Hamburger Deliciousness

Cheeseburger In Paradise

2009-05-27T08:00:00.000-07:00

2009-05-12T10:13:00.000-07:00

I'm taking time off until May 25th to run the LA Marathon.

Direct From 45th Street, New York...

2009-04-23T06:30:00.000-07:00

My friend Wes just sent me these photos...

I don't necessarily want a hamburger from a truck, but I do want a truck that says "BURGERMAN" across the front of it.

THE COUNTER

2009-04-20T23:58:00.000-07:00

Always busy, but spacious enough to keep from being overcrowded.

The feast...
**Not pictured: Banana Split Shake (I drank while waiting for a table).
Vanilla Ice Cream, Bananas, Strawberries, Caramel & Chocolate.

The Fifty-Fifty... Fried Onions Strings and Sweet Potato Fries
With Sweet BBQ Sauce, Country Buttermilk Ranch,
& Russian Dressing (basically Thousand Island).

Burger of the Month: Moroccan Style Salmon Burger (Bowl)

Fresh Atlantic Salmon Seasoned with Shallots, Lemon and Parsley
Topped with Grilled Japanese Eggplant and Tapenade Carrot Salad,
Mixed Baby Greens and Harissa Sauce.

The Build Your Own
2/3 lbs. Patty, Lettuce, Tomato, Bermuda Red Onions,
Sharp Provolone Cheese, Honey Cured Bacon, on an English Muffin

It doesn't look massive, but it is... This is 2/3 lbs after being cooked.
Usually a patty is about 1/3 lbs prior to cooking and weighs less after.
The meat was great - My burger was cooked consistently, especially for it's size. However, the bacon was a bit too crispy.

Just couldn't finish it.
I'm glad I didn't order the 1 lb patty.

All said and done, the highlight was the BBQ Sauce and the Sweet Potato Fries. They were the perfect combination. The Fried Onion Strings were also a hit, but a little heavy in the stomach afterwards... Or it might have been the milkshake that was heavy - not exactly sure, but all was delicious.

As far as the burgers go... the Salmon Burger was "good, but not mind blowing". M Cafe has a tuna burger that is "way the hell better" (review coming soon).

I still dislike the "build your own" but it didn't bother me as much as 25 Degrees does - - The Counter is not necessarily selling anyone on fine burger dining. I was a pretty disappointed though when I asked our waitress what the ultimate combination of toppings would be and all she could do was remind me that there are over 3,000 combinations and that I should just pick something. If she was bright, she would have one secret recommendation up her sleeve for indecisive folks like myself. But she wasn't. I picked what was safe and as a result had a pretty mediocre burger experience.

2901 Ocean Park Blvd # 102, Santa Monica, CA 90405
(310) 399-8383

LITTLE DOM'S

2009-04-17T23:11:00.000-07:00

Understated entrance.

Relatively hip patrons and staff peppered with a little bit
of Hollywood's "looking to be seen crowd"

Wood Grilled Hamburger
With Burratta, Speck, Lettuce & Roasted Tomato Mostarda

Myself and 2 friends (Dome & Louie) got the hamburger.

Louie and I ordered medium, Dome ordered hers well done....

Mine was cooked medium...

But Louie and Dome's were medium-rare...
Hmmm, at $15 each, the expectations were a little higher.

Aside from under cooking the burgers to our taste, i thought they were pretty good. It was a simple and specific burger. Little Dom's is an Italian Restaurant and this burger reflected some of those flavors with the wood grill and roasted tomato mostarda. It's exactly what you would hope to find when there is only one burger on the menu - the restaurant's version of a great hamburger. I would recommend grabbing a burger here, but may be best on an off night, when the kitchen is not so overwhelmed.

2128 Hillhurst Ave Los Angeles, CA 90027
(323) 661-0055

Eddie Murphy

2009-04-13T23:03:00.000-07:00

Burgertown

2009-04-12T19:07:00.000-07:00

Who knew...

E 3RD STEAKHOUSE & LOUNGE... And 45's

2009-04-09T23:17:00.000-07:00

Surrounded by warehouses and lofts on the east side of downtown.

Full service neon bar.

My friend, Aaron, and I were the only ones here.
There was a USC party starting at 9:30P, so we had to eat quick.

