Tasting Omni Hotels' Simply Street Food Menu @ Noe Restaurant & Bar

As far excitement goes, those in hotel restaurants — particularly chains — tend to be pretty bleh. The drill and the menu reads all too familiar. Overdressed Caesar salad, a minestrone that’s been simmering for who knows how long, and of course the “just kill my tastebuds” club sandwich.

So when Conbon and I were invited to check out Omni Hotels’ Simply Street Food menu, I was definitely surprised to see them do a little risk taking with the bar fare offerings.

Wary travelers looking for comfort grub, don’t fret; Noe still offers the familiar fare of burgers and mac ‘n cheese, though I would definitely steer you towards their seafood-focused offerings, or the more exotic bites of the Simply Street menu, regionally inspired from chefs across the Omni Hotel chain. And out of that menu, these are the ones we loved the best.

Chicken Musakhan Sandwich

A great Middle Eastern spin off a chicken salad sandwich; tender, succulent pieces of chicken are roasted with aromatic spices (the sumac was the most noticeable for me) then wrapped in a pillowy flatbread with tomatoes and sweet onions. It’s festively flavorful and finger-friendly, making it a great bar bite (especially if you have a hoppy beer or an herbacious cocktail in the other hand.)

Duck Confit Empanada with Smoked Tomato Mayonnaise

A lovely high-meets-low snack, sweet duck confit is mixed with cabbage then baked into a crispy pastry crust, rounded out by the tangy & smoky dip. Like the Musakhan, I love that this is also fairly robust in flavors, and can easily hold its own against a more potent & aromatic drink.

Short Rib & Vermont Cheddar Grilled Cheese

Probably the most familiar of the Simply Street menu, I love this elevated take on the classic with short rib that’s been braised for hours, accented with the nutty tang of cheddar and smacked in between two crisped slices of sweet brioche.

And since we were at the Noe Bar, we took the time to check out some of their libations too. While I was impressed with the Vineyard Margarita pictured above (the addition of Sauvignon Blanc gave this usually-too-cloying drink a refreshing, spritzy feel), Conbon and I definitely gravitated towards Noe's Prohibition-era drinks, including a fantastic Boulevardier…

… and an old school Sazerac made with Cognac (which Tyler Dow, Noe Restaurant's General Manager, illuminated me as the original base spirit of the cocktail, before a trade embargo of sorts steered New Orleanians towards Rye; he also share similarly fantastic lore with Conbon while making her Aviation, with Creme de Violette of course!)

Needless to say, we both had a fantastic time at Noe Bar and so glad to know of this Bunker Hill gem where we can grab a fantastic classic drink, and satisfying bites to go with.

That being said, the Simply Street Food menu is expected to run through June, so hope you have a chance to try before then. Though if you're daring in the kitchen, you can always try making them at home with these recipes!

Noe Restaurant & Bar at Omni Los Angeles
251 S Olive St 
Los Angeles, CA 90012
(213) 356-4100
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No. 224: Towne (Downtown)

While the L.A. Live area is not devoid of decent dining options, the choices are a bit limited. There are places like Rivera, which can get rather spendy, and then there are spots like Bar & Kitchen or Corkbar, which are great but I almost always order food as an afterthought to drinking there. So I was happy to check out Towne upon receiving a media invite and scanning through its menu & profile. Alas, a casual-chic sit-down spot for dining.

Upon entering, the restaurant layout had a Bottega Louie feel to it, with distinct areas for bar/lounge, dining room and a to-go café and patisserie. But thankfully, the actual decor is a lot less gaudy and the room's acoustics are way better, so I don't have to scream to carry a conversation with the PR rep and my dining companion, One More Bite.

Between the three of us, we pretty much ran the cocktail menu gamut; there were many solid choices but my favorites are definitely the Clover Club (a classic that's prepared solidly here) and the South Park (essentially a Rum Manhattan, but I love the balance between the rich, sweet-smelling Zaya Rum against the not-quite-sweet Punt E Mes, rounded out with the Peruvian Chuncho bitters.)

I rarely comment on bread service at restaurants, but the jointed pretzel rolls here with mustard butter were a standout. I would've wolfed more of these down except I know there are likely many more courses to come!

