Junction Bar & Grill

"Railroad-themed Junction serves plenty of grass-fed burgers named for rail lines. For example, the New York & Atlantic is a classic steakhouse burger with garlic and black pepper butter, pepper jack cheese, and fried onion strips. But all those specialty burgers start with the classic “boxcar burger,” a six-ounce patty of grass-fed, hormone-free ground beef from St. Amant, Louisiana, cooked medium and served on a brioche roll from Dong Phuong bakery. Lettuce, tomato, and onion come on the side. There are plenty of tasty toppings to dress it up, though it’s hardly necessary, and 40 beers on tap, which are very necessary." - Beth D'Addono, Clair Lorell

"Burgers and beer. That’s the grand sum of it at this friendly neighborhood pub, which features 40 brews on tap and serves darn good 100 percent grass-fed, hormone-free ground beef on a soft brioche bun. Carnivores will love Junction’s specialty burgers like the Vermonter, with applewood smoked bacon, white cheddar, grilled apple, and a creamy maple sauce; or the Kansas City Southern, in which a brown sugar and cayenne laced patty is topped with yellow cheddar, grilled onions and mushrooms, and barbecue sauce. A black bean patty or fried cod fillet round out the non-beef options." - Beth D'Addono, Clair Lorell

"The kitchen stays open until 11 p.m. seven days a week at this no-frills St. Claude Avenue burger-and-beer palace, known for its grass-fed beef and killer beer list. Junction serves great burger combos. The fries are hand-cut — get them loaded." - Beth D'Addono, Clair Lorell

"Although this place on St. Claude is best known for its innovative burger combos, Junction’s wings are also worth a trip. Jumbo in size, the Buffalo, and Tijuana, and Thai chili flavors are dry-rubbed with spices and served with a side of blue cheese, lemon ginger aioli, and Caesar dressings, respectively. Definitely get the skin-on hand-cut fries." - Beth D'Addono, Clair Lorell