Diners enjoy lunch on the upstairs terrace at Short Order, in the original Farmers Market off Fairfax Avenue. (Christina House / For the Los Angeles Times)
The frisée lardon raft is made with grass-fed beef, frisée, artisan slab bacon pieces, a fried egg and lemon vinaigrette. (Christina House / For the Los Angeles Times)
Short Order chef Christian Page dines on the restaurant’s specialty “spuds” and a burger on the upstairs terrace. (Christina House / For the Los Angeles Times)
The Grandma’s Boy is white rum, SQIRL apple butter, fresh lime juice, fresh-pressed Granny Smith apple juice and barrel-aged bitters. (Christina House / For the Los Angeles Times)
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There are a few tables inside, a takeout window, communal tables and a wrap-around counter in the downstairs area. (Christina House / For the Los Angeles Times)
The condiment wedge salad is made with iceberg lettuce, tomato, red onion, pickle, artisan bacon, avocado and herb blue cheese dressing. (Christina House / For the Los Angeles Times)
Pretzel Pups are short dogs, saurkraut and mustard on La Brea Bakery pretzel buns. (Christina House / For the Los Angeles Times)
The burgers are grilled to order. (Christina House / For the Los Angeles Times)
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Nancy Silverton’s chocolate chip cookies are made with Tcho chocolate. (Christina House / For the Los Angeles Times)
