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FIT students scored an appropriately stylish fast-food joint when former owner Chris Russell, of Moomba and Sage, opened 60-seat brgr down the block in 2006. David Rockwell, enlisted to make the most of the high-ceilinged space, left the bricks and beams exposed and added retro touches like a banquette with primary-color leather circles as the seat back and an orange translucent light fixture that hangs from the ceiling like a horizontal prescription-pill bottle. Customers order at the register and can choose from among all-natural Angus beef, veggie patties, or Plainsville Farms' turkey. Counter seating runs along the edge of the open kitchen, where burgers are grilled, swaddled in paper, and then delivered tableside. The confluence of smoky curled bacon, pungent blue cheese, and sweet caramelized onions render the Number 3 burger utterly satisfying. Turkey alternatives like the Number 7 tend to be milder, with a thin layer of Gruyère and a light tangy sauce. Super-thick milk shakes are made with milk from Ronnybrook Farm. — Kate Appleton

Number 3 beef burger, $9.50

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