text:
Best Burger in LA?
- z
- ZippyGaelle Oct 30, 2006 01:02 PM
My vote is for the house special burger at Firefly in Studio City -- bleu cheese, bacon, avocado, grilled onions.
re: mc michael
Have you tried Fuddruckers? I recently tried their Jalapeno burger and it was fantastic.
Jack's Classic Hamburgers on Riverside (between Valley Village and Toluca Lake).
Currently, I'm addicted to the cheeseburger at Rick's Drive Thru in Silver Lake.
And there's nothing wrong with Cassell's in K-town. (I bring my own New Mexican green chili to add to their cheeseburger.)
re: blacksab67
Cassell's is still da bomb!
re: blacksab67
I second the Jack's Classic burger for inclusion in the pantheon of great LA burgers.
re: Das Ubergeek
OK, okay, Uber. You've been touting Great Grill for a while now. I'm going there now instead of Fiesta Taco, where I've eaten every day for the past two weeks.
Hope GG is better than Willie's (._. )
re: Gohantabeyoka
Now, now, Chowhound recommendations, being subjective things, are eat-at-your-own-risk. I love the GG. And Willie's is absolutely the best thing to eat in that area (with the possible exception of the teriyaki place on Main St) -- that part of Burbank is a chow-free zone.
re: Das Ubergeek
I'm down with DU...the BUR is pretty irredeemable. and Willie's, while no King's Head, wasn't bad when I had it the other day. and to make this even more offtopic, if the teriyaki place he(?)'s talking about is Yaki's, that's one of my favorite chow-type places, albeit in a kind of Tito's Tacos love-it-or-hate it way. try the chicken Fiesta Bowl with cheese...mmm...
re: Gohantabeyoka
All right, fess up, did you go??
re: Das Ubergeek
Mmm! Very lovingly made burger, eh, Geek? Like what a very special mom would fix for her favorite kid.
Fresh and tasty.
One should _nevah_ doubt the Uber man!
Thanks for the rec, maang. Mmm!
I have to add the new Kobe burger at Sunset Beach, actually UV restaurant, on Sunset in Hollywood. Oh, no, it's not just a kobe beef, it's American Kobe beef stuffed with large pieces of lobster meat.
It's surf and turf, but you get the delightful richness of the kobe, followed by the buttery goodness of the lobster. I'm not a huge lobster fan, but this burger really tantalizes the tastebuds.
Chef Joseph is fabulous and is creating simple yet elegant and delicious items at this new restaurant.
I can't wait to go back and sample more from the menu.
If you include Orange County in the Los Anmgeles Board:
In the Dana Point area, on PCH, in the shopping center where Gelsons is, you can find some of the best hamburgers around. They aren't "take out", and they're not cheap, but boy are the good. Great meat, great grilling over wood burning grilles. I'm talking about the Salt Creek Grille. Their hamburgers are wonderful; so is their Portobello mushroom burger. Yeah, I know, it's not take-out and it's not cheap but if you want to try a perfectly broiled burger with any kind of topping, try these guys. I like to eat at the bar, where there are tables but no reservations.
re: EclecticEater
Has anyone tried the burger at Salt Creek Grill's Valencia location? Haven't been here but have walked by after picking up a coffee at Java N Jazz. Best coffee in SCV!
Java N Jazz
24300 Town Ctr Dr Ste 103
Valencia, CA 91355-1327View Map
re: wilafur
I tried the burger @ Arsenal based on some reviews on the board. Maybe it was an off night, but it was dry and not very good.
re: wakko11
OMG I had an in-n-out burger last summer in San Diego area and for fast food it was wonderful. For a Jersey girl, it was sooo much better than what ewe have out east.
re: Barbarella
Yeah, but you have the White Rose System... sigh, so many wasted nights in Highland Park.
re: wakko11
I'm pretty new to LA, but I've got to say... from what I've had nothing compares to the awesome-ness that is a Tommy's chili cheeseburger.
Just simply awesome.
re: ScarySquirrel
The Tommy's chili cheeseburger is indeed iconic, but is too skimpy on the beef. Tommy's double chili cheeseburger is a better ratio, given the thick chili and onion and tomato, though they should pop for two slices of cheese. The branch in Santa Monica on Lincoln at Pico actually serves an extra-crispy big order of fries when ordered well-done -- some of the better thicker fries I've had lately.
re: ScarySquirrel
I'm sure it has to do with the love for chili burgers, but honestly, if you really want to have one of the freshest, best tasting burgers in so cal, go to In-n-Out and order a cheeseburger animal style. Fresh ingredients, crisp lettuce, grilled onions, american cheese, fresh tomatoe, extra sauce, and fresh cut fries. This burger is amazing and still holds up as my favorite in socal, and I've lived here all my life.
re: jfisidore
You're a Racer 5 fan? Well, bless you on your good taste! I love that beer.
re: therealbigtasty
Lucky Devils in Hollywood has Racer 5 and about 12 other well-chosen beers on tap. Their kobe burger is mighty fine!
re: scurvy
I'll check that out.
re: jfisidore
I agree. I always head to Houston's when I have a burger craving- an outstanding real honest burger with great cheese and bacon, too, if you want it. Father's Office is something other than a burger, to me.
Father's Office Bar
1618 Montana Ave, Santa Monica, CA
My favorite burger in LA?
This changes depending on my mood, cravings, etc.
But recently it's been the happy-hour burger at McCormick & Schmick's followed closely by the Spanish Burger at Masa (www.masaofechopark.com )
re: ipsedixit
I frequent Masa. I am going to have to give that a try!
re: ChewUrFood
I had a happy hour burder an the El Segundo McCormick & Schmick's which we took home in a doggy bag and played hockey with the next day. It was ready for hockey when we ordered it but it was dark.
re: ChewUrFood
I have to agree with you on the mccormick & schmicks burger, but you have to remember, you get what you pay for, and you don't pay much for that burger, so you don't get, well you know
But, I have to disagree with you on father's office, this is one that you don't get what you pay for, the burger is good, but not mind blowing, it's just not all that, even with a bag of chips
I had blue dahlia's rib burger this past saturday, tomato, lettuce, pickles and the house dressing........it was culinary pornography on blueray, yes sir. The burger is not all ground beef, there are some bits and pieces of rib meat about a 1/4" in size in this mother effer!!!!!!!
Anyways, this currently sits at the top of my list for the best hamburger (I need to compose myself now)
re: badhomecook
My husband love's the burgers at Dave's. No fries, just chips. Made to order in a tiny stand at the corner of a gas station parking lot. Atlantic Ave. just north of the 405, east side of the street. Down the street from Bake and Broil.
re: ladymonty
So agree about 25 Degrees - we had a discussion about how good those burgers are over dinner Sunday night - must go there soon!
25 Degrees Restaurant
7000 Hollywood Blvd, Los Angeles, CA 90028
i think this post should be categorized into 2 topics: best gourmet burger, and best straight up BURGER w/ just some lettuce, tomato and maybe some dressing...ya know a working man's burger...just a thought
Upscale burger: Lucky Devils in Hollywood, with a toasted pecan shake to boot.
"Regular" burger: In-n-Out, and a helping of fries!
re: modernist
Can you expand on this further? I've never even seen it on the menu! what's it like?
re: Xericx
The Lasker Burger $8.95
10 OZ prime chuck w/ bleu cheese, maple bacon & lincolnberry mustard
the bread is nice. bread with some crust texture. good weight.
meat is charred and smokey. i thought it was pretty damn delicious.
re: modernist
wow...that sounds fantastic, i stopped going there when they started shrinking the portions down on their plates......but it looks like its time for a re-return.
re: Xericx
yeah, i haven't tried it but they added it on the menu pretty recently.
and one guy was raving about it.
they have also added beef ribs to the menu.
Pie'n'Burger is my fave so far, with Rick's on Walnut (this is also in Pasadena) not too far behind. I want to like The Hat and Connall's, but they just don't taste as beefy as I want, though godnose they're huge enough. I have yet to get down to Cassell's, and been to Pete's only once, when I did not get a burger. As for FO, I don't care if Julia Herself appears unto me and says it's the best in the universe, I categorically refuse to set foot in a place that won't allow a customer to have exactly what he does or does not want on his damn sandwich, so there.
As for In-N-Out, I think it's not quite as good as Rick's, but a heck of a lot cheaper...which helps.
re: Will Owen
I agree, screw Father's Office. If I ever went there I's smuggle in a bottle of Heinz ketchup and empty it on the burger when I got it!
re: calabasas_trafalgar
I love places that don't allow substitutions/deletions! Don't ask me why, maybe I've been on the other side of the counter for too long!
re: therealbigtasty
Maybe that's why Burger King is as large as it is today - because they adevertise that you can have your way!!!!!!!
I will never go back to the "Father's Office" beause of their idiotic "NO" substitution policy!!!!!!!!!!!!!!!
re: Will Owen
Will, Cassell's is a must try! I think it's worth the drive from Pasadena area. It is, like The Apple Pan, a piece of old LA burger history. Some love it, some don't. Some posters here feel that it is not what it once was but you and others here should at least try it and decide for yourself!
re: sel
I think I definitely fall into the "don't get Cassell's" category. I've gone three times on the chowhound rec (which rarely steers me wrong) and I just don't get it. Seems like a pretty average burger to me. Pie 'n burger mortons apple pan, FO all blow it away. I'd much rather have fatburger in 'n out or fudruckers.
re: srmorris
You have to look at the price/quality ratio on the Cassell's burger. It's outstanding considering it costs the same as a chain restaurant burger.
I find it difficult to believe you'd take Fatburger over Cassell's. Unless you order you burger more well done, I could eat Cassell's meat raw.
re: therealbigtasty
The key to the Cassell's burger is that you have to order the 2/3 pound burger, and you have to order it rare. If your aesthetic includes squishy meat bliss, this dripping monster is heaven itself. (The kobe beef burger at Cora's has much the same effect.) Ignore all the possible side dishes except for the potato salad - the fries are a relatively new addition, and are pretty bad.
I know 2/3 pound is way too much meat for a casual burger, but you don't have to eat the whole thing, and the bloody thickness of the patty is key to the effect.
re: condiment
Agree on the 2/3 lb. rare with choice of Swiss, cheddar or jack. Tried the newly added fries, they were not great/not bad just typical fast food mediocre fries. The house made potato salad with a little extra house made mayo is still wonderful!
re: sel
I agree, once I get over my hang up about cheese on burgers (for some reason I always have to get it, but suspect Cassell's is the place to not get it, as their cheese isn't spectacular). I always say to myself, "next time at Cassell's 2/3 pound, no cheese, crispy bun, a little mayo, pepper, and tomato." Never do I do it, though.
I always end up destroying the huge thing with excess condiments and veggies.
re: therealbigtasty
The answer, for you, might be to order your desired burger, keep it simple and make a salad of your liking on the plate next to your burger! You have the burger that you want while still indulging in the extra stuff without overwhelming your burger!
