THE MISFIT

Santa Monica, CA

Most of us west-siders have been to The Misfit for drinks, but you might not know that they make an awesome burger. The Canuck and I popped in to the usually-crowded Misfit for lunch on Saturday and were seated in the belly of the the restaurant, opposite the bar. The decor inside reminds me of an old-school American clubhouse. Dimly lit with dark wood and leather, the bar extends high into the second story, giving the illusion of a library wall. Since it was noon, I ordered a Bloody Mary, but the Canuck went all in and ordered the Clocktower Manhattan. [What can I say? We were in a post-holiday season funk and needed some pick-me-ups.] We started with the "shoestring" fries and of course added the Maytag bleu cheese- it's the only way to go. Since we've both had the burger twice before, we branched out. The Ahi Tuna Burger for me and the Fried Chicken Sandwich for him.  

I do have a special place in my heart for the bleu cheese fries, they're skinny and crispy, which is how I like it. However, the bleu cheese crumbles don't melt enough and its hard to get bleu cheese in every bite. Might I suggest melting it slightly, perhaps a 60 second oven blitz, or instead of serving with a honey mustard, serve with a light bleu cheese dip? I will eat my fries with a fork if it means bleu cheese in every bite, but I'd prefer to use my fingers.  

Let's start with the Ahi, because this subject requires discussion, extending beyond the Misfit's menu:

I understand that most places that offer an Ahi Burger are mimicking a beef burger as best they can, but ground Ahi is mushy, lacks texture, and its such a light clean fish, it adopts whatever flavor you add to it, which means SEASON THE GODAMN THING. Ironically, everything else on the burger has a lot of flavor to offer. They're usually topped with  avocado, daikon sprouts, lemon or wasabi aioli, teriyaki, tomato, lettuce etc- tasty ingredients! But the fish itself isn't bringing anything to the bun, if ya know what I mean.

The Misfit's ahi burger tasted fresh, clean and healthy, but it wouldn't hurt to season the tuna, and add a spicy mayo or wasabi. The other real issue is that Ahi has almost no fat, but fat is a key ingredient in burgers, besides being a flavor builder, it holds the patty together. This is why ahi burgers tend to fall apart after the first bite. Needless to say I ate the entire thing with a fork and knife. And while the Misfit beef burger is great on the sliced, grilled bread, the ahi burger needs a different kind of bookend. Something softer, that won't squish the patty when you bite it.  

Let's move on to the fried chicken sandwich. We saw one come out of the kitchen before we ordered it, and it was stacked tall with goodies. It starts with pickles and apple slices, then the fried chicken breast - very crispy but not particularly moist - then the fennel-apple slaw, and a spicy mayo. The spicy mayo was a winner here, and the breading on the chicken had a ton of heated flavor. BUT overall, the sandwich lost out to: (drumroll please) R+D Kitchen's chicken sandwich. Don't get me wrong, the Misfit's fried chicken sandwich was a solid entry in the competition. It is by no means a bad sandwich, it just wasn't as good, and it wasn't unique enough to negate the obvious comparison.

I have a lot of respect for The Misfit, there are so many tasty items on their menu: the lobster nik niks, the mac n' cheese, the beef burger... and the salted chocolate chip cookies are unbelievable, but they still have some work to do!

RECON: STOUT

Hollywood, CA


I made the trek out to Hollywood to catch up with my buddy Leo and we landed at Stout.  I had been to Stout before, but there were several burgs on the menu I still needed to try.  Leo opted for the Shu burger which has pepper jack cheese, bell spread and chipotle sauce.  I went for an equally rich - though less potent burger - the Six Weeker, which consists of brie, fig jam, arugula and caramelized onions.  We caught up on our writing and sipped a Lost Coast apricot wheat beer.  Side orders are large, so we split an order of fries.  

Leo drowned his fries in ketchup while I politely requested mayo, which Leo hates, so I made a point of dipping my fries in the mayo first then the ketchup, just to disgust him.  The fries are more than satisfactory, but nothing to write home about.

