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Daily Dish

The week in restaurant openings: District, Chego, Burger Kitchen

By Betty HallockDeputy Food Editor 
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District, the latest restaurant from George Abou-Daoud (Bowery, Delancey, Mission Cantina, etc.), has opened next door to the Mercantile on Sunset Boulevard in Hollywood. Both District and the Mercantile are helmed by chef Kris Morningstar. On District’s menu: duck fat Yorkshire pudding; smoked beef deckle with cucumbers and Cumberland sauce; agnolotti filled with ‘cheesy rice’ and topped with porcini sauce and fried arugula; seared foie gras with polenta and roasted cipollini onions; pork meatballs with clams and curry broth; pork belly with green farro, green garlic and house-made apricot mostarda. Plus there are cocktails. 6600 Sunset Blvd., Hollywood, (323) 962-8200.

Despite a burglary the night before opening (in which thieves absconded with $400 and a bag of potatoes), father-son team Alan and Daniel Saffron have debuted Burger Kitchen. There are 22 burgers on the menu, including the signature Burger Delicious with roasted tomatoes, caramelized onions, pickles and chipotle ketchup, $9 (pictured above). On Monday nights, ‘the secret steak chef of L.A.’ offers a 14-ounce New York steak with a glass of wine for $65. A selection of beers includes Affligem Blonde and Mission Hefeweizen on tap and Unibroue’s La Fin du Monde in the bottle. 8048 W. 3rd St., Los Angeles, (323) 944-0503.

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Chego (Kogi in a strip mall) plans to open officially (after a ‘soft’ opening over the weekend) on Wednesday. Korean-fried meatballs with shaved green onions, sesame and polenta; hot buttered kimchi with fried egg, gaenip, red tofu and chicharrones; and ‘one chubby pork belly bowl, kochujang -- lacquered and lovingly glazed over 12 times, with fried egg and water spinach.’ Prices are $4 to $8. For dessert, ‘It’s been a rocky road’: chocolate ice cream, smoked almonds, caramel, brownies and melting marshmallow fluff. 3300 Overland Ave., Los Angeles, (310) 287-0337, www.eatchego.com.

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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