Editorial review•Jan 13, 2026
7th Street Burger occupies a very specific lane in New York's smash-burger moment — and it does so with unusual discipline. Founded by Kevin Rezvani and Paras Jain, with Rezvani drawing on actual line-cook experience before launching the chain, this is not a celebrity vanity project or a fast-casual rebrand. The menu is deliberately minimal, the beef sourcing is named (Schweid & Sons, 75% lean), and the Martin's potato roll is non-negotiable. At 250 Mulberry in Nolita, the room runs counter-service and standing-bar only, which tells you everything about the priorities: this is a burger operation, not a dining room pretending to be one. Eater's Robert Sietsema called the cheeseburger "an absolute joy to eat," and Grub Street placed it among the best new burgers in the city — the kind of critical consensus that doesn't accumulate around a place that's coasting.
The menu centers on a small rotation of smash burgers built around a consistent formula: fresh beef (or Impossible, if that's your move), American cheese, grilled sweet onions, a pickle slice, and house sauce on that potato bun. The Cheeseburger and Double Cheeseburger are the anchors — the single is the purist's order, the double is what the kitchen's reputation for beef-to-bun ratio really rests on. The Spicy Jalapeño Cheeseburger layers heat into that same chassis. The Loaded Fries — chopped burger patty, cheese, grilled onions, spicy house sauce over crispy fries — exist somewhere between a side dish and a full argument against eating anywhere else. Condé Nast Traveler, The Infatuation, and Gotham have all placed 7th Street on their best-in-NYC burger lists, which is a rare cross-section of audiences to satisfy simultaneously.
The practical move: the Soho location runs until 3am on Fridays and Saturdays, which makes it genuinely useful in a neighborhood that goes quiet earlier than it should. Outdoor seating on Mulberry is the call in good weather — the standing counter inside is fine, but the street is better. Go double patty, add the loaded fries, and order the jalapeño version if you want to understand why the kitchen's house sauce is doing real work. No reservations, no wait on weekday afternoons, and at price-level one, you're not making a budget decision so much as the correct one.
Carlos Mendez, Food & Drink Editor