Every day at BrewBurgers, Chef Stephen Warren II prepares hunks of beef in a style passed down from Jewish immigrants in Montreal, Canada, in the late 1800s. He soaks the meat in brine, then smokes it over maple wood, creating a richly flavored rueben that has earned his restaurant a spotlight on Diners, Drive-Ins and Dives. Chef Menard prepares the rest of his menu in the same meticulous fashion: he infuses certified Angus beef with portabella mushrooms and gorgonzola cheese, and hand-forms lamb and bison patties into miniature busts of each patron’s head. True to its name, BrewBurgers maintains an enthusiasm for fermented beverages, suggesting a beer pairing for every menu item, including selections from Pyramid, Left Hand, Boulevard, and Samuel Smith.