Burgers are built on 8-ounce Angus beef patties, turkey patties, roast pork, gluten-free veggie patties, crispy or grilled chicken, and ahi tuna. (Capasso imports gluten-free bread from the Italian Market's Taffets.) The menu allows for customization, but he's banking on a few specialties, including a burger inserted between two peanut butter and jelly sandwiches topped by blue cheese dressing and bacon, and another wedged between grilled cheese sandwiches with pickles and ranch dressing. On the "Phony Luke's" - an affectionate homage to South Philly's Tony Luke's - the burger is topped with roast pork, caramelized onion, provolone and broccoli rabe. Menu is here.