Truth matters. Community matters. Your support makes both possible. LAist is one of the few places where news remains independent and free from political and corporate influence. Stand up for truth and for LAist. Make your year-end tax-deductible gift now.
This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
What's On the Menu at Short Order, Opening Today
Short Order opens its doors to the public at 5 p.m. today. The highly-anticipated restaurant is the latest enterprise of L.A. food royalty Nancy Silverton and the late Amy Pressman.
While last night, lucky local food industry folk and friends and family gathered to nibble and sip on the brand new burger joint at The Original Farmers' Market for a late-night sneak peek, this evening Short Order is open for business.
So, what's on the menu? Well, burgers, of course, and a whole lot more.
The meat is sustainably sourced; beef is grass-fed, the turkey is organic, and the pork range-fed. Vegetarians can enjoy the grilled cheese, glazed tofu, and several of the salads. A sweet tooth can be satisfied with shakes, and pies and cookies.
Sponsored message
But, seriously, the fries sound obsession-worthy, from yesterday's LAT piece on the imminent debut of Short Order:
These are no ordinary fries. The potatoes have been baked, then hand-torn into rugged chunks before being fried. They look like golden gemstones, with salt glistening like minerals in their many crevices. They taste like soft, earthy puffs of russet potato and slide readily into a creamy sauce [Short Order Chef Christian] Page calls "loaded baked potato dip," which is made with sour cream, chives, parsley, bacon and scallions.
Brunchers, take note: Service debuts in January.
Here's the opening menu:
You come to LAist because you want independent reporting and trustworthy local information. Our newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our connected community. We are free to tell the full truth, to hold power to account without fear or favor, and to follow facts wherever they lead. Our only loyalty is to our audiences and our mission: to inform, engage, and strengthen our community.
Right now, LAist has lost $1.7M in annual funding due to Congress clawing back money already approved. The support we receive before year-end will determine how fully our newsroom can continue informing, serving, and strengthening Southern California.
If this story helped you today, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Your tax-deductible donation keeps LAist independent and accessible to everyone.
Right now, LAist has lost $1.7M in annual funding due to Congress clawing back money already approved. The support we receive before year-end will determine how fully our newsroom can continue informing, serving, and strengthening Southern California.
If this story helped you today, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Your tax-deductible donation keeps LAist independent and accessible to everyone.
Senior Vice President News, Editor in Chief
