Father’s Office: The Sequel
Father’s Office, the famous no reservation hamburger
restaurant room/bar in Santa Monica, appears to be expanding with a second restaurant, that we can only hope holds more people than it does now.
The burgers here rank in numerous lists as one of the best in the country, and it’s definitely worth the wait. Here’s one of those lists, featuring a recipe for the famous burger itself.
As for the new location…
Looks like lovers of all things burger and beer will have a large bar to belly up to at the new Father’s Office taking root at the Helms Bakery building next to H.D. Buttercup.
A few months ago we chatted with owner Sang Yoon who told us that, yes, the burger will still be on the menu, but expect a lot more. He sounds so over that burger actually, but says he’d “be lynched” if he ever stopped serving it. Agreed.
Two things that won’t change at the new FO: The strict no-reservations policy, just like the original in Santa Monica, and please, never EVER call it a restaurant. The space is much bigger with a patio out front, and hopefully everyone will play nice. (from Eater LA)
Rumors say it could open in July, but according to the update on Eater LA, it looks like it’ll be a fall opening. For now you’ll have to settle for waiting in line on the streets of Santa Monica.
Photo from Flickr.
1018 Montana Ave
Santa Monica, California
And if you want to do it yourself at home…
DO-IT-YOURSELF FATHER’S OFFICE BURGER
- 4 slices applewood-smoked bacon
- 2 onions, sliced (about 4 cups)
- 1 teaspoon sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon ketchup
- 2 teaspoons Worcestershire sauce
- 2-3 drops liquid smoke
- 1/4teaspoon salt
- 1/2 teaspoon pepper
- Heat a skillet over medium-high heat. Fry the bacon until crisp, 5 to 6 minutes, then remove to paper towels to drain. Crumble 1 slice and set aside; reserve the rest of the bacon for another use. Measure 2 tablespoons of the bacon fat into a medium heavy skillet.
- Add the onions to the skillet and sprinkle with the sugar. Cook until the onions are golden brown, about 20 minutes. Halfway through, stir in the crumbled bacon. At the end of the 20 minutes, stir in the balsamic vinegar, ketchup, Worcestershire sauce, liquid smoke, salt and pepper. Cook for 2 more minutes. Set aside.
- 1 1/2pounds strip steak (preferably dry-aged), ground
- 1/2 pound rib-eye steak (preferably dry-aged), ground
- 1 1/2 teaspoons salt
- 2 tablespoons butter
- 1 ounce blue cheese
- 4 ounces Gruyere cheese
- 4 French demi-baguettes, halved and toasted
- 1 cup baby arugula
- Combine the strip and rib-eye steaks and mix in the salt. Shape the meat into 4 (7-inch) oval patties, about three-fourths-inch thick.
- Melt 1 tablespoon of butter in a large skillet, preferably cast-iron, over medium-high heat. Fry the burgers, 2 at a time, for 3 minutes, then flip. Top each burger with one-fourth of the blue and Gruyere cheeses.
- Cook the burgers 3 more minutes for medium.
- Remove and keep warm; melt the remaining butter in the skillet and repeat with the remaining 2 patties and cheeses.
- To assemble, place the burgers on the baguettes and top with the onions and arugula, dividing evenly.