I've been watching, with a lot of interest, the remodeling of the old Bouche Bar, so when Black Iron Burger opened up, I knew I had to go & check it out.
As soon as you enter the place, you know that the owners mean business. The location is small, but they did an excellent job with the decor. They have a wide selection of great beers & I was glad to see that there wasn't a Bud Light tap in sight.
I ended up getting a beer & a burger with blue cheese, quite possibly my favorite topping for a burger. Served unpretentiously on a plate & wax paper with tomatoes onions, lettuce & pickle, visually, it looks great. I wasn't 100% sure what to expect, as this was my first time there. I thought that the burger was good, not great, but I had 2 major gripes; Firstly, the bun. Maybe I'm just fussy, but I found it a little on the hard & dry side, no matter how much I drenched it with ketchup. That's the best way I can describe it.
My second & far more startling gripe is that we (I went with 2 friends) were never asked how we wanted our burgers cooked. This is fine if you're at McDonald's or like burgers that have been sitting under a heat lamp all day, but for a restaurant that's specializing in burgers, this is unacceptable. I like my burgers rare to medium-rare, so I found it to be overcooked. That having been said, I think there must have been some customer backlash as a friend that recently went there was asked how he'd like his burger cooked. Bravo.
They're still a new restaurant & are probably ironing out the kinks. It's no Corner Bistro, but is a decent, inexpensive option for burgers in the East Village, comparable to Royale. I'm definitely going to go back there & see if anything has changed.