Bobby Flay 's New Burger Restaurant on L.I.

http://www.newsday.com/services/newspaper/printedition/tuesday/partii/ny-exmain5763236jul15,0,1583140.story

Bobby Flay, of the Food Network, opened his first burger restaurant last week in the Smithhaven Mall in Lake Grove NY.

My sister-in-law was in for a sampling and said burgers were very tasty and a bit pricey in the $10 range. I'll have to give it a try myself in order to give this place a serious review.

Bobby Flay is a wh**e. pure and simple. Put him on the street at lunch time on a cart or in a trailer or a truck by himself and watch him drop dead. He for sure isnt in the kitchen pounding out burgers or dogs 10 orders at a time.

Any one that calls themselves a "chef" is just full of it.

Bet this will get me in trouble....

I would go. Note the Burger Dome if you don't use one of those get one. Once you make a cheese burger on a grill or in a cast iron skillet wwith a dome you never do it any other way...Russ

quote:

Originally posted by spud

Bobby Flay is a wh**e. pure and simple. Put him on the street at lunch time on a cart or in a trailer or a truck by himself and watch him drop dead. He for sure isnt in the kitchen pounding out burgers or dogs 10 orders at a time.

Any one that calls themselves a "chef" is just full of it.

Bet this will get me in trouble....

I have never heard anything bad about him or his food until you just said it.
He must have an incredible energy level to do everything he does....Russ

quote:

Originally posted by spud

Bobby Flay is a wh**e. pure and simple. Put him on the street at lunch time on a cart or in a trailer or a truck by himself and watch him drop dead. He for sure isnt in the kitchen pounding out burgers or dogs 10 orders at a time.

Any one that calls themselves a "chef" is just full of it.

Bet this will get me in trouble....

RIDICULOUS!!!!

I would love to know what possesses people to say such things? You need help...Russ

If you can cook on Iron Chef you most surely can run a Hot Dog Cart...Russ

No disrespect to any Hot Dog vendor it is tough work and a well run one is a pleasure to watch.

While Bobby Flay is not my favorite chef...he IS a chef in every sense of the word..he is a hard worker, devoted to his food, and really CAN cook.

I'd happily try any one of the burgers mentioned in the article..

I'd try this place in a New York minute!

check out a show called; Glutton for Punishment with Bob Blumer

"ny street vendor" episode on food channel.

not anywhere as easy as it looks.

quote:

Originally posted by spud

Bobby Flay is a wh**e. pure and simple. Put him on the street at lunch time on a cart or in a trailer or a truck by himself and watch him drop dead. He for sure isnt in the kitchen pounding out burgers or dogs 10 orders at a time.

Any one that calls themselves a "chef" is just full of it.

Bet this will get me in trouble....

No trouble -- just disdain. He is a classicly trained chef who made his chops with actual food in actual kitchens, and there's not a trained chef on earth who couldn't handle the cart, trailer, truck, or whatever, "pounding out burgers or dogs 10 orders at a time."

Yes, he is a "celebrity" now, but he made his bones working the line for years. I think if someone has finished culinary school and put in over 20 years in restaurants, they've earned the right to be addressed as "chef". Mind you, I think that it is a term used to address others in the business, not by those outside of the business. He's probably not working the line now as he has delegated to others to execute his vision. He might be rusty working the line, but its a "muscle memory" type of thing where you can get back into the swing pretty quickly.

quote:

Originally posted by spud

Bobby Flay is a wh**e. pure and simple. Put him on the street at lunch time on a cart or in a trailer or a truck by himself and watch him drop dead. He for sure isnt in the kitchen pounding out burgers or dogs 10 orders at a time.

Any one that calls themselves a "chef" is just full of it.

Bet this will get me in trouble....

He also has a fairly new Bobby Flay Steak at the Borgata casino, in Atlantic City. Between the countless shows, cookbooks, appliances, and restaurants, he is becoming the male version of Rachael Ray.

