The Double Bubby • 21 double patty, double bacon, double cheese (American); lettuce, homemade pickles, onion, homemade bun, special sauce

The Double Bubby • 21
double patty, double bacon, double cheese (American);
lettuce, homemade pickles, onion, homemade bun, special sauce

Bubby’s is a very popular brunch spot in the Meatpacking, that serves an over the top burger and some tasty (looking) pancakes. It’s location, right next to the Highline and The Whitney museum, make it a desirable spot to eat.

Let’s talk about that burger.

Very impressive, in stature. It was about 15 feet tall. Definitely had to be eaten with a fork/knife. The bun was not great but the burger patty itself was really nice. Not worth $21 bucks, however.

The pancakes were ordered by some lady next to me. They looked delicious. Order those instead. Thanks for not giving me a bite, lady.

Other than that, I don’t have a lot of info to tell ya. Sorry, it’s Halloween and I’ve got better stuff to do. Like, stress over what costume to wear, and then end up not wearing one at all.

71 Gansevoort St
New York, NY 10014
b/t Washington St & Greenwich St
Meatpacking District, West Village
(212) 206-6200
http://www.bubbys.com/our-restaurants/high-line/

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Cappuccino - $4

Cappuccino – $4

Spiked Watermelon Lemonade

Spiked Watermelon Lemonade

Bubby's Punch - Vodka, lemon, cranberry, orange juice, soda

Bubby’s Punch – Vodka, lemon, cranberry, orange juice, soda

Bubby’s Breakfast • 19 farm eggs any style, house-cured meat, home fries, and shewolf bakery toast

Bubby’s Breakfast • 19
farm eggs any style, house-cured meat, home fries,
and shewolf bakery toast

The Double Bubby • 21 double patty, double bacon, double cheese (American); lettuce, homemade pickles, onion, homemade bun, special sauce

The Double Bubby • 21
double patty, double bacon, double cheese (American);
lettuce, homemade pickles, onion, homemade bun, special sauce

Bubby’s Pancakes • 15* James Beard’s classic recipe with a twist, served with Doerfler’s Maple Syrup

Bubby’s Pancakes • 15*
James Beard’s classic recipe with a twist, served
with Doerfler’s Maple Syrup

The High Line

The High Line