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In 2014, after nearly a decade of cooking only 24 cheeseburgers per night and serving them exclusively after 10pm, chef Linton Hopkins decided to give the people what they wanted. Namely, more cheeseburgers. The Kraft American–topped double patty, made with a 50-50 blend of brisket and grass-fed chuck, is now a regular menu item at this perpetually buzzy Buckhead gastropub. In 2015, Hopkins satisfied burger-hungry Atlantans yet again by launching a spinoff counter, H&F Burger, at hip food hall Ponce City Market.