I do like the cheese (usually Swiss) on a Cassells 2/3 lb beauty but I understand your logic. When my English stepbrother is in the US and we go out for a beefburger, as he calls them, he gets meat and bun - period! That's pretty extreme for me but his influence has gotten me to use less glop on my burgers!
re: Will Owen
The hamburgers at Pie'n'Burger are pretty good -- properly loose and rather thin, which gives the best texture IMHO. But on my last two visits the bowl of chili I ordered was so cold that it wouldn't even melt the cheese on top.
I will say that some of the Pie'n'Burger waitresses are mighty cute!
re: Mel Gee
i guess in that case they're not cal tech students.
just joking.
but pie n burger's burgers are pretty darn good, like a very good version of an in n out burger.
the pies are good to but not all, best to get peach or strawberry in season with some vanilla scented whipped cream plopped on the top. good eats for sure.
re: kevin
Yea, I have to say I thouroughly enjoyed the burger at Pie N' Nurger. It was really delicious. If I wasn't dieting I would be back really soon, instead of once I have lost a few pounds.
Father's Office for most unique
25 Degrees to cover lots of options
Ric's Drive for something simple AND cheap
Philly West on the east side of Westwood just south of Santa Monica Blvd. Bar with TVs specializing in philly cheesesteaks, but their burger is a real find. Oblong, char-grilled with a crust and still drippy pink if ordered medium rare, served on the cheesesteak roll with grilled onions, lettuce and tomato. Only about $5, slightly more with cheese.
What!? A half pound burger at the Montebello Country Club?
Do they cook it to order? What type of sides can I look forward to?
Give me the LOW DOWN!
THat place is so close I can actually THINK about walking there!
I said THINK about walking . . . not actually walking there.
For me, I like the bacon burger or Pastrami Burger at Pharohs. Corner of Atlantic and Garfield in Alhambra.
re: nrique
Montebello Country Club Coffee Shop
Cooked to order(tell them how you want it cooked) on the grill with a side of lettuce, tomatoes, onion and pickle spear with fries.
re: olivethegreat
re: sel
short for breakfast lunch dinner - more casual restaurant opened up by the people from Grace (which also happen to have their own Burger nights). From what I can tell, 'hounds been giving it a pretty good review (as has SIV from LA Times).
re: AquaW
their breakfast dishes are really good. prices are exoribitant but it is high quality stuff.
as for the burger, haven't tried it yet, tried the short rib sandwich with horseradish cole slaw, which is ok, a little bland, but then again I've never been a huge pot roast/shredded short rib fan.
re: rothko67
I second both notions exactly. You hit it right on the head with both.
had lucky devil's earlier tonight. very very very good burger, great quality ingredients, but you're going to pay for it.
Great Working Man's/Women's Burger in the Pasadena Area....
THE GALLEY (AKA the Boat)-part of the Clearman's Chain of Restaurants (Northwoods Inn, Steak and Stein) but only in Pasadena at the Corner of Huntington Drive and Rosemead Blvd. Great oversized burger with comes with cheese, chili, secret, lettuce, tomato and a really tasty sesame bun. Get a half and half of their famous red cabbage salad and blue cheese salad with the burger. Usually there is a long line to get your food, but it moves pretty fast.
I'm also a fan of Fathers Office's and Houston's but if Santa Monica is too far for some, go to the nearest cheescake factory and order the Classic Burger(medium)with swiss,ask for a side of arugula and bbq sauce, make sure to spread some of the garlic dip that comes with it on to the upper bun,then a very small amount of bbq and few leafs of arugula. The burger already comes with a big slice of grilled onion on top. Is delicious! it tastes a bit like FO but with a different texture.
re: nexxsound
How much?
re: calabasas_trafalgar
I think it was about 8 bucks, one of the largest burgers i've had. you can split it. Make sure to have it medium!! Let me know if you like it
re: calabasas_trafalgar
CT, I forgot, I leave the tomato slice and lettuce out, it won't be as good with it.
Went to Sunset Beach last night to try the kobe beef burger stuffed with lobster chunks. Not bad...not as good as what I was hoping for. The burger is charred on the outside, so it has a rubbery texture, plus the lobster wasn't as smooth as I was expecting, so it adds to the rubberiness. Fries were the best part, covered in garlic and herbs. Great portion with real lobster, but overcooked Kobe makes it meaningless, especially at $28.
Got a drank at Bar Marmont afterwards, and the burger there looked awesome. Buttery brioche bun...with a large serving of fries and all the fixins.
re: danieljames
Has Bar Marmont reopened? I'll be ecstatic if it has. And the burgers there were always great!
re: hrhboo
I am happy to report that Bar Marmont has reopened, and the construction seems to have been minimal. But it looks great and everything about it oozes cool.
re: danieljames
Awesome. Thanks for the info!
re: danieljames
is this the ol dublin's location? where sunset beach is located/
oh, and i thought bar marmont had already closed for good.
re: JAB
OHHH, that is SO good, but what middle-aged man in his right mind can possibly eat 2/3 of a pound of beef on one sandwich? With cheese already? I did it once, but I'd have to nail my annual physical to even think about doing it again.
And another thing: do ALL the patty melts in the LA area simply consist of a cheeseburger on rye or sourdough toast? Where I come from they're supposed to have the cheese inside of the meat patty. Is that universally not the case here?
re: Will Owen
There used to be a few places that had cheese in the patties of their burgers generally, but I think they have vanished (I'm recalling some chain that had a hot air balloon as a logo, something World?). IIRC, Hamburger Hamlet made an Onion Patty Melt, consisting of patty, cheese, and lots of grilled onions on grilled rye toast. Pretty good when well made.
re: Will Owen
I've never seen a patty melt that had the cheese inside -- where I moved from we called that a Jucy Lucy. A patty melt is a patty, cheese on both sides, and grilled onions on sourdough or rye toast.
re: ElJeffe
Just got back from dinner there.
The Max burger at Grand Lux Cafe is really good. Nook Bistro has a burger that I hear is similar to Father's Office. I like Nook's burger but I don't like their fries, they're too skinny. It's hard to find a place with a good burger AND good fries.
In a pinch - Fatburger.
re: Gohantabeyoka
Hawkins BUrger? Is that the One POUNDER?
Info please!
re: nrique
One pounder?
OK, nrique, since you asked, here's a CH post from last November.
Unless you're Max Hardcore or a denizen of the ghettoized north of Pasadena, you just don't know.
This courtesy of Biggie, former offensive lineman, Univ. of Toleda Rockets, babeeee!
Hawkins House Of Burgers
(626) 791-2876
2664 Fair Oaks Ave
Altadena, CA 91001
The "Hawkins" burger consist of three, one-pound ground beef patties. Each pattie has different toppings. Pattie one has 2 Italian sausages with hot chili sauce and cheese. Pattie two has 2 eggs over easy with chili sauce. Pattie three has 1/2 pound of the best pastrami in town with chili sauce. This all comes on a giant bun with divider pieces of bread in between the patties.
Open for breakfest and lunch...
the breakfest burrito could feed a whole house full.
I need a prilosec just posting that description.
Holler back, y'all.
re: Gohantabeyoka
Going to have to visit that, but for their regular burger.
re: nrique
Alas, Hawkins closed earlier this year. Their original location, in Watts, may still be around.
re: condiment
ooh WATTS, no that sounds like an adventure in eating!
Any info! That triple threat burger peaked my interest.
re: condiment
I don't know where you heard that. I ate at Hawkins two days ago. Best burger in L.A.
Also, it is NOT in Pasadena, it's in Altadena on Fair Oaks just south of Mariposa.
re: alskii
That sounds like what I got at a place called Zig's in the late 70's. I think it was in that area too.
re: tatertots
BUT, unlike Father's Office, you can ask for ketchup at Nook without being 'ripped a new one' :-)
The burger at Bowery Bar on Sunset in Hollywood (near the Arclight) is fantastic. So are the sweet potato fries, and so are the drinks. In fact, a burger, sweet potato fries, and a gin and tonic at Bower Bar is one of my favorite meals in LA, and I'm a big snob about all three.
Literati II for expensive burger ($16, but it is so good)
In-n-Out or Apple Pan for cheap burgskies.
Counter when I'm in the neighborhood.
re: EREDSON
actually apple pan isn't cheap, it'll close you over 17 bucks for a burger, pie, and coke.
re: mc michael
no fries, burger 7, coke 2, pie 6, with tax and tip over 17.
re: EREDSON
not exactly, burger with cheese 7 bucks, fries 2 bucks, coke 1.50 you're already above 10 bucks, without even starting on the tac and tip.
re: mc michael
Not just "A little more expensive..." but double the price! Did it once when I was a teen. Now I prefer to order a Steak Burger rare with everything and if I'm really feeling like a pig following it with a Hickory Burger ordered the same way! Oh yes, don't forget the Fries well done with a side of Sauce all washed down with their Iced Coffee with Real Heavy Cream. Then Banana, Cherry or Berry Cream Pie. Yummm!!!
re: mc michael
I can't read when I just stumbled out of bed and before my first cup of java, sorry! Asking for a "side of sauce" at Apple Pan gets you a little plate of Hickory Sauce which I much prefer on the fries to catsup.
re: EREDSON
Last time I ate there it was $11 (including tip) for a hickory burger with cheese and a coke and $13 (including tip) for a hickory burger with cheese, fries and a coke.
re: EREDSON
Yea, the only reason I don't put Apple Pan higher on my burger fav list anymore is due to the price. It is quite pricey now, for a good good regular burger.
I think responses should be categorized three ways: sober, tipsy, and drunk.
Sober: Josie's Buffalo/Foie Gras Burger
Tipsy: Father's Office
Cabbing It Home: Hinano
re: splittle
You may be thinking of Jack's Classic Burgers on the West side of Woodman at the on ramp to the 101 West.
re: mc michael
Probably my biggest chow regret was in not getting to try the Thai American Express Cafe burger before they closed. I too would be interested to hear if the owners had opened up anew. Anyone?
re: mc michael
that burger rocked!
re: blackbookali
It really was a good burger.
The best burger and best value in Westwood Village is the double cheeseburger at the little Tomy's-type shack stand on Gayley just below campus and south of the In'n'Out. You have to eat it there -- it loses its charm very quickly. And by all means avoid the chili, which is weak, bland and gooey-gloppy. They also serve a large order of thin fries but they don't cook them crispy enough, and their drinks are off. But the burger if eaten hot off the grill is tasty, juicy, much bigger than In'n'Out, and a fantastic value at just over $2.
Well, the best value not counting Diddy Riesse.
So...I was initially skeptical, but went to 25 Degrees in the Hollywood Roosevelt Hotel for lunch this afternoon and had a truly quintessential world-class burger...sirloin, cooked red-ish/pink rare, definitely juicy...topped with Neal's Yard Cheddar, shiitake mushroom and crisp bacon...fresh lettuce/tomato/dill pickle slices on the side...wrapped in white butcher paper, the better to soak up the juices...with a plethora of fries on the side. A tad expensive ($9 for the basic burger, the toppings brought it to $12.50), but definitely worth it, especially considering we quickly snagged a cozy booth and had prompt, courteous service.
re: Michael L.