Then the burgs came out and conversation took a back seat to nom-ing.  My burger was perfectly cooked, had excellent flavor and the arugula was pleasantly placed under the meat to help prevent sog, although the meat was so juicy this might have been an impossible task.  I do feel like the brie was overshadowed by the caramelized onions, and might alter the ratio of cheese to onion to draw out the subtler flavors.  Leo enjoyed his spicy burg, but I am weak and can't handle that kind of heat. 

The place was busy for a week day lunch, which I suppose adds to the joint's legitimacy.  The staff was friendly and plentiful, and I found it reasonably priced, for the quality of food and location.  If I lived over there, I would really take advantage of the fact that Stout stays open until 4am!  

Mini-Recon: LIBRARY ALEHOUSE

Santa Monica, CA


The Canuck and I continued our burger feast at Library Alehouse on Main. I wanted the tuna tartare as an entree, so I chose to have a slider appetizer with Niman Ranch beef, lettuce, tomato, onion, Tillamook cheddar and their Alehouse thousand island. The onion was diced, which I thought was odd, and I got the slice of tomato that has the little circle where the stem grows which I didn't approve of, however these are aesthetic issues, not taste issues. The slider was satisfying and I would order it again, especially with the amazing Apricot Wheat beer I was drinking from Lost Coast. I do appreciate when a restaurant shreds its lettuce, and the thousand island was a good addition.

The Canuck went all out and had the Blue N Bacon burger with Kobe, double bacon, stilton blue and caramelized onions. Fries too of course and they were natural cut with solid flavor, a perfect compliment to our beers.

The bacon was excellent, and the stilton and caramelized onions were a great flavor combination. That's a side of dijon, which almost had to fight the stilton for flavor power. Sadly, the Canuck ordered this burg medium and it came out well done. Now, I don't know how that chef was raised, but in my world, overcooking kobe beef is a big no-no. Regardless, the flavor was satisfying- better than the Umami Port and Stilton burger? No, but maybe it was just an off day for that chef. There are many other burgers on the menu and you can build your own, so I will come back and give the place another try.

Mini- Recon: THE PEARL

San Diego, CA


For my Dad's birthday my step mom and I planned a surprise dinner at The Pearl, a recently restored 1960's motel in Point Loma.  The atmosphere is fantastic and we dined right by the pool while Goldfinger was projected on a large screen above the pool.  We tried some lavender cocktails, which were a little sweet for my taste, then settled into some red wine.  Most of us ordered the braised short ribs, but my brother was true to his upbringing and opted for the burger.  

With Meyer Ranch Chuck, Smoked Gouda and carmelized onions, (which he picked off and I happily ate with my short ribs) the burger was solid.  Classic with a few gourmet tweaks, the butter toasted bun brought it home. Not the best burger ever, but a safe choice.  Fries were delicious!

Recon: 26 BEACH

Venice, California

26 Beach is big but has sort of a split layout with a bar in the middle. You can eat in the dining room or in the garden, but they’re both kind of indoor/outdoor spaces. Décor is eclectic- faux copper ceiling, sparkly chandeliers- 26 Beach definitely has delusions of grandeur. I gathered with a team of three other attractive ladies to do some burger sampling.  We started with salads- which were delicious.  Meredith and I shared a Caesar that I very much enjoyed. Andrea and Megan opted for a house garden salad. We chose two burgers: the 26er and the Napa burger.

The 26er is best described as a grown-up version of an In N Out burger. It’s classic ingredients and flavors (lettuce, tomato, onion, pickles, mayo and special dressing) left us feeling reminiscent of our fast food days in the most mature way possible. The Napa burger has avocado, heirloom tomato, goat cheese, mixed greens, mayo and Dijon on a wheat bun. I bet you’re shocked I didn’t order anything with bacon. The Napa burger was refreshing. The avocado and goat cheese definitely stood out, in a good way, and complimented the meat.  Both burgers were made with angus beef but the restaurant does offer a veggie burger as well as a turkey burger. Presentation was tidy and a little tall. We explained to the waitress we were sharing, but nothing came out cut, so we asked for a knife and stabbed away. Cutting the burgers turned them real messy, real quick, but they never got soggy and stayed together ok.