Traction Kim chi Burger
10oz Freshly Ground Rib-eye Steak, topped with Kim chi,
Lettuce, Onion, Tomato, Pickle and Cheese
Sides: Sauteed Mushrooms & Green Beans

This burger was excellent!
Meat was fresh out of the grinder, definitely never frozen. Similar in taste to the Kogi Taco Truck, but better. The sides were overcooked and a little dried out and flavorless. Aaron got the fries - those were perfect. I guess I should know better than to try and work some health into a burger meal.

734 E 3rd Street, Los Angeles, CA 90013

(213) 680-3003

Some nearby graffiti artwork...

What do you follow up hamburgers and graffiti appreciation with?

Guns! Lots of them!

Apparently, a lot of enthusiasts are couples - I guess it's easier to know where you stand in the relationship at the gun range. If you get shot, your probably going to get dumped soon.

Before... Or after (depends on who's shooting)

The targets

See Aaron aim...

See Aaron blast...

I just threaten the target. Who looks more frightened? Me or them?

After...

LA Gun Club Indoor Pistol‎
1375 E 6th Street, Los Angeles, CA 90021

(213) 612-0931

PIE & BURGER

2009-04-08T21:37:00.000-07:00

Classic joint...

Retro signage...

More of a family night out kinda place.

Our friendly chef mans the griddle.
He watches Telemundo between patty flips - It's kind of awesome.

Yes, they have fries.

Double Cheese Burger with Iceberg Lettuce and Tomato.
My friend Paul wished he had added an extra patty to his.

That's a damn good mess. Everything you would hope for and expect.

Pecan Pie with Vanilla Ice Cream.

Strawberry Pie with Vanilla Ice Cream and Whip Cream.
The pies were good, but not in a "so fresh organic" way,
but more in a super sweet and sugary way.

Kind of a trek coming from Hollywood, but well worth the cost of the meal. Similar burgers and friendly service at Irv's in West Hollywood - buy pie and ice cream at Whole Foods after wards.

913 E California Blvd, Pasadena, CA 91106
(626) 795-1123

The Giant Burger by Mike Gradziel

2009-04-08T20:44:00.000-07:00

I don't know Mike, but that won't stop me from
linking his instructions to build a Giant Burger.

25 DEGREES

2009-04-04T22:32:00.000-07:00

Red leather and dim lights

I hate "build your own" options. They only offer 3 of their own creations, anything beyond that is up to you. If you are claiming to be a burger restaurant, then offer me a number of the absolute best burgers you can think of. If we learned anything from Top Chef it's be a "Chef" and tell me what to eat - that's what I'm paying you for. I can "build my own" in my backyard.

The Sweet Potato Fries were good.
The Onion Rings were nothing to write home about.

Number One $12
Ground Sirloin, Caramelized Onions, Prelibato Gorgonzola,
Crescenza, Bacon, Arugula, Thousand Island
And their own beer: Twenty Five Red
(Nick and Meredith split their burger - both enjoyed it)

Number Two $12
Ground Sirloin, Roasted Tomato, Crispy Prosciutto,
Burrata and Pesto on a GIGANTIC Roll
Too much bread can really kill a burger.

Perfect job of cooking, although the meat is not quite Umami quality.

I'm not a big fan of this place after coming here twice. I think they are pretty lazy for what they appear to be. With the exception of Miller High Life, their beer selection is pretty pathetic. No Belgium beers, nothing dark and interesting. Parking is a nightmare (unless you valet). Look two blocks west and North or South of Hollywood for meter parking.

7000 Hollywood Blvd, Los Angeles, CA 90028
(323) 785-7244

HUNGRY CAT

2009-04-04T20:31:00.000-07:00

The restaurant has a simple, clean layout.
Lots of stainless steel, lots of space.

I've been told they have excellent cocktails...

Cute pictures of cats.

This is the best Ginger Beer I've ever had.
...Super refreshing after my bike ride to the restaurant.

It's a mostly seafood menu with the exception of their burger.

The $16 Pug Burger with Bacon, Avocado and Blue Cheese.
Add an egg for $2.

Pretty fresh meat - cooked perfectly.

Explosive flavor!

The meal itself was great. The restaurant is located off of Vine and Sunset right in the middle of the neon-light commercial section of Hollywood - surrounded by lameness and kind of annoying for parking (unless you valet). The staff was okay with me parking my bike on the patio, but the out-of-work-actor clientele found it disruptive to their "be seen" lunch.

