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Petit trois burger


petit trois burger

Not too much garnish.
SEE what else WE love IN OUR guide TO THE last 50 days.
By, besha Rodell, anne Fishbein, though the idea of putting the visceral experience of eating a steak dinner between two buns has been tried before, nothing we've had in the past succeeds the way the Big Mec at Petit Trois does.
food Drink / 2015, best Chef, ludo Lefebvre.
Drinking here is a kind of pinch-yourself treat that leaves you hoping with a passionate fervor that this strange operation manages to find a way to continue doing what it's doing.Chefs have long been playing in the fun space between California cooking and the grand French brasserie, but with Terrine it feels as though Kris Morningstar has finally hit on something solid, something more than playtime.Meat: 19/20, coarsely ground, heavily salted, griddle-cooked, high-fat-content ground beef: its the platonic ideal for a bistro burger.No one was more enthusiastic, more excited to share his love for wine than Parsons.Following a small amuse, perhaps a blistered shishito pepper over a tablespoon or so of crispy rice, and after a silky soup of early heirloom tomatoes poured over a Japanese sweet-potato velouté with creme fraiche and fried casa famiglia il girotondo chiusi bread, comes the "vegetable and fruit plate.What is a burger, really, but a blank slate?The menu is littered with ingredients such as truffles and caviar, with prices to match.Critics' Pick, by, besha Rodell, anne Fishbein, here's the thing about Ludovic Lefebvre: On the one hand, he's capable of turning out some of the city's most impressive avant-garde food at Trois Mec, and on the other, he gives us French food so classic.Cheese: 10/10, its craft American cheese, not Kraft American cheese, if you get what were saying.The room is quiet and exceedingly luxurious.I ordered what they recommended: the breakfast sandwich called Mec Muffin and have never looked back since.



Some of them are too rare or weird even for that.
I paid in cash.
But, buns arent judged in a vacuum.
Minimal deductions were issued."I wanted a good, classic French sauce; I wanted the burger to be swimming in it he says.There's a sense of the past in the architecture and a sense of the future in the design details.These are wines of stunning rarity and age, bottles that you might possibly stumble upon on one of the country's grandest wine lists in a restaurant that's been collecting for decades.Its reminiscent of a McDonalds quarter-pounder with cheese in a flawless way.Lefebvre's Big Mec tells us so many things about the mind that created it, and the one that orders it; what it craves, what it values.The room, with its burnished mirrors and heavy silverware, feels exactly classy enough (without ever veering toward stuffy and the back patio with its glorious Javanese bishopwood tree is one.A.'s loveliest outdoor dining options.Here's the premise: Owners Dustin Lancaster and Matthew Kaner (who also are responsible for Bar Covell, the wine bar in Los Feliz along with Dave Gibbs (the singer-songwriter best known for his band Gigolo Aunts opened a neighborhood wine bar with affordable, quirky wines,.And then do it again.Burger and grade it on a laughably subjective 50-point scale.




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