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Jason Hennings, the restaurateur behind the now defunct E.U., offers this straightforward eatery to celebrate the quintessential, old-fashioned burger. The small, rectangular space is decorated with reclaimed materials—wrought-iron fixtures, refurbished mirrors, exposed light bulbs, and mounted lanterns. Seating is at high stools, tables pressed against one side of the narrow room, or the wooden bar along the other. Black Iron is open until 3 a.m., with a no-frills menu that includes six burgers and one grilled cheese. A custom mix of chuck, short rib, and brisket—from purveyor Pat LaFrieda—makes a burger with meaty richness that stays moist during grilling. The single-patty, six-ounce version is served on a pillowy seeded bun. The house special is eight ounces of juicy beef, topped with horseradish-spiked raw-milk cheddar and grilled onions. Pickled, fried slices of tomatoes are a refreshing addition to the list of sides: Salty fries, onion rings, and red-cabbage slaw. Homemade shakes are so thick they’re served with spoons instead of straws; the rich chocolate version is particularly velvety. Tap beers temper the hearty fare, and include craft favorites like Blue Point and Saratoga Lager. — Hillary Kaylor

Iron Horse burger, $10; chocolate shake, $6