Grub

Friday, January 21, 2011
Grub – 911 Seward St, Hollywood, California, USA
Burger:
White Truffle Burger
Serviettes:
4
Dress Code:
Casual
Sleepiness:
14 minutes
Would we recommend:
If you’re in the area
Price:
$13.50 USD
Summary

In the backstreets of Hollywood, amidst a forest of Post-Production studios lies Grub. You probably wouldn’t guess it were a restaurant if it weren’t for the sign and people coming and going. Co-Owners Betty Fraser and Denise DeCarlo (who met whilst waitressing at a pizzeria), deliver their cheeky take on “California Comfort Food” in a converted 1920’s duplex that from first glance, just looks like someone’s house or a quaint Bed & Breakfast. This is all intentional; Fraser and DeCarlo wanted a place that people could come to unwind, relax or soak up some of that lovely California sunshine in their courtyard after a busy day. With a meal in there for everyone, from breakfast, dinner and dessert, their tantalising menu will probably leave you undecided for a little while. Lucky for me I had been recommended the White Truffle burger by a LA local. It came on a Cheddar Kaiser with roasted Mushrooms, melted Swiss Cheese, caramelised Onions, fresh Arugula & Roasted-Garlic Mayo. Then of course it was all drizzled with the not-so-secret ingredient, White Truffle Oil.

Comments
“I was coming to the end of my trip. Los Angeles had been fun but it had also beaten the shit out of me. Long days and late nights were becoming the norm and the burger recommendations were flying at me left, right and centre. It was Emmy time and parties were in full swing. At one particular gala, after being introduced as “the Australian burger guy” for the 100th time, I finally had a recommendation that I knew I just had to try.
One morning (ok it was noon) I got up and decided to make the trek to LA’s trendy Post-Production district. For some reason walking seemed like a bright idea but after a decent hour, and a bit of a hunt, I found it. Strolling down Seward Street you’d be forgiven for missing it or just thinking its some random haunt. From your first step in to your last step out you’ve got amazing service – I’ve never been to a chirpier café/restaurant. As well as the White Truffle Burger I grabbed a homemade ginger ale and boy was a happy when it came out. Ten seconds later and the drink was gone. I knew I was thirsty from the walk (and from the night before) but this was ridiculous. All of a sudden the waiter brought out a few sliced carrots, cucumbers and pretzels with a herb-mayo for dipping sauce as a complimentary entrée – a really nice touch. My next drink of choice was going to be the blueberry lemonade. It was unbelievable. Burger or no burger, I’d be back at Grub in a second just for that.
Soon enough they brought out the burger. It came laid out like a conquered beast; with a steak knife straight through its heart making it ooze swiss cheese all over the place. I sat there in awe for a little while wondering how I was meant to tackle this monstrosity. After taking a few snaps of the Swiss Cheese Niagara Falls, I cut this bad boy in half and went to town. My first impression wasn’t great; the bun was way too hard and crunchy and I started questioning the use of this Cheddar Kaiser. All it did was take away from the other ingredients. The Swiss cheese coupled with the White Truffle oil was a big winner though, coating my mouth like the creamiest of melted butters.
Just when I thought it was getting better with each bite, I started pulling out the overload of lettuce, caramelised onions and mushrooms as they were killing my Truffle experience! On their own they were ok but they together they were like uninvited guests at a party. Even more disappointing was the beef – it was overseasoned and overcooked, which was a real shame. I didn’t bother eating my side of potato chips because I was just too full. I sipped on my amazing blueberry lemonade and thought about how much potential this burger had to be great. They really do have the right recipe here for an amazing burger (minus the stupid bun) but the ratios of ingredients and cooking times that day were just off the mark.”