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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.
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:
