A Dang Good Burger
If a shrine could be built for a burger, fans of Father’s Office gastropubs in Santa Monica and Culver City would erect one to be sure.
Sang Yoon, a South-Korean-born chef who has worked with the likes of French culinary genius Joel Robuchon, turned his back on fine-dining to create these two casual, fun, hip pubs that serve gourmet bar food and 36 craft beers on tap. Smoked eel with poached egg and horseradish creme fraiche, anyone?
It is his “Office burger,” though, that has got tongues wagging and teeth chomping for seconds. A $12 burger made of dry-aged strip steak, bleu cheese, arugula, and onions caramelized with a splash of sweet-tangy balsamic. It trounced other chefs’ creations in a “Today Show” cook-off. Esquire and Chowhound fanatics have labeled it the best around. Indeed, foodies have deemed it a “masterpiece” of burger-dom.
But the real question, of course, is what my hubby, aka Meat Boy, would think of it. He had been looking forward to sinking his teeth into one ever since we planned our recent Los Angeles trip.
We lucked out on a table at 2:30 p.m. on a Saturday at the new Culver City locale of Father’s Office. It’s located in the very cool looking, refurbished Helms Bakery District. For four decades, the Helms Bakery would deliver fresh-baked bread to your door to as far north as Fresno and as far south as San Diego. Households would place a blue cardboard “H” in their windows as a signal to the delivery coaches to stop so that families could buy bread.
Those days are long gone. But in 1997, the building was named a landmark structure. Now restored, it houses a bevy of modern furniture and design shops, as well as a handful of restaurants.
We ordered the burger; a basket of skinny fries with aioli; a duck pastrami salad with figs; and house-cured Spanish white anchovies in olive oil and sherry vinegar. I don’t think I’ve ever had a more chic salad at a beer bar, and the anchovies were simply divine in their simplicity.
As for the burger? Decidedly worth the hype. The quality of the ingredients was evident from the first bite, and the sweet, soft, gooey tangle of onion confit elevated it to a whole new level. I’m not even a burger fanatic, and I thought it was pretty incredible. As for Meat Boy? Two big, beefy thumbs way up.
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Friday, 17. October 2008 9:35
I’d have enjoyed the duck pastrami salad, skinny fries, and Spanish anchovies, but I don’t see how I could have fit that burger into my mouth. It looks huge!
Friday, 17. October 2008 12:37
Oh, yum.
Locally, am always on the quest for a fine burger. Will not touch the gray patties at the burger chains. I need a bruger to Worth the Sat Fat,
Like Clarke’s and Kirk’s. Not the gooormay experience you’re describing but they’re good burgers — charred well on the outside, medium rare in the middle.
Anyone else have suggestions?
Friday, 17. October 2008 13:08
Hi Carolyn,
Spanish anchovies at a beer bar are more for a restaurant than a “normal” bar, it seems that you’ve passed a wonderful time there!
The masterpiece burger is really special and practically for two persons..beef lovers are delighted
Friday, 17. October 2008 14:02
Cheryl: Where there’s a will, there’s a way. heehee
The burger isn’t as daunting as a sky-high NYC pastrami sandwich. It’s definitely hefty, and messy. But in good ways!
Friday, 17. October 2008 16:07
Oh man, you really are trying to get me to visit LA for the food aren’t you?
Saturday, 18. October 2008 8:06
I’ve heard so much about this famous burger!!! Can’t wait to try it.
Saturday, 18. October 2008 22:04
That picture gave me Pavlov’s Dog Syndrome. My mouth started watering and I have to get a drink or something. Looks fabulous … !!!
Tuesday, 21. October 2008 18:27
Thinking of the show “All In The Family” prompted a variation of nickname for hubby: “Meathead.”
Wednesday, 22. October 2008 15:09
During my recent travels I ran into a few people from LA and they mentinoed this Father’s place, and I was like, what? So you’re my confirmation that it is the best burger in the south.
Wednesday, 22. October 2008 22:16
The office burger and occasionally In-N-Out is the only burger I crave on a regular basis, oh the deliciousness of it, the oooonly down side is that it is sooo juicy that the bottom half of the bun can get soaked with bloody meat juice which I’m not a huge fan of. oh well, it’s still the best burger I have had.
Thursday, 30. October 2008 21:00
foodgal,
Just happened to remember sending this out a while back. Looks like it’s right up “Meat Boy’s” alley if you’re ever in the Phoenix area.
http://www.heartattackgrill.com
Friday, 31. October 2008 8:57
Quadruple Bypass Burger and Flatliner Fries, Keith? Too funny! Thanks for sharing.