Executive Chef and owner of Comme Ca, David Myers, has recently launched a Tuesday night menu featuring 7 different types of juicy burgers. All plates are served with an overflowing cone of crispy frites, making the order large enough to share. Long hailed as the best burger in town, the giant classic with Vermont cheddar still tops our list as a must for any meat craving. Other offerings on the new menu include the breakfast inspired ‘red eye’ served on an english muffin with pork sausage, sunny side up egg and white gravy. We also loved the swiss melt with Angus beef, gruyere cheese and mushrooms or the ‘black and blue’ with bleu cheese, red onion and bacon. Comme Ca is also offering lamb, turkey and veggie burgers – so everyone at the table should leave happy – just don’t forget the cocktails. After tying out Myers latest hits, we decided to check out some of the other new burgers around town and are claiming these other four as our top picks.
1)UMAMIcatessen: Yes, it’s a genius multipurpose charcutterie counter, deli, donut and coffee shop and bar by the guys behind Umami burger, and sbe, but the now classic truffle burger was still our favorite thing on the menu. OK, that and the PIGG style fries with ham and ‘brainaise.’
2)Mohawk Bend: From one extreme to the other – this vegan friendly gastropub in Echo Park has one of the lightest, juiciest meat blends in town. The house burger is a flavorful yet surprisingly non-filling mix of brisket, short-rib and ground beef topped with parmesan cheese and pancetta.
3)The Tripel: If you happen to be in the mood for a small gastropub vibe out west in Playa del Rey, ala Chef Brooke Williamson, on Saturday or Sunday, order the popular pretzel burger at their new brunch, billed as ‘The Cure’ with avocado and topped with a fried egg.
4)Savory: It’s a tough choice during lunch at Paul Shoemaker’s Malibu cafe between the rib-eye cheeseburger and the half-pound ‘wolfmother’ with melted brie. Bring a few friends and get both. Or, stop by on Monday for the game-watching pub menu, for the ‘four horseman’ with two six-ounce patties of rib eye, layered with pork belly, American cheese, sweet caramelized onions and bacon.