Bill’s, in case you’re not up on the current burger chronicles, is the latest restaurant from serial gastropreneur Stephen Hanson, and if you believe the fervent food-blog reports, it’s the best thing to happen to freshly ground beef since the Kraft Single. Occupying the old Hog Pit space, Bill’s comprises a nondescript front barroom with high tables and a view into the frenzied kitchen, and a back dining area with an exposed-brick and checked-tablecloth décor in the cozy P. J. Clarke’s mold. Service is conspicuously pleasant and mostly attentive, and the mainstream, mellow vibe seems calculated to appeal to gurgling tots, their indulgent parents, and the precinct’s rowdier-as-the-night-progresses bar-hoppers alike.
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