I remember in his earlier Food Network days, he NEEDED his female sidekick, named Jackie. She is long gone.

quote:

Originally posted by spud

Bobby Flay is a wh**e. pure and simple. Put him on the street at lunch time on a cart or in a trailer or a truck by himself and watch him drop dead. He for sure isnt in the kitchen pounding out burgers or dogs 10 orders at a time.

Any one that calls themselves a "chef" is just full of it.

Bet this will get me in trouble....

I got a buck that says that Flay would have an easier time working a hot dog cart or "pounding out burgers" than the average cart guy would putting out the quality of his food at Mesa Grill.

quote:

Originally posted by spud

Bobby Flay is a wh**e. pure and simple. Put him on the street at lunch time on a cart or in a trailer or a truck by himself and watch him drop dead. He for sure isnt in the kitchen pounding out burgers or dogs 10 orders at a time.

Any one that calls themselves a "chef" is just full of it.

Bet this will get me in trouble....

Spud has a jealousy/envy problem. Sad to think that someone would say something like that about someone they dont even know. Just another online ranter. I will just consider the source and ignore him...Russ

I don't particularly care for Bobbies personality or southwest flavor style, I do however totally respect him as a professional Chef who's earned his stripes working the line for decades and who's technical proficientcy and time management skills are top notch.

So he's spreading out his business interests and portfolio making a few bucks. More power to him, this is America after all. The free market will drop you like a lead balloon if you're product doesn't match the hype. You can only run on name alone for a certain period until it's tarnished.

Ive been to culinary school, been cooking and running restaurants for 30 years, Can make whatever you want, but I still just consider myself a cook.

Im still unimpressed with someone who just licenses his name to something.

I agree with CCinNJ. I joke with my wife that without jackie, he's nothing.

quote:

Originally posted by spud

Ive been to culinary school, been cooking and running restaurants for 30 years, Can make whatever you want, but I still just consider myself a cook.

Im still unimpressed with someone who just licenses his name to something.

I think you are jealous of someone with insight and originality. Willing to create new food instead of remaking others successes. Then crack on the sidelines without any reason or merit to someone that took chances became successful and landed a six figure income and several restaurants. You don't even know the man. What gives you the right to call him that name without regard to his character and dedication. Only a coward would crack on someone like that. Keep frying your chicken wings without regard to safety by not using the correct equipment shhhhhhh. And telling us all how successful you are. I am still asking myself why would someone even make a statement like that.....Russ

Originally posted by spud:
YES I AM FRYING THESE in the truck, NO I dont have the proper hood for this (Shhhhhh). Which brings me to a new problem; Ive got to stop making these before health dept catches me or put in a new hood and real fryers and lose a week redoing everything.

You are right Mr. Jackson.

I am ashamed of myself. Please convey my apologies to Mr. Flay.

(I knew I was going to get in trouble)

spud,
I did a little bit of research and the one restaurant open so far does seem to be owned by Mr. Flay and his associates. I even ate there last Saturday. When you talk about licensing your name to someone, I assume you are talking about entertainers, sports figures, etc. who may be fronting for restauranteurs or a gang that can't even boil water. As was discussed on the thread in the chain section, this concept is being groomed for franchising. But, there don't seem to be any outsiders involved in creating the menu items. Only time will tell if Flay, et. al. are able to sell any franchises and how well the franchisees will maintain quality control.

I have learned my lesson.

I will not speak my feelings or opinions on here again.

I will not brag about my successes.

I will avoid all confrontations.

quote:

Originally posted by spud

I have learned my lesson.

I will not speak my feelings or opinions on here again.

I will not brag about my successes.

I will avoid all confrontations.

Any way we can get you to have a few others swear this same oath?

I suggest a "Flay - Spud" Throwdown!!! Someone call the Food Network!!! Steamed Buns at 50 Paces!!!

Thanks for the laugh foodbme.

