Another outpost of the organic hamburglar BareBurger is opening on Second Avenue at the site of the former Sin Sin space. This after the bakery-cafe-bar concept died.
Check out their menu here (PDF)
Friday, August 19, 2011
BareBurger coming to former Sin Sin space on Second Avenue
Another outpost of the organic hamburglar BareBurger is opening on Second Avenue at the site of the former Sin Sin space. This after the bakery-cafe-bar concept died.
Check out their menu here (PDF)
9 comments:
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I thought a boozy bakery was opening there. I guess we could use another burger spot in the East Village...
ReplyDeleteNo more boozy bakery!
ReplyDeleteSeeing this reminds me that I still never tried Tall Grass burger up on First Avenue near 13th ...
Sounds vile. Hope it doesn't open. Much preferred the bakery idea. The scent of baking pastries and breads would be far preferrable to the stench or burning carrion.
ReplyDelete- East Villager
Anonymous 5:34 sounds like a meat hating vegan. I respect veganism, but I don't understand the need to take down everyone who likes meat. A better criticism of a burger place coming in is the fact that are a million other places in the area to get a burger.
ReplyDeleteBTW - tallgrass is pretty good.
From the sign it looks like Jeff Spicoli is the owner. Could Mr. Hand be a silent partner?
ReplyDeleteLamb burger , lamb sliders are very good in
ReplyDeleteMurray hill!!!
Bare Burger as opposed to Hair Burger?
ReplyDeleteI oppose this because they serve ostrich and bison meat. It's bad enough that we eat meat, but do we really need to add these animals! I hate Ted Turner, he's big into breeding and slaughtering bison and trying to make it mainstream, disgusting!
ReplyDeleteOstrich may be some modish new fad, but East Villagers have survived on bison for centuries, Anonymous. While newcomers to the neighborhood may think it's just something to grind up and serve with "ketchup" on a whole grain buns in fancy upscale restaurants like this, long-timers know better. Bison has been a main source of food (in addition to providing materials for shelter, furnishings, clothing, and tools). Typically, Villagers dry bison meat from Key Food or Associated in the sun, then cut it thin. When dry, it's ground up like meal to preserve or make soup. It's also seasoned with fat and blood and carried around the neck to drink when we get thirsty. It's what's made this neighborhood's nightlife so vibrant and artistic sensibility so primal.
ReplyDelete