Subtitles section Play video Print subtitles I think I'm gonna take that first by just naked. Oh, my gosh. They're great burgers everywhere in NYC. But only a few special ones deserve the title Classic. Today I'm on a mission to track down two of New York City's best and most iconic burgers that have stood the test of time one from an old school tavern and the other from a storied steakhouse. And I'm linking up with my friend in Oji, New Yorker Adam Richman to show me what these legendary burgers are all about. Adam, bro. Come on. Last time we looked up, we explored the idea of the baller brother Burgers? Yes. Got any idea of what we're gonna do today? I'm a classic man. Yeah. Now I'm a New Yorker, huh? Your nog New Yorker loyal to the soil. Yeah. What makes an iconic New York burger to me? I think the place plays a major role. Like the place has to have history. I think generally, in New York, the classic burgers are the ones that are like the least adorned, but, like have really good ingredients. Right now we're in the Upper East Side, correct. And then we're gonna go to your borough. Brooklyn. A burger can put a borrow on the map. A restaurant can put a neighborhood. You give it kind of cultural significance of culinary significance, whereas otherwise people wouldn't go. I'm pretty excited. Are you pretty exciting? Well, let's crush these two New York legends. I'm ready. Let's do it. The J and the G's down for Jack and George, my husband and his partner, and they opened melons in 1972. When they first took this space. There was a watercolor of a melon behind the bar, and then people just started bringing in pictures, drawings. A lot of people that come here say they feel like they're coming home. I think it's because of us. It's an iconic New York landmark. If you come to New York, you go to J. G. Melons. It's about relating to people. I've been coming here since I get 79 on Dhe. I met my husband in 84. I'm used to date in here. Margie used to wait on us. I'm Bobby and what I do. That's the often s question. I have been here tell girls over 30 years, but it's actually over 40 I feel like the key for the commission's Joe Valachi. You know, I've had customers coming up and then say, you know, how do I get a plaque up there? I I don't know that you really want What? Because these were customers passed away. The 1st 1 started with the one over Table One Steve's table. I get attached to my customers. I really feel like we talked about Steve, huh? No. I mean, I think you're gonna have me here for a long time. I'm having issues. I don't know if I'm able to like people live for Mr Funny. I just so want a bite it. I think I'm kind of working. Apologised everyone in first week feast. I knew I was hired to be sound by machine, but I want to do is kind of steal from my buddy Eric Bini. I just kind of want to fuck this with my face. We're walking into Jane. Gee. Mello were in the Upper East Side, Just a second average Irish bar. But its burger mecca. Everything is beautiful. Mahogany, old world green gingham tablecloth, Watermelons everywhere, everywhere. Red ceiling, classic bar that has every whiskey You could imagine. And then boom, this thing arrives in front of your face. What are you feeling right now? Because, like for me, I'm not. I'm only I've only been in New York for three years, but I'm giddy like a child. It is nostalgia. Like I do remember like I had a hook up here and I had a break up down at that end of the bar. Real talk. This is very comforting to me because this was the burger I had before. Had a career in food. Before you go in the kitchen, this is This is my New York story. Yeah, that's dope. We're it's tieless. It's like it's like biggie. It's like Air Force ones. It's like it was awesome 30 years ago and still hot as shit today. We put on me for sure the 1st 2 and that's about it. Pickles for sure, 100% all the time. I love that they do the cottage fries still, instead of size guys, it's like ruffles on steroids. Yeah, word. That's a very good explanation. I think I'm gonna take that first bite just naked. I just want to eat my feelings like a Cathy cartoon. Oh my gosh, it's amazing. It tastes like a steak in a bun. And every time I come here, I'm amazed because I see one time the griddle. They're doing so many burgers. I think he's like 600 burgers a day. It blows my mind that they could keep the thing hot enough to get a seer. This well, it's incredible. This is damn near perfect. This is like a 99 pointer technique. I mean, that's the thing, right? It's like it's not a cheese, it's obscure. You can't name it. I started jam made out of something that's not commonly made into a jammed, and I think that's the thing. I'm never the dude who's like, I don't want to add ketchup and stuff. I'm a condiment ho, but like this one, really. That's one of those things that, like the cheese and the juiciness of meat, almost make its own condiment. It's delicate. It's a delicate patty, even though it's it's almost like you're chewing through like a beef. Chris Sants. It's like layers. It falls, it crumbles in your mouth. I'm a big fan of Picasso and I know, he said. Younger artists were trying to do crazy shit after he did. And he said, You know, you have to encode the re composition, brush strokes before you can start deviating from it. And I feel this is the form upon which the new Burger Place is free style. We just had the platonic idea of a New York City bar burger. Hell, yeah. Now we're off to your borough B k all day. We're gonna get a burger in the most classic steakhouse in all of New York. Just do it. I'm super excited finishing this first. Yeah, Let's get it. Yeah, all right. Now, this is an honor because I respect you and I've got to be with you in New York, but never in. And neither one of us has had the burger before. I've never had the burger have come here so many times. They're known for dry aged porterhouse and a dry aged. You could smell the moment. You walk in first thing that hits your nose. It's always been shared. The fillet, a piece of the porterhouse. They run in the vitamins which they way can't taste the burger without having the first taste. This dry aged steaks this beautiful piece of I don't even think you Need a night for. That's ridiculous. Sears Great, seasoned perfectly, and it's melting in my mouth, and it maintains its crunch through the bike, no matter how juicy gets. Peter Luger was founded as Coral Lugers Cafe and Billiards in 18 87. Last 69 years, it's been in my family's business. Our hamburger is really an exercise in simplicity. It ain't broke. Don't fix it. This staff have made their careers with us. They really form the fabric of the restaurant where people have been with us for upwards of three decades for decades. My name is Katerina Breath in, and I've been working for a better look for 40 years now and I'm having a little fun. It is an institution, and I'm very probable. He's like a family. We feel like, you know, just a second family. My name is Carl Tartlet. I'm here for 35 years. Yeah, it is a family. That's why everybody's here for many, many years. Oh, yeah, People proposal the time here. You know, they could bring in the cake with the steak and other stuff, you know, that happens all the time. It's the purest dream. Talk about me, Cheese Bun, Peter Lugar's lunch only burger nude seeded bun, dry aged beef blend, American cheese, Whole section of onion. I love it. It's like the primal burger this makes me want to go on like a Viking raid with makes in my hand. You know, when we were walking in, they had those broilers. They didn't have a griddle. They cooked these burgers on the same broiler, like as a cook. There. Say same. Same way like you get that almost like Chip, sear on the steak. Get the same thing in the burger and it's just it's lights out. I just I'm really I'm not manufacturing. Look, you in the fucking cameras, I'm looking, you man to man and as a friend. Yeah, I'll tell you, you talk. I am blown away. So I have todo do the traditional move. Yeah, go on the bed and just just go to school.