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Umami Burger Announces Second New York Location

Umami Burger Announces Second New York Location

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The LA restaurant chain, along with Sprinkles Cupcakes, is opening in a newly constructed Brookfield Place

California-based burger maven Umami Burger has announced their second Manhattan location, slated to open in 2014.

According to a press release, a new waterfront dining terrace at Brookfield Place (right now, World Financial Center) is being constructed, with enough space to house 14 eateries for Wall Street suits to grab lunch. Currently on the roster? Los Angeles favorites Umami Burger and Sprinkles Cupcakes are already signed on, as well as local favorites Num Pang, Little Muenster, and Dos Toros Taqueria.

Currently, the dining terrace is slated to open in early 2014, which means finance guys have a whole year to wait before getting their own Umami Burger. But that's all right. We've been waiting for that first Manhattan location in the West Village for more than a year, especially since a representative tells us that the opening has been pushed back from its original March 2013 opening. Now we just want to know if the 1 percent burger will be available at the Financial District location.

The Ramen Burger Yearns to Be the Rightful Heir to the Cronut

Since the cronut's debut in May, chefs all around the country, especially New York, have been trying to replicate its recipe of innovation, scarcity and buzz. The latest challenger to the cronut's dominance of the foodie world will debut this weekend. Say hello to the ramen burger.

This article is from the archive of our partner .

Since the cronut's debut in May, chefs all around the country, especially New York, have been trying to replicate its recipe of innovation, scarcity and buzz. The latest challenger to the cronut's dominance of the foodie world will debut this weekend. Say hello to the ramen burger.

What is a ramen burger? Glad you asked. "The burger consists of a 75-25% blend patty, a generous slathering of shoyu sauce, peppery arugula and a scattering of scallions," explains Gothamist's Nell Casey. That sounds savory-salty delicious, but the real "wow" factor here is that the ramen burger's bun will consist of ramen noodles cooked and fried until they (allegedly) reach the perfect crustiness and consistency to hold a juicy patty.

And you'll probably have to ask your foodie friends how they are, because there's a large possibility that you won't be able to procure one—only 100 will be made this weekend, which sounds like a page right out of Dominique Ansel's cronut book.

So will the fusion-y ramen burger unseat the cronut as the summer's best food? Maybe. We've narrowed down the cronut's success to five major factors: scarcity (a bad business model, we're told, but what do experts know?), the portmanteau name, the difficulty in procuring one, good looks on social media, and the combination of ingredients. You'll notice that taste isn't really a driving factor— there have been some meh reviews on the cronut , but those haven't shrunk the lines one bit.

Adam Fleischman says Umami Burger could grow to 150 locations

The founder of Umami Burger has seen huge success with his burger brand in the four years since he opened its first location on La Brea Avenue.

There are 20 Umami Burgers around California, plus locations in New York and Florida. But Fleischman says he’s just getting started.

How big could Umami grow? Fleischman’s five-year plan is to open 150 locations worldwide.

The same goes for 800 Degrees, the build-your-own-pizza restaurant concept he helped create. 800 Degrees is in Westwood and at the Tom Bradley International Terminal at LAX, with locations on the way in Santa Monica, downtown L.A. and Las Vegas.

Fleischman has other projects in the works too. Last month, he announced that he would be taking over the former Angeli Caffe space on Melrose Avenue to open Smoke.oil.salt, a Spanish restaurant set to debut in the next few months.

And on Sunday, he opened up his home in the Mid-Wilshire neighborhood to a dozen members of Truffl, a new private members-only club in which he is an investor and strategic partner.

There, in his designer kitchen, Fleischman led a burger-making demo and espoused such cooking wisdom as: Burger buns should feel soft and fluffy “kinda like a baby’s bottom” and “treat your burger like your lover” (meaning, don’t overly manhandle ground beef when shaping it into a burger patty).

After the demo, Truffl members wandered out to Fleischman’s expansive patio and backyard to construct their own custom Umami burgers with toppings including melted truffle cheese, smashed avocado, roasted mushrooms, bacon lardons and port-marinated onions.

