Our burgers & melts are now available on Monday & Tuesday nights exclusively for guests dining with us at the Chef's Counter.
We will offer our burgers, melts, and toasties on a rotating menu.
Book your seat at the Chef's Counter via OpenTable now! (When booking, be sure to select Counter seating.)
Nancy’s Backyard Burger recipe has gained notoriety over the years. The recipe has been featured in numerous publications (including the LA Times), and backyard cookouts at her home have been auctioned to support local charity organizations. We’re featuring a series of burgers & sandwiches from Nancy on a rotating menu for guests dining at the Chef's Counter on Monday and Tuesday nights, drawing inspiration from the countless progenitors of this American classic.
“The key is to choose toppings that complement the flavor of the meat. There’s a reason that cheese, onions, pickles, and bacon are traditional: They’re strong enough to stand up to the intense flavor of beef while adding a little something extra.” – Nancy Silverton
Classic Spacca Burger
Nancy’s version of a classic cheeseburger on Martin’s sesame seed bun— cheddar cheese, lettuce, onion, tomato, pickle & Calabrian chili aioli. (check out our Classic Spacca burger featured in LA Mag here).
Inspired by a smash burger our Executive Chef stumbled upon in the great state of Oklahoma. Our smash burger has two dry-aged beef patties, seared on the flat top with a mound of thinly sliced onion & topped with New School American cheese, yellow mustard & pickle.
Dry-aged Spacca beef double smash patties, shredded iceberg, tomato, shaved onions, pickles, New School American cheese & calabrian aioli. The perfect balance of the classic burger, but with smash patties.
Olive oil braised tuna, aged white cheddar and aioli on Bub & Grandma's ciabatta. Served with hand-cut potato chips.
Aged white cheddar, yellow cheddar, pickled mustard seeds, whole-grain mustard & shaved onions on grilled sourdough. Served with hand-cut potato chips.
Lamb burger with roasted eggplant, caramelized onion and amba yogurt. Served with fries & Calabrian mint aioli.