If the sight of blood-red meat makes you salivate, then this is the hamburger for you. Grilled over a live fire and served well salted and very, very rare, the Kronnerburger is tailor-made to please the burger purist who takes offense at needlessly complicated garnishes or, worse yet, an overcooked patty. Chef Chris Kronner’s namesake creation is all about the beef — half of it taken from retired dairy cows, whose lean meat takes particularly well to dry aging; the other half from grassfed steers that the restaurant buys whole and grinds in-house. The result? An uncommonly juicy and decadent ground beef sandwich. According to Kronner, the rareness of the meat contributes to its tenderness and aids digestion, and means that nothing will distract you from the deeply beefy flavor of the patty itself. Nothing, that is, except for the optional side of roasted bone marrow, which even the most committed rare burger minimalist will have to admit is an essential addition.