Truffl launched six months ago in L.A. and provides small, curated events, typically geared toward food, art and music. There have been about a dozen events so far, including an underground wine dinner, omakase sushi night and electronic music concert.

“No matter what event you pick, it’s going to be great. There’s no filler events or dud events, it’s all good stuff,” Fleischman said. “It’s not like you’re trying to fill this pipeline.”

About 1,000 people have signed up for Truffl, which already has a wait list, founder Raphael Farasat said.

Members pay for events on an a la carte basis -- Sunday’s Umami event cost $75 -- but Truffl will switch to an annual membership fee sometime next year. Farasat said the annual fee will be tiered and will probably range from $250 to $1,500.

He said Truffl was “taking the time to be deliberative” in who it accepts into the club, and what events are planned. Every application is carefully vetted, with an aim to accept people who are entrepreneurially minded and creative, he said.

“We’re not here just trying to be a bunch of rich people slapping hands with each other,” Farasat said.

Battle of the Burger's 20 best burgers

You voted and the ballots are in. Meet the top 20 patties in town, decided by the most discerning burger lovers around: you guys!

A little more than a month ago, we announced your meaty contenders for Battle of the Burger 2015. Now we present the top 20 patties in town, from diner-inspired cheeseburgers (Burger Joint) to tried-and-true classics (Minetta Tavern), decided by the critics that matter most: our readers! Check out these mouthwatering burgers and see if your choice made the top of our list.

RECOMMENDED: See more on the Battle of the Burger

20. Cheeseburger at J.G. Melon

Local loyalists can argue over the supposed sacrilege of the uptown mainstay&rsquos recent downtown expansion all they want, but there&rsquos one thing you simply can&rsquot argue: Whichever location you frequent, the burgers are first-rate. Since 1972, the UES tavern has issued its half-pound marvels, served superbly juicy and open-faced with rings of red onion and crinkle-cut pickle chips, across green-checkered tabletops. A curlicue tangle of bacon, cooked to a crisp in the broiler, is technically optional (for 45 cents more), but real burger lovers know it&rsquos straight-up mandatory. 1291 Third Ave (212-744-0585). $11.50.

Fiverr Announces Second Quarter 2020 Results

NEW YORK--( BUSINESS WIRE )--Fiverr International Ltd. (NYSE: FVRR), the company that is changing how the world works together, today reported financial results for the second quarter of 2020 ended June 30, 2020. Complete operating results and management commentary can be found by accessing the Company’s shareholder letter posted to its investor relations website at

“We have delivered an outstanding quarter of results as our strong execution amidst the COVID-19 pandemic resulted in 82% y/y growth in revenue and Adjusted EBITDA profitability. I’m incredibly proud that Fiverr has been playing an important role in the livelihoods of individuals and businesses everywhere during this challenging global environment,” said Fiverr founder and CEO Micha Kaufman. “As businesses endeavor to reshape their team structures and accelerate the pace of digital transformation, I believe there is a tremendous amount of growth runway ahead of us.”

Ofer Katz, Fiverr CFO, added, “Fiverr has reached an inflection point in Q2, having achieved Adjusted EBITDA profitability and brought our topline scale to the next level. While the global macroeconomic conditions remain highly uncertain, we are confident that our business model, strong execution ability and financial discipline will continue to drive our growth forward.”

