If you were downtown when the lights went out on Monday, it was an eerie reminder of just how vulnerable we are, how dependent on modern technology, how crummy our systems are. Then the power came back, we all celebrated and cleaned out our fridges, and got back to business as usual. Except it really didn’t. For downtown restaurants, the loss is more than just a week of business. It’s compounded by the major loss of inventory, and they are still expected to come up with Manhattan-sized rents every month. Restaurateurs have estimated that the real impact of the storm will not be felt for another six months, the amount of time it takes for cash reserves to be exhausted and past-due payments to come to bear.

A number of movements have sprung up in the past few days to help out. Dineoutnyc.org began as a simple Twitter hashtag and is now an online clearinghouse for information about those who need help and where and how to make donations or volunteer your time. The NYC Food Truck Association (nycfoodtrucks.org) is taking donations to pay its members to take a break from their regular routes and hand out free meals in the hardest-hit neighborhoods. But there are even smaller things you can do today, right now, that will make a huge difference.

Donate With Your Stomach

Maybe you’ve been meaning to make a donation to the Red Cross but just haven’t gotten around to it yet. Rather than sending that text message or going online, check out one of the many restaurants running specials that kill two birds with one stone—boosting their business and donating a portion of the proceeds to relief funds. Try Shake Shack’s special “Rally Shake,” check out the Queens Kickshaw today, when 100 percent of their proceeds are going to the Red Cross, or have a drink at the Beagle, which is donating a dollar for each cocktail poured.

Don’t Spend It All in One Place

You’ve got your morning routine down pat: free morning paper at the subway, coffee and a roll from the coffee cart on the corner. How about you buy your paper from the bodega next to the station? Get your roll from the cart, but try that cute little coffee shop down the block for your morning joe? You were going to spend the money anyway—by spreading it around, you give more businesses a fighting chance.

Eat Down, Tip Up

Another Twitter rallying cry, it’s a reminder that downtown restaurant workers, who lost a week of hourly pay, are historically underpaid anyway. Many positions are heavily tip-based, and those that aren’t, like dishwashers or bussers, are marginalized. Tip everyone, if you can, when you eat out, and tip more than you normally would. Usually a straight 15-percenter? Try 20. Kick a couple of bucks into the barista’s jar. If you’re out for a nice meal, send a $20 into the kitchen in addition to tipping your server.

Support Paid Sick Leave

Let your City Council member know that tips aren’t enough. The city is currently considering legislation that would give restaurant workers the freedom to take off from work when they need it without suffering the loss of a day’s wages, a measure that has the bonus of promoting food safety.

The scale of the recovery ahead can seem daunting, and unless you’re planning on quitting your job to build houses and, it can feel like you’re not doing enough. But the restaurant industry is a huge part of the city’s economy, and it employs those very same people whose houses need rebuilding. You’ve got to eat anyway—why not keep others fed while you’re at it?

Via New York Family Magazine.

Need a hot place to cool off with your kids this summer? Look no further–here are the city’s sweetest spots for the iciest treats.

Coolest Drink: Neelys Barbeque Parlor
neelysbbqparlor.com
Opened by Food Network stars Pat and Gina Neely, Neely’s has the coolest, wackiest kids drinks on the menu. Our fave is the Fish Bowl–ginger ale with floating Swedish Fish candy.

An NYC Tradition: Serendipity 3
serendipity3.com
The Frrrozen Hot Chocolate here is trademarked—it’s that good. And no summer in New York is complete without a visit to Serendipity 3—just try to go on the  weekdays as they don’t take reservations and the wait can get ridiculous.

Shake It Up: Shake Shack
shakeshack.com
Love it or hate, Shake Shack is one of its kind in NYC—and you know there’s nowhere else to go for a shake when the frozen deliciousness is in the establishment’s name. You can get fancy and do a mix-in with your favorite candy, but the traditional black and white is a standout.

Classic Ice Cream Sundae: Big Daddy’s
bigdaddysnyc.com
Both Big Daddy’s  locations, in the UES and Union Square, pack a mighty punch when it comes to dessert for the minis. You’ll have to ask them to make the treats smaller—the typical sundae is enough for two or three…and a least as many smiles!

