The epitome of the New Southie, this place has the requisite multiple televisions, local ales on tap (including Haverhill Brewery’s Leatherlips IPA), and a sophisticated menu. Chef Leah Dubois tops her tuna burger with eggplant bacon, lemon-garlic aioli, and wasabi pickle slices, and places fried plaintain slices and mixed veggie pickles on the plate. All that crunch and pucker make a perfect counterpoint to the half-pound patty of sashimi-grade tuna. Dubois chops three-quarters of the fish and grinds the rest to get a mix that hangs together on the grill. She also adds fresh ginger, fresh garlic, and some chile-based togarashi spice mix. The blend would make a killer tuna tartare — in fact, the kitchen only sears the burger on the outside, leaving it cool in the middle.
$15. 149 P St., South Boston, 617-269-0900, local149.com