4.
Hamburger
The first hamburgers were reportedly served along the city's Lower West Side docks in the 1820s to German sailors homesick for the port they came from -- Hamburg, on the North Sea. These ground-meat pucks (it is not recorded whether they were first made with beef or pork) were served naked, but at some point in the years that followed, a bun was applied, making the hamburger as we know it an American phenomenon. In fact, when I first arrived in the city, old-timers still referred to them as "hamburgs" -- and you can still hear that term today. We live in an explosion of hamburger love, so I've chosen an old-fashioned one to showcase: no brisket, foie gras, brioche bun, or exotic cheeses.
JG Melon, 1291 Third Avenue, 212-744-0585
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