Obsession: Short Order's frisée lardon raft
Behold the Short Order frisée lardon raft! Even the name is rapturous. A tangled pile of pea tendril-green frisée serves as a wild, crunchy wig for bloody-rare, grass-fed beef and thick, salty chunks or artisan slab bacon, crowned by a golden, fried-egg top hat. The whole savory mess is served with a generous coating of tangy lemon vinaigrette.
I ate this beauty last week at the restaurant's upstairs bar. Mixologist Julian Cox was there and let me sample a new peanut-infused bourbon he's been working on to use in an alcohol-laced milkshake that Short Order hopes to serve soon. He's cooking the peanuts sous-vide in the bourbon, a super-creative technique that makes for crave-worthy booze.
Next time, I'm going to try the pork burger with rapini, stracchino cheese and bibb lettuce.
-- Jessica Gelt
Photo: The frisée lardon raft at Short Order. Credit: Jessica Gelt / Los Angeles Times