Minetta Tavern

Row 1

Details
113 Macdougal St (btwn W 3rd & Bleecker St)
New York, NY 10012
(212) 475-3850
American, Steakhouse, Burgers
$ $ $
Hours
Mon–Tue: Midnight–1:00 AM Wed–Fri: Midnight–1:00 AM Sat–Sun: Midnight–1:00 AM

Around the Web

Foursquare Tips

  • Though its not quite the same as it was when F. Scott Fitzgerald hung out here (along with contemporaries like Ernest Hemingway), you can soak in the old-timey ambienceassuming you can get a table.
  • Pricey hamburgers are usually all style and no substance, but it's difficult to have any beef with the $26 Black Label burger made with prime dry-aged cuts at this hot spot.
  • I came with four friends and the waitress said it best: "Get 2 burgers and get them split so you can each have half. Order the steak & we'll slice it and then pick something else to share." Bestest.
  • Keith McNally's reborn Minetta is a masterpiecean old New York saloon, modern steakhouse and celeb haunt all in one. The problem: getting in. (The Black Label Burger is worth it.) [Eater 38 Member]
  • Great burger
  • Paying $26 for a burger is easy to scoff at, unless its the legendary Black Label Burger at this restored Village relic which once served luminaries like Hemingway and Cummings. (RC & CP)
  • Go to Minetta Tavern for the black label burger, it's so good you won't even touch the fries.
  • One Michelin star.
  • Cults love to come here for an upscale meal. They have a reputation for retro cocktails and $26 Black Label burger. Madeline says it's the best hamburger Ive had in my life.
  • Anthony Bourdain believes they serve the best burger in New York City, but getting in is a challenge try early or late.
  • This Village relic was revamped by the restaurateur Keith McNally, of the Odeon, Balthazar, and Pastis. The vibe is now less seedy watering hole, more claustrophobe-celeb.
  • Black Label Burger
  • Black label burger, period.
  • They make their own mayonnaise. You gotta love places which make their own mayonnaise, especially if it has a lemonish after taste.
  • great location
  • This may be the best burger Ive ever had in my life. Its like a precut steak just falling apart in my mouth. - Jeffrey Saad, United Tastes of America
  • YOU KNOW WHITE PEOPLE/GET MONEY, DON'T SPEND IT/OR MAYBE THEY/GET MONEY BUY A BUSINESS/I'D RATHER GET THE BLACK LABEL AND GO IGN'ANT/I KNOW FRANK B GONE KILL ME/BUT LEMME FINISH
  • The Cte de Boeuf
  • Try the Pat La Frieda Black Label burger, known for its 70/30 meat-to-fat ratio -- pleasingly symmetrical to your own 30% muscle, 70% big boned.
  • Minetta Tavern's excellent burgers use a beef blenddry-aged rib eye, skirt steak, brisket and short ribfrom famed purveyor Pat La Frieda, and buns from Balthazar Bakery.