“I'd say it was good overall (3/5). For me, not a return visit kind of order.”
H3
All 1,890 rated mentions, most helpful first
“I'd say it was good overall (3/5). For me, not a return visit kind of order.”
H3
“It’ll fall apart in your mouth in a way you didn’t realize a burger — or any beef — can. In a good way.”
H3
“I’d sit there and enjoy what I think is my favorite meal in NYC. It’s not the best meal in the city by any means, but it’s such a fun, unique, bustling place that just screams NYC hospitality to me.”
H3
“Service was great. This was an awesome experience, and we would gladly go back in a heartbeat.”
H3
“You pay for the privilege but the Black Label burger never disappoints. Accompanied by a perfect little heirloom tomato salad, if you ignore the mountain of (delicious) fries you can almost make the case it’s a well-balanced if not healthy meal.”
H3
“Keith McNally’s restaurants (Balthazar and Minetta Tavern) go out of their way to welcome solo diners by sending a very festive complimentary glass of champagne. They would also fall within your budget, have great people watching, and an appropriately jolly atmosphere.”
H3
“That happened to me at Minetta last week, the burger was very bloody and we ordered medium well.”
H3
“One think about minetta.: they always have incredible seasonal specials.”
H3
“It’s great. Specifically it tastes like a dry aged streak because they mix in the dry aged steak trimmings. If you like that flavor, it’s the best.”
H3
“STEAK FRITES — LOVED! Would like to reorder this again!”
H3
“to me it was on par with Minetta Tavern. Both are amazing burgers that let the patty's flavor do the work rather than smothering it with sauces.”
H3
“I've been a regular at Minetta since it opened. The dining room has an amazing atmosphere, I love the long, dry aged steaks, the wine list is very well selected and I always get good service”
H3
“Minetta Tavern also does a fabulous one, the soup itself is like more onion than soup and it melts so well on the tongue”
H3
“Minetta's cote de boeuf may be my favorite singular steak entree in NYC. I just love it with the bone marrow. Great cocktails and wine as well. And the souffle is to die for.”
H3
“Minetta served us undercooked fish and took back the same fish to reheat and reserved it to us like that. No apology either for undercooking the fish. Horrible.”
H3
“Always a great table, can always get a res, very well executed food, good not crazy expensive wine list and I love the soufflés”
H3
“I love Minetta and have been a regular there since it opened. The atmosphere and hospitality are definitely what bring me back again and again.”
H3
“I will counter and say that the service at Minetta Tavern is some of the best I’ve ever experienced in NYC.”
H3
“Went here for lunch and it was kinda gross -- contrary all the hype and rave reviews. Bland burger, not cooked to how it was asked (sent my partner's back). Fries were disappointing and soggy. Terrible service too.”
H3
“Minetta is the move. But I’m going to be super controversial here and say don’t go for the burger. Go for the vibe, the history, the people, and the incredible menu. Get the duck! It’s incredible.”
H3
“the burger is amazing.”
H3
“But the burger was so flavourless, fries were crunchy. Even my free dessert was bad ☹️”
H3
“The burger was even lower to me. 5/10. I was really disappointed. It was so bland to me and fries were like burnt?”
H3
“I felt rushed since the kitchen was closing and obviously the servers and staff wanted people to bounce at a reasonable time. I get that sometimes shit happens but making people wait 30+ minutes for their reservation is kind of crazy and the food honestly didn't justify it.”
H3
“I love it, my husband hates it: the meat is really "meaty", almost gamey, and the burger itself is very simple and unadorned to let the flavor shine. It's my solid n.1 burger in the city, but it may not be for everyone's taste.”
H3
“All the food is good there and the crowd is great.”
H3
“I prefer the latter and it's a nice comparison between a very good cheeseburger (the regular Minetta) and a steak trying to be a burger (black label.) Their bone marrow is also outstanding as an appetizer but if you prefer less meat, I'd order a souffle in advance for afterwards as it's among the best in the city.”
H3
“it was a Tier 1 meal and the burger was indeed good”
H3
“I suggest the Steak Frites or, my favorite, the French dip. Either way, the fries are really well done (and super good dipped in the jus).”
H3
“It’s the evolution of the Peter Luger burger and does something special with meat that makes it stand out. It’s high end steak turned into a burger.”
H3
“Minetta Tavern's black label burger was sooooooo disappointing, there was no flavor to it at all and it was way too thick. Tasted like hot meat and that was it”
H3
“The food at Minetta isn't the same as Balthazar. It's generally high quality and more expensive. The steaks are dramatically better and would always be my go-to order. There are many more specials, which keep it interesting. And the soufflés are excellent.”
H3
“For me, Minetta Tavern screams NYC ambiance.”
H3
“The Cote Du Boeuf for two is truly outstanding...it is the best piece of meat I have ever had in the city, bar none.”
H3
“also had an underseasoned straight up -mid or less- black label burger at minetta. like 6/10 is a stretch, but i’ll give it that for quality ingredients or whatever.”
H3
“The bone marrow is pretty awesome, but super rich. People rave about the burger, and it is great, but I feel like other options are a better bang for your buck.”
H3
“Everyone should eat at Minetta Tavern at least once. It’s a legendary room with a few legendary dishes with enough years to have a beautiful patina and NYC character hovering all over the room. The burger is still astounding and there have been so many copies of it.”
H3
“The Black Label Burger is excellent”
H3
“Minetta is actually the worst place to dine alone. They basically shamed me for assuming they would have a walk in seat available. Full bar was open and they sat me in the corner and then ruined my meal with a undercooked burger and week old stale bun.”
H3
“I got the black label burger medium - which was really dry, even though there was some pink in it. My friend got medium rare and it was stone cold in the middle, he nearly threw it up”
H3
“Even after a few drinks I was underwhelmed. It was really dry lol.”
H3
“I love how the black label burger is the polar opposite of the smash burgers that have been getting all the hype recently.... love me a juicy, aged, thick cut burger!”
H3
“Sat at the bar for 10 minutes without a menu, without being greeted, without service. Just watched the bartender hangout and ignore me.”
H3
“The beauty of the black label burger is the complexity of the meat, owed to it being a blend of four different types of cuts including a heavy dose of dry age rib eye which imparts that unique funky flavor.”
H3
“I think it was cooked fine (med rare) but the quality wasn’t good, it was so tough, like a piece of rubber and for that price I wanted to cry, plus it was Valentines day. Total rip off! All hype.”
H3
“I went relatively recently for the first time and was very disappointed by the burger. Was looking forward to trying it for months. Everything else I ordered was great but the burger was dry even after ordering it medium rare, wasn’t a whole lot going on for it outside the patty either.”
H3
“Overcooked nonsense served under red tinged lights. Sent my burger back for being over cooked it came back even more cooked.”
H3
“Minetta Cheeseburger and it’s not close imo - the amount of deep caramelisation from the onion doesn’t pair well with the dry aged and if you add cheese on top the whole thing is way to heavy. The classic cheeseburger is better balanced and the cheddar pairs much nicer than the Gruyère of the black label”
H3
“Agreed with everyone else here - honestly very mid burger even ignoring price. Badly needed salt. Been to the top 15 beli burger places and this one was by far the worst”
H3
“it’s objectively a really good burger. The vibe is good, the meat is quality and nicely funky. I just felt underwhelmed given the high price point.”
H2