This place is all about flavor combination. Some of the burgers might seem a little odd at first glance; there’s a sushi burger and PB&J burger that I might initially throw a side-eye at, but my gut says Chef Mori knows what’s up.  We saw several other plates of awesome looking food coming out of the kitchen and it definitely piqued my interest in the rest of the menu. Thursday nights are half off wine night- I swear I didn’t know in advance, it was a happy coincidence- so we ordered the Uppercut Cabernet Sauvignon and I liked it, may be a little woody/dry for some of you but I enjoyed. Tuesdays, it’s buy a burger and get another half off, so you can bet when we go back it’ll be on a Tuesday and we’ll get four burgers. They were generously sized; if I skipped the salad appetizer I could probably eat a whole one.

Now for a wee bit of the negative, the fries were boring. Thick cut, lacking flavor, in all seriousness, get the salad. Burgers come with either or, and I say eat your veggies on this one. We asked for mayo, ketchup and Dijon so I was able to make a dip at the table that livened up the fries but really, skip ‘em. Service was so-so.  Everything we asked for they brought us, but I felt like we had to ask for things that should have been automatic.  It was a nice place to sit and chat with friends and would be a good spot for a date as well. Our bill was $76 and felt reasonable for what we ordered. If you’re feeling brave or open-minded dash over to 26 Beach and sample a more imaginative burger- they have more burgers in the restaurant than listed on the online menu!

Recon: STOUT

Hollywood, CA


My friend Dallas and I made a visit to Stout the other night and I was rather impressed.  Nestled into a converted mini mall, Stout took the corner space and knocked out the walls to expand the space and provide outdoor seating.  It was buzzing with energy and the palm trees were waving overhead.  The bar curves out in a crescent shape, and bar-height runner tables curve around it, providing more ‘bar’ for the space.  The seating fans out from there into a maze of tables.  Stout’s claim to fame is that they pair beers with each burger.

We were already a little buzzed from a hilarious comedy show with Natasha Leggero & Nick Thune, but opted for some beers while we waited to be seated.  I chose a wheat beer, the Blanche de Bruxelles and it was delicious!  My love for wheat beers – and subsequent exclusion of all other beers- is growing daily.  Dallas had a Sierra Nevada Tumbler Brown Ale.  Once we were seated I took a quick look at the menu and knew I had to have the Stout burger: blue cheese, emi gruyere, rosemary bacon, caramelized onion and horseradish cream.  No adjustments necessary.  Dallas chose the Shu burger: pepper jack cheese, light bell spread, grilled avocado and chipotle sauce.  Being my defiant self, I looked at the beer paired with my burg (an IPA or barley wine) and opted out.  Dallas’ burg came with the same suggestion, but he stuck with his Sierra as well. 

The burgers came out looking gorgeous.  Stacked tall, not too big.  Mine looked a little bloody, but wasn’t soggy at all.  I want to give them props for their buns.  They were dense which worked to our advantage in two ways.  1. They absorbed juices well and didn’t sog up.  2. With horseradish cream and pepper jack cheese/chipotle sauce, these burgs had serious kicks and the bun helped absorb the hot intensity.  That being said, the kick was fantastic.  I normally do not touch horseradish, but it complemented the flavors so well.  Even the blue cheese wasn’t over the top and it all really came together flavor-wise.  Meat was cooked medium and well seasoned.  Dallas’ Shu burger was no exception.  Definitely had a kick, but it worked.  The bacon was great, the cheese, the onion- I really loved it.  One of the best marriages of classic and gourmet styles I’ve seen yet.

We went with the seasoned fries, and there were several dip options so we asked our waitress which to choose.  She recommended the chipotle.  After sampling it, for me, it wasn’t the right choice.  Because the burgers have a nice spice to them, I needed the fries and their dip to be a calming presence- a flavor different from the burgers and the beers.  Thus, I asked for the lemon basil aioli and it was definitely the right choice.  Father’s Office has the best aioli, but this was perfect for the occasion.  The fries were crisp and delicious.  I saw sweet potato chips at another table, so I put those on my list for next time.  One serving of fries could easily feed three people. 

It's got a finished industrial feel to it.  Copper around the bar, wood paneling and concrete elsewhere.  There's a fantastic beer bottle chandelier too.  Their beer menu is extensive and service was ok, not great.  If you’re in Hollywood, hit this place up.  I can’t wait to go back and try another burger!

