My number 4 for 2015 was Bailey’s Backyard “Cheddar and Ale Burger.” It began with beef from a grass fed humanely raised steer that was mildly compressed and grilled. The meat was deep and rich in flavor and incredibly juicy. Chef Forrest Pasternack topped his creation with caramelized onions and a house-made cheddar and ale sauce that contained over 29 ingredients. The subtle spice in the blend to complement the cheddar cheese was za’atar, itself a combination of several spices. The burger was encased in a buttery brioche. The hand cut shoestring fries were crispy and perfectly salted.