Never-frozen, freshly griddled and smashed patties covering every square inch of the place should do the trick. Though we think it’s the addiction to the dark brown, salty, skin-on french fries. Read more.
Sandwiches here are less about the meat and more about the toppings: the “Barbara-Q Bacon Cheeseburger” has so much on it (onion rings, barbecue sauce, bacon) it can hardly be held. Read more.
What’s my take on the age-old argument: New York thin crust versus Chicago deep dish? Let’s just say, I’m a Brooklyn guy, but Gino's tests my loyalty. – Adam Richman, Man v. Food Read more.
Get the super uni shooters (molten uni butter encrusted in crispy panko); onion rings with a snowlike scattering of Parmesan; and pastas like “pici with chew” (plus bacon and jalapeño). Read more.