If Ray Kroc went to the Rhode Island School of Design, with a semester in Tokyo, history may have looked like this: fast and fun, eco-minded, and feeding a demand for real food, made to order, on the cheap. Little Big Burger’s limited menu includes a locally sourced quarter-pounder served with a picnic mentality: no dishes or trays, just make-your-own plates out of takeout bags. Go for the Rogue chèvre burger or the veggie burger, and add some fine truffle fries on the side.