It’s fair to say that when a place takes on a name like “Gramercy Bistro” you’re more than likely to think of all that is cool about Manhattan. Go on and add one of Melbourne’s trendiest hotels in the Cullen (a part of the Art Series Hotels) and big expectations loom. Paying homage to some of NYC’s greatest hotels, owner Adam Faigan and Head Chef Rodd Blutman and his team have put together a menu that injects a little bit of Melbourne into many go-to New York dishes like Reuben sandwiches, Steak frites, Buttermilk Pancakes of course, the humble hamburger. Catering for every kind of diner also extends to the layout: a casual deli/cafe approach towards the front, cocktails and cigars in the inside-outside area, or the relaxed, but a touch more formal, dining space near the back of the restaurant. On a sun filled Sunday we sat smack-bang in the middle and ordered their signature Gramercy Burger that comes with a Brioche bun, Wagyu beef pattie, bacon, onions, pickles, melted cheddar, tomato, relish, mustard and a side of shoestring fries.

“Some really nice presentation here with crispy salty fries served in an unpretentious cardboard box and the burger topped with a pickle. The highlight for me was the perfectly melted, super smooth, creamy and gooey cheddar cheese that ultimately enveloped the beef and married the bacon. The bun was super soft and sweet, which worked really well with the creaminess of the cheese and the contrasting tang of the mustard. The beef pattie was the right size and cooked just right, however it lacked a whole lot of flavour. I would of loved the bacon to be a bit crispier to add a bit of crunch to a burger that overall lacked a variety of texture.”

“We’re not off to a good start when I say the standouts in this burger were the bun, bacon and cheese. The pattie was a bit bland but, supported by all these awesome tasting side ingredients, as well as the tangyness of the mustard, really made up for it. Due to the pattie tasting a bit processed and run of the mill, more sauce had to be added. The fries weren’t great and to add insult to injury my Coke was a bit flat. However bonus points for the lime wedge.”

“Mouth agape I thought, “Wow, what a work of art – a sexy, classy work of art.” But then I caught eye of the weird multicoloured beef. I thought the worst, expecting a multitude of unnecessary herbs and spices to choke the beef’s potential. To my surprise, when I bit in a wave of enjoyment ran up and down my tastebud valleys. The highlight ingredients for me were the cheese, the bacon and maybe even the pattie. The not too overpowering mustard was masterfully added but the relish was a smidge too jammy and sugary. It was actually good! But then like most relationships, it kind of got boring. Not to say that this is a bad burger at all. But it didnt leave me wanting more, not out of hunger, but pure allure.”

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