For the burger he serves in his basement-level cocktail lounge, Monello chef Mike DeCamp pays a McTribute to an earlier employer, McDonald’s, where he acquired a lasting affection for basic-as-can-be burgers. His version mixes chuck and brisket with scandalous amounts of butter. The patties are cooked in more butter, and the soft buns are toasted in even more butter. Condiments include a slice of white American cheese and straight-up white onions. The overused “Melt in your mouth” truly applies to this burger, and how (a $13 double-patty version is available at lunch at Monello). No fries.