RECON: MY BROTHER'S BAR

Denver, CO

Recently the Canuck and I had the chance to go to Denver for the weekend to visit some pals. Day One we walked from Coors Field, through town and across the river in the rain, to My Brother's Bar. It's an old joint, with lacquered wood tables that slope, dark wood walls covered in signage and framed photos, and rounded wood chairs that my grandmother has in her kitchen from the 60's. It was crowded and cozy with all the regulars hiding from the rain, but we got a seat right away. The menus were photocopies of a handwritten menu that I doubt has ever been altered.

We ordered a couple pitchers to start off and two fries and rings combos.  They come out in paper trays on these awesome condiment containers from the 60's. You can add pickles, fresh onions, mustard, ketchup, jalapeños etc to your fries and burgers. The fries were standard- as expected. The onion rings were fantastic. When you bit into them, the onion didn't come sliding out the whole thing and they were perfectly crunchy. 

A couple of us ordered the Ralphie (can't pass up bison!) and a few chose the JCB.  I of course added bacon, and it was an excellent decision. The burgs come out wrapped in paper - no plates. I think the BRCB means Bacon Ralphie Cheese Burger.  

I unwrapped mine and it looked gooey and amazing, but I added some onions, pickles, mayo, mustard and ketchup in keeping with the classic flavors of the American Cheese, bison and bacon.

This is a true, classic American cheeseburger. Excellent grill flavor, tender meat, crunchy bacon. The onions and pickles cut through the richness of the cheese and sesame bun. It would be fair to say it was kind of like eating a bit of history. If you are in Denver, I highly recommend stopping at My Brother's Bar to grab a cheeseburger and a beer!

RECON: National Cheeseburger Day (2 of 2)

Santa Monica, CA

Today, seven of my best coworkers and I jaywalked across the street to The Counter to celebrate National Cheeseburger Day like proper Americans. The Counter employees were unaware of the religious holiday, but we brought them up to speed. We painstakingly poured over our menu options, debating toppings and sauces, then we began to eat our way through two plates of The Counter's "fifty-fifty" sweet potato and regular fries. Now, lets get down to business:

The HillBilly opted for a Burger Bowl with feta, hard boiled egg, black olives, roasted corn and black bean salsa with balsamic dressing.  This healthy Greek and Mexican mix was well received, although a fried egg might have improved the combo.  The HillBilly had this to say about his burger, "My burger got up and danced before we partied. It was that good." Comment open to interpretation.

L-Swizzle chose a Burger Bowl as well, but kicked up the heat a few degrees. She went with onion, roasted corn salsa, sprouts, tomatoes, avocado and jalapeño jack with habanero salsa. The habanero salsa on this mexicali bowl was delish, and really brought the ingredients together to work as a flavor team. Yes, 'flavor team' is a new phrase. I am also working on spreading the slang term for avocados: 'cado, if you'd like to be a trendsetter in your group of friends...


Ace-Dawg went gourmet with her Burger Bowl and then surprised us all and brought the funk at the very end: a turkey patty, with spinach, sprouts, avocado and fried egg plus: Hot. Wing. Sauce. Ace-Dawg is one of our pickier eaters, so this was a really unexpected combination in my book, but she said its definitely the way to go.

Bran-the-Man did it up right on a burg bun with pepperoncinis, tomatoes, spinach, bacon and sautéed onions topped off with sweet BBQ sauce. However, he said the pepperoncinis were sliced thin and got lost under the meat. Bran-the-Man also encountered a common burg consumption problem: disappearing bottom bun. Not surprisingly, the disappearance of bun is a problem that affects 1 in 4 burger eaters. Because everyone's mouth is shaped differently (and because a lot of us did not wear our retainers like the orthodontist wanted) we bite our burgs with a slight underbite or overbite, causing unbalanced bun-loss in the process. I have personally found that the best way to combat this travesty is to flip the burger and take every 3rd bite with the top bun facing the plate. (This technique also works for Subway sandwiches and Sausage Egg McMuffins.)