The business of being a chef has changed a great deal in the past 20 years. Today, these guys all have agents, assistants, public relations and marketing people. They lend their names, but those names are credible ones. They come with backgrounds of real substance. Hey, they did not hire Mario at FoodTV for his looks...the guy knows his stuff. Listen to him talk about the foods of Italy. The preparations, etc. No, he's a hell of a lot more than just a cook...Not that there's anything wrong with being a cook. I'm not even sure what that word means anymore.

Bobby Flay worked in many kitchens to learn his craft. All these guys have track records. They deserve their success IMHO. Personally, it's been far too long in coming for chefs to be appreciated. I am very happy for all of them and their success. Are some of them a bit over-exposed. Sure. Are some of them a little full of themselves..Sure. So, it's come full circle. Better this than all the years the profession was looked down upon.

just another "gourmet" burger joint for me to never go to.

Like Bobby, I graduated FCI (French Culinary Institute).

However, I think there is a tad less demand, for me.

I do alright, for myself.

Bobby broke into the entertainment business, with his youthful "Boy meets grill" moniker. He was young, and Food Network needed a young male to attract young male & female target audience of viewers.

I am proud to say that my son will be going to culinary school, next year. I had the choice to send him to FCI, and we decided that it would be best to pick another program. FCI is now ALL about celebrity chefs (like Bobby).

I do like Throwdown with Bobby Flay. I always root for the competition. Do I have a resentment? LOL No. Maybe.

quote:

Originally posted by sk bob

just another "gourmet" burger joint for me to never go to.

Why? Because it is owned by someone famous?

Not going there for that reason makes as much sense as going there solely because it IS owned by someone famous.

If the food is good, and I'm in the area, I'll try it.

quote:

Originally posted by spud

Bobby Flay is a wh**e. pure and simple. Put him on the street at lunch time on a cart or in a trailer or a truck by himself and watch him drop dead. He for sure isnt in the kitchen pounding out burgers or dogs 10 orders at a time.

Any one that calls themselves a "chef" is just full of it.

Bet this will get me in trouble....

Yes, you are in trouble! Bobby Flay "made his bones" when he was very young. With expertise and luck, he's made it to the top of the heap. I envy and, cheer his success.

twinwillow,

youre a day late to rake me across the coals. I SAW THE LIGHT!

but everyone does have to admit I did stir up an otherwise routine announcement.

IF Bobby Flay himself made my $10. burger, I might go. just because he lent his name to a place doesn't mean it's good.

quote:

Originally posted by sk bob

IF Bobby Flay himself made my $10. burger, I might go. just because he lent his name to a place doesn't mean it's good.

are you of the opinion that he can cook a burger better than the 300 or so cooks that he has working for him?

quote:

Originally posted by spud

check out a show called; Glutton for Punishment with Bob Blumer

"ny street vendor" episode on food channel.

not anywhere as easy as it looks.

you want to talk about someone really annoying who isn't a chef? Bob Blumer...ugh!

Quick question has anybody been here to evaluate?

I've eaten there now twice with my wife and we've enjoyed it, with a couple of caveats. First time I had the Santa Fe burger (chilies & queso), the other night I had the L.A. burger (guacamole and watercress). I wasn't really expecting to like watercress on my burger, but it added a really nice peppery flavor. Guacamole was excellent, as I would expect from Bobby Flay. My wife had the Bobby Blue (blue cheese, bacon, tomato) both times, and we twice tried the excellent fries, crispy onion rings, and really cold double chocolate shake.

Although they supposedly only cook the burgers medium or better, both times mine were medium leaning towards medium rare (almost too rare for my wife) and were pink and very juicy. All the food comes out piping hot and the servers have been really nice when we've been there, although I hear it can get crazy at times. We had no wait either time, which may be a bad sign for Bobby.

There's a rack of condiments in squeeze bottles that includes ketchup, chipotle ketchup, jalapeno sauce, "burger" sauce (like a steak sauce) and mustard. You also get a dipping sauce with the fries that seems to be mayo and some kind of chili pepper or ground chipotle.

The cons: the burger seems a little small for what you pay ($7.50) although in reality they're plenty big for the average human. It can get pricey; a burger, fries, rings, and shake will run you about $19. That said, it's a tasty burger and well prepared, in my opinion.

