#18 SmallBar Division Street
2049 West Division
“The seasoning blend started with salt and pepper and evolved into what it is now.” Says Ty Fujimura SmallBar’s co-owner. OK, so what is it now? “Secret ingredients,” Fujimura says. Terrific. I’m dying to know how to make this one at home, but all I know is that it’s certified Angus beef that’s been cooked perfectly medium rare and served with the usual fixings on a cornmeal-dusted kaiser. The rest must be some kind of magic, because how else do you explain a burger this good at a humble soccer-obsessed beer bar in Ukie Village?