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The concept at Crossburgers, broadly writ, is Northern California Diner — burgers and other fast-food fare with a handful of farmers’-market-driven, Slow Food-style embellishments: kale slaw on the sandwiches, Niman Ranch hot dogs, and a beets-and-goat-cheese salad. There is an appealing playfulness to chef Eddie Blyden’s menu offerings — fun, hybridized versions of standards such as a Cuban sandwich and a chili-topped Coney Island Hot Dog. The signature Crossburger boasts the kind of thoughtfully conceived components that you might expect at a slightly fancier restaurant: a soft, eggy challah bun; oozy melted American cheese; and an habanero-spiked secret sauce that gives the burger its red-hot “crossness.” The fries are well seasoned and served piping hot. And the black-eyed pea chili, made with smoked ham hocks and ground chuck, is simply phenomenal — perfectly balanced between soupy and chunky, with enough heat to make you sweat.

— Luke Tsai

Hours: Mon.-Fri. 11 a.m.-4 p.m.

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Price: $$

Payment Type: Cash, all major credit cards

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