I agree. I fell in love with it immediately and find myself craving it. The meat is so juicy. The toppings, especially the tarrgon sauce, are inventive and tasty. And I love the fries and onion rings, which are huge so ask for the half and half and split it.
re: Newkie
Went to 25 degrees last night for the first time--EXCELLENT burgers. Perfect tasty decadence paired with a great glass of wine. I had the #2--ground sirloin, topped with grilled tomatoes, prosciutto, burrata and pesto--wow it was sooo good. Did the half and half onion ring and fries split with my dining mate-the fries were impeccably thin and crips, and the onion rings juicy. He built his own burger from ground sirloin, Point Reyes blue cheese, caramelized onions, and garlic aoli. The wine list is also great, if a tad over-priced, but we felt like splurging so tried a Gruner Veltliner (you can order a "small" carafe with equals about a glass and a half of wine for the price of what most places charge for a glass). It was nice with the iceberge lettuce and Point Reyes Blue cheese salad--the lettuce was little limp, however, which is my only complaint. We then paid the price of a full bottle for a half bottle of a lovely Burgundy--which, next to the awesome burgers, was well worth it. We walked there and back home--good way to earn an incredible meal. Oh, and the booths are cozy, and the service top-notch.
Blessed with being walking distance fron 25 Degrees, I concur. Not the cheapest, but meaty and perfectly prepared... haven't tried the Musso & Frank's version, but I'm there next... To throw in my girlfriend's two cents, her burger cravings always send us to the 101 Coffee Shop on Franklin, where she orders up the cheeseburger, served with a side of sweet potato & regular french fries. That usually hits the spot as well.
the 25 degress burger is probably the best thick patty, juicy burger in town, it is top notch. yeah, it'll most likely cost you 11 per burger, but you don't need any fries with it (since they suck), the choc cake is pretty bad too, just a huge ordinary choc cake, and the shakes are nothing special, it's all about the burger here, and if you order just that and maybe a coke or possibly a beer it'll still be cheaper than a pan experience. and there's more beef here (probably double the amount of beef than in an apple pan burger).
re: calabasas_trafalgar
considering the latter portion of your post, i can see why no one has posted about it. =)
re: calabasas_trafalgar
You are absolutely right, I had one, the size of a dinner plate but it had no flavor. By the way for those of you who dont know its on the corner of Sunset(ceasar chavez) and Figuora.
re: ewrohde
I like I-N-O, but it isn't the best burger in LA by far.
I actually REALLY like just the plain burger at Gordon Biersch. No cheese.
re: Das Ubergeek
Good fries too IIRC.
re: russkar
i can attest to that, morton's is good, but aferwards, you'll feel like crap.
there's no way you can work after eating that burger,
oh, i thought it was still 14 bucks, did they increased the price from a few weeks back already.
The Nook burger is awesome ... I love everything about it. I actually ask for a side of ketchup AND aioli ($.50) and slather it on ... it's amazing like that.
Gutbuster? Yes. Delicious? Definitely.
It helps that it's in my neighborhood, too ...
re: condiment
I just went there last night and had their Pugburger for the first time, then I was reading this entire post scratching my head why no one had mentioned The Hungry Cat yet... until now. Fabulous burger!!
Had lunch at the Cannoner today (Montebello Country Club). Must say the burger was very tasty. All the condiments were fresh, it came off the grill quickly and I was full the entire day.
I had the cheeseburger, didn't specify how I wanted it cooked. The burger did not come dry, instead was moist and tasty. Next time I plan on specifying Medium, see if the cook has some skills. I recommend this if you're ever in the area. Just keep away on Sundays, I hear there is a HUGE senior after church crowd.
kobe beef burger with bacon and blue cheese at lucky devils on hollywood blvd, well worth the 16 bucks. best burger ever.
second after that burger at tiny's k.o. bar on hollywood and cahuenga, open for lunch. get everything on it and don't miss out on the well done crunchy fries with all FOUR dipping sauces!!!!!
Quite awhile ago I touted the Ramp in Burbank as the successor to Thai American as an even better burger for an also reasonable price. Everyone I've ever taken agrees.
I'm just a little surprised that no else has here has weighed in with either yays or nays.
It's on Hollywood Way near Glenoaks.
re: Briggs
I work in Burbank, and on the above advice I decided to try Gary Bric's The Ramp's burger. Outstanding! I have taken many co-workers, and we all agree that you can't beat the quality of the meat for the price. They let you order the meat rare if you want to, but I choose medium. I also add bacon (incredibly good, and lots of it). This is an old-school restaurant, with even older clientele. Don't go there to see pretty people or to be told that you can't choose what kind of cheese you want on your burger. This isn't a place like Father's Office...and sometimes, that's a good thing.
re: Servorg
Though my personal favorite is the straightforward unadorned style found at Pie'n'Burger, I've also had two more expensive ones of the four-inch-thickburger school at Julienne's in San Marino and at Second City Bistro in El Segundo - virtually identical, with grilled onions, tomato, leaf lettuce, cheese and a patty the size of a bagel. In both cases the tomato was cut too thickly and wasn't exactly great anyway, so was best left out. Second City's was both appreciably less expensive and much more flavorful - genuinely beefy flavor.
I remain an agnostic on the question of "best", as I frankly can't consume burgers at the rate I used to and have an awfully long way to go before I've explored every recommendation.
In-n-Out ALL THE WAY
Animal Style with no pickles...Animal Style Fries is you really want to make yourself sick...in that good feeling sick way.
re: broncosaurus
how could i forget that is the best for a fast food/apple pan/fatburger type burger, but the burger the actual beef here is better than all the above it's truly good stuff.
and remember to get the closed to 3 pound fully loaded royale burger.
re: skimrunner
I just had the McCormick and Schmick's burger downtown - couldn't beat the price but there was way too much bun and they overcooked the patty. I think for roughly the same amount of money, an In n Out burger beats it any day of the week.
re: skimrunner
Yea, I 2nd this is the best place for a happy hour burger & beer. Cheap, but ok.
TART at the Farmer's Daughter Hotel on Fairfax across from the Farmer's Market has a damn fine burger on a delicious brioche bun. Dripping and juicy with excellent homemade BBQ chips or potato wedges. They're top it with whatever you need. Damn good.
I know i scanned through this thread fast, but did no one mention THE CORNER in Santa Monica? yikes.... no love for The Corner? for high end ($10 and over) burgers that's my top choice.
after that, i'm an In-n-Out fan and used to love Cassell's more 5 years ago than now, but still have nostalgia for that place... t
he final entry i'll offer is this greasy spoon stand in Santa Monica on the corner of 20th and Broadway called Jo's... that is my go-to place when i'm at wwork that few folks know of. it's run by this totally unique Korean lady that's kind of the "soup nazi" of burgers.... worth a try (not just a good burger but the exerience is worth the visit also)....
re: HerbyN
Come on now...she's a sweetheart! Nothing like the Soup Nazi whose place I used to to frequent in NYC. Anyway, the burgers at Big Jo's are decent -- in the In 'N Out vein. I like the patty melt.
Burger Night at Grace is a very good option for a high-end burger. The meat was cooked perfectly and the cheese options were good. Last night, I had the buttermilk blue cheese which was very rich and creamy. Service was top notch as well.
re: tatertots
I went to burger night during the winter and had a truffle burger. Great stuff.
re: tatertots
I didn't even know there was a burger night at Grace restaurant. Thanks for the info. I will check it out ASAP!
re: brgrluvr
Also, Grace has a doughnut night every Wednesday.
Grace Restaurant
7360 Beverly Blvd, Los Angeles, CA 90036
re: SauceSupreme
How much is the burger at grace? I'm trying to pick a burger place for tomorrow night, it's between Grace, Lucky Devils, and 25 degrees, oh or the original tops in pasadena.
I agree with the Firefly (in Studio City) vote. It's an unexpected place to find a great burger, but check it out. You won't be sorry. It's got a little bit of the good ol' sloppiness, a little bit of the gourmet -- the best of both worlds combined.
Today i finally had a chance to try a cassell's burger - 2/3 pound, medium rare, american cheese, grilled onions, a medium sized potato salad - cost $8 ( to-go ) - noticed that if i ate it there - you basically build your own burger and it appears the sides ( like the salad ) are included...i did not see if the cost was different.
anyways - the burger was very juicy, i liked the grilled onions and the TO and mayo worked...the meat tasted good but i think it would be much, much better if they seasoned the burger while it was being cooked.....maybe they did...if so, they need to sprinkle on a little more.
btw - the potato salad wasn't bad - it's kinda like cold mashed potatoes...but it has a nice horseradish taste to it....it to, needed salt...if they threw in some roasted garlic it would've really impressed me...
i liked the place and need to try again....soon !
re: Food Boy
I also went immediately to the Apple Pan directly from LAX after a three week European holiday. No burger ever tastes better than the one from the Apple Pan after a trip abroad.
In-n-Out ~ though the last one I had in westwood just didnt taste right.
Fat Burger
You kinda have to keep a burger simple.
McCorkick in BH for the ambiance.
I just had the bacon and cheddar burger from Brent's Deli (northridge) last night. It was excellent. I ordered it to go, good thing because the line for sitting was almost out the door when I got there. When I called, they asked me how I wanted it cook - medium. One pound of beef (before cooking), the patty was about an inch thick, cheddar cheese melted into a nice gooey congeal - shaped thingy, grilled onions, fresh onions, shredded lettuce, several large tomato slices, and lots of pickle slices, all on a soft bakery bun and a bag full of fat steak fries. Oh man, that was good.
I've tried the Tops Kobe in SGV and I must say I like the Brent's burger better. Simple, classic, and tasty.
re: ladius
Good call. The Jewish deli's typically have great diner-style burgers & patty melts so I'll give this a try.
I went to Father's Office and was completely underwhelmed. It was so salty I could barely taste the beef.
I would have to vote for Houston's or lately I have been liking the burger at French 75 (and my girlfriend can't get enough of the chocolate soufflé) though they often overbook their sliders.
Hands down, no comparrison is FATHER'S OFFICE in Santa Monica on Montana Ave.
This is the best burger I have EVER had!
Best Fastfood burger goes to Fatburger.
Best value burger goes to IN & OUT.
Honnerable mention to the Apple Pan.
Best humongous burger is at King's BBQ in downtown LA (1LB for $5.75)! Hell, go for the $14 3LB one and die happy.
A lot of good choices here, but I have one more. It's called Burgers Etc. and it's in El Segundo on Main St (a few miles south of LAX). Here's the kick, it is both eat-in and drive through and it is AMAZING. Super juicy and thick patties so if you drive through, find a parking spot immediately and eat it because the juice from the meat will soak into the bun if you wait more than like 10 minutes. Also, make sure your brakes are good because the drive through window is one steep hill! One last tip, the burgers are made to order so count on about 5-10 minutes to wait while you salivate for what's to come.
The hamburger is the best, no cheese necessary but if you do get cheese, make sure not to get the double. For some reason, they cut the patty in half and give you 2 small patties instead of the one big one. The big one, however, is just too good. Oh, and try the fries, DELICIOUS!!
