Richard Vines

"Around the World in 27 Burgers, The Best From Brooklyn to Bali: Minetta Tavern - The Black Label burger is a standout at this Greenwich Village bistro. It features prime dry-aged beef cuts with caramelized onions and pommes frites."

Condé Nast Traveler

"Famed for its dry-aged beef, including a marvelous, cheese-free burger decked out with slippery caramelized onions, the meat here is the thing."

Dan Myers

"Prime dry-aged beef, sourced and aged for six to seven weeks by Pat LaFrieda, is well seasoned and cooked on a plancha with clarified butter, developing a glorious exterior. The fussed-over burger is nestled onto a sesame-studded brioche bun designed specifically for it. Juicy, savory, salty, soul-satisfying… these words lose meaning in the presence of a burger this good."

Nick Solares

"The beef—from grinding (or more accurately chopping) to the formation of the patty—is worked as little as possible. The result is an extremely fluffy burger that retains its juices. The patties are tempered ahead of time in the same way that one might do with a steak. The Black Label is simply ethereal—tender, succulent, and brimming with the flavor of dry aging: that musky, Roquefort-like tang that is so intoxicating."

Zagat

“Nostalgia trip” meets “trendiness” at Keith McNally’s “energetic” Village “standout” that revives a circa-1937 tavern with “vintage” knickknacks, “snappy” service and “excellent” French fare including a “mind-blowing” Black Label burger (“holy cow!”); the prospect of “famous” faces in the back room keeps it a “tough table”, despite digs “more crowded than the subway.”

Ed Levine

"Desserts come straight from Minetta's dinner menu, excellent if not adventurous classics: a Coconut Layer Cake, with crème fraîche pastry cream that kept it moist and tangy and therefore many times better than your average coconut cake."

Michael Bauer

"This one was moist, with a tender crumb, and tasted like coconut on steroids."

Burgerdudes

"We headed straight for their Black Label Burger, with an astounding dry-aged beef patty from Pat LaFrieda that tasted exceptionally good, instantly justifying the hefty 33 dollar price tag. The caramelized onion and the fluffy brioche bun contributed with a nice sweetness to the otherwise dominating meat flavour. This is one of the best burgers we’ve eaten, and their Michelin star rating is more than justified!"

Lawrence Marcus

"These Are the Best Burgers in America: Minetta Tavern - Minetta Tavern‘s excellent burgers use a beef blend—dry-aged rib eye, skirt steak, brisket and short rib—from famed purveyor Pat La Frieda, and buns from Balthazar Bakery."

Bonjwing Lee

"Such a velvety texture I have not met in a burger in such a very long time. I don’t know how a burger can manage to be fluffy, but it was. The inside was rosy and juicy, cooked medium-rare as ordered. This burger needs condiments like a pig needs fat. Trust me, it’s got plenty of personality on its own."