Second Quarter 2020 Financial Highlights

  • Revenue in the second quarter of 2020 was $47.1 million, an increase of 82% year over year.
  • Active buyers as of June 30, 2020, grew to 2.8 million, compared to 2.2 million as of June 30, 2019, an increase of 28% year over year.
  • Spend per buyer as of June 30, 2020, reached $184, compared to $157 as of June 30, 2019, an increase of 18% year over year.
  • Take rate for the twelve months ended June 30, 2020, was 27.0%, up from 26.4% for the twelve months ended June 30, 2019, an increase of 60 basis points year over year.
  • GAAP gross margin in the second quarter of 2020 was 83.1%, an increase of 360 basis points from 79.5% in the second quarter of 2019. Non-GAAP gross margin in the second quarter of 2020 was 84.4%, an increase of 300 basis points from 81.4% in the second quarter of 2019.
  • GAAP net loss in the second quarter of 2020 was (.1) million, or less than (.01) net loss per share, compared to ($9.4) million, or (.88) net loss per share, in the second quarter of 2019. Non-GAAP net income (loss) in the second quarter of 2020 was $3.6 million, or .11 and .10 basic and diluted net income (loss) per share, respectively, compared to ($4.9) million, or (.19) for both basic and diluted net income (loss) per share, in the second quarter of 2019.
  • Adjusted EBITDA1 in the second quarter of 2020 improved to $3.1 million, compared to ($4.9) million in the second quarter of 2019. Adjusted EBITDA margin was 6.7% in the second quarter of 2020, an improvement of 2,570 basis points from (19.0%) in the second quarter of 2019.

Financial Outlook

We are introducing Q3’20 guidance and raising our full-year guidance. Given these unprecedented times and the dynamic impact of COVID-19 on economies globally, we will provide investors with updated business trends as they evolve.

Does 'Umami' make a better burger?

5 of 9 6 of 9 7 of 9 8 of 9 9 of 9

The Hatch green chile cheeseburger, an idea borrowed from New Mexico that tastes great across the country. (Photo: Larry Olmsted for USA TODAY)

The scene: In just over five years Umami Burger has surged from its humble start in a single Southern California location to more than twenty outlets on both coasts and the Midwest (California, New York, Nevada, Illinois). It has quickly amassed a cult following of diehard fans, not dissimilar to the more famous Southern California burger chain In-N-Out. But true believers aside, the Umami Burger model is very different from any of the fast food players in the burger space. It is more similar to fast casual newcomers like Bobby's Burger Palace, BurgerFi and Larkburger, but even these, where you order at the counter, lack the full-service, sit-down experience Umami Burger delivers quickly and causally. It's not fast food, but it is fast full-service dining.

The chain does a very good job of appearing not to be a chain, both in menu and decor. Most locations feature some kind of bar, and the food is served on contemporary rectangular white plates, but beyond that the setting and furniture vary, though brick walls, exposed wood and a comfortable yet trendy pub-meets-hipster ambiance is typical. Some go for a more industrial loft feel with high ceilings, exposed ductwork and concrete floors, while the location in the new SLS Resort in Las Vegas sits inside the casino race and sports book and feels like someone's living room – and also features an outdoor "beer garden" along Las Vegas Boulevard.

The food is as varied as the locations, and while the bulk of the menu is consistent, each region has its own rotating signature burger, desserts and starters change, and some menus are broader than others, which helps keep the experience fresh even for regular patrons. The extensive craft beer menu is also customized by location, with a very unusual slate of drafts and bottles that mixes local microbrews with far-flung eclectic choices such as Singha (Thailand) and Narragansett (Rhode Island). While all the eateries serve beer and wine, some also have full-service cocktail menus. As a result, Umami Burger feels more like a local restaurant group than a chain.

Larkburger: Building a better burger, Colorado-style

Reason to visit: Manly Burger, special edition burgers, umamified fries, onion rings

The food: Umami, often described as savory, is the so-called "fifth taste." It was identified about a century ago, much later than the original four: sweet, salty, sour and bitter. However, its use in cooking was intuitively understood since ancient times, especially with fermented fish and grain sauces widely used in Asia and the Middle East. Foods especially associated with umami include soy sauce, fish, mushrooms, tomatoes and other vegetables. It is not an easily identifiable taste of its own like sweetness, but rather a booster that raises the overall flavor of dishes like using a mix of chopped vegetables to richen stocks or stews. The powdered flavor enhancer MSG was the first commercial attempt to sell umami as an ingredient, and the chain uses a secret recipe "Umami Master Sauce" in – not on – its burgers, which are also coated with "Umami Dust."

