Dining

The Eat Sheet: Hot New Restaurant -- Short Order

THR's pick of the week for industry power dining is from Mozza maven Nancy Silverton, who is taking on the gourmet burger shack, where the patties are grass-fed beef and the bacon exclusively artisan.

The Quick Pitch: Mozza maven Nancy Silverton conquered L.A.’s posh pizza scene several years ago with her hit wood-burning oven pies. Now she’s taking on an even more crowded local nouveau-comfort-fare genre, the gourmet burger shack, with this throwback nexus, where the patties are grass-fed beef and the bacon exclusively artisan.

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The Insider’s Dish: Silverton’s longtime friend and creative partner on the project, Amy Pressman (who founded Old Town Bakery in Pasadena), passed away in early October.

The Must-Order Item: The namesake Short Order Spuds side -- not so much for the hand-torn potatoes themselves but for the accompanying dipping sauce of sour cream, parsley, chives and scallions studded with bacon chunks.

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The Best Table: One of the several two-tops on the upstairs balcony (only on the second floor can patrons order some of the more elaborate burgers, like the frisee lardon iteration with the fried egg and lemon vinaigrette).

The Industry Neighbor: The WGA headquarters building sits catty-corner from the restaurant.

6333 W. 3rd St., Stall #110, L.A., 323.761.7970, shortorderla.com

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