Discover New York: Quirky Burgers Inspired By Global Cultures At Beer & Buns

Beer & Buns Platter

Beer & Buns Platter

In March 2014, The Court, a St Giles Premier Hotel, unveiled possibly New York City’s most interesting burger joint: Beer & Buns (B&B). Forget beef patties with lettuce, tomato and pickles, as these burgers are made with a variety of proteins, ingredients and accompaniments inspired by other culinary cultures, mainly Europe and Asia.

“The inspiration for Beer & Buns came out of our desire to craft a creative, comfortable yet casual restaurant and bar in The Court Hotel and to also offer a new and unique food offering here in the Midtown and Murray Hill neighborhood,” said Abigail Tan, Head of St Giles Hotels, U.K., Europe and USA. “In our food trial and tasting sessions with Chef Nok, we came-up with the idea of developing hearty, burgers and sliders with an international flair and pairing it with global and local craft beers – We intended for Beer & Buns to be affordable as well so that not only residents in the area could get great mouth-watering sliders at great prices, but people working in the area and an after-work hours crowd would have easy access to a burger-bar that showcased delicious fare.”

New York‘s Beer and Buns features Pan-Asian-influenced burgers and sliders cooked up by Thai Chef Wisit Panpinyo — also known as Chef Nok — as well as local craft and international beers.

Sip a refreshing Xingu from Brazil, a Blanche de Bruxelles from Belgium, or go local with selections from New Planet, Blue Moon and Mother’s Milk, to name a few.

Indulgence Burger

Indulgence Burger

If you’re in a decadent mood, order the $250 B&B Indulgence Burger featuring Kobe beef, sauteed foie gras, white truffles and caviar on a homemade artisan bread bun. While this may sound over-the-top, it’s a burger for a good cause as a portion of the proceeds go to City Harvest, an organization dedicated to fighting hunger in NYC. Don’t worry if you don’t have a two month’s worth of subway fare to spend on lunch, as there are budget-friendly options, as well, including a 3-for-$12 and 5-for-$17 sliders deal.

To help you choose your burger, Chef Nok offers a few pairing recommendations, beginning with the “Grouper on Fire,” fried fish doused in a house spicy chili and sweet basil served on an onion brioche bun, paired with a Founders All Day IPA. According to Chef, the citrus aromas and crisp, pleasant bitterness of the beer allow the meal’s spices to delight the palate without overpowering the fish flavors. The next recommendation is a “Bangkok Dangerous,” a “patty” of hot and sour shrimp cooked in Thai spices served with a Harpoon UFO White. This works well as the American wheat beer offers notes of orange peel and coriander that compliment the spices of the dish as well as the tom yum-style of the shrimp.

Southern Smack Down

Southern Smack Down Burger

And when ordering the “Southern Smack Down” — a marinated pork shoulder burger infused with vegetable, herbs and soy sauce served on a crispy brioche bun — a Radeberger pilsner works nice as it’s light bodied and refreshing with a slightly grassy flavor that accentuates the burger’s herbs and vegetables.

For sides, a mix of American and Asian fare is offered, with everything from Parmesan truffle fries to onion rings to sauteed bok choi. These are just a few of the many Beer & Buns options, as they offer a number of other atypical burgers and entree selections. During the warmer months patrons can dine outside in the courtyard, seating up to 125 people. This is also where summer will bring a number of BBQ happenings beginning in July.

Look forward to a classic American barbecue on July 10 — think burgers, sausages, baked beans and corn on the cobb — and a South East Asian-style grill event on July 24 serving chicken satay, Korean style baby back ribs, Thai rice noodles, Thai salad with romaine and smoked tofu and more.

*This post was originally published by Jessie on Drive the District. Photos courtesy of Beer & Buns.

Post a Comment

Your email address will not be published. Required fields are marked *