How a Michelin-Green-Starred Restaurant Makes One of the Best Burgers in NYC

"The meat for the burger is ground in-house, using multiple cuts of wagyu beef, and is perfectly portioned in a patty press. Executive chef Galen Kennemer recommends pairing the order with the fried potatoes, which are tossed in powdered chili pulp and served with Sriracha sauce."

"One White Street is committed to a farm-to-table ethos, literally operating its own farm upstate, Rigger Hill Farms, and building a menu around what produce is in season. Over the last several years, burnt has become an actual flavor to use, with charred ingredients integrated throughout the menu."

"Lamb necks from Colorado are cured for two days in salt, brown sugar, and black peppercorns, before being smoked at a low temperature and slowly cooked down in the burnt cabbage juice. Pickles, made from the farm's vegetables, and fresh flatbread are served with the smoky lamb neck, so diners can build their own gyros at the table."

One White Street, a Tribeca restaurant, gained viral attention for its exceptional cheeseburger made with in-house ground wagyu beef, perfectly portioned and served on a sesame bun. The restaurant operates as a Michelin-Green-starred establishment committed to farm-to-table principles, running its own upstate farm, Rigger Hill Farms, to source seasonal produce. Executive chef Galen Kennemer employs innovative techniques throughout the menu, including charring cabbage halves to create sauce for cured and smoked lamb necks, and dry-aging Hudson Valley ducks for two weeks before incorporating them into dishes like confit duck leg and beans inspired by French cassoulet. The kitchen maintains zero-waste practices while supporting local farmers and seasonal eating.

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