""We thought this restaurant should be anchored by a burger that you can eat and not feel self-conscious about while you're sitting at a bar.""
""The burger was familiar, a compact concoction of meat, cheese and bun that chef Matt Molina first introduced at Everson Royce Bar a decade prior.""
The article chronicles a personal quest for the perfect burger, spanning six distinct burgers over a week across multiple locations in Southern California. The highlight is Cannonball in South Pasadena, where chef Matt Molina emphasizes a burger's simplicity and quality ingredients. The narrative explores how food can evoke strong cravings and preoccupations, illustrating the joy found in culinary adventures, particularly through Molina's burger-making philosophy and technique. The pursuit reflects a deeper appreciation for meticulously crafted food experiences.
Read at Los Angeles Times
Unable to calculate read time
Collection
[
|
...
]