1535 Vine Street, Los Angeles, CA 90028

(323) 462-2155

My Birthday...

2009-03-22T21:09:00.000-07:00

Hamburger cake for my office birthday party!!!

(Shhhh... I ate the rest after everyone left)

Painting... Well Done

2009-03-20T23:36:00.000-07:00

UMAMI BURGER (Update)

2009-03-16T06:31:00.000-07:00

Since my first Umami experience, I have returned twice to eat the Mideast Burger (Lamb) and the Triple Pork Burger. Both were examples of perfection. Friends have tried the Turkey Confit Burger, Truffle Burger, and Stilton Burger - - all were thrilled with their taste bud the experience.

On a sad note, Umami did away with the "Jenga" style stacked fries and replaced them with your average pile of regular fries. They said that nobody liked them, but people have told me that they wanted to go there just for the cool looking fries. I think Umami got a little bit lazy, but it won't stop me from eventually having every burger on the menu...

THE GOLDEN STATE

2009-03-12T23:32:00.000-07:00

The beer list is pretty interesting...

(you'll have to forgive the focus, my camera sampled one too many)

There's not much seating for how busy this place is. However, I found that if you use your mind and will people to leave, a table eventually opens up.

"Did I see Scoops listed on the menu above???"
Why yes you did! And here is a picture of ice cream...

There's only one burger on the menu, boldly named "The Burger"

Harris Ranch Beef, Fiscalini Farmhouse Cheddar, Brown Sugar Glazed Bacon,
Arugula, Homemade Aioli, and Ketchup
Side of Sweet Potato Wedges

Take note of my North Coast Old Rasputin Imperial Stout - 10oz Draft (Fort Bragg, CA)
(Also know as "the one with the overly long name)

Nicely cooked - very delicious. This burger was the second best burger that I've had in LA thus far (Umami still #1). The meat was very tasty, but just a tad tougher than Umami. I loved the flavors from the cheese and arugula, but the bacon is a little hard and didn't really add to the taste of the burger. The Sweat Potato Wedges were one of the best burger sides I've ever had.

426 N. Fairfax Ave, Los Angeles, CA 90036
Phone: (323) 782-8331

I wish I had a bigger mouth...

2009-03-10T21:40:00.000-07:00

Eric Ripert: Quest to Build the Perfect Burger

2009-03-09T23:03:00.000-07:00

I stole this from an old blog post from last year, but it's worth reading if you haven't seen yet...

By Eric Ripert:
Last fall, I opened a restaurant called Westend Bistro. It’s located in the Ritz-Carlton Hotel in Washington, D.C., at 22nd and M Streets—a part of D.C. that’s growing very quickly, with new apartment buildings going up left and right. This burgeoning neighborhood needed a great neighborhood restaurant, so I set out to create one; I wanted it to be a comfortable spot that people would come back to again and again. My sous-chef and I decided to make it an American bistro. And of course any great American bistro needs to have a great burger.

In developing that burger, my research took me to a couple of places that might seem unexpected: McDonald’s and Burger King. I didn’t grow up in the U.S. and had never really visited these chains before, so I wanted to see what they do with their burgers to make them so popular.

Just looking at the basic burgers at each of these chains—particularly the Big Mac—showed me a couple of very key things: First of all, the burgers are a perfect size. You can grab them in both hands, and they’re never too tall or too wide to hold on to. And the toppings are the perfect size, too—all to scale, including the thickness of the tomatoes, the amount of lettuce, etc. In terms of the actual flavors, they taste okay, but you can count on them to be consistent; you always know what you’re going to get.

After sampling these burgers and, er, digesting the information we had gleaned, we found a great-quality meat from a local farm and devised the best ratio of fat to flesh (still our little secret!). We were very careful with the thickness of the patty—if it’s too thin you can’t get it medium rare, and if it’s too thick, it will be dry on the outside and raw on the inside. I also wanted it to be small enough that, like the McDonald’s patty, it would fit in the bun with everything else. Sometimes “upscale” burgers are so massive, and piled so high with toppings, that I have no idea how to eat them. And the chefs never put the pickle in the burger; when I get one on my plate I always wonder what I’m supposed to do with it. So at Westend, we serve the burger on warm, toasted challah buns (for their golden color and buttery, egg-like flavor) with a thinly sliced tomato, some shredded lettuce, a pickle, ketchup, and mustard already on the burger, so you can just pick it up and get that perfect bite every time. To me there is something about these ingredients that creates a harmonious combination, and the textures also work very nicely together: You get crunch from the pickle and lettuce and softness from the ketchup and tomato.

