Photos by Leslie-Anne Brill
This is the third Prime 16 (the others are in Connecticut). Headlining along with the beer are gourmet burgers made from Angus beef with no added hormones, no antibiotics, and made from cows fed non-GMO vegetarian feed. Of the eight burgers here (there are 16 in New Haven—hence the name), I went with the Maui Burger—the server talked it up so well that I ignored my skepticism about the pineapple. I’m glad I did, as the combo of pepper jack cheese, smoked applewood bacon, pickled red onion, romaine, and grilled pineapple, with chipotle mayo, was hard to put down. Our other choice, a mushroom and pecan veggie burger topped with Swiss cheese, baby spinach, and tomato, with a side truffle aioli, gets points for being house-made, but crumbled upon contact. (If you’re looking for a non-veg alternative to red meat, there’s a Buffalo sauce–basted turkey burger with blue cheese and celery carrot coleslaw.) Making up the rest of the 16 dishes (intentionally or not) are four sandwiches and four salads, and there’s also a kids’ menu.
Yes, you can bring the kids. The whole town was there.
The Maui Burger is just one of Prime 16’s many creative combinations; the veggie burger is made in-house, but the consistency might be too crumbly for some.
Looking back, why did I not try the pretzel: two soft pretzels, topped with smoked Hawaiian sea salt and served with a choice of mustards, with the option to add cheese sauce for a very retro 95 cents? Or the fried-egg-topped Cowboy burger? Or the Pickle Back with American cheese and spicy dill pickle chips, basted with bourbon stout barbeque sauce? A better vegetarian option might have been grilled goat cheese and mozzarella with pesto, avocado, and baby spinach on multigrain. And I hear raves about the BLT. Woulda, coulda, shoulda.
We’ll be back.
156 Fifth Ave
(914) 576-0700; prime16.com