This may have been the best mushroom Swiss burger I’ve ever had. Pretty sure they sautéed the mushrooms with white pepper, just like we used to do for the Joliet Rouge topping at Mike Anderson’s. The onion jam is a great addition, as is the arugula. And the homemade pickles that still taste a lot like cucumbers are fantastic as well. But it could be that part of my enthusiasm for the place is the employees’ enthusiasm. The counter people, the cooks, the bussers all have that happy swagger that lets you know that they know they are consistently hitting it out of the park. When you have a good product and you know your team is doing a great job, it just creates a spark that spreads throughout the building. Customers and employees and delivery folk all feel like they’re a part of something that counts, that makes a difference. It’s a rare thing, you definitely don’t see and feel it everywhere, but when you do, it really encourages you to rush back and try something new on the menu.