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Virtuous Reality, New York Magazine
Who would have thought that Louis Lanza, chef-owner of Josie's the quasi-vegetarian restaurant with branches on the Upper West Side and in Murray Hill, has long harbored a secret desire to become the next Ray Kroc—even a kinder, gentler, health-conscious Kroc? After two and a half years of research, taste-testing, and looking for the perfect seaweed base for his shakes, he's opened Better Burger, a snappy fast-food stand adjacent to the East Side Josie's. The juicy, quarter-pound certified free-range beef, chicken, or turkey burgers are cooked 24 at a time in a fat-draining contraption that resembles a giant version of George Foreman's grill, while tuna, soy, and veggie versions are pan-seared. Likewise, crispy, crinkly French fries are almost virtuous, spritzed with olive oil and baked, not fried, and the thick shakes are concocted from soy or powdered organic milk. Even the custom-blended condiments are organic. And unlike Kroc, Lanza is up-front about his "own Thousand Island-style special sauce": It's made from Muir Glen tomatoes and Vegannaise.
Our Critics' Top Restaurant Picks, Time Out New York
The brainchild of Louis Lanza, chef-owner of Citrus, Josephine's and Josie's, this health-obsessed take-out restaurant offers a variety of esoteric takes on burgers and hot dogs. Choices include a tuna burger with organic soy American cheese and grilled turkey bacon, but traditionalists need not despair: The menu offers beef burgers and an all-beef hot dog. There's also an organic condiment bar, where you can choose from fixin's like barbeque sauce, jalapeno honey mustard and Karma ketchup (perfect with an order of crispy, air-baked Better Fries). A creamy soy or nonfat milk shake rounds out the experience, without doing the same to your figure.
Free Range Burgers, The New York Times
Louis Lanza, who owns the Josie's restaurants, which emphasize natural and vegetarian cooking, has taken the concept to fast food. Better Burger, 565 Third Avenue (37th Street), serves burgers and hot dogs made from beef and poultry that is hormone- and antibiotic-free, vegetarian burgers and hot dogs, and sides like baked 'fries' made with organic potatoes.