Saturday, December 24, 2011

Sweet Meat at Father's Office

I have been wanting to try Father's Office ever since my friend Rick told me it's his favorite place to grab a beer and burger. I am a burger whore but only if it's a good one and I am usually hard pressed to find a joint that gets it right. See, I am one of those people who likes stinky cheese, weird leaves and sweetness on my warm, on-the-raw-side meat and that's not something that's traditional in the world of patties on a bun. After reading countless reviews of the place, I had a distinct intuition that this burger joint might be right for me, especially after my favorite meal companion of late told me that this one was served with caramelized onion on a bun usually reserved for lovers of au jus entrees.

So, last night we finally ventured to the place after a trek through the heaven that is Surfas in Culver City. After walking down rows of quail eggs, caviar, thai sauces and exotic butters, I was ready for something meaty and fulfilling. We scored a tiny tall boy table front and center of the bar and met full mouth bliss. At Father's Office, you get a menu, order at the bar, pick up your cocktails, and anxiously await your food. Even the obnoxious man in the booth next to us who got louder as the drinks diminished couldn't stave our pleasure.

First up, an amazing poached egg and smoked eel salad. Warm, flowing yolk-egged, and smoky with tiny strips of tangy red onion and vinegar. Best dish of the evening. Eaten in small savored bites.

My burger was amazing. Made rare and juicy, smothered in caramelized, sweet onion marmalade, the deep taste of maytag bleu cheese and fresh arugula leaves on a bun that soaked up all the meat's juice accept for the crusty exterior which provided a nice textural crunch. And the skinny fries dipped in garlic aoili were the perfect companion. I am going back for this, for this is my favorite burger found in L.A. so far.

They don't allow ketchup here but nothing needed it, even though people are known to bring in their own bottles. 

A warm duck salad was also amusing in its expertise texture and it mixed well with the crunchy filberts. I thought it lacked sweetness but found out later it had figs in it so it was more about it not being blended correctly to get the perfect blend of tastes in each bite.

The dessert was a Kobucha Squash buttercream cupcake with the most translucent and purely butter whipped frosting, which sort of made up for what I am going to say next. Yummy but the ratio of cake to frosting was imbalanced and the few pumpkin seeds could have been ground or dispersed better.

I liked the dim lit atmosphere, the nice staff and the people all around us enjoying themselves. And more than 24 hours later, I am still craving that burger.

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