#66 in NYC
Deux Luxe
NoHo, Manhattan
Brotherly Breakdown
Our own take, from eating it. Written by Brotherly Burgers.
Deux Luxe's The Classic has a good flavor profile built on fat and umami, where the wagyu, garlic aioli, and an untraditional use of cheddar give it more savory depth than an average burger. The soft milk bread bun stays out of the way and lets that come through.
The construction outperformed the meat. The complete profile works, and the beef underneath it was underseasoned and not particularly impressive on its own. There is also no acidity or brightness anywhere in the build to cut the richness.
Best for
Wagyu burgers, milk bread buns, garlic aioli, cheddar on a smash-style build, and savory fat-forward flavor profiles.
The catch
There is no acidity or brightness in the build. The wagyu, the aioli, the cheddar, and the sweetness of the milk bun all move toward richness, and nothing pushes back.
What it's actually like
Deux Luxe is a mostly to-go burger shop on Broome Street opened in May 2025 by sisters Charlotte and Carrie Denoyer, and Time Out named it the best burger in New York for 2025. We ate The Classic: two wagyu patties, cheddar, and garlic aioli on a local pain au lait bun, which is a milk bread. This assessment is based on one visit.
What works is the savory depth. The wagyu fat, the garlic aioli, and cheddar rather than American add up to more umami and richness than a standard build, with a hint of sweetness coming off the milk bun. The bun does the right job here, staying soft and letting the burger's flavor be the flavor rather than competing for the bite.
What it needs is acid. A hint of brightness would balance the whole profile, and there is none.
We also have to be straight about the other half of it, at a restaurant whose reputation rests on its wagyu. The burger was underseasoned, and the meat quality on its own was not particularly impressive. Both things are true at once: the construction outperformed the meat.
That shows up in the shape of the burger. The bites through the center, where the cheese and sauce were, were great. The outer bites were noticeably weaker, which is what happens when the patty is not carrying its own weight.
We have not eaten the Au Poivre burger, which the menu sells as a limited release, and intend to.
Strengths
- Good flavor profile of fat and umami
- Untraditional cheddar adds savory depth
- Soft milk bun lets the burger flavor come through
- Strong center bites where cheese and sauce meet
Weaknesses
- Underseasoned
- Meat quality not particularly impressive
- Outer bites weaker than the center
Why this score
The composition earns this burger real savory depth, and the bun is a genuine asset rather than a neutral one. The complete flavor and topping profile works.
What holds it back is that the beef underneath is not keeping up with it. An underseasoned patty of unremarkable quality, in a build with no acidity to interrupt the richness, produces a burger that is strongest in the few bites where the toppings concentrate.
Reviewed by Brotherly Burgers. Last written July 2026.
- Neighborhood
- NoHo, Manhattan
- Cuisine
- French-American
- Price
- $$$
- Style
- Smash
The Classic
Two wagyu beef patties, cheddar cheese, garlic aioli, on a local pain au lait bun.
$16.50
Stylish NoHo spot with French-American fare and a solid smash burger.