Recon: FIVE GUYS

San Diego, CA


The east coast staple has finally hit the west coast.

I went down to San Diego last weekend, where my family was eager to take me to Five Guys, a burger joint they already held in high esteem. Tucked into the revamped Liberty Station in Point Loma, Five Guys has a spacious layout covered in white and red tiles with sacks of potatoes stacked around.  At first I thought there might be some construction still going on, and then I realized the potatoes are part of the décor.  The menu is simple enough, with less than 12 burger, hot dog or sandwich options, and all toppings are included in the price of the burger. All patties are cooked well done. There’s a little hanging chalkboard that tells you where the potatoes are from- that day’s hailed from Rich Lance Farms in Blackfoot, Idaho.  At the counter where you order there’s a bin of peanuts and you get to scoop some out to snack on while you wait for your burger.

We all opted for the bacon cheeseburger (what a family!) but our toppings differed: I asked for mayo, lettuce, tomatoes, grilled onions, ketchup & mustard.  You can also have pickles, grilled mushrooms, relish, onions, jalapeno peppers, green peppers, A-1 sauce, barbeque sauce and/or hot sauce.  My sister was raving about the Cajun fries so we got orders of both.  Food comes out in slightly greasy brown paper bags, fries spilling out everywhere on everything. 

Great flavor in that first bite.  We all know I’m a huge fan of American cheese on a burger, and it was fantastic.  Bacon was thin-sliced and crisp.  This is by far the messiest burger I’ve had yet, but it had an excellent classic flavor. It will fall apart and you will lick your fingers. The bun is sweet and doughy and there’s a light crunch to the edges of the patty.  They put more than one slice of tomato on each burger, which made me happy. I felt like this wouldn’t have been so messy or fallen apart so quickly if the components had been stacked differently. Putting ketchup, mustard and mayo next to the grilled onions and tomatoes made for a slippery burg.  Even with the mess and constant reassembly, the taste was spot on.

The Cajun fries definitely brought the heat to the equation. My sister was all about them but the rest of us preferred the regular fries. They’re naturally cut and cooked in peanut oil, and while this might make them healthier, their uneven sizes meant they didn’t cook evenly. Smaller fries were perfectly crisp while longer fries were soft. All of them needed more salt. They offer ketchup and a few other Heinz products to dip your fries in, but I would have preferred a thousand island dip with a dash of mustard.  (I probably could have asked for the components and mixed a little thousand island at my table, but I think it should automatically be offered.)

Service was friendly and fast. Their walls are covered in reviews, praise and awards. It’s definitely an all ages joint. Price is around $10 per person if you get a drink, which consisted of the usual fountain beverages –including my BFF Coke Zero- and bottled water. When the food came we got quiet- which means we were gobbling it up.  Anytime I am craving a quick, classic burger I will definitely think of Five Guys. Like right now… 

Cris Bennett, Owner of Good Stuff

Just had a brief chat with Cris Bennett, the owner of Good Stuff Restaurants and he had some lovely things to say about the West LA location and the wonderful staff that makes the joint what it is:


"I am really proud of that store and it is the people that make the difference.  My employees have been working there for years and years.  My head cook has worked for me since we opened in 1979 and we worked together at a restaurant in Beverly Hills before that."


Sounds like a tight-knit group, and a nice contrast to the high turnover in other restaurants around LA.  Read more about Cris and all the good stuff he serves up on their website.

Recon: GOOD STUFF

Los Angeles, CA


“You are what you eat, so eat good stuff!”

Samantha and I ducked out of the office at lunch to pay a visit to Good Stuff, a locals only lunch spot on Pico.  Samantha went healthy on me and ordered a California wrap with sweet potato fries, but I went straight for the jugular: the avocado bacon cheddar burger with fries and a Diet Coke-Rootbeer mix.   We took our numbered receipts and grabbed a nice table under a skylight. Our orders came up quick and I asked for ranch at the counter to dip my fries in.

