$81 Burger Added to Menu at The Old Homestead

Since you already know about the $5 soda, the $26 pancakes, the $99 a pound ham, and the $25,000 dessert, you probably don’t have much derision left to spare on a measly $81 burger. In fact, depending on your appetite and income level, it could be that this latest addition to the list of New York culinary obscenities isn’t so outrageous after all.

Served at the Old Homestead steakhouse in the Meatpacking District, the new $81 burger eclipses their suddenly déclassé $41 burger. It’s made with 14 ounces of 100% “Grade Five” Kobe Wagyu, imported from Japan, where this famous cattle breed is raised according to a strict tradition that yields exceptional marbling and delicate texture.

But that’s not all; the burger comes with a 4 ounce, barely seared sirloin medallion tucked inside. To kick it up a notch, you can then have the chef stuff the sirloin medallion with foie gras, veal and tripe! Kidding, but the burger does come with a housemade sake onion ketchup, miso & ginger aioli and a side of tater tots, at no extra charge.

Contact the author of this article or email tips@gothamist.com with further questions, comments or tips.

By John Del Signore in Food on April 1, 2008 3:41 PM

Comments [rss]

JDSX

Fritz, you asked a trick question. The answer is none because everyone knows Burger King doesn't use real beef; it would get in the way of the flame-broiled rat dropping flavor.

MFer, I'd have to say that potato rolls make the best burger bun. Kaiser can contribute to a burger falling apart too easily.

JDSX

I'll try it next week but will have to insist on those gold-laced tots. I love that idea. Reminds me of a strawberry shortcake in Williamsburg with goldfoil-tipped strawberries on top. Mmmmm.

nivek

Wagyu means Japanese cattle...the characters actually mean shit.

和牛

和 - Japanese

牛 - Cow

MFer

One more thing. Hamburgers should be served on Kaiser rolls. Hamburger buns are for lame-o burgers and pita is for stupid burgers.

MFer

Toby,

Your explanation mystifies me. For most people that experience would make them more fervently carnivorous. I'm momentarily cannibalistic just reading about it.

moocowtoo

Is it just me or is that hamburger still bleeding?

Fritzdecat

Whoa thats foul. Somebody get a band aid its bleeding Ta death

I wonder how many Whoppers Burger king could make out of that much beef?

Barbj8

They couldn't find a more interesting bun?

Toby von Meistersinger

Spiritof76: The event that made me become a vegetarian was indulging in too much beef at the churrascaria on 49th Street across from World Wide Plaza. Don't recall the date exactly, but it was during Rudy's first term and the cheap ($3 I think) underground movie theater (now New World Stages) was still there.

For those who don't know the whole concept of the churrascaria comes from Brazil. You have a coaster sized card with red on one side green on the other and they will come by and give you meat if the green side is showing, but not if the red. They also usually have a buffet/salad bar setup for other non-meat items to eat. It is basically a prix-fixe deal, so you can wind up eating more meat than in that burger for less money.

poopmast

"Wagyu implies that it's not from Japan, but usually American-style Kobe."

wagyu means wagyu

wagyu can be from kagoshima, kobe, saga, hokkaido, etc.

sheeesh know it all white people

MFer

They do have a vegetarian version. It costs more.

everydaydreamer

Turducken for the rich? Nero called, he wants his lyre back.

TimSPC

I bet it's not as good as the White Manna.

EricRoberts

You beat me to it, Bottomless Chips. The US doesn't import Japanese beef, because they had mad cow. This is despite the fact that they test every cow while our own beef producers do not.

blablanyc

and the doctors visit is $400.

Spirit of 76

You guys ought to be ashamed. Getting all queasy at the thought of a mere 14 ounces of meat (actually 18 if you count the sirloin). Takeru Kobayashi would be aghast about this terrible lack of NYC "can do" spirit. I've done 2 1/2 pound steaks before, and it's not hard if you know how to order it. Although I really wish there was a place in the city that offered the 72oz steak that's free if you can finish it in an hour. I'd like to give that a go.