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Josh Shuffman

  1. Trends
    Shamburgers: Lucy Browne’s Is Faking the Big O’In today’s roundup of hamburger news: The top five in the city, a praiseworthy newcomer, and a shocking impostor.
  2. Mediavore
    Fizzy Milk Coming Soon; No Imported Beer at the White HousePlus: Obesity accounts for almost 10 percent of health spending, and Manhattans needs an angel, all in our morning news roundup.
  3. NewsFeed
    What to Expect From Seymour Burton 2.0Seymour Burton owner Adam Cohn announced today that his restaurant will reinvent itself later this fall. In an interview with Grub Street, Cohn shares plans for his new, unnamed venture; his hopes for a new “truck stop”–style burger; and why Seymour Burton couldn’t fill seats.
  4. NewsFeed
    The Death and Rebirth of Seymour BurtonThe DOH closure becomes a makeover.
  5. NewsFeed
    The Burger That Ate Seymour BurtonOn Eater, Seymour Burton owner Adam Cohn tells the story of the rise of the city’s hottest new hamburger.
  6. Engines of Gastronomy
    Seymour Burton’s Old Beast of an Ice-Cream Maker Churns Away in theIf the PacoJet is the ice-cream machine of the dessert avant-garde, then the old-fashioned, massive, nearly unbreakable Coldelite ice-cream maker is the 1972 Cadillac to the PacoJet’s 2008 Prius. At the very old-school Seymour Burton, chef Josh Shuffman inherited the machine from the restaurant’s former owner, Sammy Kader. “We could never have bought one like this,” he says. “I don’t even know how they got it into the basement.” The Coldelite produces four ice creams a night: caramel, bourbon chocolate, vanilla, and a changing special — usually blueberry or rum raisin. Like everything else at Seymour Burton, the ice creams couldn’t be any simpler or less challenging, or any better. Not that Shuffman will take credit for it. “It’s all the machine. I’m out of my depth! I’m not a dessert chef. But the best you can do as a chef is to find something that works and stick to it.” Related: If It’s a Frozen Dessert at P*ong, Blame the Pacojet