360 Van Brunt it is not

[Jeff Grossman]

In fact, the whole thing haz sadz: the cozy neighborhood joint with a line out the door and burgers cost $22.

And the author gives it an ironic title, then walks it back by adoring the place.

 

[Brad Kane]

Man, I miss that place and those days.

 

[MarkS]

People loooove their burgers n fries!

 

[Jayson Cohen]

When I finished reading the article, my first thought was: none of the food sounds appealing. Not my thing. Maybe the fennel.

 

[Asher]

I've been able to watch the growth of Red Hook over the three decades that I've lived and worked in NYC. It's really quite fascinating. I've also had many recent opportunities to witness the hordes of tourists visiting Red Hook on weekends. (Contrast to when, in 1991, I had to slide cash under a thick bullet-proof window in exchange for a sandwich at a local Red Hook bodega.) I suspect the guidebooks now include Red Hook on their list of Brooklyn sites, along with the Brooklyn Heights Promenade, DUMBO, Williamsburg, etc. So, from that perspective, the owners of this new restaurant are doing the right thing - - assuming the tourists can sustain the place. I'm not sure the locals will, but then again, Red Hook does now have its share of $1M+ condos. This is just another example of a changing NYC.

 

[Keith Levenberg]

Not a fan of burgers that are 3x the height of a wide-open jaw (or, for that matter, Kraft singles), but the fries look pretty good, sort of like the 2 or 3 sufficiently well-done wedges in every basket of otherwise soggy Fuddrucker's fries.

 

[Jay Miller]

The review did a good job of conveying the feel of the restaurant.

The fact that it managed to compliment them while still conveying the message that I should stay far away is an admirable skill.

 

[Todd Abrams]

originally posted by Keith Levenberg:
Not a fan of burgers that are 3x the height of a wide-open jaw

Tall burgers are offensive. What is the point of making a handheld food that is impossible to eat with your hands?

 

[Christian Miller (CMM)]

Looking at the pictures, I'm impressed by the efficiency of the food. Many of the dishes require only minimal last minute prep or labor; and the few foods that require much labor can mostly be made ahead of time, then assembled on the plate.

 

[Rahsaan]

originally posted by Todd Abrams:
What is the point of making a handheld food that is impossible to eat with your hands?

Instagram likes?

 

[mark e]

originally posted by Christian Miller (CMM):
Looking at the pictures, I'm impressed by the efficiency of the food. Many of the dishes require only minimal last minute prep or labor; and the few foods that require much labor can mostly be made ahead of time, then assembled on the plate.

That plus the server telling you that the dishes will come out in no particular order as they are ready equals the ideal "turn and burn" machine.

I do miss 360, as well. Somehow those days don't seem like they are ever coming back - at least not anywhere in the five boroughs.

 

[Jonathan Loesberg]

originally posted by Todd Abrams:

originally posted by Keith Levenberg:
Not a fan of burgers that are 3x the height of a wide-open jaw

Tall burgers are offensive. What is the point of making a handheld food that is impossible to eat with your hands?

This position obviously goes too far as it would also apply to Dagwood sandwiches. It should also be borne in mind that some of us have larger mouths than others.

 

[Todd Abrams]

originally posted by Rahsaan:

originally posted by Todd Abrams:
What is the point of making a handheld food that is impossible to eat with your hands?

Instagram likes?

Perhaps it’s a way for chefs to present the humble hamburger as a gourmet dish by applying 90s era fine-dining plating techniques. Sort of like craft brewers dipping their crown cap bottles into wax.

But if you have to skewer your creation with a steak knife just to keep it from toppling over, can it still be considered a hamburger?

 

[Jeff Grossman]

originally posted by Jonathan Loesberg:
This position obviously goes too far as it would also apply to Dagwood sandwiches.

Dagwood Bumstead was a cartoon character, as were his sandwiches.

 

[MarkS]

originally posted by Todd Abrams:
Perhaps it’s a way for chefs to present the humble hamburger as a gourmet dish...

Nothing gourmet about hamburgers in my book.

 

[Jonathan Loesberg]

originally posted by Jeff Grossman:

originally posted by Jonathan Loesberg:
This position obviously goes too far as it would also apply to Dagwood sandwiches.

Dagwood Bumstead was a cartoon character, as were his sandwiches.

He may be a cartoon character, but his sandwiches have been very real for many years. Double deckers and clubs have been around since I was a kid.

 

[Todd Abrams]

originally posted by MarkS:

originally posted by Todd Abrams:
Perhaps it’s a way for chefs to present the humble hamburger as a gourmet dish...

Nothing gourmet about hamburgers in my book.

Agreed. But we Americans do like upscaling our favorite humble foods. Indeed, if I see lobster mac and cheese on a menu I just assume the chef is phoning it in from the corporate office.