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I am a freelance food writer, editor, and recipe tester & developer based in New York City. I have worked for Family Circle, Profile Mag, Shecky's , Time Out NY, Chow and many other publications as a writer, editor, or tester. I write a weekly food column for julib.com and singlemindewomen.com and wrote the Spring/Summer 2008 issue of BLT Living - Chef Laurent Tourondel's lifestyle and food magazine. I am also an alum of the Culinary Techniques program at FCI.

I believe you can tell a lot about a person by what they choose to and not to eat and that each meal tells a story. These are my stories.
Visit www.fabianasantana.com for more.

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    Tuesday
    02Feb2010

    HK Resto Five Napkin Burger Opens Second Local

    DateTuesday, February 2, 2010 at 12:26PM
    2315 Broadway (at 84th)
    212-333-4488

     

    Hell's Kitchen burger/sushi resto 5 Napkin Burger opened a second location in the Upper West Side yesterday.  Full release below:
     
    The 5 Napkin Burger’s legacy started at Simon Oren and Andy D'Amico's breakout Upper West Side hit, Nice Matin.  Chef D’Amico’s “5 Napkin Burger” was so popular that they felt the clamored-after sandwich deserved a turn in the spotlight. Together with partner Robert Guarino, they set out to fill a gaping void left by the city’s lack of an upscale restaurant that focused solely on the hamburger.  With 5 Napkin Burger, Oren, D’Amico and Guarino made yet another formidable mark on the stretch of 9th avenue between 44th and 45th streets (having already opened Marseille and Nizza on the same block).
     
    The menu at the new location stays the same, with the star--of course--being the 5 Napkin Burger.  From the purist-approved fresh ground chuck and herbaceous rosemary aioli to the caramelized onions and melted slices of piquant gruyere, this is one serious burger.  5 Napkin’s rich shakes, like the creamy black and white malted or s’mores topped with a toasted marshmallow, makes the perfect accompaniment to any of their burgers.
     
    For something a little different, try their seared tuna burger marinated in ginger, scallions and soy and topped with wasabi mayo, lobster roll sliders, or the Italian turkey burger with spicy tomato sauce and melted mozzarella. Rounding out the menu are freshly and expertly prepared maki rolls made by an in-house sushi chef, along with ample sides and salads. 
     
    The décor is “butcher shop chic”, with white tile walls and meat hooks snaking across the ceiling, which is also dotted with hanging filament bulbs. Whimsical chalk murals are sprawled out over giant chalkboards, and the dark wood banquets and bar is sure to attract the trendiest patrons. Oren, D’Amico and the rest of the team want you to know that this is not just any old burger joint.
     

    

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