Our challenge now is to keep a very close eye on the mise en place, because if one cook changes even a little detail of one of the key ingredients—the width of the tomato slices, the amount of mustard on the bun—the harmony of these burgers is lost.

Still Relevant

2009-03-04T22:49:00.000-08:00

Stuffed Bacon-Cheddar BBQ Burger

2009-03-03T22:43:00.000-08:00

By: Allison Koplan, Tampa, Fla.

This is a good old-fashioned barbecue bacon burger, but the way the cheese and bacon taste at each bite, along with the soft, sweet barbecue onions makes my family go "WOW!"

Ingredients:
1 lb. ground chuck
1 lb. ground round
2 tsp. black pepper, freshly ground
2 tbsp. garlic salt
8 oz. block of sharp cheddar cheese, coarsely shredded
1 lb. bacon, cooked and crumbled
2 medium Vidalia onions, sliced
1 tbsp. butter
1 bottle of sweet barbecue sauce (of your choice)
Hamburger buns
Lettuce (optional)
Tomato (optional)
1/2 cup Onions
1/4 cup Barbecue sauce for basting

Directions:

Combine ground round, ground chuck, salt and pepper in a large bowl. In another bowl, combine the coarsely shredded sharp cheddar and cooked bacon pieces. Let bacon and cheese mixture sit at room temperature for about 20 minutes to get soft. Then, shape mixture into balls (for however many burgers you would like to make).

Form 2 patties of meat and place one cheese/bacon ball in between them. Pinch the sides together to seal in cheese ball. Gently press formed patty, to spread out cheese ball. Continue until all patties are formed.

Cook burgers on grill over medium flame for about 7 minutes on each side. While burgers are grilling, slice sweet Vidalia onions and saute them in a skillet with 1 tablespoon of butter. Once onions become translucent (about 4 minutes), add some sweet barbecue sauce.

Flip burgers, and baste the cooked side of the patties with the same sweet barbecue sauce used in the onions. After about 7 minutes longer, the burger should be done (these are big thick burgers and may take longer to grill to your liking). Baste again with sweet barbecue sauce before removing from grill. Butter hamburger buns and place on top rack of grill for several minutes, until toasted.

To build burger, take toasted bun, add patty, and top with smothered barbecue onions. You can add tomato or lettuce, if you'd like, but the flavors are great without them.

Burly Euro Burgers

2009-03-02T23:35:00.000-08:00

BLT Keeps It Simple

2009-03-01T20:01:00.000-08:00

From "Bistro Laurent Tourondel: New American Bistro Cooking"

For tender, juicy burgers, use ground beef that has 20% fat and handle meat as gently as possible. Season meat with salt and pepper. Blend well, but don't overwork the meat or burgers will be tough. Form into 6oz burgers.

Heat a grill pan over medium-high heat until a drop of water sizzles. Grill burger for 3 mins on each side for medium rare. Do not push down the burgers while they cook. Place a slice of cheese on the burger and cook for 30 seconds, until melted.

Place burgers on bottom of buns, top with tomato, onion and lettuce. Spread BLT Steak Sauce on top half of bun.

Devour.

The Competition

2009-02-28T20:27:00.000-08:00

LA needs to step it up - there isn't a burger in the city that can challenge some of these creations.

CAFE MIDI

2009-02-22T16:09:00.000-08:00

Cafe Midi is located inside (and outside) American Rag.

The guy on the right just received a call from his friend about the Midi burgers...
"They're delicious"
"I'm on the way!"

Click on the menu above to see all kinds of great options.

I had the Ground Sirloin Burger with Pink Grapefruit,
Mixed Greens, Tomato Provencale, Horseradish, Caramelized Onions,
and a Side of Fruit Salad

I've been wanting to try fruit on a burger for a long time, and although mine was a little overcooked, it satisfied the craving.

Their salads are pretty magnificent and tend to upstage the hamburger menu.

This a place worth trying out, but the ground meat is a little tough and not as fresh as it could be.

148 S La Brea Avenue, Los Angeles, CA‎ 90036
Phone: (323) 939-9860‎

Those crazy Floridians...

