You could do this. Los Angeles burger shop Burgerlords has announced a series of monthly guest chef residencies that it calls “Burger Merger.” Each month a new outside chef is invited to create an LTO burger (with a vegan option) that will be served only on Mondays.
The first collaborator is Timothy Hollingsworth, an alumnus of Thomas Keller’s The French Laundry who now is chef at Los Angeles’s highly regarded Otium restaurant. He has created two burgers inspired by menu offerings at Otium. One is a barbecued eel burger with shishito peppers, avocado and tomato. The vegan option is the house vegan patty with shaved carrots, carrot top pipian, avocado spread, and habanero-pickled onions.
First service will be Monday October 3, from 6 to 9 p.m. with a cocktail reception at General Lee’s Bar with Otium mixologist Brian Hollingsworth behind the bar. Service on the following three Mondays begins at 11 a.m.
I can remember when both drive-ins and cars had sleek lines and upholstered seats. Jim Swift in Fairhaven, Wash., apparently remembers, too. He’s taken the former Win’s Drive-In there and restored it to 1960s sex appeal. It recently reopened as Zane Burger.
I talk a lot about the sophistication of the modern burger-bar menu, but I also admire the simplicity of the back-in-the-day burger joint. Zane Burger’s menu has those clean lines and I thought I’d share it. (Click the image to call up a larger, more readable version.)
Last year, Burger King gave us the infamous black-bun A.1. Halloween Whopper. This year, in Canada at least, Burger King is opting simply for scary packaging for its Chicken Fries.