 2009, Josh Capon of Lure Fishbar took home the People’s Choice at the New York City Wine and Food Festival’s Burger Bash.  It was quite a shocker for the burger obsessed for a seafood joint to win a meat contest. He took his winning “Bash Style Burger” recipe with him when he opened Burger and Barrel in 2010. We were skeptical because “caramelized onion and bacon jam” and “special sauce” sounds fancy, but it’s tasty. It arrives at the table with said jam, and lots of cheese and pickles, on a perfect brioche bun. Though, we could have done without the onion rings affixed to the top. WINNER: New School!  Even though we love Corner Bistro in the middle of the night, in the light of day the burgers lose a little bit of yum factor. The meat isn’t really seasoned, and they churn those babies out of the extra tiny kitchen so fast they don’t really pay attention to doneness.  At Burger and Barrel, the patty had a super tasty crust on it (maybe from a hot griddle or skillet?) and everything on top of it was extra flavorful.  Especially that onion and bacon jam we scoffed at. [Zagat]

Today Zagat released their results of the NYC Smackdown: Old School vs. New School.   B&B was put up against long standing favorite Corner Bistro in a head to head burger test and came up the winner.  

In 2009, Josh Capon of Lure Fishbar took home the People’s Choice at the New York City Wine and Food Festival’s Burger Bash.  It was quite a shocker for the burger obsessed for a seafood joint to win a meat contest. He took his winning “Bash Style Burger” recipe with him when he opened Burger and Barrel in 2010. We were skeptical because “caramelized onion and bacon jam” and “special sauce” sounds fancy, but it’s tasty. It arrives at the table with said jam, and lots of cheese and pickles, on a perfect brioche bun. Though, we could have done without the onion rings affixed to the top.

WINNER: New School! 

Even though we love Corner Bistro in the middle of the night, in the light of day the burgers lose a little bit of yum factor. The meat isn’t really seasoned, and they churn those babies out of the extra tiny kitchen so fast they don’t really pay attention to doneness.  At Burger and Barrel, the patty had a super tasty crust on it (maybe from a hot griddle or skillet?) and everything on top of it was extra flavorful.  Especially that onion and bacon jam we scoffed at. [Zagat]

Our first Zagat Rating Is Out: 24 for Food!

B&B  (first ranking)

From the Lure Fishbar folks, this “upscale” new SoHo American draws a “cool crowd” for “mouthwatering burgers” and other pub fare paired with “barrel wines” and brews; “efficient” service and sexy, retro-California decor wrap up “a good package at a reasonable price.”

Food - 24, Decor - 21, Service - 21, Cost - $37

Fall Flavor:  41 Things We’re Psyched to Eat This Season by Grub Street features our special Prime Rib dinner for Four, they say: B&B owner John McDonald first alluded to this forthcoming large-format feast in his New York Diet, and we’ve been anticipating it ever since. Why? While large-format feasts are nothing new, we can think of few chefs who would be better suited to serve a glorious hunk of perfectly rare, fat-encircled beef than Josh Capon — after all, Capon is the meat master who made burgers the signature order at the otherwise seafood-centric Lure.   [Grub Street]

Fall Flavor:  41 Things We’re Psyched to Eat This Season by Grub Street features our special Prime Rib dinner for Four, they say:

B&B owner John McDonald first alluded to this forthcoming large-format feast in his New York Diet, and we’ve been anticipating it ever since. Why? While large-format feasts are nothing new, we can think of few chefs who would be better suited to serve a glorious hunk of perfectly rare, fat-encircled beef than Josh Capon — after all, Capon is the meat master who made burgers the signature order at the otherwise seafood-centric Lure.   [Grub Street]

B&B named one of New York’s Hottest New Brunch Spots, Fall 2011 by Eater today.   So they say:  The brunch menu at chef Josh Capon’s hip new Soho Winepub has a little something for everyone. You can get a traditional scramble, but also things like a chorizo-stuffed burrito, a short rib hash, and a smoked salmon and egg pizza. And if you’re really hungry, the usual selection of burgers, fried chicken and tacos are also available.  (Eater)

B&B named one of New York’s Hottest New Brunch Spots, Fall 2011 by Eater today.  

So they say:  The brunch menu at chef Josh Capon’s hip new Soho Winepub has a little something for everyone. You can get a traditional scramble, but also things like a chorizo-stuffed burrito, a short rib hash, and a smoked salmon and egg pizza. And if you’re really hungry, the usual selection of burgers, fried chicken and tacos are also available.  (Eater)