The Missus rallied and got her burg on a wheat bun. She built the most beautiful burger at the table: gruyere, fried onion strings, mixed greens, and tomato with a sun-dried tomato vinaigrette. While the vinaigrette was ordered to cut the salty-ness of the gruyere and onion strings, it didn't make it to her burg due to the mess factor. In fact, she had to remove a few onion strings just to pick up the burger, but the flavor combination was tasty. In the future, she might sacrifice texture for eatability, which are really two much bigger debates about 1) the crunch factor and 2) whether or not its morally wrong to eat your burg with a fork and knife. 


Trandall-the-Vandal made a Burger Bowl that packed a punch, with horseradish cheddar, jalapeños, hard-boiled egg, black olives, sautéed onions & mushrooms, and chipotle aioli.  Shockingly, this combo wasn't too hot for the Vandal (I would have died!)  AND he wins Best Photo of the lunch.

Seth-Sizzle opted for a burger bowl with swiss cheese, roasted peppers, cucumber and  dijon balsamic. This mediterranean flavor profile was both pleasing to the eye and the stomach; a light, clean, satisfying combination.

AND you know I got my burger on the bun. I wanted something rich and luxurious, so I opted for blue cheese, avocado, bacon  and garlic aioli. I added pickles at the last minute just so I'd have a little acidity. The combination was fantastic. The crunch of the bacon with the creaminess of the blue cheese and avocado was perfect for me. The burger itself was a little overcooked; the flavor of the meat wasn't totally able to come through. In hindsight, it was almost a Cobb salad burger, something I'll have to consider for the future...

RECON: FRICKLEBURGER

Cathedral City (Palm Springs)

At the tale end of our Palm Springs getaway the Canadian and I went to FrickleBurger, the ultimate in German burger fare. Let me start by saying, when you walk in you are jovially greeted by the owner/cashier/server, Mike, who's voice sounds just like Eric Stonestreet's on Modern Family (seriously close your eyes and listen to him while he speaks to the other customers!) Mike takes you through the menu, kindly learns your names, and makes sure you have all the burger accessories necessary -malt vinegar, ketchup, home made blue cheese dressing- for maximum FrickleBurger enjoyment.

The Canadian opted for the most popular item, The Big Kenny, which consists of Bratwurst, sautéed onions, sauerkraut, chopped bacon, and bleu cheese. It was beautiful. The bratwurst literally melts in your mouth. You remember pixie sticks? How they just dissolve on your tongue? That's how good this bratwurst is. Then consider the fact that this delicate bratwurst is on top of a perfectly cooked burger with all the toppings. Because the blue cheese dressing is the creamy element that cuts the savory flavor profile, ask for extra so you can pile it on! I can see why its a customer favorite.

I chose the Country Comfort which comes with melted cheddar, BBQ sauce, red onion, tomato, shredded iceberg, and an onion ring. Usually I steer clear of BBQ sauce on a burger because I find it overwhelming, but this was just the right amount and it didn't overtake the other ingredients. The red onions are clutch on this burger because they're the main crunchy element. Next time I might add chopped bacon to it!  The one complaint with both burgers is the bun; the burgers themselves are already heavy (you can see the awesome stack of goodies in those pictures!) and the buns are super dense, adding unnecessary weight.

Fries were delicious, thick-cut the way the Canadian prefers, with awesome tater tots mixed in! Tater Tots! Mike brings them out personally in a brown bag to absorb grease, evenly salt and retain heat, and then he pours them into the basket at the table.  Fries are of course served with the home made blue cheese dressing, which finds a nice balance between creamy-ness and pungent blue cheese flavor. Mike also offers up malt vinegar, which is delish on fries if you haven't experienced it yet!

Certain sodas on the fountain machine were on the fritz, so Mike offered up bottled soda to patrons.  He checked on us partway though the meal and even refilled my diet coke for me. FrickleBurger is an oasis in the desert with a great family heritage and hearty fare to satisfy your hunger. There is also a build-your-own option which might be borderline dangerous for foodies like me who's eyes are always bigger than their stomachs!

