Tuesday, December 18, 2012

Short Order's New Menu Items Inspired by Hoof to Tail Movement

Ranchers Pie
Just over one year ago, Los Angeles chef legend, Nancy Silverton, in partnership with restauranteur, Bill Chait. opened Short Order at the Originals Farmers Market, just above Dupar's at Third and Fairfax.  At the time, much attention was focused on the burgers, as the Nancy Silverton burger blend had been featured for many years at one of the butcher stalls at the Original Farmers Market.  With increasing awareness in Los Angeles (for example Lindy and Grundy butchers just up the street) about hoof to tail use of an entire cow, Executive Chef Christine Page has set out to integrate the use of two steers per week, for a series of dishes that some would be featured just one day a week.  In discussion with Chef Page, his earlier training in supply chain economics while getting his MBA at USC in their entrepreneurship program was going to be really tested. 

One featured Short Order dish, of limited availability, is the Ruben, in which Chef Page is making his own corned beef: however, due to its popularity, the two entire steer order per week, are being augmented by additional brisket orders, and they still have been known to run out. Short Order is also making their own bacon for their BLT which they call a BPB-LTA for their inclusion of pork belly along with lettuce, tomato, and avocado. Another weekly dish on Tuesday is their Shepards pie, which makes use of leftover meats centered around a large marrow bone.  Probably a must try at Short Order is the deep frying of their renown pickles, probably better than any fried pickles that one might get at a County Fair.  The use of frying also comes into play, by frying the ordinary croissant and stuffing it with banana cardamon cream. This and other imaginative desserts are available to go from a separate take out section. For coffee lovers, you will find Short Order serving coffee from Verve of Santa Cruz. Plus a number of innovative cocktails making use of fresh farm to table ingredients. In addition to the upstairs dining, one can also eat and drink on the ground level portion of the restaurant that is set up as a bar.

Here are my Short Order pictures shared  from Flickr as a slideshow below, and for those with an Ipad, click here.

So if visiting the Grove or the Original Farmers Market, plan on a visit to Short Order for some very tasty menu items. If you go on a Thursday, then you can catch the Bacon wrapped filet.  My picture in the slide show is a mini-version using a quail egg that will eventually show up on a happy hour menu in a slider version. I have now been to Short Order several times, and I have added it to my other favorite Los Angeles food destinations with Nancy's imprint, Mozza, and Bill's ownership, Rivera, in partnership with Jon Sedlar.

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