From Hogsalt's Brendan Sodikoff, this West Loop diner built its reputation entirely on that burger, dressed simply with dijonnaise, housemade pickles, onions, and Kraft American cheese, and it has been called one of the best cheeseburgers in the country by enough outlets that the claim stopped sounding like hype years ago. The wait used to be the whole story — two, three, even four hours at peak times with no way to reserve — but Au Cheval now takes reservations, and the kitchen is genuinely fastest right at opening or on weekday afternoons between 2 and 4:30 if you'd still rather walk in. Get the fries with garlic aioli alongside whichever burger you order; skipping them would be the actual mistake.