Tuesday, January 27, 2015
The chef and his dry aged burger topped with caramelized onions, Gruyere and Maytag Blue cheeses, bacon compote and arugula on a slightly crunchy roll moved East when a second Father's Office opened in trendy, popular Culver City.
I've been wanting to try the office burger for years. I'm not sure what took so long. I admit I hate the drive to Santa Monica and tales of endless waits and the terminal crowds probably turned me away. No excuse.
Finally, driving through Culver City I spied an open parking space and wound my way into Father's Office to try the famous burger. Unlike FO's reputation the staff are friendly and welcoming. I ordered at the bar and picked a table. Faster than fast food -- I'm not sure how serving that fast is even possible -- my burger arrived at the table and I readied for a taste of the revered specialty.
Maybe it's the years.
I should have tried it sooner.
I tasted what might have once been a great dish but now was sloppily put together without a care. From the chef who agonized over this combination came a burger no one in the kitchen gave a shit about. (Not my usual mode of expression but I've been marathon watching Louis CK and I guess it's wearing off). My burger had almost no cheese, was almost raw in the center though I ordered medium and lacked seasoning.
Things change. I waited too long.