RECON: PLAN CHECK

West LA

Last weekend the Canadian and I went to Plan Check, and it was so awesome, that we went back this weekend with the 2 people who told us about it in the first place, Pete and Victoria. (Special shout-out!) As you can read on Plan Check's website, the name comes from their proximity to the Building and Safety Department in Little Osaka.  Head Chef Ernesto Uchimura, previously an executive chef at Umami, has outdone himself, so I'm going to dive straight in. 

For cocktails, I had the Ronin which I loved, the Canadian had the Bento Box and Victoria opted for an Old Fashion with their housemade moonshine.  I'd recommend sticking with their specialty cocktails. They also have a beer and wine menu, with several good options.

Appetizers are so-so; the goat cheese was delish, the duck breast ham was a disappointment. The best starter is actually a side dish: the Stuffed Mushroom. And, I hate mushrooms, so that's really saying something. The boys loved the spicy cucumber with sriracha.

Now lets talk about the stars of the show, all served on toasted buns, and nearly impossible to pick up. The Chef's Favorite has bacon two ways, cheese two ways and a fried egg. It's gooey, crunchy and full of flavor. I could not pick it up to save my life. This burger is for breakfast lovers. 

The Pastrami Nosh is amazing. A huge chunk of pastrami, tossed on a flat top and crisped up, then spiced with a kimchi mustard, served with the bun inside out and a fried egg on top, its a beautiful interpretation of the traditional deli sandwich. 

Then there's the Bleuprint, with a strong, but not overpowering, bleu cheese and salty "pig candy" aka thick cut bacon, and the flavors mix perfectly. Chef Uchimura uses a unique blend of slightly untraditional ingredients to develop the traditional flavor some patrons will be seeking.

The last burger we had was the PCB, or Plan Check Burger. This was a creamier burger, the americanized dashi cheese and schmaltz onions create a rich, smooth flavor, and it gives you a chance to try the much-talked-about ketchup leather.

We had both sweet potato fries and regular, equally delicious, but the kimchi ketchup didn't really do it for us, I recommend asking for the salt & pepper mayo when you order the fries.  

And their famous dessert, the cruller donuts, taste like they waved a magic wand and turned churros into donuts. Served with cream and fresh fruit, its worth eating, even though you're already stuffed! I apologize for the lack of photo, I may have had too many Ronins...

So fellow burger lovers, go to Plan Check and taste the latest stash of gourmet burgs LA has to offer.

RECON: LIBRARY ALEHOUSE (Again)

Santa Monica, CA


The Canuck and I were down on Main Street, and being creatures of habit, when faced with where to eat, we settled on Library Alehouse.  We continued being creatures of habit by ordering our usual beers, a Bitburger for the Canuck and a Lost Coast apricot for me.  I was in a healthy mood, so I ordered the Ahi burger with wasabi coleslaw, daikon sprouts and a side salad, but the Canuck chose the Blue & Bacon (again) which as you might guess has bacon, and stilton bleu cheese with fries of course.


Burgers came out looking good as always, and we took our first bites. The ahi burger tasted very plain, so I stole the mustard off the Canuck's plate and then suddenly the ahi burger was delicious.  I don't know why something that supposedly had wasabi in it was so bland, but the mustard made the burg. Side salad tasted way too healthy and boring, it was more like a little pile of rabbit food than a salad.

This time the Blue & Bacon burg was cooked properly - medium - and the flavor combination is delicious as you'd expect for Kobe beef. The sweetness of the onions balanced the salty-ness of the bacon and cheese.  

The Canuck complained about the fries, but I like them bite size and crisp, tossed with parsley.  I concede that they were well done, but what's not to love?  Overall, the food at Library Alehouse is consistently good, but the service not so much.  I don't know if its because we are usually on the back patio, or if its the same up at the bar, but the bus-ers have better game than the servers. Let's be real though, it won't stop me from returning... 