My burg was delicious. They use shredded lettuce which I really enjoy, and haven’t yet encountered on my blogging journey.  The bacon was thick cut and crisp, providing great texture and the whole thing was encased in a sweet wheat bun.  It was totally satisfying without making me feel grotesquely full- because obviously I ate the whole thing.  It dripped some juices, but held together nicely and I loved it.  I have to say, Good Stuff is dependable- as evidenced by the bustling lunch crowd.  You know what to expect and they always meet those expectations.  Samantha’s wrap came with salsa and looked picture perfect.

The fries are great.  Golden and crisp with an excellent crunch- the ranch goes great with them, but there’s ketchup on every table for you die-hard ketchup folks. Samantha’s sweet potato fries were crispy on the outside and soft on the inside.  She said they were the best part of her meal (which is what happens when you go healthy.)  Drinks are the usual fountain sodas, Odwalla juices kept in a little fridge and then smoothies for the health-minded.

The staff is efficient and friendly and the line runs right down the center of the joint.   All their oils are trans-fat free, they use angus beef and free-range eggs.  After we ordered we noticed a small specials board tacked up behind the counter which offered a grass-fed lamb and buffalo patty. I considered trying to change my order but the line was so long, there was just no way, so check the specials board before you order!  The place also offers sandwiches and salads but even if I went there with the intention of having a salad, I think I would end up with a burger.  I can’t resist.

The crowd ranged from teenagers to seniors, but a lot of young professionals were clearly on their lunch breaks looking for that mid-day pickup.  We each paid a little less than $11 and it was absolutely worth it.  The walls are painted with murals and one of their slogans is “Fresh and Healthy since 1979,” clearly their thirty-plus years in business has given them a leg up on the competition.

Recon: THE BURGER LOUNGE

San Diego

The minute I saw the salad menu, I became concerned.

Burger Lounge sits on the corner of India and Cedar, a prime location in San Diego’s Little Italy.  Surrounded by Italian food and specialty shops it stands out with its mod décor and strictly American fare.  Burger Lounge is certified green, offers only tall grass beef from the Red Buffalo Ranch, and markets itself as the sustainable, healthy, burger alternative.  You can choose between beef, turkey and veggie patties; white cheddar or yellow American cheese, and grilled or fresh onions.  The menu also incudes two salads and chicken tenders for kids. Burger Lounge touted their original Thousand Island dressing all over the menu, so I was excited to try it, and while it was clearly made from fresh ingredients and had a unique, course texture, it tasted exactly like all the other thousand islands I’ve ever had. 

We ordered the half and half for the table, which consists of parsley fries and onion rings, fried in 100% peanut oil. Burgers and fries came out together and fast. The simple menu made ordering a breeze: My dad, brother, stepmom and I all chose the Grilled Lounge Burger. My dad and I went for the grilled onions, which were good, but In N Out’s are better.  My brother went sans onions and my stepmom had the fresh sliced.  I opted for American cheese; Dad went for white cheddar- neither particularly stood out. The neatly stacked, misshapen burg is served with a slice of tomato and iceberg on a half wheat flour/half white flour bun, baked in-house.  The bun was delicious, but the bottom half of mine was soggy before it met my mouth. 

The only real draw here was the “roll-your-sleeves-up” good meat: juicy, cooked on a super hot grill to get a nice crisp exterior with a ‘medium’ interior.  My stepmom asked for medium rare and it came out just right. This was a messy burger, there was definitely ketchup and burger juice smeared across my face for the better half of the meal. Being a bacon and avocado family, we were disappointed in the lack of ‘add-ons’ or topping options. I thought the whole burger was lacking flavor, even though the high quality meat stood out, I got the impression it hadn’t been seasoned.



The half and half came out in a cute Chinese food to-go box; onion rings on the bottom, then fries, then rings stacked on the top. I generally prefer fries first, but they were delicious twice-cooked Kennebec fries, so I’ll let that go. Onion rings had a great texture and weren’t too greasy but didn’t have any unique or interesting flavor to speak of. I appreciate the healthy peanut oil factor, but I’m wondering if in going “healthier” they lost flavor. Maybe the batch of onions they were using that day just weren’t that tear-causing powerful? I asked for ranch and mayo - the ranch was awful and tasted store bought, but the mayo was standard.