Being a lover of greens, I'm glad we got to try the Greek watermelon salad, refreshing and vibrantly flavorful at the same time. Compressed cubes of sweet melons are complemented with equally cooling cucumber slices and crunchy mixed greens, offset by the intense briny bits of olives, crumbled feta cheese and vinaigrette dressing.

Another starter-ish dish I enjoyed was the seared dayboat scallops, eclecticly prepared with figs, pickled radish, tender bok choy -- all floating in a seasoned coconut broth. Like One More Bite's comment, the aromas evoke Thai curry, but actual flavor is so much lighter, more delicate and not spicy at all. And while this isn't bland, I do appreciate the injection of sweet, tart and bite offered by the fig & radish.

Pasta-wise, the spaghetti with crab and sea urchin was superb. It was rich but not-too-heavy and even in this savory dish, you can taste the sweetness (and 'the sea') of the seafood in every bite.

Of the meat dishes, while I enjoyed the glazed beef cheek pot roast (wonderful with the slightly charred gnocchi!) and the whole roasted branzino (crispy skin and firm & flavorful meat, need I say more?), they paled in comparison the glory that is the Crispy pork shank for two.

And it really could've easily fed 3-4 (maybe more if there are other courses,) I absolutely love the contrast between super-crispy skin and the meltingly-tender meat that practically falls off the bone!

Also appreciated is the mustard spaetzle and sweet & sour cabbage to sop up all those delicious juices (and to make the dish a slightly more balanced meal.)

Of course, despite being beyond full from all the savories (and we actually wound up doggy bagging quite a bit of the spaghetti & pork shank to go,) my second stomach opened up for their desserts. After our heavy fare, I was hoping they'd send out lighter sweets (like the macarons) but the majority of them were on the rich & dense side. Having said that, I'm glad I got to try the butterscotch pudding that's topped with blueberry gelee and mini meringues and the peanut butter crunch bar with ginger-caramel ice cream, since I love the eccentric accompaniments to these otherwise 'typical' desserts.

Overall, I'm impressed with Towen's offerings. I know the term New/Contemporary American gets tossed about a lot, but I do really enjoy their modern twists and updates to classic-sounding fare. And while the price point is slightly above an "everyday" joint, it is definitely reasonable for a casual get-together with friends -- which I'm planning to do so I can try more of their fare (while re-ordering that shank!)

What Do Others Say?
- ShopEatSleep said it's the place to go for diners who desire "an upscale dining experience but also want comfort food."
- Gourmet Pigs noted that some creative touches "may seem gimmicky to you, but when they're done well, why not go along and have fun with it?"
- e*starLA said "There really is something for everyone whose mission is to taste and drink beautiful, delicious things."

Additional photos on flickr set here

Towne
709 9th Avenue
Los Angeles, CA 90015
213.623.2366
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No. 220: Southern California's Zombieland

For me, there are few cocktails as fascinating as a zombie. Asides from being deceptively potent nature, it's got an interesting past, quite a few different recipes, and ominious warnings, with many bars explicitly noting they serve a two-zombie maximum per customer. There are a few variations on the origin of that cap, often relating to a guy who had a few and caused all sorts of mayhem and mishaps, from simply blacking out for the night to starting a raucous bar brawl to causing a traffic catastrophe while drunk-driving.

Regardless, zombies are definitely making an invasion in Southern California. Once limited to the confines of Tiki-themed places (Trader Vic's, Don the Beachcomber, Tiki-Ti) or rum-focused establishments (Cana, La Descarga, Sunny Spot), I've seen them surfaced in quite a few unexpected places. 

Naturally, I consider it a blogger duty to put a damper to this assault. So here's a roundup of a few surprise spots where you might spot a zombie... so be prepared to run (and drink!)

DOWNTOWN IN A SCHOOL!!!! (@ Public School 612*)

Ok, granted -- this was from a one-time event (Tiki 101, part of their '101' series of events where they educate on assorted libations, with a drink-paired multi-course meal to boot) but I was told the zombie may be making a comeback on their summer menu so keep your fingers crossed!

