It started with a single sound—the sizzle of eggs as they hit the bacon-greased iron skillet. And with that, an 8-year-old Chef Ambrose stepped into the culinary arts, going from a kid helping his dad with barbecue to a chef with two gold medals from Culinary Institute LeNôtre. At Just Burgers, Chef Ambrose lends his culinary expertise to hamburgers he sculpts fresh daily, grilling and sandwiching each Black Angus-beauty on a choice of a ciabatta, wheat, or the popular pretzel bun, which often sells out nightly. He also dresses each one in fresh toppings, along with occasional organic goodies gleaned from visits to the farmers' market. Running a BYOB establishment, Just Burgers' team members charge no fees for uncorking wine bottles or prying off beer caps with their teeth.