A Cut Above has a diverse menu of sandwiches and salads. At his current A Cut Above butchery, he sells beef from Novy Ranches in Mount Shasta. Additionally, he was featured on the History series Modern Marvels in an episode titled “The Butcher”, where he gave expertise on dry aging. Shin’s resume also includes his time at Fleisher’s Grass-Fed & Organic Meats in Kingston, NY. Prior to that, he gained his fame at Nick & Stef’s Steakhouse in downtown LA, working for Chef Joachim Splichal of The Patina Group. For five years, he was executive chef at Primitivo Wine Bistro. The Curious Palate has several types of burgers with toppings using worldly cuisines from California to Greece to Japan.Īcclaimed chef Eddy Shin founded A Cut Above after having spent over 20 years working at high end restaurants. Their grass fed beef comes mainly from Sun Fed Ranch with a part of it coming from Painted Hills Natural Beef. Their produce is sourced from local farmers markets. In addition to a large menu, sustainability is an important part of The Curious Palate. Just as they came from diverse backgrounds, the plan was to also offer a menu with a diverse variety of foods found all over the world. Rubin was an engineer and Cannon was a television producer. The Curious Palate co-founders Elliot Rubin and Mark Cannon had come from different walks of life when they launched the restaurant. Burger Lounge is even sustainable in terms of recyclable to-go packing, composting leftover food, and using table tops made from recycled water bottles. Their french fries are cooked in a peanut oil, which gets converted into biofuel to be used in everything from delivery trucks to buses. The 1000 island dressing for the burgers is made from scratch. The hamburger buns are baked with organic wheat. Burger Lounge works hard to also get all of their other ingredients from sustainable sources. If you get cheese in your burger, it’s pasture raised cheese from Rumiano, which is based in California. Their beef is sourced from Grass Run Farms in the Midwest. Originating in San Diego, the Burger Lounge has been popping up all over Los Angeles in the past decade and more recently have opened restaurants in Orange County, the Inland Empire, northern California and Las Vegas. Locations: Larchmont, Beverly Hills, Brentwood, Culver City, Marina del Rey, Santa Monica, Sherman Oaks, Northridge In alphabetical order, here are the 9 best grass fed burgers in Los Angeles: All of the entries on this list both use meat from farms I’m familiar and meat which is indeed 100% grass fed. So now ranchers are using the term “100% grass fed”. While more people understand the concept of grass fed beef, unfortunately the USDA requirements for a grass fed label simply mean the animal was fed grass one day. To foodies, especially burger lovers, May is known as National Hamburger Month.
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