You know if someone's eaten the Black Label burger at Minetta Tavern, because they just won't stop talking about it. Like, ever.

When Verena and I got on the subject of burgers a couple of weeks ago, we decided that it just had to happen: we'd journey down to Minetta to taste-test the $26 Black Label Burger and the $16 Minetta Burger (which Frank Bruni has actually decreed better than its pricier rival) side-by-side.

The Black Label burger is one of the more storied foodie items in the city. Seriouseats has an extraordinarily comprehensive run-down of how the thing (which I would hesitate to call a burger, so far is it from tasting like what one would expect from a meat patty swaddled in bun) is made, but suffice it to say that it's an elaborate process, including dry-aged ribeye, brisket, and skirt steak in secret proportions, brioche from Balthazar Bakery, and onions that are griddled just-so in the beef juices.