Hamburger America: One Man's Cross-Country Odyssey to Find the Best Burgers in the Nation by George Motz
Author:George Motz [Motz, George]
Format: epub, mobi, pdf
Tags: Industries, Hamburgers, Regional & Ethnic, Fast Food Restaurants - United States, Diners (Restaurants) - United States, Hamburgers - United States, Cooking, Roadside Restaurants - United States, United States - Description and Travel, Roadside Restaurants, United States, Travel & Tourism, American, Restaurants - United States, Diners (Restaurants), Hospitality, George - Travel - United States, Motz, Fast Food Restaurants, Cookery, Business & Economics
ISBN: 9780762431021
Publisher: Running Press
Published: 2008-04-01T10:00:00+00:00
DONOVAN’S PUB
5724 ROOSEVELT AVE | FLUSHING, NY 11377
718-429-9339 | OPEN DAILY 11 AM–11 PM
Regulars, God bless ’em, show up at this Woodside, Queens, Irish pub at 11 a.m. daily to slowly drink their Guinness stout and just talk. They are cared for by Robert Kansella, bartender of 40 years who was at the pub before there was even a restaurant. The bar he tends to is an impressive one—long, dark, solid and with the type of patina that only comes with age. It’s a great bar to sit at, drink a Guinness, and just talk, but even better to enjoy a burger, one of the best I’ve ever eaten.
I asked Robert how big the burgers were and his only response was, “They are pretty big.” He was not far off. This pub has been serving half-pound burgers since 1970, and a lot of them. Artie Kardaras, head chef at Donovan’s for over 35 years, told me they hand-patty 400 pounds of quality ground shell steak (New York strip) a day for their burgers. “I make every day fresh,” he proudly explained with his thick Greek accent.
The Donovan’s burger is a lesson in how a large burger should be prepared. It’s cooked in a way that few burgers are in America—in a broiler used for cooking steaks. The loose-pattied burger is broiled to the temperature of your choice with little attention paid to it by the chef. “Too many people press them too much,” Artie explained with big hand gestures and twisted facial expressions. Artie believes, and is correct, that the best burgers are left alone and touched the least.
When you bite into the inch-thick Donovan’s burger, the first thing you notice is how loose the meat is. The delicate exterior char can barely contain the tender, steamy beef inside. A half-pound burger may sound tough to tackle, but the meat-to-bun ratio is nearly perfect, making the entire experience incredibly satisfying.
Other than a bar, burgers, and regulars, Donovan’s also has an impressive dining room and a great menu loaded with comfort food. Go during the colder months and enjoy your burgers by the cozy fireplace in the dark-paneled dining room with Tiffany lamps hanging overhead.
The most obvious landmark you’ll notice outside Donovan’s Pub is the undeniably old–New York elevated subway rumbling overhead every few minutes. What you may not pick out is the tavern’s odd proximity to a church only a few feet away, directly across the street. “This place was here before the church so they were allowed to stay,” regular Don Moran told me from his spot at the bar. According to New York City zoning law, no drinking establishment may be operated within 500 feet of a place of worship. So this may be the closest you’ll get to a church to drink and eat great burgers in New York City—in fact, the stained glass windows do give the place a churchlike feel.
In 2004 Time Out NY called the burger at Donovan’s the best in New York City.
Download
Hamburger America: One Man's Cross-Country Odyssey to Find the Best Burgers in the Nation by George Motz.mobi
Hamburger America: One Man's Cross-Country Odyssey to Find the Best Burgers in the Nation by George Motz.pdf
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.
Culinary Biographies | Essays |
Food Industry | History |
Reference |
A Court of Wings and Ruin by Sarah J. Maas(7243)
The Sprouting Book by Ann Wigmore(3406)
Better Homes and Gardens New Cookbook by Better Homes & Gardens(3368)
The Death of the Heart by Elizabeth Bowen(3333)
BraveTart by Stella Parks(3304)
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Nosrat Samin(2994)
Sauces by James Peterson(2956)
The Bread Bible by Rose Levy Beranbaum(2885)
Classic by Mary Berry(2831)
Kitchen confidential by Anthony Bourdain(2822)
Solo Food by Janneke Vreugdenhil(2817)
Ottolenghi - The Cookbook by Yotam Ottolenghi(2730)
Martha Stewart's Baking Handbook by Martha Stewart(2668)
Betty Crocker's Good and Easy Cook Book by Betty Crocker(2595)
Day by Elie Wiesel(2589)
My Pantry by Alice Waters(2430)
The Plant Paradox by Dr. Steven R. Gundry M.D(2423)
The Kitchen Counter Cooking School by Kathleen Flinn(2393)
Hot Sauce Nation by Denver Nicks(2367)