2009-02-19T07:12:00.000-08:00

Hamburgers, Hip Hop... History

2009-02-18T21:45:00.000-08:00

Click on the picture for the video.
(thanks for the tip Wes)

Burger Empire

2009-02-17T12:47:00.000-08:00

If you have a Blackberry, you need this game.

UMAMI BURGER

2009-02-15T08:20:00.000-08:00

My friend Tye tipped me off to their soft opening.

It's a very simple Japanese influenced setting.

Mmmmm.... Too many amazing choices.

The Umami Burger
6 uses of umami taste...
Parmesan Crisp, Oven-Dried Tomato, Caramelized Onions,
House-Made Ketchup, Shitake Mushrooms, Anchovies,
Freshly Ground Burger & Toasted Bun

SoCal Burger

Butter Lettuce, Oven-Dried Tomato, House Spread,
House Made Processed Cheese, Caramelized Onions,
Freshly Ground Burger & Toasted Bun

Lance has lots of fingers to hold his burger together while he stuffs his face.

Look at the way the meat perfectly falls apart.
Every bite melts in your mouth.

Mike eats a burger the way old English women drink tea.

All gone.

One of 3 meat grinders in the kitchen - Umami never freezes their meat and it's always freshly ground. This is the first perfect burger that I've had in Los Angeles. Please go here and leave satisfied.
By the way: BYOB

850 S La Brea, Los Angeles, CA 90036
Phone: (323) 931-3000

Rock on!

2009-02-14T06:10:00.000-08:00

If you've always wondered what it's like when a metal head eats a burger, you're in for a treat...

Cupcakes just got more appealing...

2009-02-13T06:21:00.000-08:00

Courtsey of Chat n' Chew in NYC

BOWERY

2009-02-12T06:06:00.001-08:00

NYC style front - similar to the LES' Schiller's

Mellow lunch crowd

Two Medium "The Works" with Gruyere & Fries

These are damn pretty burgers

"Are you free on Friday? I want to date you."
"No, I'm being eaten for lunch today."
"Bummer."

This was my third Bowery Burger outing. They're delicious - maybe one of the best in LA...

But this time, they overcooked it. Mine was too dry and crispy for medium. My friend's burger was cooked perfectly though. I don't know how you cook 2 burgers at the same time and screw up on one and not the other, but apparently they managed to do it. Don't let this stop you from giving them a try - they should definitely be on the destination list.

6268 W Sunset Blvd, Los Angeles, CA 90028
Phone: (323) 465-3400‎

Be Mine

2009-02-12T06:06:00.000-08:00

If you're in the Big Apple this VDay, here's an idea...

Burger Bouquet

A unique choice for Valentine's Day. For just $25, you can send a sampler-style box containing three specialty mini-burgers (Chicago Burger, Dallas Burger & Seattle Burger), three signature dipping sauces, homemade potato chips, and a delicious brownie. It even comes with a personalized, hand-written Valentine note. Delivery is free on February 13th and 14th between 11AM and 8PM from "river to river" between 8th Street and 38th Street (delivery elsewhere in Manhattan is possible for a small fee).

Call or visit either of our 2 locations to place your order:

678 Sixth Avenue (between 21st & 22nd Streets)
212-229-1404
303 Park Avenue South (between 23rd & 24th Streets)
212-254-2727

This is why you're fat

2009-02-11T07:02:00.000-08:00

The Double Bacon Hamburger Fatty Melt
Three bacon-stuffed grilled cheese sandwiches for buns, cheese, bacon and two four-ounce beefs patties.

(click on the picture to see more heart attack treats)

PINK'S FAMOUS HOT DOGS

2009-02-10T22:53:00.000-08:00

I was told that Pink's (although known for hot dogs) had great Hamburgers... I was misled.

Pink's is one of those hour-long-wait-on-the-weekend places.
I beat the crowd by going in the cold of night.

People who hate their jobs making the worst burgers.

"Psst. Let's burn this one."

Consistently dry, overcooked and flavorless... Mmmm

Evidence. I didn't enjoy anything about this place.
Maybe the hot dogs are better, but does it really matter???

709 N La Brea Ave, Los Angeles, CA 90038
Phone: (323) 931-4223

How an artist does it

2009-02-09T21:21:00.000-08:00

IRV'S BURGERS

2009-02-07T18:37:00.000-08:00

Classic burger stand...

