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

Hamburger Los Angeles

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.

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. Discover highlights from January 30 – February 5, 2012, some of which will help to fuel full posts.

Pretzel Los Angeles

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 I opted for the other.

Pork Los Angeles

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.

Ice Cream Sandwich Los Angeles

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 raspberry jam, soft brioche, honey, and sea salt.

Breakfast Sandwich Los Angeles

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.

Waffle Los Angeles

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.


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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