Nancy Silverton, her late friend, chef Amy Pressman, and business partner Bill Chait set out to redefine the modern L.A. burger destination. Brunch was not an initial focus at Short Order/strong>. However, they did foreshadow the meal in the paper place mat menu’s far right column in December. The following month, Short Order executive chef Christian Page rolled out weekend brunch. A compact but compelling brunch menu pays tribute to Americana at this sleek two-story building on the Original Farmers Market perimeter.
My favorite menu item more or less resembled eggs Benedict. Their Benedict Burger ($11) featured a supple Short Cake English muffin split down the middle and laid on its back like a tortoise. Short Order tops their Benedict burger with a fried egg and tangy, chive-showered Hollandaise.
Short Order is big on messaging where they source ingredients. The fried and well-seasoned “golden fertile” egg came from Chino Valley Ranchers. Instead of traditional ham, they crafted thick, juicy patties with smoky North Country Smokehouse ham and sustainably raised Langley Farms pork. Widmer’s aged cheddar provided the finishing touch. There’s no doubt this is Benedict, but redefined.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.
Leave a Comment