Krug's Tavern in the Ironbound section of Newark. Best burger you will ever have.
I went yesterday for the first time and have to agree with Applecheeks. It was certainly the best burger I've eaten. Krug's is an old tavern that reminds me of the places my grandfather drank at in Jersey City years ago. My wife and I sat at a small table across from the bar. The bartender, Tom Darcy, who is also the cook, did a great job serving us. The burgers are 12 ounces (3/4 lb) and are formed into huge meatballs. The beef is from a local butcher shop and very fresh. Tom wasn't sure of the blend, but I believeit is chuck and maybe some sirloin.
The burgers are cooked on a small griddle behind the bar. It takes awhile to prepare them as they are very big. I usually enjoy a few beers to whet my appetite. We ordered our burgers medium and they came out that way. Next time I'll try medium rare. The burgers are pressed down on the griddle; similar to White Rose and Smashburger. I love Smashburger, but Krug's burger, in addition to being bigger, is also better. Either the meat is higher quality, or fresher, or both. I had mine with American cheese and nothing else. The bun was a sesame seeded bun from Pechter's that was large enough for the patty. Pickles (Boars Head) and hot peppers come with the burger. At $6.00 and change, this is a great value. We split an order of fries. I would describe them as steak fries in regard to size. Although they are of the frozen variety they were pretty good.
Krug's also has a reputation for excellent hot shrimp and calamari. They make a cheesteak that I've heard is very good as well as an Italian Hot Dog. The Italian Hot Dog is served on pizza bread from DiPaolo's (which suplies Dickie Dees) and includes 2 Best's franks, peppers, onions, and potatoes. The potatoes are actually the steak fries. They are placed on the plate next to the sandwich rather than on top of the sandwich. As much as I love Italian Hot Dogs, I don't think I'll be ordering one at Krug's. The burgers are just too good.
<message edited by John Fox on Mon, 02/21/11 10:10 AM>