Cozy Royale

"Still no luck at Bernie’s? Try Cozy Royale. It’s right nearby, they make a great martini, and their burger comes with american cheese, a “fancy sauce,” pickles, and onion. Eat it in a big wooden booth in the tavern-like back room, and round out your order with a kale caesar." - will hartman, willa moore, molly fitzpatrick, bryan kim, sonal shah

"The name of this full-service restaurant from the Meat Hook is fitting: The dark wood and mismatched vintage art displayed really do make it feel like a home dining room of sorts. Much like any tavern worth its salt, the move here is the burger, which comes with American cheese, pickles, onions, and some pretty damn good fries (there’s a fancier version of the burger with raclette on offer). If red meat isn’t what you’re after, try other cozy classics like chicken piccata. Sticky toffee pudding for dessert." - Eater Staff

"The meat at Cozy Royale is all prepped by the restaurant’s neighboring sister butcher shop, The Meat Hook. For owner and founder Brent Young, there’s no question why burgers have maintained their status symbol as an American classic for so long. The standard tavern burger at Cozy Royale is blended the morning before service, an approximate 70:30 grind of lean meat to fat. It’s topped with American cheese, fancy sauce, pickles, and onion and served with a side of fries. The dry-aged burger is a bit more complex, with deep, umami flavors from the aged meat, and is topped with raclette, arugula, bacon jam, calabrian chili aioli, and pickled red onions. Only ten dry-aged burgers are served a day. Cozy Royale focuses on high-quality beef and attention to detail." - Kat Thompson

"Cozy Royale in Williamsburg, Brooklyn, offers a well-sourced steak with sauce au poivre and frites for $37, with occasional Monday specials reducing the price to $25." - Melissa McCart

"Humboldt & Jackson is a homey spot serving quality foodie food, the best drinks, and a relaxed vibe (I once overheard the bartender say, “One thing we're not allowed to do here at Humboldt & Jackson, is judge.”) So it's not too fancy yet there is a real attention to detail here. Everything on the menu is cultivated with craft and taste in mind. There's a big event calendar on the wall announcing various screenings, kitchen take-overs, and one-off themed menus showcasing local purveyors. All-in-all it's part bar, part restaurant, a little different every time, and always first-rate." - Radish Lab