Anyone had the burgers at Stout yet?
I went last night with two friends and we thought the burgers were just ok. Mine was actually too rare for me (I normally order medium rare, but this one was RARE). Personally, I prefer the burgers at the Essex House (during happy hour for $7) or Umami...
Also, Stout does not currently have a happy hour. I think in order for them to survive with all the competition in that area (BIg Wangs, Umami, Capitol City, Kitchen 24, etc), they are going to need to rethink things a little bit in order to maintain business.
1610 N Cahuenga Blvd, Los Angeles, CA
You have a point. Additionally, there's Boho, which still pretty good and they are 2 blocks away (also with great beer). And, just a short walk away, the burgers at Blue Palms are good (especially that one with short ribs and mushrooms) and they have the best beer selection in town. Gonna have to get creative, Stout!!
6124 Hollywood Blvd., Los Angeles, CA 90028
Been there twice, had the namesake and the "Goombah". Goombah is a very good burger, and a standout to say the Hatch at Umami or the FO burger. Its adorned with prosciutto, i think mozzarella and a lemon aioli. Very good. The happy hour deal(half off between 4 and 6) is a nice plus.
Went there over the weekend and had the burger with the fig jam & caramelized onions (can't remember the name of it). I thought it was very good and an excellent deal for $10. The list of taps is very good, not Father's Office or Boneyard Bistro good, but impressive nonetheless. I had a Red Barn from Lost Abby with my burger. I'll go back.
13539 Ventura Blvd, Sherman Oaks, CA 91423
3229 Helms Ave., Los Angeles, CA 90034
Stout has a problem.
Generally the burger meat is good -- freshly ground, prime, hand formed, etc.
But it's everything else that the kitchen manages to lard on to the burgers that makes it such a problem.
Want a basic burger -- I mean, y'know, meat and bun? Good luck.
Everything either comes with 2 different kinds of imported (who cares?) cheese, caramelized onions, some sort of house-made condiment (chipotle, mustard, etc.) that you're left wondering if and/or what the kitchen is trying to hide.
Maybe it's too make the burgers so savory (read: salty) that you have to order an extra pitcher of IPA? If so, it's certainly not a bad business model ... if you want to sell beer.
Too bad. There's potential there ... it's just stuffed in a bunch of cheese, condiments, or roasted vegetables of some kind.
Of course you can ask for your burger naked -- shorn of any dressings or accoutrements -- but then they end up tasting like a hockey puck wrapped in cardboard. You'd probably need something much stronger than beer to wash a naked Stout burger down ... probably a good shot of Tequila, or Moutai, or both.
Brings to mind the burger version of Stuffed Sandwich.