Burgers
Lacy-edged smash patties off a screaming flat top, quarter-pounders from a roadside diner and late-night sliders by the sack: burger spots for every kind of hunger. Every restaurant here is fictional: nothing is charged and nothing is delivered.
Ember & OakSmokehouse burgers: brisket in the blend, oak smoke on everything and sauces made in the pit room.
Butcher's BlockA butcher shop that grinds its own dry-aged beef every morning and turns the best of it into burgers.
MarbledPremium restaurantA wagyu burger atelier: Japanese A5 ground to order, seared medium-rare and served on house-baked milk buns.
Red Dirt Onion BurgersOklahoma-style fried onion burgers: a heap of shaved onion smashed into every patty and fried until sweet.
The Hound & HareGastropub burgers with a pint in mind: aged cheddar, beef dripping chips and proper pub sauces.
Greenleaf Burger BarFully plant-based burger bar: pea-protein patties that sear pink in the middle, cashew cheeses and nothing from a cow.
Griddle BoysFood truck smash burgers: thin patties pressed hard on a screaming-hot flat top until the edges go crisp and lacy.
The Beetroot StackAussie takeaway burgers the proper way: beetroot, pineapple and a fried egg, with chips shaken in chicken salt.
Backyard Bun Co.Cookout burgers grilled over lump charcoal, the way they taste at a Fourth of July barbecue.
Tallow & TrufflePremium restaurantChef-driven burgers from a fine-dining kitchen: tallow-basted patties, French cheeses and sauces built over days.
The Molten MiddleMinnesota-style stuffed burgers: the cheese goes inside the patty and pours out on the first bite.
Route 9 DinerRoadside diner from the jukebox era: griddle burgers, malts and coffee that never stops being poured.
The Paper BagLate-night slider counter: little onion-steamed burgers sold by the trio or by the sack.