Eater’s burger week has gotten me pretty excited (though, admittedly, that doesn’t take much effort when burgers are involved.) The list of participating restaurants is decidedly fancy and pricey for the cheapos we champion here at Midtown Lunch, but when I read that Ma Peche would be joining in on the burger fun, I wasn’t going to let a couple extra bucks stop me.

At $16, the burger is definitely a splurge from my typical budget, but here’s what you get for it: a decently thick 8oz patty on a bed of cabbage-jalapeño slaw, topped with lemongrass chili butter and served up on a brioche bun. Brioche isn’t usually my first choice for burgers, they tend to be thicker and cakier and get in the way of the burger inside- but that wasn’t the case here.

The bun was soft and cross-grilled, and absorbed enough of the juices to stay moist without drying out the burger. The chili butter and the slaw competed for the slow burn. Initially, the spice wasn’t particularly noticeable, but about half way through, I was very glad I didn’t douse it with the house hot sauce.

The shrimp chips on the side didn’t really do a lot for me. I didn’t really notice much of a flavor to them, just the distinct crunch when biting into them. I considered putting one on the burger to add another texture to the whole deal, but decided it wasn’t really necessary.

So, yes, it’s more than we’d usually spend on a burger for lunch, but it was pretty great and brought some flavors together to boot. I was satisfied, that’s for certain.

The only negative of the whole experience is now I’m jonesing for more. Thankfully, none of the rest of the burger week options are quite as close as Ma Peche. Still, with the great weather yesterday, I may find myself making a special trip.

Ma Peche, 15 West 56th Street (btw 5+6th), 212-757-5878

Despite being quite fond of pretty much all of David Chang’s Momofuku ventures, I find that I rarely take the trouble to head to the East Village or fight a damned web site to go to any of them. When Ma Peche (aka MomoMidtown) first opened, I was psyched to have them in Midtown, but being 20 blocks away, I never quite managed to check it out. And then I heard about the new sandwich additions to the lunch menu.  Hello excuse for a  subway-ride lunch!

In fact, it was a good excuse for two back-to-back subway-ride lunches. This week I stopped in two days in a row to try out their new Shrimp Po’ Boy and the Beef Sausage sandwich (and discovered a new happy hour special at the bar!) Check ‘em out after the jump.

Unlike the $10 Midtown Lunch menu- which is only available via online ordering- these new sandwiches are available both at the Ma Peche bar (behind the Milk Bar when you first walk in) and in the proper restaurant downstairs.  They’ve also made the infamous banh mi available, which came in second place in the Banh-Mi-Palooza back in the spring. In other words, Ma Peche proper is now officially a Midtown Lunch! (Kind of.)

First up was the beef sausage sandwich. It’s immense. The sausage is bulky and, with the thick, crusty bun, it took a little effort to keep it all together and get a good bite out of it. It was worth it though. The beef was sweet, the casing had just the right snap to it and the cucumber-jalapeño, mustard relish provided the perfect spicy balance. The crispy fried shallots on top didn’t hurt either.

Where the beef sausage was bulky, the shrimp sandwich was almost petite. The bun seemed about the same, but it all just seemed a lot smaller from the amount of filling, to the time it took to gulp it down. It had a good mixture of flavors and textures with layers of tang from the pickled red onions and mustard and the crunch and crisp and chew of the bread, the shrimp and the onions.

The fried shrimp bits were sparsely spread within the sandwich, but mixed in with the lettuce and sauce, I couldn’t really get a count of how many pieces were in there. I’d guess somewhere near a dozen, which isn’t overflowing, but hardly stingy.

The shrimp sandwich could certainly have been a bit more filling, especially for $10 (and there’s no free soda, like the original lunch special) but it was very good, and I have to say the best benefit as far as I’m concerned was that it left me with enough room for some cereal milk ice cream ($4.15), which has been a long time favorite of mine.

Now that I’ve finally made my way up the whole three stops on the F Train, I totally plan on making my way back for more, including the Banh Mi.  Plus there’s a new bar special as well… $10 for a Pulled Pork sandwich and a Bud.  Not bad at all, and it’s available to go (although I wonder if you can  substitute a Turbo Dog instead!)