As far as drinks go, they have three beers on tap including one called Purple Haze made with raspberries.  I opted for a root beer, but they have several specialty sodas behind the counter.  A few shakes graced the menu as well, but nothing grabbed me. The whole joint is trendy and modern, and I loved orange as their splash of color. The place was filled with families and tourists, and had indoor and outdoor seating which kept the place open and bright.  You order and sit down with your number at any table you can grab.  Our food came out quick, and we were politely “checked on” multiple times.  We weren’t overly full after and it definitely felt like we’d eaten something on the healthier side of life.  Cost came out to about $10 per person, which is reasonable. 


Bottom line: I just don’t know if they can get away with such a plain, health-conscious menu in an industry that’s innovating and experimenting with flavor and topping combinations daily.

Recon: FATHER'S OFFICE

Culver City, CA

A bite without caramelized onions was a bite devoid of flavor.

I have been to both Father’s Office locations several times over the past few years, but I hadn’t had their burger in quite a while and a lot of people asked me about Father’s Office when they heard about my Burger Recon Mission.  So when my cousin Lala (nickname, don’t judge) called me to meet her there for a post work de-stress session, I said absolutely.

We snagged a table after waiting (like hungry sharks) a few minutes for someone to leave and began pouring over the beer list.  She settled on the Saint Bernardus Triple and I went with the Alagash White. The setup of Father’s Office Culver City is a little odd.  You basically stand in line at either of the two computer registers along the bar and place your order there (for both food and drink.) The Bartender pours your drink immediately, and you get a number for the food.  I ordered the Father’s Office Burger (the only one there is) and Lala ordered the garlic parsley fries and a cheese plate.

The fries are delicious! They’re served with a garlic lemon aioli and they’re skinny, golden and crisp.  I would order them anytime I’m there- perfect for eating with beer.  They come out in a mini frying basket and aren’t greasy.  The aioli- I would smear it on anything- is well seasoned and matches the fries nicely.  Lala’s cheese plate came out fast and she really enjoyed the spread with her Saint Bernardus.  I wasn’t thrilled with the Alagash White by itself, but with the fries the flavors were better.

When my burger came out it was served on a French roll with arugula, caramelized onion, bacon, gruyere, and blue cheese.  It was already soggy on the bottom with juice from the burger, which made me wonder if my burger was just that juicy, or if it may have been sitting a wee bit too long.  When you bite into it you taste the onions- and they are delicious- but they overpowered everything else. It definitely got messy and slipped apart a bit.

If you took a bite that didn’t happen to have caramelized onions, there wasn’t much flavor there.  It’s almost as if the meat hadn’t been seasoned and the bacon didn’t exist- which by the way, I never actually saw the bacon.  Maybe it was buried under the cheese, but I couldn’t find its texture either.  I’m confused about why they’re serving a round burger on an oblong French roll.  Gruyere and Blue cheese are usually pretty strongly flavored cheeses, but they seemed to get lost in there. Maybe they just weren’t on their game that night, or maybe the quality of their ingredients is slipping- either way, the beer and fries easily outshined the burger. The aioli outshined the burger. (Maybe the aioli should go on the burger… just sayin’)  We went back for more drinks, and I opted for the Alaskan White, which I liked much more than the Alagash; it was more refreshing.  Lala went for the Dolcetta wine by Palmina. 

The bar was crowded and a nice buzz of friendly conversation and music filled the background.  Everyone there was young, with groups of coworkers, friends and awkward first dates.  Prices for beer and wine are consistent with similar venues.  Ironically, the beer I liked best –Alaskan White- was the cheapest drink we had all night at only $6.  The burger is $12.50, no substitutions/additions or anything of the sort, which is overpriced for what I received.  It’s also hard to judge what to tip because the bus boys were polite, attentive and fast, but the bar isn’t since you really just stand in line and wait your turn.  I realize that on a Friday or Saturday night, when it’s more drinks and less food, the service is probably better, but I wasn’t impressed.  

Bottom line:  I would order the burger again if I was there and hungry, BUT if someone said to me, “Let’s go get a burger tonight!” Father’s Office wouldn’t make my short list.

