Photo of Pop Burgers borrowed from Flickr.

Every culture has its signature dish, and in this country there is perhaps no food more American than the burger. What beats a minced meat patty, properly seasoned and sandwiched in a bun? Maybe a minced meat patty, properly seasoned, sandwiched in a bun and served on a gold platter by Brad Pitt. But that's about it. Inevitably, in a city like New York, with so many restaurants, it's easy to become flustered by all the varieties out there. We know which spots we like for red meat, but what about our fellow New Yorkers? We took to the streets and talked to locals to find out about the best in burger breeds. Consult our findings in our Battle of the Burgers feature. The opinions might vary, from the advocate of the get-what-you-want-on-it DuMont Burger, to the traditionalist with a preference for Corner Bistro. But if you're craving a burger and need some inspiration, here's a little guidance from your fellow citizens.  

This week in review-land takes us to two areas of the city I usually try to avoid like the plague, at least when it comes to restaurants. The Meatpacking District and the Flatiron District take a lot of flack for their scene-driven dining options, and frankly, most of that is well-deserved. But everyone once in awhile, a gem sneaks through--do either Merkato 55 or Kellari's Parea fit the bill? Click through to read our reviews of these and 8 more new and notable restaurants.

U.S. farmers once called huitalacoche "devil's corn." After looking at it, can you blame them? But the corn-attacking fungus is a delicacy in Mexico, where it is harvested and used in a variety of dishes. In celebration of its second anniversary, Crema's chef Julieta Ballesteros is creating a daily changing, three-course menu ($40) built around huitalacoche, which will add an earthy bite to dishes like chowder and risotto. The menu runs from March 31 through April 5, until 8pm daily. Hey, if Momofuku Ssam Bar can get away with serving moldy ham, this should be an easy sell.

(Photo courtesy of TheMexicanDentist.com)

(Tiki tender at Bikini Bar)

As if the Rusty Knot's coconut glasses, Elettaria's Mai Tais, Flatiron Lounge's Zombies and PDT's Beach Bums weren't enough to signal that tiki drinks are all the rage, the Distilled Spirits Council's party the other night at Bikini Bar (actually a furniture showroom) drove the trend home with a bi-level blowout that featured Coconut Grenades, Dark and Stormies and pupu platters, of course (courtesy of Chop Suey). Surfboards lined the ceilings, Elvis's Blue Hawaii filled the big screen, and the food & bev set got lei-d left and right. One drink I'd like to see more of is the Baja Peach Press, simply because I'm a sucker for any cocktail with mint in it. For those nights when you and yours break out the uke and cozy up to the "Brady Bunch" Hawaii episodes, consider toasting with this tiki classic.

Baja Peach Press

1 1/2 oz. Cruzan Estate dark rum

2 lemon wedges

3/4 oz. peach puree

1/2 oz. simple syrup

6-8 mint leaves

Place the mint leaves, lemon and simple syrup into a mixing glass and muddle. Add rum, peach puree and isce. Shake and strain into a rocks glass filled with ice. Garnish with a mint sprig.

Restaurant craze du jour: Labeling "LaFrieda burgers." This week alone, I noticed wholesaler Pat LaFrieda's patties highlighted on menus at Seymour Burton, Cooper's Tavern and Steak Frites. Though LaFrieda has been anonymously providing premier beef for years at spots including the Spotted Pig and Shake Shack, this blip of burger branding has been spurred on, no doubt, by recent props from the likes of Men's Vogue, Grub Street and all the hoopla about the beef becoming available for consumers at Market Table. Or maybe that creepy chicken on LaFrieda's Washington Street building has some sort of subliminal, hypnotic power? Must..ask...for...beef...by...wholesaler...name....

Dragged my tired carcass to preview Olana, the new modern American in the old Mad 28 space, at its opening party last night. The lowdown: vast cherry-wood accented space with red-shaded chandeliers and an intriguing menu with the likes of burnt orange and goose ravioli; monkfish osso buco; and rabbit stuffed with dried apricots and foie gras. The large, circular bar should attract a lively after-work crowd, especially with well-crafted cocktails like the above Corpse Reviver, a smooth mix of Lillet, Tanqueray, Cointreau, simple syrup and fresh lemon juice in an absinthe-tempered glass. It certainly came in handy to keep me awake through Richard Nelson's talky snoozefest "Conversations in Tusculum" at the Public Theater afterward.

Third Avenue in the East Village has always been a tough sell. Once the porn theaters and crackheads were driven out, it never really seemed to find its identity beyond pizza chains and frat bars. Ironically, it's a former Pizzeria Uno space that plays host to what looks like the strip's biggest hit in ages--the Smith. Owners Glenn Harris and Jeffrey Lefcourt have already proven their populist savvy at Jane, and the Smith seems to follow the same something-for-everyone template. But does quality get overlooked in the desire to feed the masses? Read our critic's review, and also our takes on Lebanese newcomer Illili in the Flatiron, upscale Park Slope Mexican restaurant Piramide and seven more new and notable restaurants.

Lunetta in Brooklyn is pretty much the definition of a successful neighborhood restaurant. The space juggles charm and sophistication, and the meatballs are some of the best in the neighborhood--no small feat in Cobble Hill/Boerum Hill. In a sign of the culinary times, Lunetta proved popular enough to export its small plates to that struggling restaurant zone we call Manhattan. So how does it fare at its second location in the decidedly non-neighborhoody Flatiron District? Click through to read our critic's review, plus looks at Brasserie 44 and eight more new and notable restaurants.

(Photo by Noah Kalina)

Surprisingly, the Flatiron District doesn't have much in the way of Thai options, but it just got one more with Rohm. The menu covers the basics, with many curry and noodle dishes in the $9-$12 range, while signature dishes include a boneless honey duck. Best of all: Nothing on the lunch menu tops $10, and all choices include a soup or salad.

(Photo courtesy of Rohm)

Can't say I've ever been to Kellari Taverna in midtown, but apparently it's popular enough to launch a sister restaurant in the Flatiron District. Kellari Parea Bistro opened a few weeks ago, and based on the photo, the space looks handsome enough (not seen in picture, but strongly bolded in PR blurb: a bar made from volcanic rock from Santorini). The menu, prepared by chef Gregory Zapantis, offers a tempting list of traditional Greek fare: braised lamb shank with homemade orzo and, on the dessert list, Arborio rice pudding. Check out our list of more restaurant openings and closings.