Food & Wine

"Signature Burger: World Famous Ground Round Burger (ground round beef topped with Velveeta, mustard, ketchup, dill pickle chips and onions). The popular no-frills burgers here have been served since the late 1940s."

Nick Solares

"Take the excellent signature hamburger at Lower East Side bar Miller’s Near & Far as an example: The beef is reared in Colorado and Missouri, slaughtered in Kansas and butchered and chopped in New Jersey, before being whisked into Manhattan to be cooked and served. The bun is baked in Pennsylvania but the wheat likely grown in the midwest."

Rick Nelson

"On the subject of seasoning, the word “basic” applies: just salt and pepper (my burger would have benefitted from a more muscular application of both, but it’s a minor complaint), and a big, relatively juicy beef flavor, underlined by a lightly crusty char. Nothing wrong with any of that."

Alan Richman

"I ordered the first medium-rare, and it was very good, made from the juiciest round I’ve ever tasted. I ordered the second rare, and it was sensational."

Lori Fredrich

"The burgers themselves are thin smash-style burgers with a slight char. They're well seasoned, so they pack a fair amount of flavor. And despite the fact that they're too thin to be cooked to order, the blend holds enough moisture to escape being dry."

George Motz

"This burger needs no embellishment so forgo the condiments. The meat is so good you could eat it plain."

Sophie Boudreau

"Head into this Dearborn bar for a taste of the World Famous Ground Round, a hearty burger served on a steamed white bun. No matter how you prefer your burger cooked, you’ll remember your hunger-satisfying visit to Miller’s Bar — which prides itself on being “Pure Detroit!”

Kris Kelly

"It’s an old school bar, with a fantastic hamburger. Nothing fancy here, your burger comes on a piece of waxed paper, and fries or onion rings in a paper basket."

David Muller

"Where it skips on extra details, Miller’s Bar more than makes up for it on the beef."