“It’s just that juicy,” says chef/owner Bruce Cooper of Jake’s signature burger, adding that a coarsely ground beef blend “allows for more flavor to be held.” Seasoning his fist-sized patties with salt and pepper and handling them with tender care on the grill, Cooper assembles them on a brioche bun with Vermont cheddar and caramelized mushrooms and onions. The side of crispy Parmesan fries is almost as popular as the burger itself. $15.
4365 Main St., (215) 483-0444, jakesrestaurant.com.
