Innovating on the familiar hamburger is no easy task. But a combination of recessionary times and perhaps fatigue with vertically stacked food , or that which is formed in metal rings before serving, has prompted chefs and restaurateurs to rethink, if not reimagine, what a hamburger could be or should be. Take Richard Blais , chef-owner of Flip in Atlanta, who has burgers on his menu ranging from $6. NEW YORK - There's a new doughnut in town with a Canadian accent, and it's saving Read the rest of the story...