Asides from the Tiki totem cups (which attendees get to keep at the end of the night, by the way) this zombie variation stood out in that it used papaya puree to give it that tropical flair (in addition to pineapple juice.) While I usually don't care for its slightly musky smell, it did add an interesting note here. That aside, this zombie is one of the boozier-tasting ones I've tried, with the rums front & center.

But what I loved even more than the zombie itself is the creativity in the food presented in this class . . .

We had spam two ways (a traditional musubi, and a not-so-traditional kimchi slider)

Tuna-mango poke served in a coconut

And, paired with the zombie & my favorite of the night, a mushroom gravy loco moco with the egg poached, breaded in panko then fried! And just like the zombie itself, I hope some of these items get rotated onto the 612 menu.

But... just in case it does not make a reappearance anytime soon, the 101 classes do provide recipe cards of everything they make, so here's the one for their zombie.

Yes, I know papaya puree is hard to come by (PS612 made their own!) and I would probably swap it out for something more readily available, like mango nectar/juice.


WEST HOLLYWOOD IN A MIDDLE EASTERN RESTAURANT!!! (@ Mezze)

The zombie here is also served in a tiki themed glass (but this one's not for taking home,) and it intrigued me because it definitely stands out for this restaurant and especially its cocktail menu, where most other drinks have some sort of Middle Eastern / Mediterranean touches.

And alas, as unique looking as it was on the cocktail menu and in the themed cup, it didn't exactly wow me. Not that it's bad, but my thoughts were "I taste rum & I taste juices" and that's pretty much it. It suffices for a tropically drink (say, by a poolside hotel or a coastal bar) but lacks that extra oompf.

On the other hand, my zombie expedition did lead me to try some other drinks and bites that are much more impressive...

Such as the The Wanderer, a tequila based cocktail with rosewater, a triple-play of hibiscus (in the syrup, flavored whipped cream and hibiscus-lavender bitters) and topped with sumac. And that final ingredient really made this something special, its tartness complements that of the hibiscus, but it also provided a kind of woodsy, kind of earthy note that balanced the flowery aromas and sweet flavor profile of this drink.

And this drink overall paired extremely well with the sweetbread shashouka, a comforting, spiced tomato stew with crunchy chunks of sweetbread, toasted pita strips, creamy yogurt and runny egg. The whipped cream worked nicely with the richer egg, sweetbread & yogurt while the tart & light portion of the drink cuts into that richness and complements the tomato the same time.

I also loved the subsequent Jam Fizz featuring bergamot jam and their housemade black lemon+ginger bitters. So while I am not particular fan of this zombie, I'm thankful that it led to me this gem of a place--which I look forward to returning again.


PASADENA IN THE DAYTIME!!!! (@ 1886 Bar / Raymond Restaurant*)

NOOO, Gourmet Pigs!!!!!!

And it's the first time I ever saw zombie featured as a brunch cocktail. For me, it was a welcomed change of pace from the bloody marys, mimosas and bellinis. 

Even though the cocktail is known to be potent, this zombie made for a surprisingly great daytime drink. It's light and cooling thanks to the crushed ice, has a wonderful fruity-boozy flavor profile from a nice balance of rums, juices and syrups (three rums, demarara & passionfruit syrup; lemon, lime & pineapple juices), and amazing aromas from the sprig of fresh mint and sprinkling of sweet spices on top.

Equally lovely is their recently-revamped brunch menu, and I particularly enjoyed my stack of cheddar & herb griddle cakes layered with spinach, mushrooms, smoked ham and topped with a poached egg. It's indulgent and delicate at the same time; I simply loved how the fluffy, mildly-savory pancakes offsets the stronger flavors and textures of the other components, making for a midday dish that satisfies without really weighing down (in guilt, and possibly on the scales.)


EVEN THE ORANGE COUNTY!!! (@ 320 Main)

Ok, so it's Rumdood tending the bar so it's not a huge leap that a zombie would surface here (though, you might want to avoid ordering this when the bar's swarmed, as Rumdood calls it a P.I.T.A. drink to make.) And of course, I wouldn't expect anything short of Zombie purism from him . . .

. . . down to the shaking duration that he timed on his smartphone (one minute, to be exact.) After seeing the recipe and witnessing his pours with all sorts of odd ratios & measurements, I can see why he considers it a PITA.

