SHARE
Ryan Shea, Manhattan Digest, Dirty Burger
Credit to: Stephen Goss Creative

You must be a damn good restaurant if I feel to the need to do a follow up on you for Manhattan Digest.  Most of the times on my publication, a lot of places that I review happen to be one and done’s regardless of how good the experience is.  Dirty Burger, located in Plainview, Long Island, is proof that the second time around can be just as good as the first time.

Ryan Shea, Manhattan Digest, Dirty Burgers
Credit to: Stephen Goss Creative

I first reviewed Dirty Burger for Manhattan Digest literally one year ago and was pleasantly surprised with the outcome of the meal that I had on top of the hospitality that was provided to myself and my friend during the experience.  Even though I am a native Long Islander (growing up in Huntington), a good portion of my life is spent in NYC.  I had heard about a lot of exciting updates regarding Dirty Burger, and decided to take my sister and my two beautiful nephews there this past Saturday to update myself on a place that I fell in love with a year ago.  Doing this experience a second time around proves that you don’t need to just go down the block and try your local burger joint, you can hop on the LIRR, take the train to Bethpage and hop on over to Dirty Burger to really grasp why this place is so unique in a sea of places that are ordinary and basic. There is so much more to Dirty Burger and the brand than a burger a fries on a plate.  This is something that is hopefully going to be a nationwide phenomenon and a force to be reckoned with for the culinary world in 2016 and beyond.

Ryan Shea, Dirty Burger, Manhattan Digest
Credit to: Stephen Goss Creative

Let’s get down to the food at the location of course.  When I last came in, the things I raved about were there award winning wings (voted “Best Wings On Long Island”), as well as their great line of burgers with the dirty blend in them and their great line of shakes.  However, since I checked in last time the location has added some great items to their menu that I would definitely recommend trying out.  So obviously they are known for their burgers, hence the title of their restaurant, so I have to rave about the burgers for a bit.  Ones that I would definitely recommend trying are the Dirty Double (pictured above) with one pound of beef wedged between all the fixins’ and their signature dirty dust.  For the veggie lovers out there who still want that burger type experience, I would go with the Dirty Veggie, which is a savory veggie burger Dirty dipped and honey grilled. Served with curry mayo, avocado, & lemon vinaigrette mixed greens on a toasted brioche bun.  My personal favorite of all the burgers is the Dirty Oscar, which is an 8 OZ Dirty Burger topped with melted honey goat cheese, then placed on a toasted brioche over a bed of roasted & hot pepper slaw topped with crispy fried onion strings.

Ryan Shea, Dirty Burger, Manhattan Digest
Credit to: Stephen Goss Creative

On top of their burger selections, they also have a ton of other great options as well all under the Dirty brand.  A great choice for that is the Dirty Porterhouse Steak (pictured above), skirt steak or hanger, all delicious tasting and at fantastic prices.  They also have an amazing line of Barley Bowls that come with sauteed spinach and choices from Dirty Lamb (a popular burger as well), Ahi Tuna, Salmon Steak and so much more.  Great if you are looking for something a bit more light yet still packing a ton of flavor and punch.

Ryan Shea, Ian Russo, Chef Ian Russo, Manhattan Digest
Credit to: Stephen Goss Creative

Want to know more about the Dirty brand and its visionary in Chef Ian Russo?  Read on.

The Dirty concept and style of cooking has been proven with DirtyBurger which is currently the only restaurant to experience this revolutionary taste. The Chef is on the culinary circuit and ready to share his talent and creations with families and friends at home. The possibilities for the home cook and entertainer are endless when you cook Dirty. Ian’s style of cooking is a perfect match for the beginner to the advanced cook in any kitchen. With a simple mix, sprinkle dip or blend of the spice, Dirty transforms existing flavors and introduces a new dimension to any original recipe. For those looking to get a little more adventurous, someone could study the properties of Dirty, its heat and flavor and apply its compliment, honey to begin the caramelizing process and adding some sweet the the heat! The spice easily creates a family of Dirty creations throughout the entire kitchen. Dirty transforms and enhances everything from, popcorn, meat, chicken, fish, vegetables, soda, beer, chocolate and more!

Ian has begun discussions with several meat manufacturers and distributors who have expressed an interest in creating a pre-dipped Dirty burger that would show up to ones home frozen. Ian has perfected the creation of this burger so defrosting and grilling them would make each burger delicious each and every time. Packaging these burgers with Dirty honey would definitely make the at home cook the envy of every neighborhood barbecue!

Manhattan Digest, Dirty Dust, Ryan Shea, Dirty Burger
Credit to: Stephen Goss Creative

Pretty incredible and exciting things happening for the Dirty brand.  The spice “Dirty Dust”, otherwise known as “The Dirty Chef’s secret all purpose flavor enhancing spice blend”, is available at the location or online here.  Cost for the bottle is $6.99, what a steal!

Manhattan Digest, Ryan Shea, Dirty Burger
Credit to: Stephen Goss Creative

So award winning wings, unique burgers and shakes, spices that you can take home for your own dirty experience, great decor and hospitality, all under one roof?  Sounds like a winning combination to me for Dirty Burger.  Check out their official site for more info and definitely be on the lookout for how much this brand will rise in the upcoming months!

Happy Eating Everyone!