Ma Peche, 15 West 56th Street (btw. 5+6th), 212-757-5878

Earlier this week, we received reports that Pro Hot Korean (on 56th btw. 5+6th) was offering a Korean taco special this week and next (9/7-9/17). At the risk of sounding like a broken record, I’ve professed my unabashed predisposition towards Korean tacos during my previous assessments of Café Duke and Bann Next Door. Not to be outdone, the demurely humble Pro Hot Korean joins in on the suddenly chic Korean taco trend with their version of galbi, bulgogi, and spicy chicken filled tacos.

At $4.99 for two, these appear to be priced at a bargain – but how does it compare to its predecessors? We take on the tacos and get a feeling for the fillings after the jump.

$4.99 actually nets two tacos, roughly the same size as Café Duke’s (which were 4 for $8.95). My inner fat ass, worried that only two tacos wouldn’t be enough for lunch, decreed that I take on two orders for a total of 4 tacos at $10 and change. I opted for one order of the galbi, and one of the bulgogi, though I later learned that you’re allowed to mix and match your tacos within a single order.

An early adopter helpfully pointed out that the tacos are cooked to order, so be prepared for about a 10 minute wait. This method of preparation is probably preferable to the pre-fabricated lunch kits that Pro Hot Korean usually provides.

Each order arrives with two small soufflé cups of indistinctly flavored salsa, conveying a merely benign level of heat. Rabbit food in the form of jaundiced iceberg lettuce and tasteless tomatoes only serve as distraction from the main attraction. The tacos are sufficiently apportioned with flavorful meat, though the quality of the protein can be deduced by the slight greasiness and chewiness. However, these are the only Korean tacos I’ve sampled to date that utilize the authentic taqueria style double wrapped corn tortillas– a major plus in my book.

I was more than satiated after downing my double order – next time, I’ll probably stick to a single order and supplement with a small side order of dumplings or soup. And next time I’ll definitely try the spicy chicken tacos. To be frank, Pro Hot Korean’s tacos don’t match the pleasing piquant flavors of Bann Next Door or Café Duke’s plentiful portions. But they’re adequate, inexpensive, accessible next week (Café Duke’s availability is still subject to the weather) and likely closer to your office than Bann Next Door.

Related:
Pro “Deli” Loses the Bagel, Goes 100% Korean w/ Best New Bi Bim Bap

Hello, my name is Chris, and I have a problem. I am (forgive me Zach) hopelessly addicted to Subway® sandwiches. Admission of guilt is the first step, and identifying a moral substitute for our shortcomings is the… 6th step? (I could never pay attention in those meetings). This is how I found myself as one of the first customers at the newly opened Submarina. Yes, like Subway, Submarina is a chain – perhaps less evil than the aforementioned sandwich shop, with only 78 national locations (vs. 33,346), an unassuming mission statement, and a suitably proletariat past. But my quest was to kick my $5 foot long habit, and I was lucky enough to pass by Submarina yesterday, which happened to be in the middle of their grand opening.

The format of Submarina should not be a foreign concept to anyone who’s set foot in a Subway restaurant. Select your protein and dairy fillings from the standard list of deli staples, choose between French, wheat or “squaw” (slightly sweet multi-grain) breads, apply vegetation and condiments. Order sandwich and stand back to gawk at the décor – the garish red and glossy yellow palette of colors, which, if found in the animal kingdom, would likely serve as a cautionary indicator to the unsavory nature of the adorned critter (think: Coral snakes, Amazonian poison dart frogs, etc).

On this initial visit, I was compelled to order the signature 9” ‘Cali’ sub ($5.89 for the 6”, protracted by 3 inches for an additional $2). Said sandwich sported tender and thinly sliced turkey, generously applied microwaved bacon, diminishing avocado and barely noticeable provolone cheese. A la Subway, one can augment their sub with the usual suspects of sides – predictably wan shredded iceberg lettuce, industrially sliced tomatoes, sprouts, onions, giardiniera, etc. A standard assortment of sauces (mayo, mustard, etc), are available at your discretion.

As I ate my lunch, I struck a conversation with the franchise General Manager. My principal question – “what differentiates Submarina from a Subway restaurant?” The manager proudly recited the bullet points: the most relevant being that the meat is sliced to order (possibly slowing down operations?), preventing microbial infestation that pre-sliced deli meats are allegedly susceptible to. Also, the bread is made from scratch and baked in their Queens location on a daily basis, as opposed to Subway’s practice of using frozen dough. I should add that this bread is far from artisanal, possessing the over-processed, over-refined, and monotonous quality as its main competitor.