Like the Raymond version, I love its balance and complexity of aromas and flavors. There's fruitiness without being too tart or sweet, some spicy-bitterness but not overboard with it, and a pleasant, cleverly-cloaked backdrop of rum. And while I might not consider it worthwhile to make my own zombie with this recipe (All the ingredients I have to buy/make! All the dirty jiggers I'd have to wash afterwards! All that arm workout!) it was definitely worth the wait at 320 Main.

And to wash it down, their special-of-the-day Animal Flatbread, which really tasted like the deconstructed version of the In-n-Out burger. Like the Tiki 101 food items, I hope this makes a comeback (or better yet, find a permanent place) on their menu soon.

Last but not least, this zombie expedition also allowed me to buy Bananawonder a Bridey Mai Tai!

And so, there you have it -- four very different zombie experiences in four atypical locations, but all with relatively happy endings. Which is more than I can say for most zombie apocalypse films. 

*Disclosure: Public School 612 & Raymond tastings were from hosted events


Public School 612
612 South Flower Street
Los Angeles, CA 90017
(213) 623-1172
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Mezze
401 North La Cienega Boulevard 
West Hollywood, CA 90048
(310) 657-4103
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The Raymond / 1886 Bar1250 South Fair Oaks Avenue 
Pasadena, CA 91105
(626) 441-3136
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320 Main
320 Main Street 
Seal Beach, CA 90740
(562) 799-6246
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A few favorite warm-weather cocktails & bites

Now that the rain is decidedly gone for good and the sun's coming out in full force, it's time for drinks and bites to get a summer-ready makeover too. Having sampled quite a bit of each all over town, these are some of my favorite sips and nibbles worth slapping some SPF and making a trip for.

Drago Centro

 

In what I consider a bar's equivalent to breakfast-for-dinner, I loved Drago Centro's Shotgun Wedding, a breezy drink combining Laird's bonded apple brandy, prosecco, lemon, granny smith apples, maple sugar and a dash of baked apple bitters. Before you dismiss this as being too sugary-sweet based off the component list, I assure you it's not. The maple sugar balances out the potency of the apple brandy (which clocks in at 100 proof - yowza!) and if anything, this taste like mimosa's cheekier, apple-y cousin. 

 

And to go with this effervescent beverage, an equally refreshing plate of Crystal Point oysters with a cooling cucumber mignonette (for a very reasonable $5, I might add.) Sip on the cocktail, slurp down an oyster, repeat.

Also, my runner-up favorite cocktail @ Drago is the Night and the City, made with Old Tom Gin, mushroom bitters, squid ink, habanero & heirloom tomato shrubs, black pepper and fresh horseradish. For me, it tasted like another brunchtime favorite - Bloody Mary - but considerably more complex and a lot more easy to drink (since it lacked the gloppy texture & overwhelmingly sourness of tomato juice.)

Bar 1886

 

While my friend Conbon is all over their bottled Rum Whistle (at a media tasting with Gourmet Pigs, we had a collective 4 bottles... on top of everything else we tried *ahem*), my personal favorite is the MacArthur Park Swizzle, a tropical-themed drink with a blend of rums, lime juice, allspice dram, freshly-grated nutmeg, their secret Tiki mix and plenty of crushed ice to keep it chilled. Even though 1886 is in Pasadena, smelling the sweet-spicy fragrance and sipping on this thirst-quenching cocktail instantly transports me to an island beach (with their patio fireplace as a luau pit.)

 

And in a slightly eccentric twist, the bite I loved there is the Roasted Lamb Necks with Afghan. Definitely unexpected given the Americana vibe of the Raymond Restaurant (where 1886's at,) though I will say its menu have recently been pushing the envelope (other globally-inspired dishes served at the bar include dim sum shrimp toast sandwich and grilled hamachi collar with shishito peppers.) The neck pieces are wonderfully seasoned (reminiscent of an Indian curry) and perfectly roasted, slightly charred and crispy on the outside and falling-off-the-bone tender within. The warm and soft bread was great with the accompanying condiments (my favorite is the harissa mayo.)