Gelato With A View: Ciao Bella World Financial Center
ciaobellagelato.com
Even though you can find pints of Ciao Bella’s homemade gelato in grocery stores, its so much better hand-dipped and is worth trekking downtown for—especially given the many kid-friendly parks in the neighborhood. The portions are small but pack in tons of flavor.

Ice Cream On A Stick (Not From A Truck): Pop Bar
pop-bar.com
Pop Bar, where you can outfit gelato, sorbet, or yogurt popsicles in a host of chocolate dippings and crunchy toppings, is the coolest thing to happen to ice cream in theWestVillage. The treats and dressings only use all-natural ingredients and the freshest fruits, so they’re guilt-free, too. The Chocolate Popgelato dipped in white chocolate is insane

Water 2.0: Rita’s Water Ice
ritasice.com
Maybe it’s because I’m a Jersey girl at heart, but on a hot, hot day, there is nothing better than cold sweet water ice (known to some as Italian ice) to cool you down. And Rita’s does it right—though the treats are fat-free, standout flavors like cherry and lemon won’t leave you feeling cheated.

To read the full list at New York Family Magazine click here.

New Yorkers have been searching for the best burger in the city since the dawn of time. But the West Side Spirit wanted to find out, where can Upper West Siders get the best burger without having to leave the neighborhood? We scouted out popular burger joints, from the highbrow to the divey, and rated their signature sandwiches accordingly. Check out our reviews, then tell us what you think at nypress.com/best-burger-uws, The winner of our reader poll will be featured in our Best of Manhattan issue this fall. In the meantime, we encourage you to embark on a taste test.

The Sunburnt Calf.

The Sunburnt Calf
226 W. 79th St., 646-823-9255, 
moolifegroup.com
The Burger with the Lot (lettuce, tomato, cheese, bacon, fried egg, onion, pineapple, beets); $12

Juiciness: 5
Flavor: 5
Inventiveness: 5
Bun: 4
Value: 3
Preparation: 4
Side: fries: 4
Presentation: 4

The Burger with the Lot is no less than an explosion on a plate—a delicious explosion, that is. The burger is intimidating at first, and it takes a while to figure out how to tackle eating it. A slice down the middle and some knife and fork action does the trick, though. This Australian classic combines a variety of flavors that blend well together—the bacon provided just the right amount of savoriness, while the pineapple and beet added an unmistakable sweetness. The egg, stained pink in some places from the beet, is cooked perfectly; not too hard, but not runny, either. The burger doesn’t need any ketchup or other seasoning—it is perfectly flavored as it comes. The front of the restaurant has a pub atmosphere, but the back of the eatery transforms into a small oasis, the walls covered with paintings of Australian landscapes in shades of orange and amber with a dark blue backdrop. The wait staff is friendly and attentive, and their Australian accents will have you imagining that you momentarily stepped out of New York City. If you’re hungry enough for a piled-high burger and you’re looking for a short getaway, The Sunburnt Calf is the place to try.

5 Napkin Burger.

5 Napkin Burger
2315 Broadway, 212-333-4488, 
5napkinburger.com
Burger: Original 5 Napkin Burger (gruyère cheese, caramelized onions, rosemary aioli); $14.95

Juiciness: 5
Flavor: 5
Inventiveness: 3
Bun: 4
Value: 3
Preparation: 4
Side: fries: 5
Presentation: 4

The boast inherent in 5 Napkin Burger’s name implies that one would want a meal so messy it requires an abnormal amount of face-wiping to get through it. While the 5 Napkin Burger itself lives up to that name, it wouldn’t kill the establishment to aim for perhaps three or four napkins. The juice dribbling down your chin as you bite into the burger notwithstanding, the flavor is well above average. If you order a burger medium rare (recommended), be prepared for it to crumble a bit and sop up the extra bits with the roll. The toppings of the standard burger work well together, though the rosemary aioli gets lost amidst the sharp cheese and onions, and the burger still needs a dose of ketchup. The accompanying fries, which make the meal more of an affordable deal, are thin and crunchy, as they should be. The restaurant’s other burger variations are done well, and if they have a special, it’s a good bet it will be a tasty one.

