At this popular retro-cool outpost, hyper-local burgers are made with a custom 80/20 blend of grass-fed, grain-finished Black Angus beef from JFF Farm, a mere six miles away. The basic Mama’s Boy on a toasted potato roll is just the start: Make it a double Mama’s Boy, with two three-ounce patties, for twice the caramelized char. Add cheddar and house special sauce, and you’ve got the Devil’s Tombstone, the house favorite.