Asia de Cuba*

 

Here, I found their Hemingway Thyme disarmingly delicious. There's not much to say--it's a well-done classic with a simple twist, DonQ aged rum with cane syrup, maraschino liqueur and lime juice topped with thyme foam and sprig. I'm just surprised at how this savory herb added another layer of complexity and elevated the drink.

 

Foodwise, my pick is their scallop tataki with dragon fruit. Each scallop is barely seared and then sliced in half into two discs, letting you feel both the caramelized-crispy side and the creamy raw side upon the first bite. The gelatinous, slightly-sweet dragonfruit slices worked well as a foil, and both were dressed in a sauce of aged rum, soy and ginger and topped with finger lime caviar, which nicely complemented the fruit and scallops without overpowering them. 

(FYI, for the indecisive, I also love their ceviche trio--which lets you mix & match assorted seafood ceviches.)

Umamicatessen

 

Just because summer's around doesn't mean there's no room for spirit-forward cocktails, and Umamicatessen's 9th and Broad proved just that, a Manhattan variation with apricot liqueur in addition to Woodford Reserve bourbon, Carpano Antica vermouth and Sailor Jerry's decanter bitters. It was incredibly smooth and only has a hint of stone fruit aroma, but it's enough to lighten up this cocktail meant for chillier times (I had this for a weekend lunch, when the temperature was in the 90s!)

 

And as much as I'd like to recommend their Calbi burger, with the patty drenched in that sweet-spicy-soy Korean BBQ marinade and topped with crispy onion strings, it was a special of the day burger and I have no idea if it'll resurface anytime soon. But l also enjoyed their Smushed Potatoes, with Dutch Yellow Creamer potatoes barely smashed then twice fried before being plated over a smear of aioli. I love how the twice-fried skin has almost the crispness of a potato chip, quickly yielding the fluffy starchy interior (which goes great with the aioli, tasting almost like a standard baked potato.)

Zengo*

 

From their Hanoi-Havana Test Kitchen menu (which runs through the end of June), I found their Lemongrass-Lychee Mojito to be a real treat. Like the Hemingway Thyme, it's a straightforward twist off a standard drink, but it's very well executed. I am surprised at how the lychee and lemongrass flavors stood out, but at the same time they harmonized well with the mint & lime notes. And, no surprise here, it was incredibly refreshing and pretty much quaff-able.

 

Foodwise, I love their Lemongrass Arroz Con Pollo. A wonderful testament to their fusion of Cuban and Vietnamese cuisine, I simply loved the combination of tastes and smells here - from the lemongrass-flavored chicken (surprisingly succulent and tender for breast meat, too!) to the mango salsa to the coconut-scented rice. The result is a wonderful balance of contrasts, being fresh and light, yet very indulgent at the same time.

The Hungry Cat

 

A longtime favorite for seafood and beverages (I still remember my crab fest carnage there a few years ago,) and while I love their seasonal-produce-driven cocktail program -- the 4 on the Floor is worthy of trying too. Another Manhattan spin (see at trend here?) with Buffalo Trace Bourbon and Pig's Nose Scotch, Carpano Antica and Maraska Maraschino (currently Luxardo's lesser known rival.) It's wonderfully balanced (a little oak, a little smoke, a little fruit equals a lot of fun for the nose & tastebuds) and incredibly smooth.

 

Of course, it's practically sacrilege not to order seafood here; so I opted for something from their constantly changing raw bar menu. This time, it's a shrimp, scallop and calamari ceviche with green garlic, fried tofu, yuzu, wasabi and sesame crisps. Whereas the cocktail is a subtle blending of smells and tastes, where you can't quite tell where one ends and the other begins, this ceviche is a fiesta of flavors. All the components asserted their individuality (the varying firmness of the "cooked" seafood and fried tofu, the pungence of the garlic, brightness of the yuzu, etc.) but made for fun combos as mixed and matched the different items with each bite, barely tied together with the vibrant ceviche juices.

Rivera

 

Bringing my roundup full circle, while I loved this restaurant's assorted seasonal concoctions, I fell back on an longtime favorite, the Barbacoa. This has been around for as long as the restaurant's been opened, and smoky-spicy combo of chipotle, ginger and mezcal never fails to dazzle my tastebuds. As an added perk, it still comes with slice of beef jerky to chew on.