Submarina probably won’t be a cure-all for those afflicted with an addiction to chain hoagie joints. And as of this inaugural assessment, it’s likely not a destination Midtown lunch venue. However, it’s a “safe” pick to take co-workers that are squeamish to street meat, but tired of the regular Financier, Pret, Café Metro rotation… as long as there isn’t a Subway® location closer to your office.

Submarina, 62 W. 56th (btw. 5+6th), 212-247-0025

On the other hand, when the bar menu loophole was discovered at Del Frisco’s I immediately blogged about it.  $9.95 got you high quality steak tips and mashed potatoes at a sit down restaurant, where lunch normally costs $40.  If busting into a super fancy steakhouse, dressed like a schmuck, and eating the cheapest (but totally filling) thing on the menu isn’t the epitome of Midtown Lunch’ish behaviour, then I don’t know what is.  They raised the price two weeks later.  To some, it may still be worth it- but it’s no longer a Midtown Lunch.  In the end, sometimes the whole price thing just comes down to a gut feeling.

So a few weeks back, my gut and I headed over to Beacon, an upscale (read: expensive) American restaurant on 56th btw. 5+6th to check out their “Burger Bar”- which has an under $10 loophole of their own.  

I first heard of Beacon’s “Burger Bar” last year on the Strong Buzz, and then a few months later a commenter recommended it in a post about Five Guys.  While Beacon’s regular menu is totally out of the ML price range, their “Burger Bar”, a 6 seat chef’s table right in front of the kitchen, had one item for under $10.  An $8.95 order of Mini-burgers.  I thought, “that could be promising.”

From the moment we arrived at Beacon the service was pretty outstanding.  We were seated at a long “bar” situated right in front of the open kitchen and given our “burger menus” which consisted of three items.  Burger with fries ($12.95), tuna burger with fries ($13.95), mini burgers ($8.95).  I was nervous when the mini burgers didn’t say w/ fries, so we asked the waitress whether or not they came with the order.  Her response- something to the effect of “sure, we can give you fries with those” calmed my fears.  After we ordered, they served us an amuse- or taste of their brick oven pizza, something a lot of fancy restaurants do.  This place was all class!  (You know how I feel about the free food…) But the nicer they were, the more worried I was that this was just too good to be true.

When the mini burgers with fries finally came out, we had our first disappointment.  As the waitress set the tall order of fries down (for two of us to share) she said “complements of the chef” making me realize the fries didn’t actually come with the burgers- they were just giving us free fries (the restaurant was not super full, and you could tell they were excited to have us sitting at the burger bar.)  On top of that, the mini burgers weren’t sliders at all, but a 1/4 to 1/3 pound burger on top of country bread, cut into four quarters.  There’s no question it was quality meat, and cooked perfectly medium rare- but the gut couldn’t help but think this wasn’t really a Midtown Lunch- especially if the fries didn’t always come with the meal.

When you sit at a Chef’s table, they will often give you preferential treatment- but usually you’re spending a ton of money.  We ordered the cheapest item on the menu, no drinks and were certainly not dressed the part.  I don’t know if they saw me taking photos of my hamburgers or what, but the way we were treated was laughably good.  Free fries made the mini burgers worth, but without them I’m not sure this is a Midtown Lunch.

That being said, I know alot of you aren’t as strict with your budget as I am, and their burgers are definitely high quality.  So if you are looking for a new (read: classier) experience than the ones I typically write about, then maybe the Burger Bar is right for you.  If you come to this site looking for the best deals on the most food possible in a quick and easy setting- Beacon is not going to change your life.

