Tom Galis might not be a name familiar to all New Yorkers but goodburger is not a name that can escape the average burger-cruncher’s notice. After all when you have a place that is called goodbuger and strives to do just that – serve good, reasonably priced, and amazingly tasty burgers to the ever hungry population of Manhattan – there’s no way you can stop a success story from being written. And written it was in bold letters, much to the delight of Tom Galis – the brain behind goodburger. Now, try and remember that name, will you?
Galis’ journey to success is a typical New York story. He started off by joining his family business and selling hotdogs from a cart in Times Square. He went on to open some thirty eating establishments, including Crave Sandwiches and Rotisserie Chicken. And, as a proprietor of goodburger, his vision and hard work have expanded the enterprise to the current six restaurants throughout Manhattan.
Galis has very strong opinions on how a burger should be cooked. He doesn’t bide by the griddle-frying technique that only adds to the fat content of the meat patty. In addition, while excess fats lend a greasy flavor to the beef, it does nothing to enhance the meat’s own natural flavor. That’s why he prefers to cook his burger on an open flame. Not only do the meat’s natural fats tenderize and ‘flavorize’ the patty, the excessive fat gets melted on open fire and doesn’t end up around your waist.
The cooking technique is one of the many ways in which Galis tries to woo his customers to get them to convert to a goodburger. He is extremely particular about all aspects of running the restaurant, ranging from his choice of oil to the selection of ingredients.
His beef is sourced, butchered and ground at Pat La Frieda’s well-known facility while the chicken and turkey comes from Bell & Evans that guarantees not just fresh but also antibiotic-free poultry. Same goes for all his vegetables and crabs – Galis will have nothing less than the freshest produce in his kitchen. He cooks in 100% pure canola oil, does not use a microwave oven and all goodburger outlets are green certified.
Still not satisfied with all his customer-centric efforts, Galis has made a few tweaks in his menu, which he hopes will pull in more people to his restaurant. His basic burger now has an extra ounce of meat, going from a lean 5.5 ounces to a hefty 6.5 ounces. The price, however, is not affected by this weight gain. Chicken lovers can take comfort in that the grilled chicken sandwich will also have an extra ounce added to it. There’s a lot more to look forward to at a goodburger.
The upgrade in the menu has also been extended to the quality of vegetables being used. From commodity tomatoes Galis has switched to Romas and he will also replace iceberg lettuce with its curly leaf counterpart. Finally, there are also plans to change the bun and replace it probably with a brioche. With all these changes underway, goodburger might want to consider changing their name to “betterburger,” don’t you think?
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