"Birdie G’s has tinkered with various burger recipes over the years (we still think about the blood sausage version sometimes), but fingers crossed that the latest one is here to stay. Halfway between a steakhouse and a diner burger, the patty is crusted in peppery steak seasoning, grilled over wood until its edge-to-edge rosy pink, then cradled in a milk bread bun from the dough wizards at Petitgrain Boulangerie. Onion jam and melted havarti add some buttery sweetness, but it’s the pickles and swab of tangy steak sauce that snatch your attention. It comes with fries for $32, or you can order it solo for $26 during their daily happy hour." - brant cox, cathy park, sylvio martins, garrett snyder