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.

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 from Appetito

How to Make Nonna Pina’s Stuffed Artichokes

In the first recipe from I Will Be Your Grandmother, Sicilian chef Mario Traina shares the stuffed artichokes his grandmother made slowly and generously for family dinners in Sicily.

May 15, 2026

How to Make Crispy Salmon and Prawn Tagliatelle with Roasted Lime

Crispy salmon, king prawns, roasted lime, and silky parmesan cream sauce turn this tagliatelle into the kind of pasta dinner that feels both comforting and impressive.

May 14, 2026

Why Sanremo Is the Italian Riviera Escape to Know Now

With Belle Époque glamour, Ligurian food traditions, and a newly restored seaside hotel, Sanremo offers a slower and more elegant vision of the Italian Riviera.

May 14, 2026

Four Bassano del Grappa Restaurants Locals Don’t Want You to Know About

Just beyond Venice, Bassano del Grappa offers the kind of local restaurants and everyday Veneto culture many travelers spend years trying to find.

May 13, 2026

How to Make Mira’s Sardinian Culurgiones at Home

At Buffalo’s Mira, chefs Manny and Gina Ocasio are bringing lesser-known regional Italian dishes to the table, including the intricate handmade Sardinian pasta known as culurgiones.

May 13, 2026

Ronnie Fieg Opens Ronnie’s Pronto Beside Kith West Hollywood

The Kith founder’s newest hospitality venture brings Italian-inspired sandwiches, frozen matcha drinks, and New York café culture to Sunset Boulevard.

May 12, 2026
See all posts