Saint Dinette

Chef Adam Eaton finds inspiration in short-order fare, but there’s nothing diner-esque about his skilled cooking, its merits distilled in an exceptional double-patty cheeseburger. The rough-hewed patties are a meticulous blend of brisket, sirloin and dry-aged chuck, emulsified with an artery-hardening blend of butter. They’re blanketed in Eaton’s version of American cheese, an ingenious concoction of Gruyère and a sharp Cheddar that’s formed into bricks, cooled and sliced. Add fries for $7.