Some high-end burgers win over meat lovers with the sheer beefiness of their patties. Here, the focus is less on the meat and more on the whole package. A 9-ounce patty made from corn and grain-fed Wisconsin rib eye and chuck, it satisfies without dominating. It’s topped with horseradish sauce, cheddar, and crispy onions, and it comes on a house-made brioche bun. This burger is all about synthesis. There’s no diva in this choir. The whole thing sings in unison, and the harmonies are sweet. — Devra First (Read the full Globe article)
8 High St., Boston. 617-426-1234. radiusrestaurant.com. $19.