Food & Wine

"Best Burgers in the U.S.: Chef Joey Campanaro gets his beef from famed Manhattan purveyor Pat LaFrieda and serves each burger on a house-baked bun, with just a hint of molasses. Pickles from legendary purveyor Guss’ Pickles are served on the side."

Dan Myers

"Campanaro starts with a three-quarters-inch-thick patty of ground Pat LaFrieda brisket and short rib; seasons it liberally with a curry powder-kicked spice blend; grills it; tops it with American cheese, bacon, lettuce, onions, pickles, and tomato; and serves it on a homemade bun. It’s rich, meaty, and hits all the right notes."

Kate Krader

"There’s not much to say about the Little Owl’s bacon cheeseburger, except that it is perfect in every way. It’s not too big, and it’s not too round, and it’s not oversalted or seasoned (although a whiff of curry and Old Bay add a piquant X factor)."

Serious Eats

"A cozy West Village restaurant where sliders are good but the Pat La Freida cheeseburger is even better."

Ed Levine

"There are many seriously delicious bacon cheeseburgers to be had in New York City, especially of the fancy-pants variety, but rarely have I seen a cheeseburger as well put together as the stylish beauty Joey Campanaro is serving at The Little Owl."

Rebecca Fishbein

"A bacon cheeseburger is always a beautiful thing. But the 6 oz Pat LaFrieda bacon cheeseburger served up at this quaint West Village eatery is a Met-worthy masterpiece, made of a fresh short rib and brisket blend and topped with maple-cured bacon and oozing aged cheddar. Best of all, the beef, bacon and cheese comes sandwiched between a spectacular bun that's house-made each morning and supposedly baked with a hint of maple."

Kevin Alexander

"The Best Burgers in Manhattan: The Little Owl - The burger was actually quite flavorful, salty with a loose grind and really pure meat taste. I almost think it would've been better without the bacon, which sort of overwhelmed that fresh beef flavor with salt."

Adam Platt

"My desert-island burger is the one at Little Owl. It’s got that LaFrieda stamp of excellence. Old-fashioned Vermont Cheddar, little bit of bacon. I think the key is the bun, which they bake on the premises."

Brad Garoon

"I love this classic hamburger staple, and thought that it was in perfect proportion to the other burger elements. The bacon was salty and tasty as well, and the bun was soft and sweet."

Dave Cook

"Magically the golden slices of American added richness rather than cheesiness; the very juicy patty was braced by a perfectly toasted bun; bacon added a gently salty kick."