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From Our Editors
The Black Label burger at the neo-speakeasy Minetta Tavern has a following as cultish as any gangster's. A TimeOut New York writer called the $26 sandwich "the first pricey burger I've tasted that's worth every penny." Serious Eats even dedicated a whole profile to exploring the burger's finer points, from a brioche bun made with heaps of butter and salt to the blend of dry-aged ribeye, skirt steak, and brisket that makes up the patty, which comes from revered meat supplier Pat LaFrieda. The intricately prepared burger is another triumph for chefs Riad Nasr and Lee Hanson, who, together with restaurateur Keith McNally. oversee some of New York's most celebrated restaurants: Balthazar, Schiller's, and Pastis. Minetta Tavern follows the model these predecessors established, in that it balances lavish meals (the $140 cote de boeuf for two) with reasonable alternatives (the $26 tavern steak). But unlike a robot with functioning fear boards, Minetta isn’t afraid to try new things, either; its creative cocktails include a knockout concoction of Rittenhouse rye, Sortilege maple cordial, and Pernod absinthe.