Burgers Etc - (310) 322-2025
130 Main St El Segundo, CA 90245
Drive through and eat-in
re: LeCordonBleuChef
is this th jont just a hair south of oringal rindalid's on main????
re: baloney
i've had the burger a few times a comme ca and feel like it's the best that i've had in quite a while. that includes fathers office and tops. haven't had the mortons yet so i'll need to go try it soon.
re: cdub
Love Comme Ca burger, love Morton's burger, both amazing. But just had the pug burger at Hungry Cat (a bit different from how it was a year ago, I think different bacon) and it is for me better than both. Amazing bacon, smoked and cured in the restaurant, great subtle blue cheese, avocado, great bun, just the best in the city.
re: la tache burger
Is the Comme Ca burger only on the lunch menu? If so, what are their lunch hours. I have to have one!!!
Father's office with the basket shopping cart of fries with a great white beer is the only way to go!
Father's Office
1018 Montana Ave, Santa Monica, CA 90403
re: vfromcali
haven't had it in a while but the shack burger is awesome!
re: vfromcali
The Shack Burger is quite amazing. There's also a new place on Lincoln and Manchester called Tompkins Square that has a great burger as well. You can build your own or get one of their "specials." It's a $10ish burger, but it's delicious and the toppings are plentiful and the sauces are amazing!
re: jacQlin
Shack burger is tasty, especially with the sausage, but I wish they used better beef that could be cooked to specification (i.e., rare, medium, etc.).
re: vfromcali
Its like you are in my brain!
Yes it great there too, but you havent had a good burger until you try FATHER'S OFFICE in santa monica. DELICIOUS its a nice little pub serving the best food. Try the Office Burger, made with caramelized onions, applewood bacon, gruyere, blue cheese and arugula YUM! portions a good size
re: delishdelish
I second Father's Office!
re: amoretignis
father's office is good, but i wouldn't say it's the best
had 25 degrees this past weekend......the number one is EFFIN good, it comes with your choice of fries or onion rings, the fries or o.k. the rings are is the better choice, it also comes with the right amount of sloppiness, the chuck patty is gibongus and juicy, nice and cheesy but not too much, and the greens get somewhat steamed with the heat of the burger
try it, you'll like it
oh, one more thing, service sucks
re: fgrade
Service does indeed really suck, so much that I'll never go back for the slight chance they'll actually get my order right the first time.
re: SPAndrea
I'm going to check out 25 degrees soon! Thanks for the recomendation!
I just had a fantastic burger at Tropicalia, the brazilian place on Hillhurst at Finley. I think it was half a pound of chuck, perfectly cooked on a bun that held up without falling apart. very juicy tasty meat. It has carmelized onions lettuce, tomato, salsa. Really was one of the best tasting I've had in a long time.
re: rednyellow
how much was the burger? thx for the tip. I'm always in that area.
Had a very nice burger at The Bull Pen in Redondo Beach last night. Bakery fresh bun and nice dense patty with quality beef.
There can never be "one" best!!! They can be as different as beef, pork, chicken, seafood, etc. I'll give you 3 that will "stir" you -- Father's Office, Tommy's Original and Counters. Tu amigo de Mexico -- Emiliano
i know i'm resurrecting an old post, but i was surprised that there was no mention of blue dahlia on this thead so i couldn't resist! i just ate their last week and thoroughly enjoyed their short rib burger with gouda, caramelized onions and arugula. just take a look at the attached pic. the hefty burger actually is stuffed with short rib. there's some nice crispy bits of short rib in there that give the burger some texture. the bun's a little thin and the mayo a bit heavy, but i wolfed the whole thing down even though i usually don't finish a whole burger at 25 degrees. and i felt perfectly content afterwards...it's not a huge burger though, i suppose. i don't know if i'd say it's a better burger than 25 degrees or father's office but certainly on par. if you think the onions are too sweet on the father's office version, they're less so at blue dahlia. the cafe is pretty low key with a nice wine and beer selection. the patio out back is pretty sweet too.
blue dahlia
738 E 3rd St
Los Angeles, CA 90013
(next to zip fusion)
Wow, so many choices, it seems - I could spend the rest of my days eating at different burger joints in LA every day. Has anyone mentioned Tommy's Gourmet Burgers on San Vicente in Brentwood? Their burgers are excellent, yet pricy. I particularly like the guacamole burger, sans sour cream (bleh). Their curly fries are probably the best I have ever tasted - it's hard to stop eating them. The reason I stopped going there is simply because the cooks tend to maddog you while you eat, which is not very agreeable.
re: Englottogastor
"because the cooks tend to maddog you while you eat, which is not very agreeable".
Please, enlighten the rest of us as to what the heck you're talking about ("maddog" huh?).
re: GK in SO
I do not know of a Tommy's on San Vicente in Brentwood. Are you confusing it with Barney's? They have another branch up next to the Reddi-Chik at 26th in that marketplace. Good burgers, but expensive.
re: a_and_w
Neither am I, they refused to cook mine rare.
I have a new favorite right now, right in Hollywood, Charcoal.
6372 Sunset Blvd
Hollywood, CA 90028
Sun-Thu 11am-Midnight
Fri-Sat 11am-1:30am
Brunch Saturdary and Sunday 10:30am-3:30pm
The burgers are fantastic, and inexpensive, especially if you can get the 3-6PM Mon-Saturday deal. And it is a shame that the place isn't always packed, because these are fantastic burgers. Juicy, thick and huge, and they have tons of delicious variations
Check out my blog post on these fantastic burgers..
re: jonahlee
OOPS! They just closed. You are a day late and a burger short....
I am going to join this exhaustive thread and say I had gobstoppingly delicious sliders at 8 Oz last weekend. My dining companion were a little unhappy with her 8 Oz burger, but the trio of lamb, beef and boar sliders rocked my world.
Does anyone who has gone to Lucky Devil's feel their "grassfed" burger patty has a superior taste to their Kobe burger? I've had their Kobe burgers about twice now, but the other day after trying a grassfed slider during their happy hour, I was blown away by how much of a superior beef-flavor was in these patties.
re: troublemaker
The Bonaventure Brewing Company has an awesome bacon cheeseburger. The fries are very good but I often opt for the Caesar salad. S. Irene Virbila says Park in Echo Park has best burger in L.A. but doesn't compare to this "hotel" burger.
re: jonahlee
i've tried it a couple times, give it a whirl, you'll either love it or hate it.
but i love the fries there, triple fried.
they got interesting sodas in addition to mexican coke in the bottle.
and cake monkey's reformulation of childhood Hostess treats if you're into that sort of thing.
re: jonahlee
If you click on the "Place Link" you supplied in your post and then scroll down the page you will find all of the posts about Umami that have been made to date in the various threads that sprung up about it.
re: jonahlee
I've tried 4 different burgers at Umami, loved them all, especially the triple pork
Tried the following -
Umami Burger - Hands down the best burger I have ever eaten. Might have been the result of an awesome day out, but it was a phenomenal burger. I had the Truffle burger, my wife had the Umami burger. Just flawless. Juicy, meaty, flavored well. A tiny bit on the rich side, but the portion size matched the richness perfectly. HUGE recommendation.
Fathers Office - Good gourmet burger, but I'm not a huge fan of that style. Ambience is a pain in the ass.
The Counter (MDR location) - Downright bad. Gave it 2 tries, not worth the cost and the second burger I had was fuddruckers grade (circa 2007 fuddruckers)
In and Out - Good baseline.
Fatburger - Same, not as good as in and out but still okay. Fries suck.
re: Lord_Pall
Which Fathers Office location did you go to?
re: Lord_Pall
Fatburger fries do not suck -- they are always freshly fried and better imo than In-N-Out.
I like my burgers cheap and fast. That's why I can't help but say In-n-out (isn't it obvious) and another place that is always under the radar is Capitol Burgers on Pico and Western. This place is easy to overlook because it's a small shack--but don't let it fool you--delicious burgers, fries, and shakes :)
Capitol Burgers
4301 W Pico Blvd, Los Angeles, CA 90019
re: ritacakes
i will be trying this soon - thanks!
re: blackbookali
I'm going to add a plug for the Kobe burger at JJ Brewski's in Camarillo. I know it's not L.A. County but if you happen to be passing through Camarillo on the 101 it's right off the freeway at Lewis Road. Not quite as fancy as the F.O. burger and the offerings at Boneyard but also less expensive at $13 and (I think) $7 on Tuesdays. They also have an awesome selection of California craft beers.
I'm just gonna throw out something that hasn't been mentioned yet. The Lamb Burger special at The Golden State was SUPERB. I think they serve it on Thursdays and hopefully they'll add it to the permanent menu!
Umami Burger rocks. I am not the biggest of burger fans because they can so often be horrid (I hated Fathers Office). Umami saved the day with the best burger I have had in years. Moist, tasty and seasoned perfectly. I hope they branch out and we get one in the valley soon. Check them out.
re: lisa EISLER
which burger or burgers specifically did you try at umami
re: lisa EISLER
My experience was quite the opposite.
I found Umami to be rather dull. They use the same paddies and bread for all their burgers which I found to be a bit too greasy. Fathers Office offered a much more pleasing burger experience.
In all fairness, Fathers office only has 'the one' burger, but they also have a full menu of other quality foods. Umami gives a variety of choices that would be more suitable for someone who likes to switch it up.
As far as decor goes, Umami is a shack and Fathers Office is a castle.
As far as service goes, Umami's lacked when I was there, but they are new. Give them some time and it should be just fine. FO has great service if you avoid their busy times... which really hinders their appeal. What good is a place if you cant go when you want?
re: caalro
Went to Golden State tonight--really good burger and great fries. Cole slaw was good, too.
The Golden State
426 N. Fairfax Ave., Los Angeles, CA 90036
re: caalro
I have yet to taste the applewood bacon compote in the Office Burger. I am really frustrated when it says bacon, and yet to this day have yet to see or taste any sort of bacon flavor. I feel that the burger could be ten times better, the flavor of the meat is what sets it apart.
I found that if you use the garlic tarter sauce that they give you for the fries in the burger and scrape out that nasty onion crap, the burger is a lot tastier.
re: A5 KOBE
Take a chance on being thrown out of F.O. by scraping away "that nasty onion crap" and applying "the garlic tarter [sic] sauce" from the french fries, instead? (I think it's spelled "tater." ;-) That's too much trouble, A5. Far easier would be driving over to Pie 'n Burger in Pasadena and politely ordering an excellent hamburger just as you like it.
re: Harry Nile
I guess, but the meat from the two are of different classes. Pie n Burger being like a C-Class Mercedes and FO that of a S-Class AMG.
