He Fed — Reserve (Grand Rapids, MI) offers the best burger I've ever had. Chef Matt Millar has thoughtfully crafted Kobe, grassfed beef, and Benton's bacon into a thick, juicy, smoky patty fit for any foodie (it must be medium-rare). Top that with your choice of artisan cheese from their expansive and varied charcuterie counter, add arugula, pickled red onions and garlic mayo...oh baby. The recent "tweak" of changing the bun from focaccia to potato with caramelized onion on top is a sweet stroke of genius.
She Fed — The best burger I've had to date is at Reserve (Grand Rapids, MI). Admittedly, their burger is a bit of a hybrid, what with bacon added to the beef as they grind it, so it might not be fair to compare their burger to everyone else's. The smokiness of the bacon (not to mention the fat) boosts the flavor of the burger to a level I've never experienced. They recently changed their bun from the housemade foccacia to a potato roll which is easier to handle and adds a nice touch of sweetness.
You Fed — Miller's (Dearborn, MI); O'Toole's Public House (Grand Rapids, MI); Crunchy's (East Lansing, MI); Goog's Pub & Grub (Holland, MI); The Green Well (Grand Rapids, MI); Brewery Vivant (Grand Rapids, MI)
