Wednesday, November 6, 2013
Sometimes you have to ask yourself this: What would Elvis do?
I’ll grant you it would be difficult to imagine the King of Rock n Roll at a food court in South Los Angeles, but then again Mercado Paloma is not your average food court. Home to Yucatanean specialist Chichen Itza, an Oaxacan fusion restaurant, a vegan Ethiopian eatery, not to mention being the first location for Modern Peruvian pioneer Ricardo Zarate’s Mo Chica, in a way Burger Plaza Grill looks so . . . average, really almost passable compared to the exotic fair that surrounds it. But I imagine Elvis, definitely Fat Elvis, was a burger man of the highest order and you know he could never pass up a Burger that was called King, and frankly if you are looking for some Bang for your Burger Buck, you shouldn’t either.
Thursday, October 31, 2013
Wolvesmouth chef Craig Thornton and LA artist Matthew Bone took over the Santa Monica Museum of Art this month. Dinner was served under a chandelier they made out of 7,000 coyote teeth. There was metal playing. And wolves. And the redhead from Mad Men. Check it out.
Friday, October 18, 2013
“Our burger is a sleeper on the menu”
Not for long. Welcome to Fat Sal’s, the end result of a California dream three longtime pals from the NYC had about bringing the quintessential college kid sandwich, the Rutgers Grease truck hero, to Los Angeles. Three locations and two cites later (now open in Austin and San Diego), Fat Sal’s could challenge Subway’s rebranding of the submarine sandwich from “healthy fast food alternative” to “make your life an alternative to Man v. Food”. But we are here to talk about burgers that have bang, and at $5.75 for a 1/2lb double cheeseburger, you know yours truly needed to come in for a visit.
Wednesday, September 25, 2013
When you think about it, “restaurant” is kind of a fancy word.
And when you think about burgers back in the day, a “fancy” burger always meant a restaurant burger.
And then along came Father’s Office. And later a recession. Now gastropubs and chef driven burgers are as commonplace as Starbucks and Chipotle. So when I visited The Park for their bargain buster build-a-burger night (starting at $5 with a side), I never thought I would be in for a bit of a burger throwback. The sandwich was presented open faced with every topping on the side; like what you would expect from a lunch meeting with a junior agent at Kate Mantilini circa 1999 or room service later that day at Chateau Marmont. In this day and age of tricked out burgers, plain old gourmet seems almost pedestrian, but with a baseline of $5 a pop, this is definite bang for your burger buck and the burger concept, which may not scream “chef-driven”, is a subtle reminder that bucking current culinary trends, however delicious and effective they might be, can also mean keeping it real – and that’s what Bang is truly all about.
Tuesday, September 17, 2013
Irori ~ 4731 Glencoe Ave. ~ Marina Del Rey
A Japanese taco isn’t such a strange sight. Even Nobu’s into tacos. Neither is the tempura fish taco an anomaly, given all that we know about the influence of Japanese fishermen on Baja’s favorite battered export (and the crowd that forms for Ricky’s). Nor is it totally bizarre to catch a tempura fish taco at a sushi restaurant. Frying is precise in preserving the integrity, taste and moisture of its contents, much like a dedicated itamae does by not cooking your food, while still offering all the flavor and textural benefits of an evenly browned skin. And none of these things should surprise us because, above all else, this is Los Angeles, where few tacos go unfused.
Monday, September 2, 2013
At the Friday night opening of The L.A. Times food event, The Taste, Juan’s Restaurante offered armadillo tacos in a red guajillo chile sauce. The Baldwin Park restaurant, known for its pre-Columbian recipes, paired the taco with corn tortillas, prickly pear cactus, and combas, or pre-Hispanic beans. The armadillo meat, which was consumed along with meats from deer, tapirs, iguanas, and monkeys back in the early Americas, reminded us a little of pork, with a slight funk to the flavor and the chefs had the critter’s shell on display.
Monday, August 26, 2013
The question is not “should I go to In-N-Out, the question is, when I do go, what should I order? If you want to maximize the bang for your burger buck, Ali Khan is your man. The latest edition of BfyBB tackles what is perhaps SoCal’s greatest contribution to burgerdom…
Sometimes Capitalism gets it right.
In-N-Out: The burger institution of So Cal, bearer of prodigious accolades by legions of loyal fans, a chain that defies the very term. There are also the naysayers, the detractors, those who call it an overhyped, West Coast cult thang. I was once one of them. Coming from a Midwest stacked burger background that peaked with the chain diner Steak N Shake and dipped into the late night dregs with White Castle, my In N Out visits often ended with a false sense of burger fulfillment. Not as cheap as the sliders from the Castle and outclassed in the patty department by Steak N Shake, I wrote In N Out off as a decent but not special chain burger. Then I learned about the secret menu. And then I dined on a double double in a car halfway to San Francisco, in what would become the single greatest road trip meal I have ever had without stepping out of the vehicle. Gradually, my In N Out enlightenment began; by embracing two basic principles that are essential to this burger experience:
1: you must eat it right away
2: you should order it exactly the way you like by taking full advantage of the secret menu
Principle One is fairly obvious. Like McCauley says in Heat: do not hesitate, not for a second. Take that first bite as soon as possible. Why make burgers to order if the customer is gonna let it sit in a bag? If they ask if you will be eating in the car, respond with a hearty “Hell Yes“. If you are dining in house, stake your claim to that table as soon as you get your change. Some meals move like symphonies, In N Out is not one of them.
Thursday, August 22, 2013
Part of the fabric of Los Angeles, equal in some regards but in others even more essential than the mighty taco truck, are our street food vendors. With products ranging from bacon-wrapped hot dogs to grilled chicken to fresh-cut fruit and juices, these hard working entrepreneurs serve a huge number of people every day in the city of Los Angeles. By and large, they do so on the fringes of legality. In fact, it’s illegal even if the vendor has paid the Los Angeles County Department of Public Health for official street vending permits and the vendor’s cart is able to pass a sanitation inspection. Subsequently, street vendors are vulnerable to police and inspector harassment, intimidation, and loss of property.
Friday, August 16, 2013
Shot and edited by Fernando Lopez, the video above features Bricia Lopez of the world-famous Guelaguetza Restaurant in Los Angeles. Combined with the recipe below, you’ll learn how to make delicious mole coloradito curry chicken at home. Enjoy it for dinner and then the leftovers will make great tacos the next day… You can get more recipes and jars of authentic mole at ILoveMole.com.
Thursday, August 8, 2013
Tonx.org is an L.A. based coffee purveyor that brings carefully sourced and roasted beans to your door every other week. You can try a free trial of their service here. Founder Tony Konecny has been active in the coffee world for some time now and helped ignite LA’s current movement towards better and better quality coffee. We wanted to find out more about Tonx, coffee in LA, and of course his favorite taco spot…
What’s your favorite taco spot?
Tacos Leo truck on Venice at LaBrea is a favorite. Guisado’s in Echo Park of course.
What is the biggest misconception about coffee?
Can I only pick one? Seriously, there are so many legacy misconceptions and new ones appearing every day.
Wednesday, August 7, 2013
It is the last month of Summer. Your Los Angeles Dodgers have set a franchise record 15 game win streak on the road. You shall revel their return, in person, to Chavez Ravine this Friday. There will be beers. There will be pre/post game burgers. Considering a draft lager is running you $10 a pop, you are in dire need for some Bang for your Burger Buck. It is high time you met Patra Burgers on Sunset.