Hambierria: Hamburger + beer
The journey of Canterie Hambirerria is representative of the American dream and began many years ago while on a holiday to NYC. The owners became fascinated with the city, but in particular romanced by the American Burger. They opened their first outpost in their hometown of Lecce to fill a need that was missing and introduced Italians to some of what inspired them in the States. Now the restaurant, after success in their hometown of Lecce in the Puglia region, as well as a venture in Milan, has decided to hit their biggest city yet, and where it all began, New York. Their mission here is to now return the favor and bring a little Italian culinary culture and heritage, introducing their Italian Burger.
At Cantiere Hambierreria, there is no attempt to claim that they invented something revolutionary. To them, it is just adjusting what they compare to their “grandmas dish” and elevating it to something a little more gourmet. They hone in on their traditions and whether it be in the dishes, ingredients or style of cooking, aim to embrace the feelings that food evokes. Food is about feeling and connectedness and, while they came to New York on this mission, serving and eating these recipes connects you to a larger part of a whole.
They are proud of their culture and feeling behind it. In their region, music is a big part of a lifestyle. It’s about blurring the lines and transporting you mentally and emotionally through a different means, just like music. Everything in the restaurant is either made in house every day or imported, down to the bread on the burgers to the cured meats used, really authenticating the dish and giving us the full cultural experience.
Pittule traditional fritter from the region and it is served with stracciatella, which is a mozzarella strips with heavy cream, and a traditional salami from Puglia. It has a mild cheesy flavor with a little salty smokiness from the salami and accompanies the perfecly fluffy consistency of the fritter.
The Pugliese Burger highlights the culinary culture from Puglia, the region where the owners and team are from and Cantiere originated. They bring their spin on every aspect of the burger down to the preparing and cooking of the tomatoes. Capicola is highlighted especially in the region, the fresh burrata which is a mozzarella shell with stracciatella inside, and the scattarisciati style of cooking down the tomatoes. Schiacciatina, which roughly translates to smashed, represents how the the meat patty used. Now while called a hamburger, what is in front of you is a far cry from the typical American style patty. In fact the Italian burger merely owes to the reference of a burger to describe their own meat mixture merely in the shape of a smashed burger.
This “burger” was quite literally the size of my head. While somewhat simple, the freshness and flavors of the ingredients really shone through to give you a nice unique bite of flavor. Even the potatoes served alongside were indicative of their more quality ingredient commitment and were most definitely tastier than a frozen counterpart.
This was of course a tiramisu done right with a strong but sensational espresso flavor and nice creamy consistency. The pasticcioto was also a really nice pastry and the perfect accompaniment to your coffee for all times of day, not just dessert.
Pasticciotto – typical cream filled pastry from Lecce, not just Puglia, but Lecce the small city where the owners are from. It is the only location in NYC where you can find such a treat.
During their original trip to New York all those years ago, they were impressed by the very industrial design and style of the city. This was the inspiration for their aesthetic in the restaurant. Everything had a purpose, meaning and meticulously positioned for a purpose to add to the desired design of the restaurant. .
📍 41 Kenmare street | New York, NY
Hours: Daily 12PM-3PM, 5PM-10PM