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!  

Recon: HILLSTONE

Santa Monica, CA

Last Friday the Canuck and I returned to Hillstone for an impromptu fancy feast. We started with the spicy tuna roll from their mini-sushi menu and it was fantastic. Then the Canuck ordered a martini, so of course I had to have one too.  (I hate being left out.)  After our sushi, our martinis were probably half-consumed and are lovely waitress brought out fresh chilled glasses to pour our martinis into to keep them chilled. It was glorious.

The Canuck opted for the Hawaiian Ribeye, and I honeybadgered him into getting the baked potato so we could trade tastes of sides.  I chose the California Burger, for two reasons: 1) it sounded great and 2) the regular Hillstone burger seemed similar to the R+D burger. Both restaurants are owned by the Hillstone group, so I wanted to make sure I was trying something new. I opted for fries. Obviously.

The burg is fresh ground, with jack cheese, avocado, arugula and red onions. It was very classically flavored to me.  A nice balance of creamy avocado and cheese with the salt of the meat and tang of the onion. I asked for mayo with my fries, and they were golden and crispy. The Hawaiian ribeye had great flavor and was properly cooked.  The Canuck was in steak heaven. The baked potato was also good, though I felt the flavors could have had a little more punch.  It came out with all the fixin's but they didn't blend the way I anticipated.  I recommend the restaurant both on its own, and for the burger.  There's just something about high quality ingredients that can make classic seem gourmet.

Mini-Recon: CAFE BLEU

San Diego, CA

For mother's day brunch we went to Cafe Bleu in Mission Hills.  I ordered a croque madam which is basically ham and cheese with a sunny side up egg, and it was delicious and very unhealthy.  My father and step mom chose the Bleu Burger.  

This juicy burg is made with kobe beef, Point Reyes Bleu Cheese, pickled onions and fresh tomatos.  The cheese made the burger.  Bleu cheese is obviously a strong cheese so anytime you put it on something it will stand out, and the pickled onions tempered it slightly, but it was still strong and fantastic.  They even brought out their bleu cheese dressing for our fries. Yum!

Recon: DADDY-O'S

San Diego, CA


The Friday after Thanksgiving, instead of eating turkey leftovers, my dad and I visited San Diego's newest burger joint, Daddy-O's, over on Point Loma Blvd.  He had recently gone with a friend, so I knew when I came down for the holiday I'd be sampling the new fare.  

The decor is red, black and white with diamond plate on the walls and rat fink pieces all around. It reminded me of that song in Grease when they build the grease lightening car. I stole this phrase from the Daddy-O's website, because its accurate and I always enjoy an excessive use of adjectives, its a "hot rod, honky tonk, rockabilly, retro diner."  Thank you for summing it up so well. They have booths, regular tables, and a few bar tables.  Various TV's had football, and Fuel TV on, while the kids section had cartoons.  Don't let the thought of a kids section scare you off. I can assure you the nosier and more crowded this place is, the better an  atmosphere it will have.


We started with a chocolate malt, because why the hell not? You could taste the malt flavor nicely, but I wish they had made it with chocolate ice cream, not vanilla with chocolate syrup. (Is that common in restaurants?)  We ordered the Frings to get started. I loved the onion rings, they were crisp with good flavor. Fries were crinkle cut, and both had a lemon pepper seasoning sprinkled on. The onion rings were definitely better than the fries due to the salt/crisp factor. They bring out dip cups, but the condiments are on the table so you get to make your own sauce, which I love. They also have a ROLL of paper towels on the table.  These people KNOW the mess a big juicy burger can cause and they are prepared.  

