With our free press under threat and federal funding for public media gone, your support matters more than ever. Help keep the LAist newsroom strong, become a monthly member or increase your support today.
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:
At LAist, we believe in journalism without censorship and the right of a free press to speak truth to those in power. Our hard-hitting watchdog reporting on local government, climate, and the ongoing housing and homelessness crisis is trustworthy, independent and freely accessible to everyone thanks to the support of readers like you.
But the game has changed: Congress voted to eliminate funding for public media across the country. Here at LAist that means a loss of $1.7 million in our budget every year. We want to assure you that despite growing threats to free press and free speech, LAist will remain a voice you know and trust. Speaking frankly, the amount of reader support we receive will help determine how strong of a newsroom we are going forward to cover the important news in our community.
We’re asking you to stand up for independent reporting that will not be silenced. With more individuals like you supporting this public service, we can continue to provide essential coverage for Southern Californians that you can’t find anywhere else. Become a monthly member today to help sustain this mission.
Thank you for your generous support and belief in the value of independent news.
But the game has changed: Congress voted to eliminate funding for public media across the country. Here at LAist that means a loss of $1.7 million in our budget every year. We want to assure you that despite growing threats to free press and free speech, LAist will remain a voice you know and trust. Speaking frankly, the amount of reader support we receive will help determine how strong of a newsroom we are going forward to cover the important news in our community.
We’re asking you to stand up for independent reporting that will not be silenced. With more individuals like you supporting this public service, we can continue to provide essential coverage for Southern Californians that you can’t find anywhere else. Become a monthly member today to help sustain this mission.
Thank you for your generous support and belief in the value of independent news.
Senior Vice President News, Editor in Chief