Amsterdam Ale House
340 Amsterdam Ave., 212-362-7260, 
amsterdamalehouse.com
Burger: Angus Burger with American cheese and seasoned fries; $11.95 ($1 extra for cheese)

Juiciness: 4
Flavor: 5
Inventiveness: 3
Bun: 5
Value: 4
Preparation: 4
Side: 3
Labor: 3
Presentation: 4

Ninety-five percent of reasonable burger eaters will agree that English muffins are not hamburger buns. Apparently nobody told the Amsterdam Ale House this–and thank god. The grilled muffin stands up to the juicy, remarkably well-seasoned patty better than a regular bun, though even it had began to disintegrate by the final bites, unable to stand up to the challenge. Though it wasn’t entirely clear what the “seasoning” on the fries was besides salt, the thin-cut, skin-on crisps were tasty, a better choice than the well-fried but slightly too sweet onion rings or cinnamon-and-sugar sweet potato fries. The place has a cleanly, pubby vibe, with oversized front windows to let in the light of day and an above-average beer selection, with hard-to-find cask ales, to make you want to stick around till the sun goes down.

Big Nick’s Burger 
and Pizza Joint
2175 Broadway, 212-362-9238, 
bignicksnyc.com
Burger: Mozzarella Burger; $8.25

Juiciness: 4
Flavor: 3
Inventiveness: 3
Bun: 2
Value: 3
Preparation: 4
Side: fries: 3
Presentation: 3

This so-called “greasy spoon” spot might intimidate first-time visitors unless they’re prepared for what they’ll see. The place has its own charm, with pictures all over the walls and handwritten menu items glued everywhere. It’s a little dirty and a little dated. The best way to describe the burger here is with the word “medium.” It’s not excellent, but it’s not terrible either. If you go, order medium rare for taste, and maybe complement the choice with some bacon. The bun tasted old and very dry, but the patty itself was quite good. The French fries are a fine addition, and you can also choose waffle fries. The place is so eccentric and the menu so huge, it’s worth going and trying a few things out.

Shake Shack
366 Columbus Ave., 646-747-8770, 
shakeshack.com
Burger: Single Shackburger (cheese, lettuce, tomato, pickles, Shack sauce); $4.55

Juiciness: 3
Flavor: 4
Inventiveness: 3
Bun quality: 3
Value: 5
Preparation: 3
Side: fries (extra) 4
Presentation: 3

The Upper West Side outpost of Danny Meyer’s fast food burger joint has perfected consistently delicious burgers. While the standard Shackburger contains a somewhat thin beef patty that is cooked slightly more than necessary, the special sauce more than makes up for it, and the option to get a double patty is on the table too, though it brings the price up to $7.10. The burger pairs well with a side order of crispy crinkle-cut fries ($2.65, enough to share) for a complete if salty meal. The spot unfortunately lacks the outdoor seating of other Shake Shack locations, but there is usually room to grab a seat downstairs, and the line here doesn’t stretch to absurd lengths. Burger lovers looking for a decently priced outing for a family or a place to grab a bite after a movie will find it here.

Island Burgers and Shakes.

Island Burgers and Shakes
422 Amsterdam Ave., 212-877-7934, islandburgersnewyork.com

Editor’s note: While our burger review team didn’t make it to try this one, we couldn’t leave it out of an Upper West Side burger roundup, based on the feedback we’ve seen.

At Island Burgers and Shakes, diners can enjoy char-broiled, steakhouse-style burgers. The menu is extensive, and variety is key. The Tijuana Burger, covered in crispy bacon, sautéed onions and spicy guacamole, is a popular item there. As one blogger, NYC Food Guy, calls it, “the Tijuana Burger is a beast.” A Yelp reviewer tried the Derby Burger, which comes with triangle bleu cheese, avocado and bacon. Another tried Marco’s Burger, which is topped with pesto, ranch, bacon and parmesan, served on ciabatta bread. The fries are perfectly seasoned, reviewers say, but they don’t come with the burgers, so you have to order them on the side. The burgers are typically on the rare side which some enjoy and others would rather avoid. Some think the chicken and the shakes, rather than the burgers, steal the show at this joint. The establishment has a retro vibe, and diners can even scrawl messages in chalk on the bathroom walls.

