Company Burger
4600 Freret St, New Orleans, LA 70115, USA
Uptown 3: Napoleon To Audubon
Backstory
Owner Adam Biderman is an actual chef, having cooked at Herbsaint and Michael's Mid-City Grill here, and a restaurant in Atlanta whose gimmick was artificial scarcity of a very good hamburger. He opened Company Burger in summer of 2011, to tremendous acclaim and long lines.
Dining Room
A large, chaotic, and industrial space is busy in every direction with the making, assembling, and eating of burgers and fries. There are also numerous outdoor tables. It's mostly self-service. It takes more than the average amount of time between ordering and the first bite.
Why It's Essential
Company Burger tapped into two powerful currents: a) the fertile market for anything perceived to be a better-than-average hamburger and 2) the unexpected blossoming of casual eateries on Freret Street. The place was instantly popular, allowing it to open with not just hamburgers but also a full bar with cocktails, offbeat beers, wine, and a stated philosophy. The latter seems to be "We do it our way." What else could the no lettuce or tomato rule here mean?
Why It's Good
The burgers live up to the promises, being grilled on a very hot flat-top griddle. The buns are custom-baked. The burgers originate in cattle not treated with growth hormones or antibiotics. The fries are fresh-cut and fried twice. They make numerous kinds of mayonnaise in house, and their own pickles. And they indeed do not have lettuce or tomatoes. It's a very good hamburger, though now what I'd call the ultimate.
Most Interesting Dishes
»The Company Burger (double cheeseburger) Mushroom-Swiss burger »Lamb burger, feta, basil mayonnaise, red onions, and chili mint glaze Turkey burger, tomato jam, green goddess dressing, arugula Company Hot Dog (Nueske's beef and pork smoked dog, onion, sweet relish Grilled American cheese on thick toast
Bonus Ratings
1
Attitude
2
Hipness
1
Local Color