Isn't every year the year of the burger? It's like saying this is the "Year of the Freeway" or the "Year of Watching Television." A good burger never goes out of style, right?
Nontheless, with people apparently ga-ga over Kobe beef right now, the L.A. Times proclaims that this is the year:
From a wooden counter in Santa Monica to an industrial-looking foodie haunt in Hollywood to the swankiest dining room on Orange County's Gold Coast, right now the burger is getting more play in this town than Colin Farrell. Suddenly, L.A. chefs are taking the burger very seriously: No longer a kids' meal or de rigueur bar food, the hamburger is now a menu centerpiece, even a showstopper...
Burger-wise, Kobe is very hot. Not real Japanese Kobe of course, which wholesales for $80 per pound, but Wagyu, American Kobe-style beef...
But not everyone thinks Kobe is best for burgers. Just as Angelenos love to debate whether the Apple Pan is better than Pie n' Burger, or whether In-N-Out was ever as great as the original Fatburger, or whether the Counter is as amazing as Father's Office, hamburgers have lately become a topic of hot debate for chefs. It all comes down to Kobe versus not.
I must say, I'm woefully behind in my burger tasting. I like the one at the Bowery, but still have a long way to go. What's your fave L.A. burger?
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