Recon: THE COUNTER

Los Angeles Location

Because the menus are similar and we did the joints back to back, there was a strong comparison between 8 OZ and The Counter, making this write-up unique the others, which were, for the most part, too different to compare.

I arrived a few minutes early and sat down at the bar to enjoy a lovely Blue Moon while I waited for my good friends, Samantha and Kunu.  While perusing the menu, I noticed it was slightly different from their Santa Monica menu, offering fried pickles and chili cheese fries among other things. I knew Samantha would want those fried pickles immediately, and the minute she sat down, she ordered them. I was skeptical, since I dislike pickles and 8 OZ hadn’t changed my mind, but I have to say I actually liked these! I even ate a second one! They come with an Apricot Sauce, but Samantha asked for ranch dressing with them, and that was definitely a better combination. Samantha still prefers the 8 OZ pickles, she likes the batter better. We also ordered onion strings, fries and sweet potato fries- but I’ll get to those in a second. We didn’t order off the Market Selection, but they made a point of having a market burger concocted with local ingredients.

Samantha built her own burger, with beef, tomato, bacon, mixed greens and a fried egg served on an English muffin with mayo. (Whatever sauce you order comes on the side.) She liked it, but felt it was messy because the yolk soaked into the muffin the minute she cut into it. Flavors were good for her, but she preferred 8 OZ.  

Kunu built his own burger with beef, grilled onions, mixed greens, jalapeno jack cheese, and a generous serving of avocado on a wheat bun. His plate was definitely clean at the end of the meal. Kunu hasn't been to 8 OZ, so he can't pass any judgment just yet. 


I built my own burger, but with fairly classic ingredients: beef, yellow American cheese, tomato, mixed greens, bacon and mayo on a traditional bun. You can add onion strings as one of your toppings, but since I ordered them as a side I stacked them on myself! The flavors were perfect, bacon was thick cut, texture was on the softer side, but I absolutely loved it. It came out colorful, messy, buttery and pink- all their burgs are pink unless you say otherwise. I picked it up, but it definitely got soggy and messy.  I didn’t care, I couldn’t cut it up; that would have been sacrilegious.

Now for the sides: I loved the fries! They were skinny and crisp and seasoned.  Samantha and Kunu preferred the sweet potato fries, which were good, and crisper than most sweet potato fries, but I like the saltier taste of the skinny fries. The Counter’s onion strings are light and crisp. They cut the onions super thin, and the batter is on the lighter side, making 'strings' an appropriate name. They came with ranch and barbecue sauce- excellent choices- and the sweet potato fries came with a chipotle aioli we all enjoyed.

The atmosphere is exactly what you’d want out with friends: Cheerful, fun and sociable, with attention to detail at every turn. They played classic rock and the art on the walls was all rock n roll. (The Santa Monica location has painted skateboards on the walls!)  Of all the joints we’ve been so far, I would say their service was the best. They were friendly and attentive, and the manager checked in on us twice. Samantha actually bonded with our waitress over their North Carolina roots. I think good service can make or break a dining experience and The Counter made me feel valued. That location has only been open for less than a month, so it’s definitely a good sign.  You can park in the back lot, and its two hours free with validation.

The other patrons ranged in age from kids to seniors, but leveled out to mostly groups of friends aged 15-40. Even though we staggered in at all different times there wasn’t a wait until around 7:30 when it started to get pretty crowded. We ended up sitting at the counter (ha!) and enjoyed our views of everyone else’s burgs. Since we were sitting at the bar and came straight from work, it was only logical to order some delicious Blue Moons served with a thick orange wedge. They also have wine, fountain soda, floats, shakes and malts, so basically everything that goes with burgers. (The Santa Monica location does a shake of the month!) 

Cost is reasonable, most burgers are around $10, depending on how many fancy toppings you get, beers were $5-8 and the sides are all around $5. I have to say, I also really like the way The Counter’s menu is organized. You literally fill out your own burger paperwork, and can include special instructions if you like. I think this limits burger errors and saves time and money. The menu has a few sandwiches and more appetizers I’d like to try the next time around.

I’d like to go to 8 OZ again and order one of their burgs (as opposed to building my own) but at the moment, for my money and my taste buds, I like The Counter better.

