Hours: Lunch, dinner: seven days
Open late: Friday & Saturday till midnight, Thursday till 11
Old Town spot for over-the-top burgers and beer.
At Burger Bar—along with its neighbor Sono Wood Fried a one-two punch from former Levy Restaurants corporate chef John McClean—precisely cooked, loosely formed, unseasoned half-pound patties can be piled with an unlimited combination of ten toppings for a reasonable $9 ($12 for grass-fed). But those who prefer to abdicate creative control confront a selection of Kuma's-style exercises in superfluity, including a barbecue pork burger topped with bacon, ham, white cheddar, and apple-cabbage slaw and the Burgh, a burger with fries on top named for the great city of Pittsburgh, where the natives are known to put fries on their oatmeal. Among these "stackers," the best I had was a special of a goat burger topped with the winning combo of tzatziki, lightly pickled onions and cucumber, and, oddly, garlicky green chimichurri. Chicken, turkey, veggie, and tuna sashimi burgers are options for the beef averse. A nice selection of tap and bottled craft beers boosted by an evangelical staff creates a pacing dilemma when combined with the menu of thick hand-spun specialty shakes.
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