SINGLE STEAKBURGER AT DEVIL DAWGS
We’re drawn to the childlike size, the fluffy bun, the thin patty, the almost sliderlike presence of this perfect little hamburger.
HOT DOG AT SEASONS LOUNGE AND BAR
When chef Kevin Hickey set out to create a hot dog with housemade “everything,” he extended that philosophy to the dog itself, creating an immensely flavorful, juicy interpretation that makes Vienna Beef look like school-lunch fodder.
BURRATA FLATBREAD ATTERZO PIANO
Forget the flatbread part of this dish—it’s all about the cream-filled burrata on top.
POPEYE TAKE-AND-BAKE ATBRICKS ON THE RUN
If you’re going to take and bake, it’ll be hard to do much better than this, a whole-wheat crust topped with roasted garlic, tomatoes, spinach and feta.
BEEFBURGER ATTOP NOTCH BEEFBURGER
It’s not new. (Top Notch is a Beverly institution.) It’s not enormous or shrouded in weird toppings. (The smallest size—quarter-pound—is our preference.) It’s just doing everything (grinding the beef, cooking the patty, toasting the bun) as it should be done.
THE BUN ATFRANKS ‘N’ DAWGS
Buttered and toasted, this bun (created for Franks ‘N’ Dawgs by Nicole Bergere of Nicole’s Divine Crackers) is more like a New England lobster roll than the S. Rosen poppy-seed staple. In other words, it’s the kind of decadence we Midwesterners could get used to.
BURGER ATBIG JONES
The sleeper hit at Paul Fehribach’s Southern joint isn’t Southern at all—it’s just house-ground sirloin, Gruyère, grilled mushrooms and onions and (this is important) fries served with housemade green goddess dressing.