Spud,

What is the dish that you would like to cook for your friends? What is the one dish that is your hallmark, your special gift, the one you would like to be remembered for? People have one thing that turns out especially well in their hands. Which one is yours?

quote:

Originally posted by lono37

I've eaten there now twice with my wife and we've enjoyed it, with a couple of caveats. First time I had the Santa Fe burger (chilies & queso), the other night I had the L.A. burger (guacamole and watercress). I wasn't really expecting to like watercress on my burger, but it added a really nice peppery flavor. Guacamole was excellent, as I would expect from Bobby Flay. My wife had the Bobby Blue (blue cheese, bacon, tomato) both times, and we twice tried the excellent fries, crispy onion rings, and really cold double chocolate shake.

Although they supposedly only cook the burgers medium or better, both times mine were medium leaning towards medium rare (almost too rare for my wife) and were pink and very juicy. All the food comes out piping hot and the servers have been really nice when we've been there, although I hear it can get crazy at times. We had no wait either time, which may be a bad sign for Bobby.

There's a rack of condiments in squeeze bottles that includes ketchup, chipotle ketchup, jalapeno sauce, "burger" sauce (like a steak sauce) and mustard. You also get a dipping sauce with the fries that seems to be mayo and some kind of chili pepper or ground chipotle.

The cons: the burger seems a little small for what you pay ($7.50) although in reality they're plenty big for the average human. It can get pricey; a burger, fries, rings, and shake will run you about $19. That said, it's a tasty burger and well prepared, in my opinion.

Thank you for posting. Seriously.

quote:

Originally posted by Russ Jackson

I would go. Note the Burger Dome if you don't use one of those get one. Once you make a cheese burger on a grill or in a cast iron skillet wwith a dome you never do it any other way...Russ

Searched Google for "Burger Dome" w/o success. What is this device, please? Where can you get one? Thanks in advance.

I don't know what the correct name for the burger dome is either, but you can see one on this video clip about Bobby's Burger Palace from the Long Island newspaper, Newsday that was originally posted in the thread on the fast food section:
http://www.newsday.com/services/newspaper/printedition/tuesday/partii/ny-exmain5763236jul15,0,1583140.story
Several burger domes are seen on the grill at the 1 minute 55 second mark. It resembles a cover for a pot. If you have a pot that has a high dome cover, you could use that rather than buying one. I have seen this device used in many NYC Metro area diners, etc. It helps melt the cheese.

A burger dome it put over the burger after you flip it the first time. It creates a little oven for the patties and kind of steams them. It also cures the problem of inconsistent cheese melting. It looks like a pot lid only much taller. One can be found at Wasserstrom Restaurant supplies for about $7.00. Work great in a cast iron skillet however getting 2 of them in a skillet can only be done in a large one. My largest skillet can fit 3. They also work great on a BBQ grill or electric griddle. A picture can be found here https://www.wasserstromcompany.com/Image.asp?Image=102200&Cont=&cID=999. Cheese melting and juiciness of final product is second to none. Once you use this method I doubt you will go back to your previous method...Russ

Isn't Jackson Hole the "Father of the Burger Dome?"

It makes a very juicy burger, but it still does not give it the tase you get by using a char broiler IMHO.

My first job, in high school was cooking 15cent hamburgers at a burger joint on long island. The dehydrated onions were in a gallon can mixed with water.The onions went on the grill on top of the burgers prior to flipping. As soon as they were turned cheese and the bun bottom was added and a square" burger dome" the size of the entire grill was put on for 30- 45 seconds. This steamed all the flavors with a great cheese melt. Longer dome time, was a soggy disaster for both the bun bottom and the cheese. Buddy

Oh boy, another media made hyped celebrity chef cranks out another restaurant! I don't deny Flay of any skill, I just detest the bastardization of food and cooking for ones self-importance and personal gain. A true chef is demanding on themselves and humble before others. Enjoy your "Flay Burgers"....I'll pass.

quote:

Originally posted by feeglebeegle

Oh boy, another media made hyped celebrity chef cranks out another restaurant! I don't deny Flay of any skill, I just detest the bastardization of food and cooking for ones self-importance and personal gain. A true chef is demanding on themselves and humble before others. Enjoy your "Flay Burgers"....I'll pass.

