There is a February, 2008 interview with owner Pat Leno posted: http://www.thedoctorschannel.com/video/581.html?specialty=35
in which Pat claims he uses fresh meat. There are pictures of raw burgers on the grill. Could he possibly be using fresh meat and one of those burger forming gadgets?
Until I saw that Yahoo map, I never realized how easy it was to get to from I-95 or the Hutchinson River Parkway, so I never made the trek. But, I'll be going soon.
If he is using hard rolls, my guess it is because he is using fresh meat and the onions also have moisture on them. Most of the defunct foodservice hamburger bun bakers (Fink, Miller, etc.) made a bun so soft that a greasy cheeseburger would "melt" the bottom half down to a thickness of 3/16", and everything would start to slide in every direction. I usually ask for my burger on a hard roll in a greasy spoon around here.
Most of these summertime places around here use frozen corn, even when corn is in season. The problem is that the corn from Hunts Point (Wholesale) Market is of highly variable quality and is grown far from NYC. Frozen tastes better on average.
The part I can't understand is the zombie beer brands, such as Piel's. It it just tradition, is it to keep the cost down, is it ?????
<message edited by David_NYC on Mon, 07/13/09 4:50 PM>