VittlesVamp

Simplicity in Bovine

We are obsessed with burgers in this country -- and in New York we have been taking our burger lust to wild heights. This city is home to short rib, foie gras and black truffle stuffed burgers, a burger topped with pulled pork and jalapeno mayo, burgers smashed uber-thin on the griddle, a Wagyu bacon fat-infused burger, and even a burger served with an 60-minute egg, Korean pickles and Sriracha hot sauce.

I say it's time to get back to basics: a great burger that's all about great meat. And, that's just what I had the other day at Peter Luger's in Williamsburg.

Served only at lunchtime, this burger is a beauty. Heck, the ground beef is from the most incredible steak scraps on the planet! In medium-rare form, the lush juiciness and rich flavor of the meat shines through. Glossed with a bit of Luger's famous steak sauce and crowned with a slender slice of onion, it needs nothing more. In fact, my order of thick Canadian bacon never made it atop the burger as planned. Instead, it remained at the side for nibbling in between bites of the main hamburger event.

Let's be clear. I'm most certainly game for trying that Wagyu bacon grease-infused lovely described above. I might even be up for the 60-hour egg and Korean pickle number. But, I have to admit that my Peter Luger's hamburger reminded me of why the burger is a classic in the first place.

Simplicity in bovine.

Luger's gets that. I do too.

Wearing A Smile In Brighton Beach

What better way to visit Brighton Beach than with a bonafide Russian? And what better bonafide Russian to bring along than my gourmand gal pal Tatiana (aka Gourmet Rambler)?

Tati was completely enthralled by the idea. She woke up last Sunday with a smile, ready to visit the "faux" Motherland by way of Brooklyn. Coffee in hand, we ventured forth, past the entrance to the Verazzano Bridge and past Coney Island's Cyclone and Wonder Wheel until signs in Cyrillic alphabet began to appear with regularity.

As we passed the first Babushka pushing her shopping cart on Brighton Beach Avenue with a well-worn scowl, I realized that Tati's cheerful disposition might not be the norm for these parts. This fact was made even clearer as we entered a small Uyghur restaurant called Cafe Kashkar. The food on patrons' tables looked and smelled delicious, but the customers seemed more than a bit sour.

Perhaps they'd eaten too many pickles? Tati assured me that this was de rigueur in the Motherland and that we would do well to order our own plate of pickles -- as well as several other dishes -- ignore the rest of the diners and enjoy. She beamed reviewing the multi-page menu and ordered with a knowing grin.

Soon a platter of pickles appeared, followed by Korean Carrot Salad, a marvelously refreshing orange tangle of carrot strands marinated with vinegar, garlic and coriander seeds. Then we cut into a warm dough pie called Samsa, bursting with ground lamb goodness.

Next up was a soup of majestic proportions -- Lagman. Pictured above, this deeply satisfying stew of lamb, tomato, onion, cabbage, peppers, carrots, celery, garlic, tumeric, black cumin and coriander was made complete by wonderously long hand-stretched noodles, that were joyfully slurped along with the soup.

We finished the feast with an order of Manty, large steamed dumplings filled with ground lamb and onion. Topped with a shower of parsley and dill we slathered them with sour cream and ate them with glee.

Tati was blissed out. Me too.

With full bellies, we paid our bill and I decided to take Tati's lead, both of us smiling our way out onto the streets of Brighton Beach.