This is the same mindset people apply when a musical act they like gets popular, and love turns to hate. I don't understand.

If the food is good and the price fair, what difference does it make who has their name attached? I haven't been to this place, but have been to some celebrity chef places and had great meals. I see that as good for me, and to have avoided the meal because of feelings like those described above would have cheated no one but me.

Flayburgers? What's the difference who makes them, if they are good, reasonable, and served in an environment that is clean. My only problem with a "Flayburger" (Feeglebeegle - it is kind of funny, but I totally disagree with you) would be if they refused to make it medium rare. I understand they won't so I won't be there. But, not for the reasons alluded to or implied by some others here.

Someone has to make a profit or there is no "Flayburger." So, why not Bobby Flay? I'm with Tony Bad on this one..I don't get it. Wish people success..Support them, if they are giving you a good product! Good for them, if their name generates investors. Don't you wish it would have happened to you?

Bastardization of a burger? How so? I say let's have more designer burgers! Give me a "Parisburger" or a Kardashianburger" I like my burgers almost raw and plain(naked)

quote:

Originally posted by Tony Bad

quote:

Originally posted by feeglebeegle

Oh boy, another media made hyped celebrity chef cranks out another restaurant! I don't deny Flay of any skill, I just detest the bastardization of food and cooking for ones self-importance and personal gain. A true chef is demanding on themselves and humble before others. Enjoy your "Flay Burgers"....I'll pass.

This is the same mindset people apply when a musical act they like gets popular, and love turns to hate. I don't understand.

If the food is good and the price fair, what difference does it make who has their name attached? I haven't been to this place, but have been to some celebrity chef places and had great meals. I see that as good for me, and to have avoided the meal because of feelings like those described above would have cheated no one but me.

Jealousy I guess. Michael Symons place in Cleveland is in my top 5 Restaurants. I would love to go to Morimotos place. Paula Deens Lady and Sons is amazing. I am sure Flays Burger Joint is first class. How can somebody condem if they havent even tried it....Russ

I have noticed that both in this thread and in a prior one in the Food Food and Chain section, that a lot of people were under the impression that Bobby Flay just licensed his name to a group of outside restauranteurs. I did eat at the first place to open out on Long Island, enjoyed my meal, and wrote about on that other thread. From what I have been able to learn, Bobby Flay and his business partners are running this restaurant and franchising operation themselves.

The message here is that much of the population will no longer patronize a restaurant associated with a name that you know a priori does not know how to cook.

quote:

Jealousy I guess. Michael Symons place in Cleveland is in my top 5 Restaurants. I would love to go to Morimotos place. Paula Deens Lady and Sons is amazing. I am sure Flays Burger Joint is first class. How can somebody condem if they havent even tried it....Russ

You guessed wrong, Russ. It's called a corporate sell-out. If you want to make big money, then you play the game the way the corporate hierarchy wants you too or else you're out on the street. So the choice is whether you do your own thing or sell yourself to the devil. No doubt, Flay has much personal desire which is being squashed by the big guys, but then that was his call. Why do you think so many musicians scrap the big corporate labels and do their own thing? Because it gives them the control over what they produce which is more important to them than the money. This is what real artists, true to their game, do.

quote:

Originally posted by feeglebeegle

You guessed wrong, Russ. It's called a corporate sell-out. If you want to make big money, then you play the game the way the corporate hierarchy wants you too or else you're out on the street. So the choice is whether you do your own thing or sell yourself to the devil. No doubt, Flay has much personal desire which is being squashed by the big guys, but then that was his call. Why do you think so many musicians scrap the big corporate labels and do their own thing? Because it gives them the control over what they produce which is more important to them than the money. This is what real artists, true to their game, do.

