Clinton Hall is not the kind of place you go to get something green. Even the salads on the menu (all two of them) are buried in so much cheese, the lettuce goes mostly unnoticed. Rather, the sprawling spot in lower Manhattan's bustling Seaport District really leans in to its beer-and-burger reputation. You can choose from more than 20 options of each — the beers poured with a heavy hand and the burgers so massive, you've got to pull some sort of jaw-unhinging maneuver to conquer them.
Even that move might not work for the spot's Fondue Burger, though. With a name like that, you can guess there's cheese — a whole pool of it, poured into a hole that's been carved out of the burger's patty and top bun. But it's what's sitting in that cheddar pool that'll make you succumb to a fork and knife. Chefs stuff an entire handful of fries in the molten cheese, then balance the patty's middle right on top. The finished product looks part middle school science project (you know, the overflowing volcano kind) and part spiky crown from the royal family's stash.
The creation didn't come out of necessity — no one exactly needs the monstrosities Clinton Hall's become famous for. But it was an invention the restaurant's management knew would tickle its customers. No one eats a burger without fries (no sane person, that is), so combining the two just saves everyone time ... and beefs up their Instagram feeds. It's so popular, the kitchen flips about 300 on any given day.
Oh, and that whole no greens thing? Excuse the mistake — this has scallions on top.
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