Ideal prices...

Bun, lettuce, tomato, onion, pickle,
ketchup, mustard and double patty on the griddle
(no mayo please)

Oh snap! Sonia threw in the artwork free of charge!

Incredibly deliciousness!

I'll be coming back here quite a bit. Irv's is everything you would hope to find at a burger stand - - great service, positive attitudes, quaint surroundings, very tasty burgers, etc.

8289 Santa Monica Blvd, West Hollywood, CA 90046
Phone: (323) 650-2456

P.S. If you have trouble finding parking, travel a block north of Santa Monica - there's plenty on Norton.

2009-02-06T21:56:00.000-08:00

Q. What did the bun say to the patty???
A. I've got soul!
(drums: ba-dam-bum-chhhh)

Hmmm...

2009-02-05T21:51:00.000-08:00

Video games and burgers are not the best recipe for a healthy diet, but if that's your thing, who am I to stop you.

IN & OUT

2009-02-01T13:00:00.000-08:00

$5.99 for a Double Burger, Fries, and a Black & White Shake

Always a wait, but always worth it.

The best fast food burger in existence...

Bobby Flay's Buffalo Burger Recipe

2009-01-31T13:03:00.000-08:00

Buffalo Burger with Swiss Cheese, Red Cabbage Slaw,
and Pickled Orka Russian Dressing

Red Cabbage Slaw:
1/4 cup rice wine vinegar
2 teaspoons honey
2 tablespoons canola oil
Kosher salt & fresh ground black pepper
1/2 small head of red cabbage, finely shredded
1 large carrot, peeled and finely shredded

Whisk together the vinegar, honey, oil, salt and pepper to taste in a large bowl. Add the cabbage and carrot and toss until combined. Let sit at room temperature for at least 15 minutes or up to 1 hour before serving.

Pickled Orka Russian Dressing:
1/2 cup mayonnaise
3 tablespoons ketchup
1 tablespoon Dijon mustard
3 tablespoons finely chopped red onion
1/4 cup finely diced pickled orka
2 tablespoons finely chopped fresh flat-leaf parsley leaves
Kosher salt & freshly ground black pepper

Stir together the mayonnaise, ketchup, mustard, red onion, orka, and parsley in a medium bowl, and season with salt and pepper. Cover and refrigerate for at least 30 minutes or up to 1 day before using.

Burgers:
1.5 lbs ground buffalo
2 tablespoons canola oil
Kosher salt & fresh ground black pepper
8 (1/4 inch thick) slices Gruyere or fontina cheese
Pickled Orka Russian Dressing
Red Cabbage Slaw
4 hamburger buns

Heat your grill to high.

Form the meat into 4 burgers, each 1 inch thick. Brush with the oil and season liberally with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn the burgers over and continue cooking to medium, about 3 minutes longer.

Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese just begins to melt, about 1 minute.

Spread some of the Russian dressing on the tops and bottoms of each bun. Place a burger on each bottom half and top each burger with some of the slaw and a bun top. Eat immediately.

What if...

2009-01-30T06:59:00.000-08:00

Man, Japan has everything

JAR (Just Ain't Right)

2009-01-27T22:15:00.000-08:00

The value of the dollar dropped more than I had thought...
$18 for a shitty burger???

Appetizer: Chimay Beer, Potato Chips & Wasabi Dip

Hamburger: Kaiser Roll, Beef Patty, Caramelized Onions,
Butter Lettuce, Tomato, Garlic Aioli, Guyere Cheese

Served with: Garlic & Parsley Seasoned Fries, Ketchup on the side

Overall, the hype was completely misrepresented by this boring take on a burger. The meat was charred on the outside (I shivered at the taste) and undercooked on the inside. It lacked in any kind significant flavor, quality or seasoning.

The comfortable decor only goes so far when you're surrounded mostly by people trying to be seen amongst celebrities. Entertainment conversations overhead at every table. The bartender didn't bother to offer me a napkin or ask me how the meal was - she probably knew the answer though.

If this burger was $6 and the service was great, I'd go back, but it's unlikely that will ever happen.

Executive Chef: Suzanne Tracht
Chef de Cuisine: Preech Narkthong

8225 Beverly Blvd, Los Angeles, CA 90036
Phone: (323) 655-6566