But why does the prospect of someone making big money make a meal not worth eating, or music not worth hearing?

I know many cases where artists went out on their own, and made their "own" music, and it was simply something I didn't want to hear any more. Perhaps they deserve praise for doing it on their own terms, but I would no sooner turn on their music solely for that reason than I would turn off something I liked because of some "anti-corporate" philosophy.

How does one even implement such a philosophy? At what size audience or income level does one become a sell-out? How many people have to like one's food, and want them to guide or open restaurants before their food becomes non-palatable and not worth trying?

As I wrote before, this mindset seems no different than that of people who WILL eat at places routinely solely because of a name attached or some other non-food factor even when the food stinks. Either extreme confuses me...even when it comes to Roadfood. There are places listed and described here that win praise, yet I don't like. Going there solely because it is "on the list" seems like a waste of my time.

quote:

Originally posted by feeglebeegle

quote:

Jealousy I guess. Michael Symons place in Cleveland is in my top 5 Restaurants. I would love to go to Morimotos place. Paula Deens Lady and Sons is amazing. I am sure Flays Burger Joint is first class. How can somebody condem if they havent even tried it....Russ

You guessed wrong, Russ. It's called a corporate sell-out. If you want to make big money, then you play the game the way the corporate hierarchy wants you too or else you're out on the street. So the choice is whether you do your own thing or sell yourself to the devil. No doubt, Flay has much personal desire which is being squashed by the big guys, but then that was his call. Why do you think so many musicians scrap the big corporate labels and do their own thing? Because it gives them the control over what they produce which is more important to them than the money. This is what real artists, true to their game, do.

So Flay is selling out because he uses fresh ground beef made to order. Instead of using frozen premade garbage cooked in a drawer. Everything in the restaurant is from fresh products. He has set forth his standards and taken risk to make hamburgers the right way instead of the fast food reheat, microvwave, over salted, prepackaged, frozen, canned way and you call him a corparate sell out. feeglebeegle get out of the drive thru of the local Burger King you are in right now drive over to Flays place and spend the $8.00 for his burger and give it a try instead of throwing rocks from afar and review the Joint and tell what you think after trying it. How can you condem a place without even trying it? Also how cant you like the Guy? I personally never heard anything bad about him in print or on TV....Russ

quote:

Originally posted by Russ Jackson

Also how cant you like the Guy? I personally never heard anything bad about him in print or on TV....Russ

Plus his wife is hot.

I have to admit, when I first watched Bobby on the Foodnetwork I was a little put off by his "arrogance". However, as he has matured, he has mellowed with age. He is very talented.

Here is the menu for his place you decide if it is too expensive...Russ

http://bobbysburgerpalace.com/bbpmenu_0623_for%20web.pdf

Here Here i would love to eat at his burger joint. Flay is super talented chef if youve ever watched iron chef or any of his shows and im sure he stands behind his products all the way!!

The prices are VERY reasonable.
I'd love to try his place.
L.I. New York ain't cheap friend.

quote:

Originally posted by Russ Jackson

Here is the menu for his place you decide if it is too expensive...Russ

http://bobbysburgerpalace.com/bbpmenu_0623_for%20web.pdf

Wow. Very reasonable prices for the location.

Considering the location, that is pretty reasonable. Also, re: the fact that Bobby Flay has 'dared' to open a burger joint, to me it seems to align with his overall theme of simplified foods. I've got no problem at all with him starting a burger joint. He's got the name, why not use it? He seems to be one that takes it seriously, as opposed to just slapping his name on something to make a buck...

I have been here a bunch of times, the burgers are real good...as is everything else on menu, and as others have written, the prices are not bad.

has bobby ever been there while you were?

bill voss


has bobby ever been there while you were?

I don't believe so, but last time I was there two customers got into a fight because one odd guy felt someone sat too close to him and threatened to beat up a guy who seemed close to 80. The situation seemed oddly close to his whole "throwdown" thing.