Recon: 8 OZ BURGER BAR

Govind Armstrong was so opinionated and critical on the premiere of Top Chef Masters last week that I had high expectations for his burger bar.

     We had a few starters that I want to address first.  Chicken Pot Pie Croquettes: they come out looking like enlarged tater tots, but when you bite into them they taste exactly like chicken pot pie.  The best thing about them though is that they’re served with a delicious paprika aioli.  Mini Kobe Corn Dogs: Surprisingly spicy for a corndog.  Served with a spicy mustard as well.  Deviled Eggs: Very traditional, like eating one of your grandmother’s hors d’oeuvres. Basically with the appetizers we felt like everything was good, but it wasn’t anything we hadn’t tasted before.

     Then it was burger time! What I most enjoyed about the burgers was the quality of the meat.  According to their menu they use a “blend of sirloin, tri-tip, short rib and chuck cured in our Himalayan salt-tiled locker.”  It had excellent flavor was tender, but not bloody/greasy so it didn’t get too messy; it definitely made me pause and savor. Samantha ordered the 8 OZ Burger, which has the “classic” toppings and flavors to match.  I opted to build my own and chose to use cave aged gruyere, bacon, a fried egg and garlic aioli.  While I liked my flavor blend, I should have added something with more crunch instead of the egg.  Samantha’s 8OZ had a much better mix of textures than mine and she thought it was a perfect sized burger.  

     Helena chose the Turkey burger with sautéed mustard greens, pickles, onion, and horseradish dijonaise.  Let's just say her plate was clean by the end of the meal! My good friend Dean has to eat gluten free and - lucky coincidence- so does Chef Armstrong’s wife- so all the sauces are gluten free! Dean ordered a burg without the bun, and her plate came out looking like a deconstructed burger that you self-assemble.  Our friend Gertie is a frequent customer and she went with her favorite- the grilled cheese with short ribs. 

     You get to pick whatever sides you want, so we opted for Fried Pickles, Stout Battered Onion Rings and Truffled Potato Skins.  If you like pickles, you’ll love the Fried Pickles, if you don’t like pickles, skip them.  The onion rings were hard to describe! The batter was salty and doughy like a donut, and I think I expected more crunch, but I really loved the flavor.  They’re served with ketchup unless you say otherwise.  Now, for the Truffled Potato Skins: most of us felt they were the best thing we ate all night!  Salty, with good texture, they were definitely something unique and tasty, standing out from the other sides and appetizers.

     When I first saw the drink menu, the Smoky Bacon Bloody Mary (served with a bacon strip stirrer!) caught my eye immediately, and after Gertie tasted mine she ordered one too.  As far as Bloody Mary’s go, its excellent- not too spicy, with a good amount of booze and salt.  It’s made with bacon infused vodka, which I felt you could taste initially, but then the tomato juice took over.  Samantha and I also ordered beers, which were ok on their own, but much better when our food came out.  Dean ordered a Blackberry Collins made with vodka (gin’s also an option), muddled blackberries, lemon juice and soda.  She really liked it and she said you could taste the fresh fruit. Their drink menu is extensively filled with artisan beers, wine, milkshakes and specialty cocktails.  There are definitely a few more I’d like to try, like the lavender mojito!

     The atmosphere was mellow, relaxed and friendly.  Our waiter was attentive and patient (we staggered in one by one, thanks to the LA traffic) and he was able to accommodate our every request and answer our questions.  We loved the tin ceiling and leather chairs combined with the concrete floor; it definitely had a local neighborhood feel with a hearty and indestructible tone.  The clientele started out ranging anywhere from 3 to 70, but as it got later it evened out into a late 20’s early 30’s range.  Everyone seemed to be eating with close friends or family which definitely cozied up the joint and the classic rock music gave it a feel-good vibe.  On our way out we saw Chef Armstrong chilling at the bar, no doubt keeping an eye on the place.

     We paid $34 each including a generous tip and I felt with the cocktails, sides and starters this was reasonable, and my darling friends felt it was worth it.  Having sampled so much this time, I think going back I would have a better idea of what to order (Truffled Potato Skins!) and how to put a better burger together (add crunch!)