I did have a really great Snake River Kobe Burger via SPAGO which was absolutely fantastic. Only thing really really bad was the bun was a little dense and dry, but the burger was fantastic.
re: A5 KOBE
One time at Cut I ordered the steak "tasting" and compared Japanese Wagyu, SRF Kobe, and good old (35 days hanging) Nebraska dry-aged prime. According to my taste, the Cornhuskers beef won going away (although I am partial to the SRF tri-tip that I prepare at home). I'm certainly not saying that PnB uses top domestic prime -- far from it -- only that it's good enough, that the best-named food isn't always the best, and that I'd much rather eat at a place that thinks more of its customers -- and happens to serve great hashbrowns -- than its own private burger vision. I'd also much rather eavesdrop on conversations between Cal Tech students than learn what I learn from the F.O. crowd.
If the only choices were Burger King and F.O., I'd hold my nose and head to the Office. (I mean this here freedom thing is fine, but let's not go crazy!) Fortunately, that's not the case.
re: Harry Nile
P.S. All that said, as soon as I finish my current investigations into Langer's, the best tortillas, and O.C. "artisanal" pizza pies, I plan to head back to F.O. and compare it to Umami and other recent trends ... purely objectively. ;-)
re: A5 KOBE
The Father's Office burger is high quality meat, but it could use some fattier meat like brisket in the mix for flavor. I actually think a good part of the overall taste comes from the condiments, which is why Father's Office is understandably particular about serving the burger their way.
re: a_and_w
"I actually think a good part of the overall taste comes from the condiments, which is why Father's Office is understandably particular about serving the burger their way."
There's a very good chance you're right, a_and_w. Thanks for your honest assessment.
The fact that so much of the flavor comes from something other than beef is one reason why I don't care for F.O., even though I like their particular condiments. Talking about whether you should flavor a steak or roast with sauce and spices, James Beard once wrote, in effect, a small amount is OK, but don't disguise the great flavor of fine beef. I agree to the extent that I never have (non-beef-stock-based) sauces on steak or roasts and often order a good hamburger medium-rare and plain, not even with cheese. I don't expect most people to go along with that but do recommend trying it at your favorite place at least once. You might be surprised at what it reveals -- good or bad -- about the burger you've been eating.
Lately I have taken to grilling my own, and grinding my own meet, that way I can have exactly what I want, still always looking for another good place to try a burger though.
I am interested in trying BOHO's burger, though it might depress me because I loved the Charcoal burgers so much, and Boho replaced Charcoal after way too short of a life (damn I miss Charcoal burgers).
re: jonahlee
You may want to give The York on York and 50th in Highland Park or The Hellman Burger at Pete's Bar and Cafe on 4th and Main a try. They may come close to the goodness you experience in grinding your own meat and prepping the burger yourself.
BTW, from what it looks like and sounds like, BOHO may be on it's way out at that ill-fated corner of the Sunset strip. What a shame as I was hoping to have a gastropub near the theaters to round out a night at the movies.
re: mrshankly
Had the Hellman and thought it was just ok. Blue LA cafe on 6th by Coles is a GREAT burger.
My Three favortie Burgers:
1. Daglas in Canoga Park - Burger is always great. Their seasoned fries are terrific and they give you more than you can eat.
2. In n Out - obvious choice but it's consistently excellent.
3. Toms in Burbank/NoHo - Burger is great, fries ae boring but still good.
re: GretaMom
Tom's? I guess I'll have to try theirs. Thanks for the heads-up. When they get busy there the wait can be frustrating, so I seldom go, even though I drive by a couple of times a week.
re: Akitist
Yeah, I used to drive by it on the way to work when I worked in Burbank and wondered about it too. The burgers are pretty good for not having anything fancy thrown on them. Just normal burgers but they're made to order and satisfy the burger craving pretty good.
Also, I have to admit, I really like Carl's Jr.'s Famous Star w/ cheese. Unfortunately, the big chains (except for In n Out) are so inconsistent that I often drive right by it and go elsewhere. But when they make it right, it's definitley one of my favorites too.
On the same topic, I might as well add Island's Mushroom Swiss burger to the list...really great burger, never been dissapointed, except for the price. I love Island's fries too.
My faves in LA:
Tommy's (original stand at Beverly and Rampart)
Big Mike's (Bellflower)
Father's Office (Santa Monica)
B & R (Hawthorne)
Big Burger (Carson)
(the pastrami burger at) The Hat (Alhambra)
Trapped in the middle of the country, I miss them all.
Big Burger
17940 Avalon Blvd, Carson, CA 90746
Big Mike's
17845 Clark Ave, Bellflower, CA 90706
Father's Office Bar
1618 Montana Ave, Santa Monica, CA
While doing research to find the best burger in LA, Wolfgang's Steakhouse in Beverly Hills came up as a candidate. This was one of 5 locations that Wolfgang Zwiener had opened. Herr Zwiener was formerly the head waiter at Pete Luger's in Brooklyn, NY, and he created a series of classic steakhouses based on his years of experience. The guiding hand in the kitchen of the Beverly Hills location was Chef Cid Gonzales, and Chef Cid was present on the day of this review. Oh, free parking for two hours in the lot below the building.
The Burger Breakdown...
The Beef: 8+ ounces of coarsely ground beef sourced from of U.S.D.A. Prime cuts of Angus, which was aged on-site. This burger tasted of cuts of beef taken from the proper half of the cow...the back half. Upon biting into this cheeseburger, I was happily surprised by the rush of funk, mineral notes, and strong beef flavors. It was a phenomenal first bite--it was so good, that I cut a piece off for Fat Bruce Lee (on a diet) to taste so the could make certain that I was not having a horribly generous day. Fat Bruce Lee concurred--it was a gorgeous bite of beef.
The Sear: It looks like the got some spotty grill marks onto it and then transferred it to a broiler. The photos demonstrate that it was grilled, but the half sear on the rest indicates that something else was going on. That said, the sear was weak--this burger would have benefited from a crunchy, crusty sear.
The Preparation: Med-Rare as requested. The beef was ground coarsely. The huge burger patty was very loosely packed and somewhat irregular in shape. This created a variety of cooking temps on the irregular surface, and that led to a very savory flavor profile, since certain areas were cooked harder than others. Additionally, the mouth feel was dead on, because the burger was thick enough to be cooked on the outside while leaving a juicy core of nearly raw, ground steak in the center. The burger ended up being pleasantly juicy without being greasy.
The Bun: The bun was darn good. It was toasted on both sides, white, seeded, and fluffy. It appeared to be a little pillowy, at first glance, but this slightly sweet bun yielded easily, and the resultant bundle of compressed gluten strands made it toothsome without any chewiness. The sesame seeds provided a small but satisfying crunch in each bite. This bun was provided by BreadBar, and was the same bun that BreadBar used for their burgers.
The Seasoning: They dusted the burger with a nice seasoning blend. It seemed that the spices were finely ground before being applied to my burger. As for the interior...it was hard to say--the richness of the steak flavors were all that I could taste.
The Cheese: Properly melted American--they broiled the burger after they applied the cheese, so even the cheese had a sear on it--this was similar to the burger at BLVD 16.
Meat to Bun Ratio: Perfect. One would expect that massive burger patty to soak through that bun, but the bun held up through the last bite.
The Fries and Rings: They served both fries and rings with the cheeseburger. The fries were 8 inch long, 1/3 inch thick squared cylinders of firm potato. They were slightly refined steak fries, so they were hearty. The rings were thickly cut onion dipped in a flaky batter, which managed not to be overly greasy. Like the fries, the earthy, root vegetable flavor came through.
The Value: The enormous cheeseburger (I could only eat 1/2), fries, and rings was only $14. It was enough for 2 meals--my leftovers were enough for dinner. Considering the quality and sheer volume of food, it was a very good value. While I kept the vegetables on the side, I made a point of sampling them. The tomatoes at Wolfgang's Steakhouse were completely respectable. Chef Cid clearly took the time to inspect his own produce.
Burger Review : This was the best cheeseburger that we have tried in Los Angeles. The burger at Umami tasted clever and "photoshopped" when compared to the powerful, honest flavors in the burger at Wolfgang's Steakhouse. Wolfgang Zwiener and Chef Gonzales....we salute you, and we thank you for setting the bar in Los Angeles when it comes to excellence in burgers.
Wolfgang's Steakhouse
445 N. Canon Drive, Beverly Hills, CA 90210
M Restaurant - Hotel Metropole
205 Crescent Ave, Avalon, CA 90704
re: TheBurgerBusters
I too am very fond of this burger. The meat is simply superb which makes it my current favorite at this time.
re: A5 KOBE
I couldn't agree more. I find it superior to Umami, because of the honesty and bluntness of the ingredients. Umami tricks out their burger. Wolfgang's just uses amazing cuts of beef.
re: TheBurgerBusters
Can you get the burger at Wolfgang's Steakhouse any time on any day or is it only available at lunch time?
Wolfgang's Steakhouse
445 N. Canon Drive, Beverly Hills, CA 90210
re: orangepeel85
Although it is not on their dinner menu, they will make it for you at dinner. You will pay more for it tho'... But we didn't mind too much, it came with awesome onion rings, which at a place like Unami you'd have to pay extra...
re: TheBurgerBusters
I did try Wolfgang's Steakhouse again, and they did have consistency issues. It was slow, and the burgers were lousy on the first try. Umami wins
Wolfgang's Steakhouse
445 N. Canon Drive, Beverly Hills, CA 90210
re: TheBurgerBusters
I think Wolfgang Puck has overextended himself as a chef/restauranteur, as many celebrity chefs/restauranteurs do these days. Trying to be to many things, to too many people.
I've been to his original place "Spago", on Sunset. He actually used to be present in the restaurant and would come to the table to see if everything was satisfactory.
Also, been to many major Hollywood events that were catered by his catering company. Good, but mediocre. Understandable since the servers and cooks had to serve usually over a thousand people, or more, in a considerable rush. Not like you were going to "Spago" or "Chinois On Main" to sit down, relax and dine.
Not complaining, just an observation.
I think Wolfgang Puck is a great personality and still find it very entertaining to watch him sell his gadgets and wares on HSN. :)
re: 2chez mike
Wolfgang's Steakhouse is NOT one of Mr. Puck's properties.
A trek from LA, but worth it. Slater's 50/50 makes an expectingly impressive burger for a restaurant in an OC strip mall. Their signature burger is half ground beef and half ground bacon. Yes bacon, and no, it is not a greasy mess. Great beer selection to complement and satisfy demanding foodies. I thought it went great with Stone's Arrogant Bastard.
Slater's 50/50
6362 E Santa Ana Canyon Rd, Anaheim, CA 92807
re: dukefood
i keep forgetting about slater's 50/50, i keep meaning to try the joint and then seemingly forget about it. do they make all beef burgers in addition to the 50/50 varietal?
re: kevin
Kevin, Slater's 50/50 web site shows that they also serve all beef burgers and an all beef Fire Buger http://www.slaters5050.com/customize-....
