Golden Swan

We tried it in December 2025, when it was still called the Brixton Burger. The current menu calls it the TGS Burger, but the central idea remains familiar: a chuck, brisket, and short-rib blend with Gruyère, onions, garlic aioli, and duck-fat fries.

The beef was insanely juicy and deeply flavorful, cooked and seasoned expertly. It had a concentrated meatiness that gave us the same satisfaction we look for in a dry-aged burger, even though we cannot confirm that the blend itself was dry-aged.

Then the Gruyère arrived and pushed the richness even further. This should have become too much. It did not.

The onions brought sweetness and acidity against the beef and cheese. The garlic aioli had a subtle, toum-like quality that cut through the heaviness without making the entire burger taste like garlic. We also caught what seemed like a hint of Dijon, or at least that same kind of sharp finish. The current TGS Burger menu now explicitly lists Dijon mustard, so apparently our mouths were not completely making things up.

The milk bun was soft and complementary. It added sweetness without becoming distracting, and it allowed the beef, Gruyère, onions, and sauce to arrive as one cohesive bite.

The burger was decadent but balanced. Rich but bright. Heavy in theory, almost impossible to stop eating in practice.

"I couldn't stop." That was the review. Every bite was rewarding enough that we had to force ourselves to slow down.

This is what good balance actually does. It does not make the burger less rich. It makes the richness easier to keep chasing.

The duck-fat fries were ridiculous too. They are comfortably among the strongest fries we have had in New York.

Whatever it is called now, the version we ate was absolutely incredible and deserves far more attention.

The Golden Swan separates itself by making an intensely rich burger feel balanced and endlessly rewarding. The beef and Gruyère provide substantial depth, while the onions and subtle garlic sharpness prevent the bite from becoming heavy or one-dimensional.

Every component supports the same cohesive flavor profile.