THE +

• Quality meat, in a fancy setting for under $10 (sort of)
• If you’re lucky they’ll give you free stuff (although maybe you have to be taking photos of your food?)
• There is free pickles and free cole slaw at the burger bar

THE -

• The burgers weren’t actually sliders. It was one open face burger, cut into four pieces
• It doesn’t actually come with fries
• To order off the burger bar menu, you have to be seated at the burger bar- which only has 8 seats

Beacon, 25 W. 56th St. (btw. 5+6th), 212-332-0500

At the peak of the heat last week I reported that Pro Hot Korean (on 56th btw. 5+6th) was now serving naengmyeon, a cold summertime Korean noodle soup- welcome news for anybody who works in the northern part of Midtown and can’t trek to Koreatown for some refreshing cold noodles.  It turns out the version they serve is Bi Bim Naengmyeon, which isn’t a soup at all (like the Japanese hiyashi chuka) but a cold noodle salad mixed with red chile paste, zucchini and apples or asian pear.  Oftentimes it will come with a cold broth on the side and Pro Hot Korean gives you a cup of their “miso” soup, but it was hot so I’m guessing you’re not actually supposed to pour it over the noodles (unless maybe the hot broth gets cooled down by the cold noodles?  I’ll admit, I don’t really know.)

As with anything pre-packaged, and the PHK version of naengmyeon is made in advance, it wasn’t the best thing I had ever had- but it certainly was refreshing and fairly tasty.  They were also serving a kimchee dangmyeon, which is pretty much the same thing (at Pro Hot Korean anyway), but instead of the buckwheat noodles they use the standard Korean glass noodles.  For $2 less ($6.95 instead of $8.95) I think next time I may try the dangmyeon.  Despite using a different noodle, they both looked practically the same from the outside (although the naengmyeon comes with half of a hard boiled egg.)

The best deal is after the jump.  

I didn’t notice this until afterwards, but for the same price as the naengmyeon ($8.95), you can get kalbi ribs, with rice and some of the korean cold noodles on the side.  I’m not sure which of the two noodles it was (although I’m guessing it was the cheaper kimchee version), but either way- I’m all about variety, so next time I’m craving cold noodles, I think it will be the galbi rib box for me.

Pro Hot Korean, 62 W. 56th St. (btw. 5+6th) 212-397-9104

There is a long line of pre-made bentos along the right wall, or you can go up to the front and order your food fresh off a menu, that includes an assortment of Korean meat dishes, a few stews, and Korean style ramen soups.   The new-found popularity has created turnover that insures a much fresher bento then a year ago, and the selection is great.

But the real stand-out of the menu is the $9.50 Dol Sot Bi Bim Bap (Korean rice dish, served in a hot stone bowl).  Confused as to how a fast food, take out style Korean place could do Bi Bim Bap served in a hot stone pot for under $10, I had to check it out.  Hot stone Korean rice porn, after the jump…

Even though Pro Korean is mostly take out, there is a row of 5-6 tables along the left hand wall, and not surprisingly the Dol Sot Bi Bim Bap is best enjoyed there.  Order it at the front counter to stay, and depending on the size of the crowd, you’ll wait anywhere from 5-20 minutes for them to prepare it.  While many delis carry a standard bi bim bap now (boiled rice with Korean vegetables and meat), the beauty of the Dol Sot Bi Bim Bap is how the hot stone pot will sizzle everything that touches it, allowing you to mix up the rice into an almost fried rice-like concoction.  Topped with a freshly cooked sunny side up egg, you break the yolk over the whole thing and mix everything up along with red Korean chili paste. 

By the time you get to the bottom, the rice has crisped up along the sides of bowl, leaving you with delicious bits of crispy rice, or as I like to call them- “the best part of Dol Sot Bi Bim Bap”!  Usually the dish is served in a pretty hefty stone pot, leaving me really curious as to how this small take out deli was going to serve their version, and worried that I wasn’t going to get my crispy rice. 

In retrospect it shouldn’t surprise me that somebody has developed a plastic-like single serving size bowl, that conducts heat well enough to crispy up the rice at the bottom of bi bim bap.  While Korean food here is still somewhat unknown, I should have figured that in Korea they would have needed a way to serve this kind of food in a more cheap, and casual setting… leading to innovations like the bowl I got at Pro Korean.  It wasn’t disposable, and you can’t take it to go, but it was much more portable then the version you’d get at a nice restaurant in Koreatown- and it did the trick.  When I got to the bottom… crispy bits!

Very exciting to get fresh, hot, good Korean food, for under $10, in a fast food setting where you don’t have to leave a tip.  The downside is, the deli has become very popular since becoming 100% Korean, and the tables can fill up very fast.  You can order the Dol Sot Bi Bim Bap to go, but they will mix the whole thing up for you, and chances are they are not going to leave it in the stone pot long enough for the rice to crisp up.  So it’s sort of a crap-shoot that you are going to be able to get a table and truly enjoy the dish as intended.