The Lighter Side of the Upper West Side
Whether you’re loyal to the four-legged fleet or you’re just looking for slightly lighter fare, here are some vegan and vegetarian-friendly options worth giving a try on the UWS.

Josie’s Restaurant West
300 Amsterdam Ave., 212-769-1212, josiesnyc.com
The organic three-grain vegetable burger at Josie’s Restaurant is a sure crowd-pleaser. Comprised of quinoa, bulgur and couscous, it is an interesting alternative for those who are maxed out on run-of-the-mill vegetable patties. Suitable for vegans, Josie’s burger can be topped with soy American cheese or natural cheddar for non-vegans and is served with another healthy twist on the burger’s best companion—air-baked Belgian fries.

Shake Shack's Shroom Burger.

Shake Shack
366 Columbus Ave., 646-747-8770, shakeshack.com
As the unofficial New York City burger authority, Shake Shack has a delicious answer for non-meat burger lovers. The Shroom burger is made of two Portobello mushroom caps with muenster and cheddar cheese sandwiched between them, breaded and fried. Ok, we concede it’s not necessarily a healthier option, but it’s enticing all the same.

Café Blossom
466 Columbus Ave., 212-875-2600, blossomnyc.com
Entirely organic and vegan, UWS veggie lovers can’t go wrong with this menu. For those who yearn for their abandoned carnivorous lifestyles, opt for the Soy Bacon Cheeseburger, complete with tapioca cheddar and soy bacon. If that’s not appealing, the Veggie Grain Burger is an alternative, not to mention one chock-full of protein, made from lentils and quinoa and topped with hummus.

Don’t forget to vote for  your favorite – or tell us what we’ve missed – at our poll here: nypress.com/best-burger-uws!

By Angela Barbuti

With more than 600 employees, Shake Shack is arguably the most popular burger chain in New York City. If you find yourself at the chain’s outpost on 77th and Columbus Ave, you might just run into Randy Garutti, CEO of Shake Shack. The store started out as a hot dog cart in Madison Square Park in 2001 and has grown to 12 stores nationwide, with two recently opened in Dubai and Kuwait.

We caught up the Upper West Sider to talk about what makes people line up for their burgers and fries.

West Side Spirit: Why did you pick the Upper West Side for your second location?
Garutti: I live on 81st and Columbus. I was walking home one day and saw a For Rent sign—I called the number and it was my original landlord, from whom I had rented an apartment from 12 years before, on Amsterdam and 74th. This second restaurant was the one where we said, “Is this really something that can exist outside of a park?” Amazingly, this one is busier than the park on many days.

What is your company’s belief behind the burger?
It’s just a simple pleasure. Shake Shack is for people who say, “I don’t eat fast food, but when I choose to eat a hamburger, I want a good one.”

What is the secret to the tasty meat?
We have our own blend that we created with Pat LaFrieda seven years ago. It’s whole muscle, no trimmings. All natural, no hormones, no antibiotics. It’s all ground last night for this morning. We sear our burgers by pressing them down, getting the outside caramelized. Then we scrape them off so that you don’t lose any of that caramelization.

How did you end up on the Upper West Side?
After I graduated Cornell with a degree in hotel restaurant administration, I met Danny Meyer, the owner of our company, Union Square Hospitality Group. When I was 24, Danny gave me the chance to be the general manager of Tabla restaurant. My college roommate and I got a place here on Amsterdam and 74th. When I got married, I moved down to the West Village and lived there for four years. I’ve been back here for my fifth year with my wife and three kids.

What would you order at the Shack?
A classic ShackBurger, a hot dog to share with a friend, cheese fries, a half-size concrete and an Arnold Palmer to wash it all down.

What did you think of Pete Wells’ one-star review in the New York Times?
I don’t think there has ever been a place selling four-dollar hamburgers that has achieved this. He acknowledged that we started the whole better burger craze. He said we are a work in progress, and he’s right. He also said we’re inconsistent at times, and that can be true. When you’re serving that many people every day, it can happen. We took all that and said, “Let’s make sure we’re being as consistent as possible and are taking care of our guests.”