Also check out this recent Chowhound thread about Slater's 50/50:
Slater's 50/50
6362 E Santa Ana Canyon Rd, Anaheim, CA 92807
re: Norm Man
I started up a new "stand alone" thread on Slater's here: http://chowhound.chow.com/topics/7513... as I didn't want it to get lost in the shuffle of this rather voluminous burger discussion. Thanks again to dukefood and OCSteve for their mentions of this place.
re: SugarFrosted
i had the burger at lazy ox about a week ago and it was one of the best burgers i've had in quite some time. i actually got back from ny just recently too and had the black label burger at minetta tavern and thought that the lazy ox burger was better. i could go for one right now.
re: blackbookali
what's on the lazy ox burger again?
re: kevin
cantal cheese and green peppercorn mustard.
re: blackbookali
the first time i had the comme ca burger, i was blown away. the second time, not so much. thought that the consistency with lazy ox is much better. it's been a while though so it might be time for another try at comme ca. then again, that wolfgangs steakhouse burger has been calling my name for quite awhile now too.
re: SugarFrosted
Meh...The Lazy Ox Canteen served up a small and over-priced burger.
We started with the Fried Pigs Ears, which were phenomenal, and we had the Crispy Surf Clams, which were nothing special. We ordered a bunch of $14 burgers, and it went something like this:
The Burger Breakdown...
The Beef: The claim was of a 7 ounce burger, but I think that was overstating the portion size--this was a glorified, largish meatball on a bun. Note that the burger was photographed beside standard ramekins, so one could note the scale.The burger meat was a blend of Brisket, Rib Meat, and Pork Fat. Yes, Pork Fat! In spite of that superstar lineup of fat and protein, what we got was a really pleasant burger. I had hoped that the flavors of the beef, blood, and fat would come roaring in like an ax-murderer. Instead, the flavors were decidedly delicate, and the pork fat served to smother/mute the beef--it was a case of 2 plus 2 equaling 2.5. Aged steak fat would have been a bolder and more satisfying choice. There was some aging present, but this, too, was subtle at best. The burger was juicy--really juicy, and that was a huge plus. The beef blend in The Lazy Ox Canteen cheeseburger was quite good, but it was not great.
The Sear: Yawn--the sear was practically nonexistent. This was particularly disappointing, since the pork fat could have provided so much crunch. They managed to get more color onto the bun.
The Seasoning: They ever so gently applied a miserly portion of seasoning to the exterior of the burger, but this was not enough to make it pop.
The Preparation: The beef was ground to medium, and they cooked the thick patties to a PERFECT Med-Rare. Sadly, the burgers were grilled rather than griddled, so all of that pork fat wasn't used to develop a crunchy and satisfying crust. The beef was properly handled, so the patty was toothsome in spite of its thickness. Again, it was a darn good burger, but it failed to make the leap to great.
The Cheese: This was Cantal cheese. It sounded fancy, and maybe it would have been a big deal on a cheese platter, but it fell flat on the burger. It was a silent passenger. It lent no salt, funk, umami, or creaminess to the dish. A booming, salty, Vermont, white Cheddar would have done the trick here. The mild Cantal was way too subtle, and it was in far too meager a quantity to add any flavor or texture.
The Bun: This was a house-baked Brioche-style, poppy-seeded bun. It seemed a little dry, but when the pornographically moist burger added its juices, the bun matched the burger perfectly. The best part of the dish was the sopping wet, bloody, juicy bottom bun.
The Meat to Bun Ratio: It was just right.
The Fries: Damn, those were some tasty fries. They were thick-cut, crisp cylinders of mild potato creaminess. They were perfectly cooked and seasoned with just enough dill to make them memorable.
The Value: 14 bucks for a small burger, which did not blow us out of the water and some truly excellent fries. The value was pretty weak.
Lazy Ox Canteen
241 S San Pedro St, Los Angeles, CA 90012
Ladyface Alehouse in Agoura makes an excellent burger. Try it with the pretzel bun. Frites are excellent too.
Almost nobody mentions restaurants out in western LA county. I had the burger at Ladyface Alehouse too. The beef, which the menu said was dry aged, grass fed & free range, was really good (I had it medium rare). I had the pretzel bun, good, and blue cheese, really good. The sweet potato fries (thinner like pommes frites) were amazing. The place is a microbrewery too, and their IPA went great with my burger.
re: rebar9
Apple Pan may be very tasty as burgers go, but my wife and I will never return because of the lousy service. The server practically through the burger and fries on the counter and treated us like dirt. So we have boycotted the place for the last three years. I miss the great Jay's Jayburgers at Santa Monica and Virgil, greatest chili cheese burger and great service. I tried lately the Umami Burger and I really enjoyed it. I also love Juicy Burgers on Hollywood Blvd.
Apple Pan
10801 W Pico Blvd, Los Angeles, CA 90064
Umami Burger
850 S La Brea Ave, Los Angeles, CA 90036
re: Oscar V.
Not to discount your experience, but I rather thought Apple Pan's longtime schtick was that the servers give _everyone_ the stink eye and plop down the chow indifferently. Those servers have been around for decades and are downright crusty, but I'll take indifference and vague disdain over hipster arrogance (cough - Umami orginal location - cough) most of the time. That said, poor behavior is still poor behavior...
Apple Pan
10801 W Pico Blvd, Los Angeles, CA 90064
re: silence9
Some of the original waitresses at Junior's Deli or the ones at Cantor's on Fairfax have that old fashioned "Wadda ya want" down to a fine science. Don't start hemming or hawing or, by the time you look up, you'll be talking to yourself... ;-D>
re: silence9
I disagree with this. I pay good money for the experience, and if we're treated like crap, we'll give our business to another restaurant. I don't care how good the place is, it's not worth bad service. No, I don't expect to be treated like a diva, but some simple courtesy and attentiveness is expected.
re: granadafan
I don't think anyone disagrees with you. I simply have minimal expectations re: attentiveness at burger joints (that don't use truffles or foie gras as condiments). And I personally better tolerate indifference and disdain over unbrideled arrogance.
After 2 more years of tasting, my updated favorites....
Gourmet Burger - Father's Office. Thought the burger at Fig was very good too. Comme Ca I have yet to try.
Fast Food - In N Out, when the bun is grilled properly this beats 90% of the burgers on this thread
Sit Down Chain - I'm really enjoying The Habit recently. Has anyone else had good luck here? Seem's like the new Fatburger.
Diner/Dive Burger - Hinano in Venice
Hinano Cafe
15 Washington Blvd, Venice, CA 90292
Father's Office Bar
1618 Montana Ave, Santa Monica, CA
Gourmet Burgers
3442 E Orangethorpe Ave, Anaheim, CA 92806
re: ElJeffe
>>Sit Down Chain - I'm really enjoying The Habit recently. Has anyone else had good luck here? Seem's like the new Fatburger.<<
Yup - I like them better than In N Out and put them in the same category myself. Been to the El Segundo unit a few times and always saw LAX cops and other personnel there. With In N Out so close, one would think that it would be the natural meal stop, but driving the extra five minutes and paying more is obviously worth it to them as well.
re: bulavinaka
I also think The Habit, belongs in the Fast Food category. But It's only ok, In N Out is still much better.
Sit Down Chains would be like The Counter.
re: bulavinaka
Maybe they get a discount or eat free?
The best burger I've ever had was at Sandos Sub Shop in Manhattan Beach. 100% free-range grass-fed beef makes all the difference. Total food euphoria! Visit my blog for a picture of the incredible burger: http://gourmetmiser.blogspot.com
re: Gourmet Miser
Hmmm, will try this very soon!
re: Gourmet Miser
How are the subs compared to, let's say Rinaldi's in El Segundo (I haven't been yet) and Bay Cities Italian Deli & Bakery in Santa Monica?
Bay Cities Italian Deli
1517 Lincoln Blvd, Santa Monica, CA 90401
re: sel
Haven't been to Bay Cities yet, but Sandos has better sandwiches than Rinaldi's by far. They actually were ranked as one of the top sandwiches by LA Magazine. Although, I have to admit that I usually get their burgers. Too good to pass up!
re: Gourmet Miser
Sando's and Bay Cities are pretty neck and neck. Rinaldi's is ok but I prefer the other two more. Although I've never really had anything other than the Godmother and meatballs at Bay Cities.
re: Gourmet Miser
FYI, Sandos Sub Shop is located in the former Papa Jake's location:
Sandos Sub Shop
312 Rosecrans Ave.,
East of Highland Ave
Manhattan Beach
(310) 796-0470
re: wienermobile
Can't say enough good things about them. They are seriously one of the hidden food gems in LA.
re: Gourmet Miser
I just got back from Sandos Sub Shop, and I have to say it was pretty average.
The Burger Breakdown...
The Beef: Sandos Sub Shop burgers were made with 5 oz. patties of Estancia Beef. This was some of that fancy, free range, grass fed, no antibiotics, no pesticides, no hormones, no feedlot beef that makes some folks better about killing a cow and grinding it up into burger meat. The beef, much like the Chuck from Niman Ranch, came pre-ground, and like that other beef, it was relatively bland and very lean. The only taste that I got from this was iron. It was truly lacking in umami flavor or beefiness. They cooked the heck out of it, so it was not juicy either.
The Sear: The sear from the gas grill was impressive. The grill was hot enough to impart a crunchy sear and some char, too. The char was not off putting, because the too large bun was sweet enough to compensate.
The Seasoning: Nope...they was sea salt within reach of the grill, but none of it made it onto the beef.
The Preparation: The burger patties were pre-formed, and cooked under grilling weights on a blistering hot grill. This imparted great color and a uniform sear, but it pressed out all of the juices from the patties, and it got them to Well Done. The patties were not over-manipulated prior to cooking. so they were not rubbery, but they certainly were on the dry side.
The Cheese: The White American cheese saved this burger from a failing grade. The cheese provided moisture, mouth feel, and salt. This burger absolutely required the salt and moisture from the cheese to be palatable.
The Bun: This was a standard, seeded, hamburger bun. They toasted in on the grill--both side. The buns were on the dry/stale side, so the toasting robbed them of some much needed moisture.
The Meat to Bun Ratio: The dryish bun was too much for the dry burger patty. The cheese put up a mighty fight, but it was also overcome by the large, stale bun.
The Fries: These were peel-on, shoestring fries, which were cooked in canola oil. They hit them with sea salt, and the fries were piping hot. The fries were damn good.
The Value: Meh...20 bucks with tip for a couple of dry burgers on a dry buns, a single order of fries, and a couple of drinks was a little more than one would expect to pay for a meal of this quality in a joint like Sandos Sub Shop.
re: CRLamberth94
Tag on Second City Bistro - half a block north on Richmond - for another great burger in El Segundo. They will grind and cook to order. The extensive wine list doesn't hurt either.
Second City Bistro
223 Richmond St, El Segundo, CA 90245
I'd say that Street is one its way up in the rankings...
I was there last night, and I was surprised at how great they managed to make wet-aged chuck to taste.
The Beef: This was a shockingly good Chuck. It was a lean, 100% Angus, wet-aged beef, which was surprisingly juicy, bloody, and beefy. Street did something with the humble Chuck, which brought it to the level of a blend of premium cuts of beef. The funk of the aging really popped, and this was wet-aged beef, which is a less expensive process, and it generally results in a less flavorful product. There was a little more connective tissue than I cared for, but the wonderful flavors of the beef more than made up for that minor nit.