 

But if you want a more substantial bite, go with the Viera Arabesque, a scallop dish that exemplifies the Moorish & North African influences in Spanish cuisine. Perfectly seared scallops are dressed in salty-sour preserved lemon, atop a bed of luscious eggplant, with stenciled dusting of Ras el hanout to give the dish as much spicy-fragrant kick as you'd like.

Or, if feel a bit splurgier (as Conbon, Jennio and I were feeling that day), spring for their Jamon Iberico de Bellota Pata Negra. 

*Note: Asia de Cuba & Zengo tastings were based off hosted media events. I've also tasted 1886's drinks & foods at a hosted event, but have subsequently re-tried them on my own.



Drago Centro
525 South Flower Street  
Los Angeles, CA 90071
(213) 228-8998
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Bar 1886 (@ Raymond Restaurant)
1250 South Fair Oaks Avenue
Pasadena, CA
(626) 441-3136
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Asia de Cuba (@ Mondrian LA)
8440 Sunset Blvd.
West Hollywood, CA
(323) 848-600
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Umamicatessen
852 S. Broadway
Los Angeles, CA 90014
(213) 413-8626
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Zengo
395 Santa Monica Place  
Santa Monica, CA 90401
(310) 899-1000
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The Hungry Cat
1535 Vine St
Los Angeles, CA
(323) 462-2155
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Rivera
1050 S. Flower St #102 
Los Angeles, Ca 
(213) 749-1460
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No. 214: Lamb Burger-ing Across LA

I might not be able to handle 30 hamburgers for 30 days straight or even cope with six courses of lamb in one sitting, but over the past few months I've had a dalliance, possibly an infatuation, with lamb burgers. Compared to its way more common beef patties, ground lamb burgers, with its tender-yet-lean texture and sweet-gamey flavor, are just so much more elegant and sophisticated . . . akin to turning that simple little black dress into a chic outfit with the right accessories. 

Speaking of accessories, I find that lamb burgers are often adorned with more daring veggies, sauces and cheeses (I guess chefs figure since they're already using an eccentric meat, why not push the envelope on everything else as well?) Of course, this makes the bovine counterpart's almost-formulaic toppings look very plain Jane. Iceberg lettuce, tomato, onion, cheddar-ish cheese & the 1000 Island-esque dressing? *yawn*

And as such, I've gone on a journey exploring lamb burgers at different venues around town, and here are my thoughts on them:

Public School 612*; $13 a la carte

The joint that really got me hooked onto lamb burgers (until that time I'm always worried they'd be too gamey,) the version here is adorned with a tomato-cranberry jam, arugula and melty brie cheese. And I'd say this is the best lamb burger for a beginner to dab his or her toes into... the patty itself isn't all that gamey, and one can't really tell if the unctuousness is from the brie or the lamb. Furthermore, it is contrasted with the sharp peppery bite of the arugula and the fairly intense sweet-tang of the jam, making for such a vibrantly-flavored burger that one doesn't even think much about if it's beef, lamb or otherwise. 

Extra tip: Their "Cutting Board" of assorted charcuterie and cheese is generously portioned and well worth the $14 (or however it's divided amongst your friends.) I also loved the brown bag fries here, and while beer is their forte, they did a decent job with the Sazerac too! And from eyeing their menu, I can't wait to return to try the fried cheese curds.

Comme Ca; $16 w fries & on Tuesdays only (when they do their burger nights)

Another good starter choice for the game-phobic, the patty here is actually a Merguez lamb sausage, so the bulk of the pungency is from its hefty herbs and spices. It is nicely complemented with the peppery arugula, as well as caramelized onions and roasted peppers. Unfortunately, I didn't realize until afterwards that it came out on the wrong bun, and a hearty ciabatta would've stood up better to the juicy burger and wet toppings than the softer & spongier brioche-like bun. But still, this was more well-liked than the two beef burgers our table ordered (and a close contender to #1 with the breakfast burger, really a glorified and gravy'd up Sausage McMuffin.)

Extra tip: If pairing burgers with wine is your thing, this is the place to go on Tuesdays; they have a nice list with quite a few delicious-yet-affordable selections by the glass or bottle (we wound up splitting a bottle of Rhone for around $45.) Of course, their cocktail list is not to be ignored either...