They’ve gotten rid of the sushi bar, but they still fall into the trap suffered by many Asian food purveyors in Midtown, offering teriyaki and a list of udon/soba noodles soups, just in case a Korean food-challenged Midtown worker stumbles in and can’t decipher the menu.  I didn’t try any of it, but with Men Kui Tei right next story, I can’t imagine why anybody would order a Japanese soup from a small take out Korean deli. 

All in all, the crowds tell the story… and if you can manage to get a table (for the fresh dol sot bi bim bap), you can’t go wrong.

THE +

• Cheap, fast food Korean in the 50s (for people who can’t venture down to Koreatown)
• Since the place has gotten more popular the turnover of the pre-made bentos is a little better, so the food is fresher
• They tone down the heat of the dishes for the American palate, but are perfectly happy to make them authentically spicy if you ask.
• If you don’t like pre-made food, you can order everything fresh off the menu.
• They have a hot stone bi bim bap, without having to sit down and order from a waitress!

THE -

• The place can get very busy, and there aren’t a lot of tables.
• When it’s busy, it can also take a lot of time to get freshly ordered food
• You can get better food, for cheaper in Koreatown

Pro Korean, 62 W. 56th St. (btw. 5+6th) 212-397-9104

More Photos Here

Fans of the latin food chain Sophie’s Cuban might have noticed something strange about two of their three Midtown locations.  The branches of Sophie’s that were located on 56th btw. 5+6th and on Madison btw. 33+34th, are now called Tina’s Restaurant.  Both storefronts still have the same menu, and what appears to be the same food… only now they are called Tina’s instead of Sophie’s.

According to a Sophie’s rep:

“Sophie’s has been a family operated business for over ten years in Manhattan. There arose a difference of opinion about how to operate the business among the family members operating Sophie’s Cuban Cuisine restaurants. Sophie’s management believes that outstanding quality, service, cleanliness, and value to our guests are the most important elements of our business. Tina’s is no longer associated with Sophie’s Cuban Cuisine.”

Based on that quote, you would think the issue was one of standards, but according to one of the employees at Tina’s it had more to do with franchising fees, and the fact that the members of the family who own the two Tina’s locations just didn’t want to pay them.  The owner of Tina’s didn’t return my calls.

Still, Sophie’s soldiers on with their franchising.  Finally, some news on the 40th St. location- plus a new food court location, after the jump…

The Sophie’s website has finally been updated to say that the location on 40th St. btw. 7+8th (which has been under construction for a year) will open on March 1st, but like all Midtown dates, it’s tentative.  Either way, the grand opening will be a free food day, just like the grand opening of the 56th St. location.  Their rep also told me, in addition to the new 23rd St. location, and new downtown Fulton St. location, there will also be a food court location added sometime soon on 3rd Ave. in Midtown- although he wouldn’t disclose which food court.  (My money is on this one.  Update:  According to a commenter there is some action in the Pampano Taqueria food court on 3rd Ave., so it may be that one as well…)

The interesting thing about the Sophie’s “family” is that they are originally from Peru.  They started serving Cuban food at their business because they thought it would be more popular.  At this point, with so much Cuban food in Midtown, I think we’re ready for some Peruvian food!  Are you listening Tina???

Tina’s Restaurant, 179 Madison Ave. (btw. 33+34th), 212-679-3500

Tina’s Restaurant, 23 w. 56th St. (btw. 5+6th), 212-315-4313

An inside shot of the Lexington location. You have two dining options at Sophie’s.  You can sit at a table and order from a waitress (on the left), or get in the cafeteria style line and order directly from the steam tables.  If you get in the line, you have to take your food to go.  This is especially confusing at the 56th St. location, where the tables are in the very back of the restaurant.  If you want to sit and eat, you must bypass the crowds at the steamtable, and head directly to the back to order from the waitresses.  The menu and prices are the same when you sit and order (but you do have to tip, making it a little more expensive.)

The back of the 56th St. location.

Two plates of food fixing to go out, at the 56th St. location.