The Preparation: The beef came pre-ground (medium coarse) from the supplier, and something went wrong either on the supplier's end or during the prep process. Unfortunately, in spite of perfect flavors, cooking temperature, and sear, the burgers came out a little rubbery. This was likely due to a combination of leanness and over-manipulation of the beef during the seasoning and patty forming process. The chewiness was bit of a distraction, because it collided with an otherwise delightful cheeseburger. When this was brought to Chef Feniger's attention, she made note to address this with the prep staff. I don't imagine that this will be an issue in the future.The hefty, thick patties were perfectly seared on a wickedly hot griddle.
Susan Feniger's Street delivered a nearly perfect burger. The sole shortcoming was that the texture was too chewy. This threw an otherwise fantastic burger out of balance. I predict that once this issue is cleared up, this will become one of our "go-to" burgers in LA. The staff was on top of their game, too.
Burger Review : Street delivered a perfect burger in terms of flavor. Chef Feniger performed a near miracle with a humble cut of beef. Go there, and go there SOON. Get the mayo on the side, and use it as a dipping sauce.
742 N Highland Ave, Los Angeles, CA 90038
re: TheBurgerBusters
I did not like Street's burger. The meat tasted over seasoned (too salty), and the Brioche bun was too thick.
re: ipsedixit
kooky--I think they are probably still tuning it.
The Napolean at The Standing Room in Redondo Beach. Nothing touches it. House ground beef, bacon, caramelized onions, cheddar, gruyere, fried egg, truffle parmesan french fries, 6oz braised short rib, pan de mie bun and home made tomato jam. Pretty fricking good.
Father's Office puts out a pretty consistent burger, granted the strict policies distract some people but I've always enjoyed it. I like that they age their beef and the Roquefort is great on a burger. Plus I can have an Allagash White or a Scrimshaw with my food!
The "pancho"(sp?) burger at Chez Melange is pretty good, open face, fork and knife. A little fancy but solid. Although I feel like you can tell when the chef is in the kitchen and when he's not. Its like a chile Relleno burger, a hybrid of two things I love- Burger and Mexican.
Maybe someone here can explain to me the mystique of In-n-Out. I keep trying them, because everyone thinks they are so wonderful, but after about 10 visits, I've never had one that even compared to a McDonald's burger (and I hate McDonald's). Every single one has been cold, soggy, gristly, and tasteless with soggy, cold fries. Why is this appealing to anyone?
re: rflorshe
Please proceed this way ---> http://chowhound.chow.com/topics/7752...
Nothing else to see here ....
re: ipsedixit
Can't a few more of those folks who are clogging the drive-thru lane at our local I&O (Marina Del Rey Costco location) please heed the advice of rflorshe and the others and give it a pass? That way I won't have to wait so damn long for my 3X3! ;-D>
re: Servorg
I think all those people are trying it (over and over) just to make sure the double-double sucks and is worse than a Whopper and Big Mac, combined.
re: ipsedixit
They must be awfully certain of their own taste if they can't decide by this point...
re: Servorg
They must be awfully certain of their own taste if they can't decide by this point...
Don't you mean UNcertain? :-)
re: ipsedixit
What makes you think I would every have a tpyo in my prefect posts?
re: Servorg
No kidding. Especially the ones that completely block the lane when I'm trying to go get gas! Who was the genius who decided to put I&O's drive through right at one of the two bottle necked driveways. That's such a horribly designed center.
Tip, it's faster and easier to get in and out (ha!) of that center by parking on the tire center side of Costco. Walk to I&O and Costco to pick up everything and you'll deal with a lot less traffic.
re: Jase
i'm with you Jase - i always use the Westernmost entrance/exit and park away from the fray. it's easily one of the worst parking lots in LA. of course i'm only there to shop at Costco, so the In-N-Out mess makes me cranky :) i've somehow managed to live a perfectly happy and satisfied existence in SoCal for the past 10+ years without ever trying INO...imagine that!
re: rflorshe
While I'm finally tired of In-N-Out's offerings; I've never had a burger or fries, at any of their locations, that was served as you describe. If their products were that bad they would have faded from the scene long ago!
re: rflorshe
I don't see this. Are you going to the drive thru and then traveling some distance home before eating? At worst I have had some limp fries, but not cold, not soggy. And where pray tell are you getting these superior McDonald's burgers?
re: mc michael
No. I'm going through the drive-thru and parking, eating them right there. And I've now tried this at 4 different In-N-Outs. I'm definitely ready to give up, but because everyone keeps raving out them, I keep thinking I'm missing something! As to the McDonald's burgers, they are far from good, just superior to the In-n-Outs I've had. At least I can finish them without spitting things out, as I've had to do with the In-n-Out burgers!
re: rflorshe
I've got to say that even though I think I&O are somewhat overrated, I still think they're the top of class when it comes to fast food burgers. I've never considered McD's to be better. And I have affinity for McD's as they were the very first meal, fast food or otherwise I had when I came to the U.S. as a kid.
I must say that Go Burger's "Steakhouse Burger" could contend with the best that this city has to offer. Dry aged prime meats with caramelized onions and a grilled bun. It was a perfect burger that was elevated to another level.
A bit high to what you get at $18 but a fine burger that I did enjoy more that Umami and Morton's. If it wasn't for the price I would be eating this burger a lot more.
re: A5 KOBE
where is Go Burger, that is pricey, i just tried the Morton's burger after a few years and it is indeed one of the best, if not the best, classical burgers in town, exceptional stuff.
also, i heard that burger kitchen makes a burger from pat la frieda beef for like 27 bucks.
Go Burger
6290 Sunset Blvd, Los Angeles, CA 90028
re: kevin
where is Go Burger
see the place link on the right side of the page.
or there's always Google...
re: Burger Kitchen, according to their website they offer several options for "upgrades" to different meat blends. the Pat La Frieda dry-aged upgrade costs an extra $12...
Burger Kitchen
8048 W 3rd St, Los Angeles, CA 90048
Go Burger
6290 Sunset Blvd, Los Angeles, CA 90028
I had the Kobe beef burger at Barney's Beanery the other day and it was quite good. My only complaint is the bun kind of fell apart while I was eating it, but the overall taste was quite good. Kobe beef patty, tomatoes, applewood smoke bacon, danish bleu cheese, carmelized onions. You have to ask for dressing if you want. It's 13.50. I've also had the Umami burger and the Comme Ca burger. My fave of those is Comme Ca, but I wanted to mention the BB Kobe burger because I think it's a good burger for a good price.
re: kaochow
your post was the first time i'd heard of this place so i just checked out their website. i like their philosophy, though the menu is kind of all over the place. which burger did you have? there are 10 options...
re: goodhealthgourmet
yeah, i'd like to know too. thanks.
re: kevin
I have a question about Morton's burger. Is it available for lunch and dinner everyday or is it only available for lunch during the weekdays?
I've tried Umami, Golden State, Father's Office, 25 Degrees, Juicy Burger and Kalbi Burger. Which of the following should I try next? Morton's, Hungry Cat, 26 beach, Comme Ca, Rustic Canyon or Wolfgang Steakhouse burger. Thanks
re: orangepeel85
I've had both 26 beach and rustic canyon and I think rustic canyon is better
re: orangepeel85
Having tried all of those except the Kalbi, I'd say that (from among your list) you've already had the best. All the remaining are still worth a try, but I'd probably suggest you go for the Wolfgang next. Though off list, I'd recommend Nick & Stef's and Taylor's even more so.
Taylor's Steakhouse
3361 West 8th Street, Los Angeles, CA 90005
Nick & Stef's Steakhouse
330 S. Hope St., Los Angeles, CA 90071
re: orangepeel85
I have a question about Morton's burger. Is it available for lunch and dinner everyday or is it only available for lunch during the weekdays?
I've tried Umami, Golden State, Father's Office, 25 Degrees, Juicy Burger and Kalbi Burger. Which of the following should I try next? Morton's, Hungry Cat, 26 beach, Comme Ca, Rustic Canyon or Wolfgang Steakhouse burger. Thanks
Morton's available every weekday for lunch.
Next burger tot ry on that list would be Wolfgang's, in my opinion.
Okay, I didn't read all 330 replies, forgive repeats.
For down home greasy I love Cassell's when I am in Downtown, Apple Pan on the West Side, Mo's in Toluca Lake, Russel's or Jake's in Pasadena and Clearman's Galley in the SGV.
For upscale I like the Pacific Dining Car, Nick & Stef's, Morton's, Taylor's and the Palm.
In between are Umami, Father's Office and maybe The Pantry, but it slides more to the greasy, dive side.
Apple Pan
10801 W Pico Blvd, Los Angeles, CA 90064
Pacific Dining Car
1310 W 6th St, Los Angeles, CA 90017
Father's Office Bar
1618 Montana Ave, Santa Monica, CA
Clearman's Restaurants
540 N Azusa Ave, Covina, CA 91722
re: jonahlee
the pug burger is a little too pungent for me, what with the serously heavy duty blue cheese atop running shotgun.
I like Father's Office in Culver City... They have a pretty damn good burger with amazing fries all with an awesome beer selection!
Their other other appetizers are super delicious as well.
If you mention LA and Burger in the same sentence to 3 different demographics, you probably will hear "In N Out, Umami, and Father's Office." They are THAT quintessential.
You have to grow up with In N Out Burger to appreciate it that much.
Umami loses its appeal over time.
Father's Office was the most memorable first experience for me. It was shockingly unique and delicious. In my opinion, it's the best of the 3.
So yes, Father's Office probably 'the best'. In terms of fame and taste.
re: andrew_eats
I despise Father's Office. If I don't want dang cheese on my burger, don't give me cheese and don't give me attitude about it.
re: andrew_eats
"You have to grow up with In N Out Burger to appreciate it that much.
Umami loses its appeal over time.
Father's Office was the most memorable first experience for me. It was shockingly unique and delicious. In my opinion, it's the best of the 3."
You just nailed it. I am a big fan of Umamicatessen but for non burger items. Not that Umami is not good - it is, but far from perfect, perhaps even further from the popularity it is awashed with, but hey - why hate on success? With In N Out, after jeez, 18 years of living in LA, I have developed a soft spot even though it is inferior to say Steak n Shake or its higher end incarnate, Shake Shack. Lastly, I will always love FO for rightfully denying the option of choice to their masterpiece of a burger. If you want to build your own burger got to the Counter or Fuddruckers. Asking them to change what they do to their vision of a burger is no different than when restaurants who offer a tasting menu ask that you not make modifications to what they present. They were the first on the haute burger express for me and that little spot on Montana ave will always be the place I remember getting to people to drive across town for or out of town guests to accommodate to make a pit stop.
I've been down this road before. Tried a lot of burgers in LA. Many, many burgers. Yes, In/Out is great. Father's Office is not too shabby.
But hands down, the best burger I've ever had is the dry aged burger at The Oaks Gourmet (On Franklin in Hollywood...)
