To the bartender at Father’s Office in Culver City, who graciously replaced my California chardonnay with an Italian white on Monday night because the chardonnay tasted rancid: I apologize.
Weirdly, the replacement white was funky, too. I was too embarrassed to complain again. But when my Father’s Office burger arrived, topped with the restaurant’s signature onion-bacon compote, arugula and melted mix of gruyere and Maytag blue, I was befuddled.
This was just not possible.
A Father’s Office burger is the standard by which all other gourmet hamburgers are judged. This burger is so good that The Times Test Kitchen once spent days developing