Grubstreet:

Pity the New Yorker who wants to eat an excellent burger for dinner while sitting at a proper table. The city is awash in outstanding burgers, but the simple task of ordering one at prime time feels like it’s become increasingly difficult.

The problem: More top New York chefs limit their burgers by selling them in very small quantities, or only at lunch, or only for the first 30 minutes their restaurant is open, or maybe just to the people sitting at the bar but not in the dining room, or possibly only on Mondays.

What a weird story and, I’m sorry, but “At Porter House, you can get the burger for $19 at lunch, or $26 at night at the bar” means I would never pay that much for a burger, no matter how good New Yorkers said it was.