Why go: Meat maverick Michael Landrum (Ray’s the Steaks, Ray’s the Classics) has won the burger wars with this Clarendon spot, where runny Époisses and roasted bone marrow are toppings for his ten-ounce slabs of hand-ground, hand-trimmed prime beef.

What to get: The classic burger with lettuce and tomato, a steal at $6.95; the over-the-top Burger of Seville, crowned with seared foie gras, sautéed mushrooms, truffle oil, and bordelaise sauce ($17.50). A crisp slaw comes with every burger, but it’s worth springing for the tater tots with crunchy shells and almost mousse-like interiors.

Best for: Burger worshipers who are after the ultimate patty with offbeat fixings (double-cream Brie, Queen Anne Stilton) and styles (au poivre, blackened).

Insider tip: Freebie toppings at this order-at-the-counter eatery include charred jalapeños and grilled red onions, but more exotic picks carry a surcharge.

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