![]() ![]() It tasted like someone had passed a bottle of Worcestershire sauce over it - there was something oddly salty to it. Even the vaunted wagyu burger didn’t taste that different from the other burgers. Sietsema: Really, there are only four burger options there that you would be likely to buy, and we had a hell of a time distinguishing between them. But Black Tap actually serves pretty decent burgers and regular shakes, so Salt Bae is like the worst, most ‘grammable parts of Black Tap viewed through the lens of the Don Wagyu oligarchs of the world. At Salt Bae, you have these elaborate and expensive shakes - $99 for a “golden shake” - and then you have these crazy, high-priced burgers, also up to $100. Basically the whole place is like a combination of Black Tap, the Insta-thirsty burger and shake spot, and Don Wagyu, the absurdly priced sandwich spot where the signature sandwich costs $180. ![]() Sutton: I thought it was mostly terrible. Salt Bae was definitely not in the house. I hated the steakhouse, but it was interesting to go to, especially with Salt Bae there bouncing the salt off of his elbow in the meme of the year. It was brightly lit, the seating was not nearly as comfortable, and there were just not as many interesting things going on on the menu. It had all the charm of an airplane hangar. I expected it to be as interesting as Salt Bae’s steakhouse was when it opened two years ago, but it wasn’t. Inside the new Salt Bae restaurant Gary He’s iPhone/Eater See their first impressions, in conversation, below. ![]() The 65-seat spot was #SaltBae-branding heavy, the bill of fare was lean, and - spoiler alert - the burgers left something to be desired. The new casual sit-down burger spot near Union Square has already drawn ire for its absurd menu, which sells a $99 milkshake and offers veggie burgers for free only to women as an, ahem, “compliment,” according to the manager.Įater critics Robert Sietsema and Ryan Sutton took one for the team and visited the new restaurant at 220 Park Avenue South, part of the butcher’s larger international chain of businesses, to see how things fare so far. In spite of logic that only restaurants serving good food survive, meme-turned-restaurateur Salt Bae - aka butcher Nusret Gökçe - has opened a second restaurant in New York, a follow-up to his widely panned steakhouse. ![]()
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