Jun 12, 2012 · 6:45 PM
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Over a year ago, when I was introduced to Nancy Silverton by Susan Feiniger (I know... I'm bragging) Nancy mentioned a hamburger joint project she was working on... Well, it's finally opened and called Short Order. By the time we go here for this event, it will have been a few months and hopefully they will have gotten their food and service down pat. I wanted to go to their opening... I scheduled an event in December but was unable to attend so I still haven't checked it out! Blackboard Eats posted a discount deal for $15 for a burger and a cocktail! So I have 2 codea, which is good for 4 people each. So we will have to sit in tables of four.
Yelp rating is only 3 stars, but I presume that is because of the high prices and with the BBE discount, that should bump it up a star... hopefully.
Here's what is written by the Tasting Table Newsletter:
Short Order is the supergroup of Los Angeles restaurants.
Developed by Nancy Silverton and Amy Pressman, who sadly passed away in September, the Original Farmers Market burger spot has two great cooking matriarchs behind it. Bill Chait--of Rivera, Playa, Sotto and Picca--is a partner, and with chef Christian Page in the kitchen, Julian Cox behind the bar, and Sqirl's Jessica Koslow making the pickles and sauerkraut, the lineup is enviable.
Such talent is by no means wasted on burgers and such. Case in point: the Short Order Spuds ($4). No everyday fry, these potatoes are first baked and then roughly torn before a turn in the fryolator renders them intensely crunchy.
Dense, grass-fed beef patties star in the various burgers, our favorite of which is the In-N-Out-like Ida's Old School ($11). The cheddar-topped patty is stacked with pickles, tomatoes, iceberg lettuce, fat rounds of caramelized onions and secret sauce--old school indeed.
But burger eaters take note: Medium-rare beef and soft brioche buns can turn a burger into a sponge if you don't eat quickly. The pimento-cheese-smeared Patty Melt ($14) is wonderfully gooey and juicy in its own right, and the toasted rye bread holds up from the first bite to the last.
Short Order, 6333 W. 3rd St., Stall #110, Mid-City; [masked] or shortorderla.com