L.A. Weekly
Need a visual aid for your print edition? Jonathan Gold visits Burger Kitchen. (“Drippy Greek lamb burgers with olive paste and feta and flaky Australian meat pies among other things, as well as very good hamburgers made from a blend put together for Saffron at Huntington Meats. For a couple bucks extra per burger, you can have your Texas chili burger or bacon-laced Mountain Burger made with a Pat La Frieda “steakburger” patty, which oozes the bloody minerality of aged sirloin.”) Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, “Meat as Sculpture.”
Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.