A lot of the power of umami seems to be psychological, and in the group I dined with, those who knew to expect it convinced themselves there was some distinctive flavor, while the rest of us just thought they were tasty burgers. The idea after all is a flavorful burger, not a weird-tasting one, and the restaurant succeeds – though there are plenty of places serving equally tasty burgers with no secret umami sauce. The meat is ground in-house at every location from a particular blend of whole cuts of beef, and burgers are cooked medium rare unless specially requested. Because these are thick, home-style patties, they keep a red center, are juicy, and more real than fast food versions. These tasty patties are the key, but burgers come in a very wide and unusual assortment.

The original Umami Burger has shitake mushrooms, caramelized onions, signature ketchup, roasted tomatoes and the eye-catching touch, a crunchy parmesan wafer that looks like a giant ridged potato chip. Other versions include one topped with arugula and fried egg, while a Southwestern version has Hatch green chiles, cheese and roasted garlic aioli. My favorite is the Manly Burger, which comes with smoked onion strings, beer-flavored cheddar and bacon lardons – big cubes of quality bacon the size of croutons, a really nice touch. The huge B.U.B. Burger is similar to the Manly, keeping the lardons but trading the fried onion strings for a second patty and middle bun, like a Big Mac for grown-ups. The green chile burger is also very good, smoky but not spicy.

BurgerFi a worthy warrior in upscale fast food battle

All sandwiches come with the logo-style U on the bun, which looks toasted like the logo at BurgerFi, but is actually printed with edible vegetable dye. Besides beef burgers, there are some other varieties, including ahi tuna, turkey and an excellent Asian-style five-spice duck burger.

The rest of the menu is short but not simple, with a few interesting gourmet salads (like beets with ricotta, goat cheese, smoked almonds and wild baby arugula), onion rings, a house pickle plate and fried pickles, along with skinny fries. The fries can also be "umamified" and topped just like the burgers – think Manly fries. The fries are the skinniest I have ever seen in a burger place, matchsticks, and while good by themselves they are better with toppings, because they use things like the big chunks of bacon and real cheese, not nacho goop. Topped fries are often less than the sum of their parts, but not these, which are great. The onion rings are excellent, thick, crunchy, fresh and delicious, as good as you will find.

Desserts consisted of homemade ice cream cookie sandwiches, a novel twist that is also very good, with choices varying by location. The last time I visited they had white raspberry ice cream on sugar cookies and chocolate ice cream on double chocolate chip cookies spread with Nutella, while other locations offered double chocolate cookies with peanut butter ice cream.

The final key to Umami Burger is its regional burger specials. In Vegas, celebrity chef Jose Andres created a Spanish-themed version with a ground pork and prosciutto patty topped with Manchego cheese and piquillo pepper confit. In New York, SNL-alum Andy Samberg created the Samberger, a throwback to his Windy City days, a burger topped like a Chicago-style hot dog, including the distinctive green relish. This helps keep things fresh and interesting. The bottom line is that Umami Burger offers a restaurant-style dining experience – at sit-down restaurant prices - using fresh, high-quality ingredients but with the consistent, predictable and efficient methodology of a chain.

Selina Announces Second New York Location and Woodstock Property to Open This Summer

March 05, 2019 08:00 ET | Source: Selina Selina

NEW YORK, March 05, 2019 (GLOBE NEWSWIRE) -- Selina - one of Fast Company’s 2019 Most Innovative Companies - has today announced a second New York City location and an expansive Woodstock, New York retreat, accelerating the company’s plan to open more than 15 hotels in the U.S. by 2020 following its recently announced flagship location at 138 Bowery.

Located in the heart of Chelsea, Selina has confirmed its second New York City property -- Hotel Americano -- at 518 W 27th Street. Opening this May, the 38,000 square-foot property will feature 126 beds and combine hotel, cowork and food and beverage concepts with a year-round rooftop and living art gallery format, including in-room experiences inspired by the famous gallery district.