Short Order; $15 a la carte

I've deemed this the 'very green' burger for the sheer amount of arugula they threw in there, further bolstered with salsa verde garnish. And I love the whimsical use of feta as the cheese for this burger (and enough to overlook the messy cheese crumbles that fall off with each bite.) Whereas the two previous burgers seem to downplay the lamb's gaminess factor, this one tasted more like a celebration of it. It may look like a lot of greens, but they are definitely flavor backdrops in comparison to the earthy, sweetgrassy patty of lamb.

Extra tip: The burger is a la carte, but you should definitely splurge on the sides too! My +1 and I loved the Short Order Spuds that tastes amazingly half-baked & half-fried plus the springy and not-heavy-at-all macaroni salad (both $4). Oh, and splitted a Coffee Malt Custard Shake for dessert ($6.)

The Tripel*; $11 w salad

Upon first bite, I decided this was the funnest of the lamb burgers sampled. Simply put, it was party of flavors going on in my mouth. The cucumbers and pickled onions lent a refreshing familiar-but-distinct crunch (and I much welcomed the break from arugula on my lamb burgers) and the honey-harissa aioli is a wonderful "just right" sweet, spicy & pungent accompaniment to the burger without overpowering the flavor of the lamb. And I also love that this burger comes with a well-dressed salad on the side... so I can feel ever-so-slightly less guilty by dodging the fries and getting more leafy greens in my meal.

Extra tip: As the name suggest, Belgian-style beer is king here and their ever-changing taps are worth a check out (that night, I rekindled my love for Victory's Golden Monkey for $7.) Another must-order is their parmesan-poppy biscuits with a honey butter dip ($6), two-bite-sized pieces of heaven that hits you with the holy trinity of savory cheese, sweet butter and fluffy cloudlike carbs.

Haven Gastropub; $16 w fries

While I enjoyed all the lamb burgers I've tasted, this version is my favorite. I absolutely love their use of onion sprouts as the 'greens' for this burger; it does double duty of adding crunch & flavor. Likewise, the tzatziki sauce spread provides a cooling, herbal tang that adds creaminess without weighing the whole thing down like an aioli might've. And lastly, it is balanced out by the buttery sweetness of an onion jam, and as someone who always keep a supply of caramelized onions in the fridge, I approve!

However, I do have slight reservations about its accompanying dirty fries. They are flavorful but are hardly crispy at all. In fact, only the potato skins has an actual crunch, whereas the other sides have that oil-soaked flaccid-ness that's not very appealing (and despite my love for French fries, I couldn't bring my tastebuds - or blood vessels - to finish these.)

Extra tip: All of their craft cocktails lean towards the sweet side (e.g. their Manhattan variation features a Walnut liqueur & their Negroni spin switches out the standard Campari for its sweeter cousin, Aperol) so I'm more inclined to order beers here (after trying 2 of them and finding both way too sugary, I didn't even want to chance it with a standard cocktail.) 

~~~

So there you have it--five delicious lamb burgers all over L.A. to suit a multitude of palates & preferences. And yes, I've since had my share of bovine burgers, and solidly delicious as they are, every time I try on that simple little black dress of a beef patty my eyes and tastebuds always seem to yearn for the more edgy & flamboyant ovine outfit instead. But I find solace knowing that a lamb burger is never far away (not to mention plenty more to discover around town!)

*Disclosure: the burgers @ Public School 612 & Tripel were comp'd.

Public School 612
612 South Flower Street  
Los Angeles, CA 90017
(213) 623-1172
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@PS612

Comme Ca
8479 Melrose Avenue  
West Hollywood, CA 90069
(323) 782-1104
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@CommeCaWH

Short Order @ The Original Farmers Market
W 3rd St 
Los Angeles, CA 90036
(323) 761-7970
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@ShortOrderLA

The Tripel
333 Culver Boulevard  
Playa Del Rey, CA 90293
(310) 821-0333
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Haven Gastropub (Pasadena)
42 South De Lacey Avenue
Pasadena, CA
(626) 768-9555
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@HavenGastropub