Who owns father office

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September 23, Dining , Video. September 22, Juliet Lemar Read more. September 22, Autonomy farms chicken, pecan butter and smoked carrot sauce from Rustic Canyon. August 26, admin Read more. August 26, Home of the much touted "Office Burger," our menu joins great craft beer with excellent food for an unparalleled casual dining experience.

We feature a seasonally rotating selection of 36 craft beers on tap at our bars along with carefully curated small producer wine and craft cocktails at select locations. Non-toxic ware washing. No harsh chemicals and it wont disrupt the flavor of your beer. Since day one, always the first to bring new, rare, and exceptional craft beers to market. Who knew a burger could be so damn polarizing? Our no-substitutions, no ketchup, no reservations policy has some people giving us the bird.

But let us explain. Menus Locations F. Gift Card News Private Events. You can't really get specific, so that's the target.

Yoon on the best way to cook a burger: "The charbroiler is my preferred method because it gives it the deepest flavor. When you drop a burger on the griddle it can't get quite as hot. If you're using leaner, cheaper meat, you're better off on the griddle because the fat's not going anywhere, it's just pooling there.

When you use the charbroiler, the excess fat drips away. On his own burger consumption: "I never eat it anymore. I make sure the parts are right, but I don't sit there and eat the burger, maybe once a year at most. I think it's best when cooked medium rare to medium, like a steak, it needs to be juicy.

On Yoon's infamous non-modification policy and how it started: "It came about because at the beginning the kitchen was tiny, almost like a phone booth. We didn't have an expansive menu or pantry. We just didn't carry a lot of things, so we couldn't accommodate substitutions. Yoon on the reactions of people to the non-modification policy: "At the beginning people got belligerent about it.

Now it's kind of a trend for places to tell people that modifications aren't allowed. Really it was us just trying to work with something small, it wasn't about ego.

Why the policy eventually worked: "Eventually though, it became obvious that this was a dish, not a blank canvas. I was young at the time, just 29 and I owned my own restaurant. I had only worked in fine dining my whole life so I thought, this is something I've put a lot of work into. At the time people were just used to getting their burger their own way — it was just the culture that existed at the time.

But if you serve something a different way all the time, then how do you have the same experience? It's hard to really relate to an experience at a place like The Counter — it's like a salad bar. I realized that the only way to get people to have the same experience was to be strict about the no-modification policy, even if it came at the risk of pissing a few people off.

On trying to understand customer reaction: "I know it came across as soup-nazi-ish, but we only made one product. We just couldn't provide another choice, and people are used to choices. I understand the culture. On the subject of ketchup and other condiments: "Nothing's wrong with ketchup. First of all, I didn't have it at the restaurant. It's also a really strong flavor and didn't belong on the burger. With fries, I served them with aioli, which was a very European thing to do.

Now it's caught on, but I think I took a lot of bullets for people in the industry. On what makes a good burger: "I don't go eating a lot of burgers, but I tend to like the ones that are really simple, the ones that mimic the principles of mine.