Highlighting Selina’s diverse approach to locations -- as demonstrated by its 45 unique and often unexpected urban, coastal and jungle locations across Latin America and Europe -- it has also closed a 27,000 square-foot property on 6.5 acres of land in Woodstock, New York. Set to open this August ahead of the Woodstock Music Festival 50th Anniversary, the property will feature the brand’s signature Selina Music Studios and function as a retreat for artists and creatives.

Selina announced its flagship New York City location at 138 Bowery in December 2018. The 63,000 square foot property -- which is currently under development and planned to open in June -- will feature hotel, cowork, retail and food and beverage concepts including an expansive rooftop and communal spaces that will be activated year-round by artists and musicians, with an on-site residency program and artist and recording studios.

According to Selina’s President, Yoav Gery, the locations will be the first of many as the culture-centric company doubles-down in the U.S.

“The rate with which we’re growing across the world has proven the demand for our experiential hospitality model. We’re excited to bring the flavor of Latin America -- where we first launched -- together with the cutting-edge technology coming out of our Tel Aviv-based innovation team, to develop highly-creative and connected hotel and coworking spaces across the U.S.,” Gery said.

“We’re at the forefront of a shift in how millennials, Gen Z and nomads of all ages and backgrounds live, work and explore the world, and having such a prominent presence in the United States is key for our adventurous audience.”

With more than 40 additional properties currently under development in Latin America, Europe and North America - including three Miami locations set to open this year - Selina is actively seeking properties across the West Coast, Midwest, Southwest and Southeast of America, including urban, desert and coastal locations.

New York State Department of Health Announces Second Annual PrEP Aware Week

ALBANY, N.Y. (October 23, 2020) - The New York State Department of Health today announced that New York's second annual PrEP Aware Week will take place throughout the State from October 25-31, 2020. PrEP, or HIV pre-exposure prophylaxis, is a pill (or medication) that people can take to promote their sexual health and prevent HIV. Due to the COVID-19 pandemic, PrEP Aware Week will be observed virtually this year and will feature social media posts developed by eight community ambassadors who take advantage of PrEP to promote their sexual health.

"Though our attention is focused on the pandemic response, we cannot forget other important public health measures, like PrEP," said New York State Health Commissioner Dr. Howard Zucker. "PrEP is an important pillar of New York State's effort to End the AIDS epidemic, and events like PrEP Aware Week help advance our message that PrEP is widely available, affordable, and effective."

The theme of PrEP Aware Week, 2020 is: "This is Why I PrEP". The theme recognizes that PrEP is an individualized approach to HIV prevention and sexual health, as outlined in updated clinical guidelines. "This is Why I PrEP" provides a broad umbrella for reaching all New Yorkers with tailored messages about PrEP that will speak to them as individuals and members of different, overlapping, diverse communities, to raise awareness of PrEP's availability and efficacy. It can be prescribed by any health care provider who can write a prescription, and is covered by most health insurance plans, with no cost sharing in New York State.

To help raise awareness of the availability of PrEP in the age of COVID-19, the Department of Health's AIDS Institute has worked with partner agencies to distribute 15,000 facemasks printed with the PrEP Aware logo. They are also distributing 10,000 Ask Me About PrEP buttons, 5,000 posters, and 40,000 brochures.

Each day of PrEP Aware Week the AIDS Institute will focus on celebrating how PrEP can work for New York's diverse residents, with an emphasis on intersectionality and speaking to how each individual's identity incorporates elements of race, ethnicity, gender, sexual orientation and ability.Daily social media posts will provide a broad umbrella for people to gather under and celebrate the rich heritage, identity and strengths of all of our communities.Community partners can join the AIDS Institute in celebrating a specific community on the designated day or may use any day of the week to focus on the communities they serve.

