Father’s Office: The Sequel

Father’s Office

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
310.323.BEER (2337)

And if you want to do it yourself at home…


Caramelized onions

  • 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


  1. 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.
  2. 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


  1. 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.
  2. 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.
  3. Cook the burgers 3 more minutes for medium.
  4. Remove and keep warm; melt the remaining butter in the skillet and repeat with the remaining 2 patties and cheeses.
  5. To assemble, place the burgers on the baguettes and top with the onions and arugula, dividing evenly.

5 comments so far

  1. tannaz on

    wait so where’s the burger recipe promised on tastespotting? it would actually take *less* time to buy all ingredients and make the burger than try to get to the bar to order one at the original father’s office… =)

  2. cincodemayo1 on

    Oops…you had to follow the link (titled list) to find it but I guess I should’ve made it more clear!

    It should be updated now.


  3. coryomalley on

    This was the recipe from the Times, right? I interviewed Yoon a few weeks ago and he said it was a joke (primarily because of the liquid smoke). I didn’t see the article in which it originally appeared, but apparently Yoon replied to the paper, stating how far off he found the recipe, and his response was printed. That said, I’ve had the burger and this recipe–which I haven’t tried at home–seems pretty close.

  4. cincodemayo1 on

    Actually, I believe this recipe was originally linked from a message board that did not state where it was found. But if it seems pretty close it just might be.

    I actually ate at Father’s Office I the other day and the recipe appears to be pretty close on paper.

    If anyone gives it a try please let us know how close it really is!

  5. KitchenBitch on

    Actually, the recipe is close. Here is my take, which I think is closer:

    1/2-3/4 C Applewood smoked bacon strips chopped and sauteed.
    1 C Chopped white onion
    5-6T brown sugar, dark
    Cook til carmelized and gooey, then
    deglaze pan with
    Balsamic or sherry vinegar
    These are approximates measurements. Remember, there a thousand different Balsamics, sherry vinegars, and smoked bacons. If you are using an extremely high quality, sweet and syrupy balsamic, cut back on the brown sugar.
    I made this twice for 5 FO burger fanatics who said it was spot on. I use only high quality ingredients and taste all the way through. I think I added some water to thin it out, then some more dark brown sugar….kinda played with it.
    -Do cook it in a skillet.
    -Do add 1T blue cheese a bit after turning.
    -Do brush the buns with butter and skillet toast.
    -Do top with baby or wild arugula (not all Arugula is pungent and it should be).
    The other trick is the ground beef. I think the rib eye-sirloin mix might get the nod here. I seasoned mine with granulated garlic, sea salt and ground pepper and mixed just a good “plop” of the carmelized chutney in it.
    -Do not overcook! Take a look at that FO burger-they are almost raw in the middle and bleeding….very juicy.
    -Cook and let the patty rest for a few minutes on a paper towel before putting on your toasted foccacia roll.
    -My Foodies all preferred my bun choice and were adamant they did NOT like the FO soggy bun and actually preferred my burger for that reason! Objectively, and that is why they call me the KitchenBitch, I still think the FO burger has the better taste….and it is in the beef! Bottom line; the carmelized chutney is no more than a “barbecue sauce”. The sweetness is arrested with the nip of the blue cheese and leveled by the arugula, and then our caveman instincts take over. Nothing like a good burger!

Comments are closed.

%d bloggers like this: