This Is TASTE

366: George Motz

Mar 4, 2024

Hamburger expert George Motz talks about his popular NYC restaurant, Hamburger America, while Aliza and Matt discuss the revival of terrines in NYC. The episode covers burger trends, terrine history, and the rewatching of past cooking show seasons.

42:41

Episode guests

George Motz

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Episode notes

Podcast summary created with Snipd AI

Quick takeaways

George Motz introduces NYC to high-quality burgers with long lines and expert opinions.

Terrine evolves beyond traditional pork options to include vegetable and visually appealing varieties.

Terrines offer restaurants a convenient make-ahead option for flexible serving and maintaining flavors.

Deep dives

Variety in Terrine Offerings

Terrine is no longer limited to traditional pork variations. Recent culinary trends showcase vegetable terrines, including mushroom-based options alongside classic pork and duck terrines, revealing a diversity in flavors and offerings.

Introduction

4min

Burgers, Legacy, and Expansion

22min

Burgers, Restaurants, and Taste Preferences

4min

Exploration of Nordic Food, Burger Preferences, and a Favorite Sandwich

4min

Exploring Terrines: A Culinary Journey

6min

Reflections on Rewatching Past Seasons of a Cooking Show

3min

The hamburger god George Motz is back on today’s show, and it doesn’t disappoint. George is a writer, a TV host, and the guy with the cool hair and an endless well of knowledge about the hamburger. On this episode we talk about the opening of his wildly popular new NYC restaurants, Hamburger America. The first few months has brought long lines and introduced a very opinionated city to one of the finer burgers around. He hear about it all, as well as George's take on the modern burger scene.

Also on the show, Aliza and Matt talk about the rebirth of the terrine in NYC restaurants. Terrine is an unquestionably dated dish, firmly stuck in time, a relic of 1970s dinner parties and the pages of a favorite vintage cookbook. But clearly there is new energy, a compulsion to slice off a little culinary history for eager diners. Aliza ran with the idea in a recent story on TASTE.

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