More food porn, after the jump…

My first meal ever at Sophie’s… pernil (roast pork) with moros and maduros.  Moros is the term for rice and beans already mixed together.  At Sophie’s, for $8 you get a choice of one entree, and two sides.  Unfortunately, rice and beans count as two seperate sides, so if you want rice, beans and plantains (my idea of the perfect combo)- you have to order the moros, which only count as one side, but are a little drier than rice with fresh beans.  The other negative… Sophie’s moros is made with pinto beans, so if you like black beans, you can only get them as a seperate side.  Maduros are the sweet fried plantains that I consider essential to any proper Cuban meal.  Platanos Tostones are made from the same fruit, but cut, smashed and fried before they ripen, so they are more mealy, and usually not sweet at all.  Sophie’s has both options. 

Baked chicken with rice and black beans (as the two sides).  Definitely not going to be dry…

Pescado Frito (or fried fish).  Sophie’s entrees rotate depending on the day of the week, but fried fish is one of the options they have every single day.

Various grilled meats covered in onions.  A staple of Cuban food.  At Sohpie’s they’ve got chicken, steak, and pork chops.  The chicken is much better than I expected, and a perfect option for the Cuban food beginner who might be scared off by the stewed meats (like Ropa Vieja, goat or oxtails).

The oxtails.  Don’t be scared!  Oxtails are delicious… and a Cuban specialty that is worthy of charging (and paying) an extra $2.  It is one of two items on the menu they charge you more for (the Shrimp in garlic sauce is the other).  Only available on Mondays, Wednesdays and Fridays, oxtails are exactly what they sound like-  the tail of a cow.  If you’ve never had them, you’re probably imagining a long tail served on a plate, but it’s a little less gross than that.  The tail is cut into chunks so you have a little bone surrounded by a layer of meat.  The pieces are then fried, and stewed until the meat is fall off the bone tender.  You may say the secret ingredient is fat… which ends up coming out of the meat (and bones) and flavoring the sauce.  Delicious!  And a must have at least once in your life…

The cuban sandwich.  Now this is something anybody could be down with.  Don’t like rice, beans, plantains and weird stewed meats…  order the cuban.  Who doesn’t like sandwiches!  A standard cuban is sliced ham, sliced pork, cheese, pickles and mustard served on a cuban roll (sort of like french bread) and pressed flat in a sandwich machine… and Sophie’s version is awesome.  A highlight of the menu, and made in the proper Cuban Style (no salami, like the Margon version).

THE + (what people who like this place would say)

• Great cuban food, for decent prices
• Huge selection
• Amazing cuban sandwich
• It’s a chain, so it’s pretty clean (especially compared to places like Margon, La Strada & Cafe Cello).  There are plenty of Latin places to eat in Midtown, but if “clean” chains give you comfort, Sophie’s is going to be your favorite of the bunch.

THE – (what people who don’t like this place would say)

• It’s a chain… so it doesn’t have that “feel like I’m eating in Miami” feel of Margon
• The morros is made with pinto beans… so if you want rice, black beans AND plantains you are going to have to suck it up and get moros, or pay extra.
• They don’t give you a ton of plantains when you order them as one of your two side dishes (last time, I only got three)
• The ordering line at the 56th St. location is very hectic, creating an “every person for themselves” type of environment.  Not a very well designed location, and pretty confusing.
• If you want to eat in, you have to tip the waitress, making the meal slightly above the Midtown Lunch budget.  If you go through the cafeteria line, you have to take your food to go.

Sohpie’s Cuban (multiples locations)

• 369 Lexington Ave. (btw. 40+41st), 212-922-3576

• 240 West 40th Street (btw 7+8th), 212-730-9200 link

• 805 Third Ave (btw. 49+50) in the Lower Level Food Court, 212-308-1024 link

There’s also three downtown locations for the few people who read this blog downtown

• 96 Chambers. (nr. Church), 212-608-9900

• 141 Fulton Street, 212-608-6769

• 73 New St., 212-809-7755

Also, since this piece was written, these two locations have become “Tina’s Restaurant”:

• 23 w. 56th St. (btw. 5+6th), 212-315-4313
• 179 Madison Ave. (btw. 33+34th), 212-679-3500

Apparently they are looking for another location to re-open Kiiroi Hana.  Hopefully the new location will be in Midtown, and will include the outside Sushi counter.  If I find out more I’ll let you know…

As always, tips, news & recommendations are welcome at zach@midtownlunch.com