Bones' Burgers

Owner Curtis Bonekemper — “Bones” — spent six years building a following via food truck before opening this Montgomery brick-and-mortar. The commitment carried over: 100% grass-fed and finished Black Angus beef, local sourcing, and careful cooking. Patties come in quarter, third, or half-pound sizes with specialty builds or full customization. A vegan burger and salmon burger round out the menu for non-beef eaters. Cozy space (48 capacity max) with a good beer and wine selection. The Oakley second location has since closed; this is the one.