Restaurateur Franck Pecol of Franck Bistro has branched out from classic French cuisine to a bakery, then a taco bar, and now a burger shop. The space takes cues from a New York style diners with a sleek, minimalist aesthetic. Burgers follow suit. They're studies in simplicity with an eye for detail when it comes to ingredients. It's a scratch house that bakes its own buns twice daily, grinds its own beef, cuts its own potato fries, even makes its own pickles.