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LIers Get ‘Crunchified!’ At Roosevelt Field Mall

Celebrity chef Bobby Flay opens Bobby’s Burger Palace, receives Hempstead Town spatula

It’s been documented that the first hamburger sandwich was served in 1900 in New Haven, Ct. After more than 100 years of flipping out for burgers, Americans can still recapture the ultimate burger experience at Bobby’s Burger Palace at Roosevelt Field Mall.

On Monday, Dec. 5, Town Supervisor Kate Murray and Hempstead Town officials held an official ribbon-cutting ceremony to welcome celebrity chef and restaurateur Bobby Flay to Garden City. “America’s largest township and America’s favorite chef are cooking up a recipe for success together and if anybody knows how to put the right ingredients for success together, it’s Bobby Flay,” Murray said.

“Bobby’s Burger Palace is a wonderful addition to the menu of stores and eateries in the Roosevelt Field complex,” the Supervisor added.  “Bobby’s timing is perfect as he opens the door to his new restaurant right in the middle of the holiday season when the mall is at its busiest.”

Murray expressed her delight to see continued business development in the Town of Hempstead. “Bobby’s Burger Place brings a taste of success with over 50 new jobs so this is a real boon to our economy and is a thriving business venture and is a popular tourist attraction,” she said.

In front of a crowd of fans and onlookers, Flay was bestowed a giant ceremonial spatula by Supervisory Murray in honor of the first day opening.

Flay, a New Yorker, spoke to the crowd and said he was thrilled to have his restaurant open in Garden City. “It makes us feel like a really small community in a tremendous commercial area. It’s such a busy place here. We talk about being in the Roosevelt Field Mall, people are thrilled for us because it’s such a successful place,” Flay said.

On opening his ninth Burger Palace, Flay quipped that it was tough to find open real estate at Roosevelt Field Mall. “This is the place we always wanted to be. Hopefully we’ll be serving lots of crunch burgers and fries and shakes for so many years to come,” he said.

As the owner of six high-end restaurants and host of many Food Networks television programs, Flay said that his concept for a casual burger eatery was fairly simple. “I wanted to open a burger place because I’m a burger guy…I thought it would be kind of fun to have my own burger place,” he said.

Most burger lovers have their favorite haunts, so Flay said you have to offer something different to attract them. “You have to have good burgers, good fries and good shakes. I think that a lot of places have one out of those things really covered or two out of three. But if you really want to be successful, if you want a place that people come back to, the idea is you have to be really good in all those three categories,” he said.

When designing the Burger Palace menu, Flay wanted to avoid creating the expensive “gourmet burger.”  Through his extensive travels across the country, he conceived the names and flavors for the burgers (Dallas, Philadelphia, Miami, Sante Fe and Napa Valley).

Of course, a meal at Bobby’s Burger Palace would not be complete without trying one of his famous ‘crunch’ burgers, which are topped with a stack of potato chips. Flay says the idea was derived from his youth.

“As a kid, I would always eat the potato chips where the cheese melted off the burger and onto the chips so I figured we would cut to the chase and just put them on the burger,” he said.

“From a chef’s standpoint, the two most important things in food is flavor, of course, and texture, or contrast of texture. And I think the burger is quintessential sandwich. But how much better would it be if you had that contrast of texture while you ate it. That was how the crunch burger was born,” he added.

Whether you want to try an Angus Beef, Ground Turkey or Chicken Breast Burger, Bobby says you can crunchify any order and it’s free. “We just do it for you to enhance your experience. A lot of people who started crunchifying their burgers now, can’t go back. And that’s the key. The key to my success is to get people to crave this burger,” he said.