Over at the Scoop, Michael Bauer praises the Hog & Rocks signature hamburger. What makes the burger more special to him than “simply slabs of beef between a bun” is newish-chef Robin Song’s use of aged Kobe-style chuck mixed with suet and “leftover ham ends,” which is formed into 4-ounce patties and quickly seared on a hot plancha. All in all, $14 gets you two patties, two slices of American cheese, and other burger accoutrements sandwiched between challah buns with a side of house-made potato chips. [Scoop, Earlier] Update: And here’s his full update review from Thursday’s paper. He says the place is much improved, two and a half stars worth.