Week in Pictures

Week in Pictures: Bacon Waffles, Bibi’s Warmstone, Burger Night + More

By Joshua Lurie | February 6, 2012 0 comments
Week in Pictures: Bacon Waffles, Bibi’s Warmstone, Burger Night + More

Date of Visit: January 30 – February 5, 2012

Every week involves a steady stream of food, drinks and people. Of course not every taste or conversation is post-able, but the range of experiences is usually pretty amazing. Lucky me. Here are some of the highlights from the past seven days, some of which will help to fuel full posts.


January 31, 2012 – We were invited to check out Comme Ca, which the NY Times claimed has the perfect burger in 2009. They recently rolled out an expanded Tuesday “Burger Night” menu, complete with the classic burger and six more options, including a lamb burger with roasted peppers, caramelized onions and arugula.


February 2, 2012Bibi’s Warmstone Bakery produces plenty of Kosher baked goods, many involving sesame seeds, and some dusted with salt. Their pretzels come with one or the other, and we opted for the other.


February 2, 2012 – Michael Voltaggio presides over the kitchen of ink., producing compelling dishes like Brussels Sprouts with crispy pig ears and lardo. That was one of the better plates from my first dinner at the vaunted chef’s high-profile restaurant.


February 3, 2012 – Giselle Wellman constructed a special menu for dineLA Restaurant Week at Petrossian, featuring one foie gras option for each course, including a foie gras ice cream sandwich with rapsberry jam, soft brioche, honey, and sea salt.


February 4, 2012Short Order rolled out weekend brunch in January, and one of their selections included Rob’s Breakfast Sando with North Country bacon, a fried egg, Widmer’s aged cheddar, and house mayo on an English muffin from sister establishment Short Cake.


February 5, 2012 – We kicked off Super Bowl Sunday at FIG Santa Monica, where chef Ray Garcia treated us to some fun brunch plates, including a bacon waffle with strips of bacon in the middle, bacon ice cream on top, and dishes of bacon’d Trockenbeerenauslese syrup on the side, made with reduced German ice wine.

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