Who is your biggest competitor?
In New York, we don’t think about competition that way. What we say is, “A rising tide lifts all boats.” I love the burgers at Minetta Tavern and The Spotted Pig.

Your burgers also guest-starred in a couple of movies last year.
In Tower Heist, Michael Pena works at Shake Shack and Ben Stiller comes in there to plan the heist. We were all over Something Borrowed—John Krasinski and Ginnifer Goodwin frequently meet at the Shack. When he goes to get her in London, he brings a bag of our burgers.

Why do you think your customers are willing to wait on such a long line?
It’s ultimately about the experience. It’s a community-gathering place, where people come together to have fun. On top of that, we have great food and incredible hospitality. The whole is much greater than the sum of the parts at Shake Shack. The whole is the community.

Photo by Daniel S. Burnstein

its über-goodness: salt and fat. The crisp crinkle-cut fries ($2.75) are excellent, too, but ask for ones piping hot from the fryer. This points out a failing of the Upper West Side Shake Shack. As you wait—a mere nine minutes when I went—you see the fries lined up, cooling off before they’re put on your tray. And the place has all the atmosphere of a Chipotle, with blue-latex gloved workers bustling in front of you. Still, when it’s 20 degrees out, and I’m craving a shackburger, I’m not complaining.

Shake Shack
366 Columbus Ave. (near West 77th Street)
646-747-8770

Got a snack attack to share? Contact NBrand@aol.com

Carson Woods, who works at the American Museum of Natural History, chows down at Shake Shack.

The décor has retained certain elements of the downtown location’s outdoor setting. A glass-enclosed dining area faces Theodore Roosevelt Park across Columbus Avenue. Picnic table seating and simple green placards touting menu items lend the space a summer camp-like feel.
But accommodations have clearly been made for the new Upper West Side locale, in particular for the neighborhood’s many young families. There is a corner for stroller parking and plenty of high chairs to accommodate smaller guests. One wall prominently displays Shake Shack-designed onesies. (Examples: “I waited 9 months . . . this line ain’t that bad.” “If Crying . . . Insert Burger.”)
Theresa Mullen, a spokesperson for Shake Shack, said the menu has also been updated to include offerings tailored to the Upper West Side. It includes the “Upper West Slide,” a shake with vanilla custard, strawberry puree, banana and shortbread cookie, and the Natural History “Crunch-stellation,” with vanilla custard, malt, chocolate crunchies, hot fudge and caramel. According to Mullen, a portion of proceeds from sales of the latter will support the American Museum of Natural History.
On the Saturday this reporter visited, the crowd seemed to consist mostly of locals, including many who weren’t familiar with the Shake Shack downtown, but were drawn by the hype. Others in line were downtowners making a pilgrimage of sorts to compare and contrast.
Tony Felzen, a resident of the Flatiron District and a self-described Shake Shack devotee, had come uptown just to check out the new location. “I wouldn’t make another trip up here just for this,” he said, “but when I’m visiting friends on the Upper West Side, sure!”
Felzen noted that the line, while long, moved faster than the one in Madison Park. According to Mullen, the Upper West Side location is double the size of its downtown predecessor. She said she hoped this would minimize any inconvenience to patrons or to neighboring businesses.
Not all customers were fully sold that Shake Shack was a perfect fit for the Upper West Side. “One might worry that the Upper West Side is losing its distinctive feel, with the influx of wine bars, Magnolia Bakery and now this,” said Lindsay Tomenson, who grew up on Central Park West. Tomenson said that her mother, a resident of the posh Beresford, would probably compare it to McDonald’s.
But for the most part, locals seem to be embracing it. “It’s a big improvement to whatever was on this corner before,” said Arison, who recalls a string of failed restaurants before the Shake Shack’s arrival.
“Nothing here ever lasted,” said Joseph Rokacz, a well-dressed gentleman perched on a stool overlooking Columbus Avenue. He took a break from perusing stock listings to note a bright spot in the city’s darkening economic climate. “This corner is finally a success!”
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Shake Shack
366 Columbus Ave.
(at 77th Street)
Open from 10:45 a.m. to
11 p.m. every day
uws@shakeshack.com
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