FOOD SCOOPS: NEW MENU AT SHORT ORDER

By LA CANVAS
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A self-described modern interpretation of the classic fast-casual restaurant, Short Order isn’t just a burger and shake joint, it’s a space filled with passion for “Old America,” pioneering a journey through current and future food trends. It’s  a place where you can find comfort in knowing where your meal came from and what’s actually in it. The food has a purpose, a reason for being on your plate and a history. It seems fitting then that on their one year anniversary Short Order should launch their new menu, designed with sustainability in mind and to use one whole steer for freshly ground burgers and a daily special.

LAC was lucky enough to be invited for a tasting of this new menu and ideology, greeted on the day by a spread of Short Order’s renowned starters and sides – Crispy Pickle Chips, Spuds and Wood Fired Green Beans with a smorgasbord of sauces such as the loaded baked potato dipping sauce dotted with actual bacon pieces and an array of mayo. But the real fun begins when the “Thursday” is served – The Bacon Wrapped Filet, a king amongst each of the daily specials, a range of classic home style American comforts ranging from a Corned Beef Hash to Meatloaf to the Chicken Fried Steak.

With the addition of a fried egg and red wine beef reduction all stacked upon a fluffy brioche bun, the Thursday’s burger style bacon wrapped filet is reminiscent of breakfast, almost a tragedy to be eaten at night and not, in fact, as you crawl out of bed with a raging hangover. It is silky and smoky, cooked medium rare and with the perfect amount of booze killing flavor.

 

Next to arrive is the Ranchers Pie, Tuesday’s delight and served with a hulking piece of bone in the middle with – you guessed it – freshly discovered marrow deep within its well. A reworked image of the traditional shepherd’s pie, freshly ground grass fed beef is dressed with a smacking of marrow, of course all from the same animal, and topped with a cloud of mashed potato gratin.

 

The final entrée we are met with is the endangered Reuban sandwich, led by the stellar homemade corned brisket and made in limited availability thanks to Short Order’s sustainability system and the simple fact that there are only two briskets on the one animal. Housed between fresh rye, gooey cheese and SQIRL kraut, this elusive dish sells out early in the night due to low supply and high demand and needless to say, we felt rather lucky to have sampled it.

 

To the hum of satisfied sighs and general happiness, dessert is served from Short Oder’s little sister bakery, Short Cake, housed just steps away in the Farmers Market. Short Cake’s head pastry chef, Hourie Sahakian, curates the dessert menu and presents us with grilled cake topped with Straus vanilla custard and seasonal cranberries for Christmas along with the deep fried croissant (yes you read that correctly) with a molten banana and cardamom cream center. A “Drunken Girl Scout” is passed around to everyone’s delight as we finish the tasting with one of Short Order’s famous custard shakes, obviously from the “spiked” selection, this time a chocolate mint special that is deceptively sweet with that familiar tang of crème de menthe.

And so, like sleepy children, we sat in extreme satisfaction with full bellies and warm hearts as the comfort of American fare lured us into a dreamy food coma. Short Order’s new menu is full of nostalgic glimpses of what your mom used to make, with visions of ‘too good to be true’ dishes that push the envelope on the institution of American food.  Like its “fast casual” concept, the menu is inherently simple – it’s food that just makes you HAPPY. Quality ingredients from local vendors and the use of a single steer means Short Order has created its own ideology based on sustainability and supporting the community. And as you walk out into the chaos of the Farmer’s Market, you are left with a feeling that, while you may need to go to a couple of spin classes to work it off, the meal you just consumed meant something for all involved.

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