Everyone's talking about burgers these days like they're a delicacy. But before there were Wagyu and "Black Label" burgers, before Old Homestead started selling burgers for $81 and people decided it made sense to stand in long lines at Shake Shack, there was Big Nick's on the Upper West Side.
From Sumo burgers to Grecian burgers, pizza burgers to Hawaiian burgers, Nick's got the beef. And they've been "serving Westsiders" since 1962. (Westsiders, writes Nick, are "compulsive noshers, weekend partyfolk, mellow-groovy happyfolk, dedicated loners, lovers after the afterglow.")
"Twice the size, not twice the price," the burgers are thick and juicy and, as New York put it, "The interior of Big Nick's resembles the inside of a 1960s RV: cramped, wood-paneled and smelling of grease. And the 28-page menu looks like what you'd find if you pulled that RV into a highway pit stop in Middle America."
A Middle-American pit stop seems like the right atmosphere in which to consume a burger anyway. As Big Nick's puts it on their website, "Old is the idea of burgers, we keep them in their proper perspective!"