I ordered the Honky Tonk burger, which is angus beef, caramelized onions, fried onions, american cheese, lettuce, tomato and bacon.  The two onion textures were perfection.  The fried onions and bacon gave just enough crunch and salt to balance out the tomato and caramelized onions. It's a big patty with great flavor, and it got messy mostly because of the size of the thing, not because it fell apart. They stacked their ingredients well to minimize sog from the caramelized onions. My dad ordered The Hemi, which is two 1/4lb angus beef patties, red onion, bacon, swiss cheese, cheddar cheese, lettuce and tomato.  Appropriately named. He enjoyed it immensely. Previously he had the Gonzo, which has caramelized onions and gorgonzola cheese, but when I went to order that one he told me the cheese was a little on the strong side, so if you're not into a manly cheese on your burg, I'd go another route. I couldn't finish my burger, but I ate the rest of it when I came home from bars at 2am and it held up well.  So have part of it for lunch, the rest of it for second dinner.  

I want to try The Greaser. And then I want to build my own. Customer service was fantastic; very attentive. And I was pleased to discover they offer a 'uniform discount' which applies to military servicemen and women, among others.  So, if you have a busy morning, you're hard at work and you wear yourself out and are in desperate need of a solid meal (or you're not hungry, but you're an emotional eater and just feel like gorging) head over to Daddy-O's and fill up!

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… 

Recon: HAMBURGER HAMLET

Los Angeles, CA


The original Hamburger Hamlet opened in 1950 and quickly became a casual hot spot for the Hollywood elite.  The exemplary service and burgers that made it famous are still relevant sixty years later.

My dad, an ardent supporter of this little burger blog, came up to LA last weekend and after much discussion, failed missions, and enduring an obscene amount of potholes on Sunset Boulevard, we ended up at Hamburger Hamlet, arguably the birth place of "The Restaurant Burger" that fast food joints love to compare their burgs to. The menu’s more diverse than most of the other burger joints, but I scanned my burger options and chose the Gourmet Sliders which would enable me to try almost all of the burgers on their menu in one little (big) meal.  Let me list them for you now: the Caliente, the Classic, the Steakhouse Bleu and the Hickory burger.  Also, let’s not forget the Mesquite fries, extra crispy, and a nice side of ranch to dip ‘em in.

They came out, all in a row, book ended by two dishes of ketchup.  Presentation was charming, shredded lettuce tumbling out onto the plate in every direction.  I moved left to right sampling each one:

Caliente: Pepperjack cheese and caramelized onions balance each other out well.  The Serrano chili spread (looked like pesto) oozed out a little on the sides.  It tasted like a taco- but it was a burger.  But it tasted like a taco!  It was all very confusing.

Hickory: Excellent smoked flavor with crisp bacon. Not quite as strongly flavored as Apple Pan, but still an excellent choice.

Classic: Played right into my love of American cheese on a burger.  It was the definition of its name with great flavor and texture.

Steakhouse Bleu: I like bleu cheese, but not quite this much.  If you are a bleu cheese fan, this is YOUR burger, you’ll be in heaven.  I just brushed a little off and ate some more!

Each burger had a dense, doughy bun, grilled to add texture.  Loved the shredded lettuce, and a few of the burgs had red onions, which were just too strong to keep on the burgers.  My dad pointed out that the tomatoes were the perfect size and cut in such a way that they seemed to cap whatever sauce or cheese they rested on. Fries were absolutely delicious. You can have regular or mesquite, and I love a nicely seasoned fry, so mesquite it was. They come with ketchup but you can ask for whatever you prefer, and the ranch was excellent.  They have a few specialty sodas and shakes on the menu, but I was headed to the spa and didn’t want to consume too much. 

Service was superb. The maitre d’ was kind and gracious; waiters and busboys were polite and efficient.  We ate on the patio, but the inside is all leather booths and has a separate dining room where a pianist plays at night.  It was about $15 for each of us, but if we’d been looking to get shakes and appetizers, it would have been a little higher.  The restaurant was pretty empty to be honest, but I’m sure it’s packed during the week days since it’s surrounded by office buildings, right across from BOA.  I’d recommend making it a lunch spot or coming at night for the piano. Given the choice, I always want the option with the full effect, and sometimes the crowd can make or break a place.

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: 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.