  • Sunday: Native American - This day celebrates Native American people of all ages, tribes, urban and reservation, sexual orientations, gender expressions and how they can PrEP to protect themselves and their families.
  • Monday: Men &ndash This day celebrates cisgender and transgender men of all ages, races, ethnicities and sexual orientations and how men can use PrEP to promote sexual health for themselves and their partners.
  • Tuesday: People of Trans Experience &ndash This day celebrates how PrEP can support sexual health for individuals who identify as transgender male, transgender female, non-binary, gender non-conforming, agender or gender neutral.
  • Wednesday: African American/ Black &ndash This day celebrates African American/ Black people of all ages, genders, sexual orientations, and ethnicities and how they can PrEP.
  • Thursday: Women &ndash This day celebrates cisgender and transgender women of all races, sexual orientations, gender expressions and ages and how they can use PrEP to promote sexual health for themselves and their partners.
  • Friday: Latinx &ndash This day celebrates Latinx cisgender and transgender individuals of all ages, races, sexual orientations, gender expressions and how they can PrEP.
  • Saturday: Asian Pacific Islander - This day celebrates Asian Pacific Islander people of all ages, sexual orientations, gender identities and how they can PrEP.

Governor Andrew M. Cuomo recently announced aDepartment of Financial Services Circular Letter to New York-regulated health insurers, clarifying coverage for PrEP, for the prevention of HIV infection and related services. New York-regulated health insurers are required to provide coverage for PrEP at no cost-sharing when prescribed in accordance with the United States Preventive Services Task Force guidelines.

Milo Yiannopoulos says he is ‘ex-gay,’ wants to rehabilitate ‘conversion therapy’

Right-wing provocateur Milo Yiannopoulos has come out as “ex-gay” – announcing that he “would like to help rehabilitate what the media calls “conversion therapy” over the next decade, according to a report.

The 36-year-old British political commentator, whose speeches and writings often ridicule political correctness, social justice and feminism, declared himself no longer gay and “sodomy free,” he told LifeSite in an interview.

Yiannopoulos — who once said that sex between 13-year-olds and older men can be “life-affirming” — told the outlet that he is now leading a daily consecration online to St. Joseph.

“When I used to kid that I only became gay to torment my mother, I wasn’t entirely joking,” he said.

Yiannopoulos told the outlet that he is now leading a daily consecration online to St. Joseph. Getty Images

“Of course, I was never wholly at home in the gay lifestyle — Who is? Who could be? — and only leaned heavily into it in public because it drove liberals crazy to see a handsome, charismatic, intelligent gay man riotously celebrating conservative principles,” Yiannopoulos continued.

“That’s not to say I didn’t throw myself enthusiastically into degeneracy of all kinds in my private life. I suppose I felt that’s all I deserved. I’d love to say it was all an act, and I’ve been straight this whole time, but even I don’t have that kind of commitment to performance art. Talk about method acting.”

Asked about how he decided to become “sodomy free,” Yiannopoulos said: “Four years ago, I gave an interview to America magazine which they declined to print. It’s taken me a long time to live up to the claims I made in that interview, but I am finally doing it.

“Anyone who’s read me closely over the past decade must surely have seen this coming. I wasn’t shy about dropping hints. In my New York Times-bestselling book ‘Dangerous,’ I heavily hinted I might be ‘coming out’ as straight in the future,” he said.

The Ramen Burger Is Trying To Be The Next Cronut

What is a ramen burger? Glad you asked. "The burger consists of a 75-25% blend patty, a generous slathering of shoyu sauce, peppery arugula and a scattering of scallions," explains Gothamist's Nell Casey. That sounds savory-salty delicious, but the real "wow" factor here is that the ramen burger's bun will consist of ramen noodles cooked and fried until they (allegedly) reach the perfect crustiness and consistency to hold a juicy patty.

And you'll probably have to ask your foodie friends how they are, because there's a large possibility that you won't be able to procure one—only 100 will be made this weekend, which sounds like a page right out of Dominique Ansel's cronut book.

