Coney Burger's ascent from Smorgasburg pop-up in Wynwood to Calle Ocho brick-and-mortar establishment is a testament to the love that power couple Pedro (chef) and Vanessa (marketing) Lara pour into the venture. Carnivores should order the "Champ," a beyond-juicy Wagyu patty procured from a family-run ranch in Homestead, seared to perfection and topped with a slice of tarragon-seasoned, pickled green heirloom tomato, a schmear of the chef's egg yolk-based "happy sauce," a tangy-sweet housemade yuzu mayo, and a sprinkling of chopped chives. The vegan "Coney" is a made-from-scratch patty that combines maitake and oyster mushrooms with sweet potato, black beans, carrot, and a blend of seasonings, served with vegan cheese, lettuce, tomato, vegan cilantro aioli, "Coney sauce," and "magic" fried onions. All burgers are served on a vegan brioche bun fashioned after Japanese milk bread — squishy and buttery, like a brioche bao — an ideal delivery vehicle for these irresistible treats.