Best Slice, Best Breakfast, Best Burgers…. Williamsburg Gets Lots Of Love in New York Mag’s Best Of 2013 List
Best Miso Ramen:
126 N. 6th St., nr. Berry St., Williamsburg; no phone
Akira Hiratsuka ages his fresh Sapporo-style noodles for 48 hours to develop their slightly tangy flavor. He complements them with an elegant broth based on charred pork and lobster stock, sweet miso, toasted sesame, and an avalanche of chopped green onions ($12).
Best Patty Melt:
109A N. 3rd St., nr. Berry St., Williamsburg; 718-782-2602
Pat LaFrieda has nothing on this magnificent burger blend: It’s lamb bacon mingled with beef, and it’s rich and drippy and delicious in ways we’ve yet to fully comprehend. The decision to serve it with grilled onion and good Welsh-style farmstead cheese on butter-griddled planks of rye from the neighborhood Polish bakery is a stroke of genius that could spark a patty-melt craze ($15 with salad or fries).
Best Grass-Fed Burger:
80 Wythe Ave., at N. 11th St., Williamsburg; 718-460-8004
Unlike many lean, gristly grass-fed burgers, this one is leavened with lots of juicy fat and topped, for good measure, with an optional wad of melty Gruyère for $16 including fries.
Best Double Cheeseburger:
160 Havemeyer St., nr. S. 2nd St., Williamsburg; 347-725-3837
One theory behind the success of the double is that two thin patties are better than one: the top effectively basting the bottom with its meaty drippings, thereby creating an ideal ratio of juicy beef to squishy bun ($6.25).
Best Bar Food
90 Wythe Ave., nr. N. 11th St., Williamsburg; 718-388-2969
Depending on what’s on hand in his kitchen that day, the bar menu at Fredrik Berselius’s ascetic, Scandinavian-themed Williamsburg restaurant might include platters of plum-soft beef cheeks, fresh oysters “foraged” from the coves of Long Island, and fanciful Scandinavian-style hot dogs wrapped in tacolike rotis with relish and frizzled onions. If you have just one dish, however, make it the classic “potatis” potato dumplings ($6), which Berselius and his chefs stuff with a savory mash of cabbage and pork and serve, the way they do in the farm kitchens of Sweden, with smoky spoonfuls of farmer’s cheese and a sweet touch of lingonberry.