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This gastropub does away with all the pretense of main courses and gets down to the business of burgers. Though he offers no plated entrées, chef Patrick Parmentier, who trained in France and was previously the owner of Le Creperie Cafe, isn’t about to phone it in with Sysco factory-formed discs of ground cow in a standard bun. He’s not even content just settling for the beef he sources from Paso Prime Ranch. A burger here can also mean a house-made lamb-and-pork chorizo and a Szechwan peppercorn-crusted ahi tuna. Or one made of a falling-apart, mild-tasting Niman Ranch short rib he slow braises in amber ale and gilds with gruyere and grilled mushrooms. For a so-called Poblana sandwich, one of the few not called a burger, he features a somewhat-dry, flattened, breaded piece of fried steak known better as Milanesa and tucks it under properly toasted bread with onions, queso fresco and some avocado for a respectful nod to the torta even if it revels in arugula.