Skip to Content
Features

An Italian Ode to an American Classic, the Hamburger

Our Editor-in-Chief tackles the towering offerings at a new Italian burger joint in NYC, Cantiere Hambirreria.

9:00 AM EST on January 11, 2024

The Pugliese burger at Cantierre Hambirreria.

The Pugliese burger at Cantierre Hambirreria.

As a burger-loving American, and as someone, ya know, kinda into Italian food, I had to check out Cantiere Hambirreria, a hamburger joint in Italy with two locations (Lecce and Milan) that are apparently so successful that they had to bring it to New York (141 Kenmare in NOLITA). Both the name and concept are unique: the former translating roughly into “hamburger construction site” with the latter aligning with the building motif as the featured burgers (referred to as “Stunt Burgers”) test all sorts of bounds of gravity and cohesion. This is probably most evident in the “Pisa Tower,” a five-burger stack that leans, accordingly; the “Pugliese” is a mere single burger compounded by numerous toppings including an orb of smoked burrata. Then there’s the “Pizzicato” that is fairly traditional in design, until it catches on fire tableside thanks to a flaming fondue. In general, there’s a lot going on with each burger, including a veritable antipasti of toppings in cured meats, soft cheeses, roasted vegetables, crackers — most stuffed within house-made Brioche. The large knife that punctures the burger upon arrival is there for a reason, as these elaborate creations require tools to disassemble. 

For the non-adventurous burger lovers, there’s an extensive list with a menu that unfolds like a tablecloth. There’s a strong beer list of craft domestics and imported Europeans, and the owners, Andrea and Daniele Vetrugno, brothers from Puglia, are happy to explain the wine list that leans (pun intended) heavily towards their beloved home region (they are also happy to explain all you need to know about Puglia, including the “Pittule” — omnipresent fried dough balls that appear to rain from the industrial fashioned ceiling onto every plate). The desserts, especially the Mocona pasticciotto Leccese (served in a large moka pot) and the tiramisu are excellent. 

All in all, Cantiere Hambirreria is a fun experience like no other in New York (and that’s saying something) and clearly the project of ambitious, young Italians with their eyes on America.

Stay in touch

Sign up for our free newsletter

More Stories

Italian Food News: New Restaurants, Menus and More (July 25)

From Atlanta to New Orleans and beyond, Italian-inspired dining continues to grow with fresh concepts and creative ideas.

July 24, 2026

National Wine & Cheese Day: Laurent Vernhes Shares Perfect Pairings

Whether you're serving burrata or blue cheese, these pairing tips will help you choose the right bottle every time.

Giada De Laurentiis Partners with Peroni to Bring Buchette del Vino Experience to the U.S.

The limited-time pop-up invites guests to enjoy an authentic Italian aperitivo experience inspired by one of Florence's most charming traditions.

July 23, 2026

Almond Semifreddo with Whipped Cream and Amarena Cherries

Cool, creamy, and easy to slice, this Italian favorite is a refreshing way to end a summer meal.

July 23, 2026

Italian Summer Fig Preserve Recipe

This homemade preserve turns fresh summer figs into a pantry staple you'll enjoy throughout the year.

July 23, 2026

Try This Lemon Risotto and Cocktail from Grand Hotel La Favorita

There's no better way to celebrate National Lemon Day than with recipes inspired by Italy's legendary Sorrento lemons.

July 23, 2026