Simply amazing. Not the most fun place to eat -- it's more of a deli/market and littered with Hollywood Hills actor/musician types, but I have to say, that it's totally worth it.
So good....
re: ivankrueger
Will check it out. Is it on Franklin just a few blocks away from Papillon restaurant, or nearby the Hollywood Hills Coffee Shoppe ?
re: ivankrueger
It is pretty damn good, but honestly with so many top tier burger joints these days its' just splitting hairs and we're down to personal preference.
@Kevin it's across the street from the Gelsons on Franklin.
I had an amazing (and unexpected) burger this weekend that I haven't seen reported on this thread - the "Down-Low Burger" at the bar in Mar'sel at the Terranea Resort in PV. At $24, obviously it better be good - but to me it was worth the money, in the sense that it WAS twice as good as many $12 burgers I've had. It was two Wagyu beef patties with caramelized onions, house made pickles, tomato aioli, and promontory cheddar on a really excellent brioche-like bun. It came with a big bowl of great fries as well, although we were too stuffed to do them justice. I highly recommend this burger to a true burger fan, especially if you only allow yourself to eat them on special occasions.
Does anyone have any experience with the $18 Bashan Sunday burger?
Add an egg, add some bacon (not that I need bacon), and that's a $26 non-wagyu (not that I need wagyu) burger.
re: TonyC
the Bashan burger is excellent....probably the best burger that I have had in recent months.The brioche bun is great and this burger really needs no condiments. I had this burger about a month ago on my first visit to this restaurant and the service was great.b/t/w, lobster ravioli on the appetizer menu is delicious too! I wish they served the burger during the week.
re: foufou
dang, where is bashan, i've never been there before ?
is it a tiny joint near glendale ? or atwater village ?
I think Father's Office is over rated. I prefer Umami, albeit slightly, over FO's.
The best burger I've had so far is from Bru's Wiffle. They are known for their brunch, chicken and waffles. However, the burger was amazing as well.
So I'm going to have to change my vote. Went to Umami Burger last weekend... Way better than Fathers Office - And you don't have to stalk people to get a table. :)
Amit - livemyjourney.com
re: flowergirl
thanks for the details


text:
The Salvage Supperclub: Gourmet Food, Not Food Waste
Don't waste that food! Learn how Josh Treuhaft and Chef Celia Lam's Salvage SupperClub creates gourmet food out of what might otherwise become food waste. Read More
NEW to WeHateToWaste? START HERE by clicking on the image — and start to share how you live a no-waste lifestyle with us.

subset: commoncrawl


text:
Brown. It's not a sexy word or a sexy color, and to most craft-beer drinkers, brown ales typically signify a boring beverage. But brown turned into gold, silver and bronze earlier this month when Colorado breweries swept the American-style Brown category at the Great American Beer Festival. In othe ... More >>
Just because great brewers come together to collaborate on a beer doesn't mean that the beer will be twice as tasty. And just because dozens of breweries from Colorado, from out of state and even from a foreign country are coming together for a Collaboration Fest doesn't mean the beer is going to be ... More >>
Telluride Brewing, which just won back-to-back gold medals for its Face Down Brown at the Great American Beer Festival and the World Beer Cup, plans to start distributing its first canned beer, Bridal Veil Rye Pale Ale, in the Boulder area in early November and in Denver by the end of 2012 or early ... More >>


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Asked on Twitter about a rumor he'd been seen making out with a teacher, Rogers High School senior Reid Sagehorn jokingly replied with something to the effect of, "Actually, yes."SEE ALSO: Shakopee athlete sues school for suspension over "im boutta drill my 'teammates'" tweet Sagehorn's now-deleted ... More >>
Friday's five most fascinating stories printed on wood pulp.
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How sports are wrecking schools.


text:
Ok, so I currently have my beer in my plastic carboy. When I was at the brew store today, the lady working there gave me a crash course on how the process is done. I had bought a kit, and she gave me a second packet of yeast and told me to use both, that the stronger yeast will eat the weaker yeast and speed up fermentation. She also gave me a sheet with simple directions on it. I followed the directions and everything seemed to go well. That was.... until about 30mins after I had finished. I've read that fermentation would take 2-3 days to begin. Well I looked at my carboy and I saw foam. Not just a little bit, but enough to start creeping up the neck of the carboy. About 10mins later, I looked back at it and had to jump up. The foam had traveled up the neck, thru my airlock and was mushrooming out of the top. I grabbed a towel and began wiping the foam off the top, but that just seemed to make it foam even more. So I put my carboy in my bathtub and took the airlock off. I could actually watch the foam creep out of the top (like those black ash snake fireworks). I figured I would let it sit for a while and the foaming would stop. I let it sit for 40 mins, and the foam still crept out of the top. So I went ahead and put my airlock back on. Now, about an hour and a half later, I checked on it, and there was a tower of foam coming off of the top of my carboy. I blew it off and noticed that foam is STILL creeping out of the top. My friend (who I got my equipment from) says that there is too much yeast in it. But wouldn't the shopkeep who gave me the extra yeast have known what was going to happen?
Anyway, I'm just goin to let my carboy sit in my tub overnight and see what happens.... will this have any affect on my final product?
She probaly gave you the two yeats packet one for fermenting one for bottling. No big just wait till she slows down then clean and sanitize the airlock and replace it.
How big is your carboy? I use a 6.5 gal bucket for a primary for a 5 gal batch to leave some headspace for foam. If your carboy was 5 gal, and you filled it up I dont think that would be too good....Maybe a blow-off hose next time? I have never used one, but lots of people do...
Primary- Dead guy clone 10gallons
Secondary-Ambition Amber Ale
Keg #1- Edworts Pale Ale
Keg #2- Empty :(
Keg #3- Empty :(
Keg #4- Empty
Bottled- Canadian Draft
Bottled- Honey Wheat Ale
Bottled- Octoberfest lager
Next up- Another coopers Cervesa kit for the ladies.
Ya, it's a 5 gallon plastic carboy (like the water jugs for the water coolers). I filled it to the top of the bigger area (where it begins to taper off toward the neck). It's still foaming. Hopefully by morning it will have stopped.
And no, she told me to use both packets "the stronger yeast will eat the weaker yest, and that will speed up fermentation" is what she said.
It's been said before but RDWHAHB. My first brew foamed out of the airlock just like yours. It lasted about 12 hours or so and then slowed down. Bottled mine yesterday and all was well. Yours may take a little longer to calm down, but it will be fine. Though you may want to move your carboy to somewhere that can stand a little beer on the ceiling.
Primary: Burned Mead
Secondary: Bourbon Barrel Porter
Bottled: More Bourbon Barrel Porter, New Pekin Common, Flat Tail Old Ale, Bad Monkey Banana Wine, Flanders Red, Pumpkin Ale
Drinking: Too Much
On deck: Something crazy to use up the 3+ pounds of hops sitting in my freezer
I use what's called a "blow-off tube" on all my brews. It's basically some kind of tube that goes from your fermenter into a bucket of sanitizer/bleach water to allow for overfoaming.http://www.mullerbrau.com/PICT0470.JPG
Let it be said: what has happened to your fermenting beer is more of a good thing than a bad thing. At least you know you have a healthy, vigorous fermentation going!
Thanks Brett, I'll keep that in mind. However, with the blow-off tube, I can't have an airlock right? Does the other end of the tube (that's in the bucket) go into the water, preventing air from getting into the carboys?
a blowoff tube is essentially an overgrown airlock. An airlock isn't to keep air out, it's to keep nasties from getting in, and let the CO2 outgassing out. When the fermentation's settled down a little, you can put the stopper and airlock back on.
There is a very fine line between "hobby" and "mental illness."


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Futures Markets:
A Futures Transaction Fee Is Administratively Feasible
GGD-94-40: Published: Oct 28, 1993. Publicly Released: Oct 28, 1993.
Additional Materials:
- Full Report:
(202) 512-4800
Pursuant to a legislative requirement, GAO reviewed the feasibility of implementing a futures transaction fee to fund additional Commodity Futures Trading Commission (CFTC) enforcement and market surveillance activities, focusing on whether the fee will provide CFTC with additional resources to oversee the futures markets.
GAO found that: (1) a futures transaction fee is administratively feasible; (2) the cost for implementing a futures transaction fee will be minimal if exchanges collect and remit fees to CFTC; (3) CFTC will need regulations on how to define and administer transactions if a fee is to be implemented; (4) CFTC can use trading volume data to ensure that exchanges remit transaction fees to the Department of the Treasury; (5) factors that could increase implementation costs include requiring exchanges to audit members and take corrective action, vary the fee by type of market user, and complete extensive remittance paperwork; (6) the revenue generated by a futures transaction fee may not provide CFTC with the resources necessary to oversee futures markets unless the funds are specifically earmarked for CFTC oversight activities; (7) CFTC could be at financial risk if it becomes overly reliant on transaction fee revenues; and (8) although CFTC believes that a transaction fee would negatively impact the futures industry, the actual impact could not be determined.
Nov 20, 2014
Bank Capital Reforms:Initial Effects of Basel III on Capital, Credit, and International CompetitivenessGAO-15-67: Published: Nov 20, 2014. Publicly Released: Nov 20, 2014.
Oct 6, 2014
Troubled Asset Relief Program:Treasury Could Better Analyze Data to Improve Oversight of Servicers' PracticesGAO-15-5: Published: Oct 6, 2014. Publicly Released: Oct 6, 2014.
Sep 17, 2014
Financial Stability Oversight Council:Status of Efforts to Improve Transparency, Accountability, and CollaborationGAO-14-873T: Published: Sep 17, 2014. Publicly Released: Sep 17, 2014.
Aug 5, 2014
Troubled Asset Relief Program:Government's Exposure to Ally Financial Lessens as Treasury's Ownership Share DeclinesGAO-14-698: Published: Aug 5, 2014. Publicly Released: Aug 5, 2014.
Jul 31, 2014
Large Bank Holding Companies:Expectations of Government SupportGAO-14-809T: Published: Jul 31, 2014. Publicly Released: Jul 31, 2014.
Large Bank Holding Companies:Expectations of Government SupportGAO-14-621: Published: Jul 31, 2014. Publicly Released: Jul 31, 2014.
Jun 18, 2014
Management Report:Areas for Improvement in the Federal Reserve Banks' Information Systems ControlsGAO-14-691R: Published: Jun 18, 2014. Publicly Released: Jun 18, 2014.
Apr 29, 2014
Foreclosure Review:Regulators Could Strengthen Oversight and Improve Transparency of the ProcessGAO-14-376: Published: Apr 29, 2014. Publicly Released: Apr 29, 2014.
Apr 7, 2014
Troubled Asset Relief Program:Status of the Wind Down of the Capital Purchase ProgramGAO-14-388: Published: Apr 7, 2014. Publicly Released: Apr 7, 2014.
Jan 8, 2014
Government Support for Bank Holding Companies:Statutory Changes to Limit Future Support Are Not Yet Fully ImplementedGAO-14-174T: Published: Jan 8, 2014. Publicly Released: Jan 8, 2014.
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