Why We Love Them: Because you can keep your mass-produced English muffin. This Medford-based artisan makes one that is "rich, almost like a brioche," says chef fan Tom Borgia of Russell House Tavern. "But they still have all the air pockets, nooks and crannies that one wants in a solid English muffin."
Signature Item: English muffin
Where to Try: Russell House Tavern is now the largest account for Stone & Skillet. Borgia has always served his burger on an English muffin, rather than a standard bun, and last week he switched over to Stone & Skillet.