Bond Vet has opened a new location at 1535 Third Avenue at 86th Street. This is its second Upper East Side outpost, with another located at 1049 Third Ave at 62nd Street. Bond Vet offers both urgent and routine care for pets, and can be found throughout NYC.
TradedNY reports that clothing brand Attersee has leased a retail space at 26 East 64th Street, between Fifth and Madison avenues. Founded in 2021, Attersee — which is also a lake in Austria — was featured in the New York Times Style Magazine for its “line of breezy clothing and accessories [partly] inspired by Gustav Klimt’s summer trips to the foothills of the Austrian Alps.” We’ve reached out to Attersee to see if they have a target opening date.
TradedNY also reports that Dance with Miss Rachel has leased a space at 266 East 78th Street, between Second and Third avenues. Dance with Miss Rachel offers classes for children 10 weeks and older, and can also be found in Tribeca and on the Upper West Side. The Upper East Side studio is expected to open in September, and registration for new students is open. They’ve also got a discount running for the UES spot. Learn more about that here.
Smashburger will be opening at 804 Lexington Ave at 62nd Street — the former site of Burger Heaven. According to Google, it is scheduled to open on August 29. “Our namesake technique – smashing a fresh, never frozen, 100% Certified Angus Beef® hand-packed ball of meat on a hot seasoned grill – results in a delicious burger that stands alone in taste, texture, and juiciness,” reads the burger chain’s Facebook page. Founded in Denver, there are currently more than 227 Smashburger locations throughout the country.
Photo: Elsie Hui via Flickr
Why does that Smashburger look suspiciously thin? And if they are so proud of how they smash the meat into burger-form themselves, how come they can’t manage anything as simple as a half pound patty?
Is this going to be another of those Fast Food-style places where if you order a medium rare burger, they give you a snow-job instead about how you might well die a terrible death if you dont cook THEIR meat up to a high enough temperature to kill off all the bacteria
Will east side feed do a review of this place when it opens?
Smashburgers are thin on purpose because they emphasize the crispy edges formed when grilling and smashing the patty. Using a half pound patty would be going against the whole point of a smashburger, you can just add more patties if you want more meat.
No, I didn’t just want more meat, though I do like half pound hamburgers, I (along with most gourmets)) just consider the proper temperature for meat (such as a hamburger) to be medium rare. Medium rare is exceptionally difficult with a patty that thin. And unless you have a specially expensive ultra-high temperature oven to burn the outside to the crispy edges you describe, the end product is likely to be overdone.
But if you have some special process which can cook the meat to the proper temperature AND make the edges crispy, I am quite looking forward to trying it! Isn’t the technical term for this type of cooking BLEU? Seared on the outside, almost uncooked to the inside?