So will the fusion-y ramen burger unseat the cronut as the summer's best food? Maybe. We've narrowed down the cronut's success to five major factors: scarcity (a bad business model, we're told, but what do experts know?), the portmanteau name, the difficulty in procuring one, good looks on social media, and the combination of ingredients. You'll notice that taste isn't really a driving factor— there have been some meh reviews on the cronut, but those haven't shrunk the lines one bit.

Given New Yorkers' love of all things new and fatty, we've sized up the cronut's latest challengers. Here's how they stacked up:

The Ramen Burger

Scarcity: There's only 100 of them to be made, at least for now. That's 100-150 less than the number of cronuts made per day. 10/10

Portmanteau: Ramen burger isn't really that inventive of a name. But the cognitive dissonance of a burger between noodles might just generate the necessary attention. 5/10

Difficulty: You have to get to Smorgasburg in Brooklyn, which means a reliance on the notoriously packed L train. And then you have to wade through foodies at Smorgasburg in hopes that you can snag one of the 100 burgers. And they're only available for one day. 10/10

The Mashup: Ramen is delicious. So are burgers. But the combination might be a little strange for someone who is used to the flavors of ramen, which usually revolve around a chicken or pork stock. Certainly, this seems less intuitive than a deep-fried croissant. 6/10

Instagrammability: It only looks good from certain angles. And those angles cannot involve gloopy cheese. 5/10

Overall: 36/50 — The cronut might have something to worry about


Scarcity: Not very. Unlike the cronut, with its infamous rations, or the limited-release ramen burgers, there are no reports of this Filipino bean ice cream selling out. 2/10

Portmanteau: There isn't one. But it sounds pretty funny — and catchy, too. And it makes some people think of Beyoncé, even though that's only if you pronounce it incorrectly. 6/10

Difficulty: You have to find a Filipino restaurant to get halo-halo. And you have to order it correctly (don't say hay-lo). And there are plenty of variations, so you may have to try a couple of them to find one that you like. 8/10

The Mashup: There are plenty of delicious ingredients in this dessert. As we mentioned in our previous coverage of this trend, there's stuff like shaved ice, ice cream, red beans, and sometimes even Cap N' Crunch in these guys, making every bite unique. 9/10

The Instagrammability: People like colorful things. People like showing people what dessert they're eating. Halo-halo fits both bills. 9/10

Overall: 34/50—If the New York food world is like Game of Thrones, and the cronut is King Joffrey, halo-halo is Daenerys Targaryen—sort of weird, comes from a different land, really pretty, and already has an army of people who love it and are ready to convert people who don't.

Umami Cronut Burger (i.e., Luther Burger)

Scarcity: Umami Burger just opened in New York City, and is already seeing gigantic lines. Our own Dashiell Bennett waited over two hours to get a taste of this West Coast burger. Some have had the insane idea of eating an Umami Burger between cronut buns, a variation of the so-called Luther Burger, one of the least healthful foods ever devised. First We Feast's Matthew Schonfeld had to begin his journey at 5:30 a.m. Given the scarcity of cronuts and the popularity of Umami Burger, this one is no breeze. 10/10

Portmanteau: This could have been great. Cromami burger. A Cronumi. Umaminut. 5/10

Difficulty: Considering that Umami Burger only has one location, as does the cronut, and both are now subject to massive lines, a person trying to engineer an Umami cronut burger will have to be a sturdy soul. Of course, a second person to wait in line would make this operation easier. But the need for a partner only testifies to the difficulty of this concoction. 10/10

The Mashup: Obviously, this is the logical evolution of the cronut. Therefore it is perfect. Haters to the left. 10/10

The Instagrammability: Not so perfect. This is one fugly burger, though people will want to share it nevertheless. 5/10

Overall: 40/50—These bad boys are very difficult to procure and hit that sweet spot of trendy and delicious. Go forth and enjoy this gateway to diabetes .

Watch the video: The Best Burgers on Earth? UMAMI BURGER


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