Meaning “Hamburger construction site”, Cantiere Hambirreria is a truly unique place. Opened mid-December on the Lower East Side, this is an outpost of an Italian restaurant that opened on Lecce, Italy back in 2017. Beams, bikes and various signs give to this place a certain charm that makes you feel right away that you are in a special place.

The menu, that is like a newspaper, is definitely mouth watering, with a bunch of Italian dishes that will make you avoid seeing a doctor right after so you would not be yelled at. Yes, besides the salads that are huge and to share, this is a place to indulge. Burgers are the main dishes of the menu and you can opt for the Italian burgers or their take on American burgers that seem still decadent. The Italian burgers are made with schiacciatina that is their meat blend infused with mediterranean flavors and made with breadcrumbs for an added texture. The most surprising are the ones with burrata, a cheese I have never seen before on a burger. So, I went for the Tirolese that was also made with smoked speck, fig sauce, lettuce and olive oil (I ditched the walnuts as I was not so sure I would like them in it). The burger was huge and I had no idea how I would bite into it. Pressing on the burger, the burrata oozed immediately and that first bite was divine: you first get the butterness of their homemade bun, then, the creaminess of the burrata that pairs perfectly with the saltiness of the speck and the sweetness of the fig sauce. Contrary to classic burgers, the meat was taking a backseat. Messy to eat, this was an explosion of flavors in my mouth. I should mention that it was served with their homemade fried potatoes that were nicely crispy.

The burger was filling and the mistake might have been to have an appetizer, especially considering that we wanted to try their desserts…They gave a sample of their fried dough, the pittule. Fried dough is always great and this one was no different: crispy on the outside, pillowy, some had olives in it. We decided to get the one with cacio e pepe fondue but without porcetta. This was superb: comforting, the cacio e Pepe had the right amount of pepper, so you do not choke on it at every bite.

Jodi got a salad: she chose the Pugliese, that had burrata, lettuce, “scattarisciati” tomatoes (pan-fried tomatoes), carrots, black sesame seeds and croutons. As I mentioned before, this was a huge salad (there was another burrata buried under) and there was no way I could help her with it!

Of course we could not leave without trying their desserts that are as decadent as their burgers! Their tiramisu looked amazing, but I love Kinder Bueno and Nutella, so we went for the Mocona Kinder Bueno, that was made with white hazelnut mousse mixed with crumbled wafers with milk chocolate, whipped cream, white chocolate chips and topped with Nutella and Kinder Bueno. They served it in a stove top coffee maker that added to the originality of their menu. That dessert was sublime: the mousse, that was light, counterbalanced well the sweetness of the Nutella, Kinder Bueno and wafers. I could not stop eating this, but admit that after what I had before, it was a bit challenging…

We left this place full and really needed a walk after such a decadent meal! Cantiere Hambirreria is truly unique and has definitely its place in the NY dining scene. The service was super nice and engaging, and the food stands out from the classic burger joints. I would not eat there everyday, but will definitely go back there to try another Italian burger or their Betoniera cacio e Pepe, a loaf of bread stuffed with cacio e Pepe fondue, served with potatoes, crispy porcetta and chopped sweet sausage: another heart attack on a plate!

Enjoy (I really did)!

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Cantiere Hambirreria - 41 Kenmare St, New York, NY 10012

Cantiere Hambirreria in NYC

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