[NB: gratis burger(s). Feel free to skip this post, but when you're dying of hunger because you took too long to curl your hair before clubbin' at Elevate & Standard DT, you might want to remember this...]
Daily Grill is not quite a behemoth restaurant group, but there are still enough restaurants (21) to make kitchen flowcharts necessary. Presumably, the corporate methodology trickles down to the restaurant’s procurement process, POS, beverage program, and marketing, etc. So when DG’s bean counters, after perhaps sampling the burgers at cross town rivals, decided to introduce a new burger “process”, one can understand the difficulties. First, the website: Daily Grill.com now publicly touts the new twice-a-day freshly ground beef. Every chef, at every branch, received a new grinder, and associated training. Every restaurant grinds to the same texture, assembles the burger is the exact way, and offers the exact same “wild mush room burger” as a People’s Choice special. It is no small undertaking and a wonderment that the final product is stupendous.
The burger above is, hands now, the current downtown Los Angeles burger champ. After racking ze wee brain, with assist from Thrillist LA besides me, I could think of no better burger in Downtown at the moment. Granted, I haven’t sampled the offering from LA Market, nor Corkbar’s, but out of the other DTLA burger standards, this is the dollar for performance winner. The ingredient that lead to this conclusion may surprise some; Daily Grill’s Pepper Bacon cheesburger deploys nearly whole peppercorns, not chili peppers. Whole peppercorn just rub the right way, be it in nem chua, orm now, in a burger. Is there another burger in Los Angeles with peppercorn halves griddled with chopped bacon? Nay. Winner I say!
Kenji Lopez-Alt released a perfectly scientific study on salting ground beef in late ’09. From that, it’s safe to conclude Daily Grill salts ground beef “properly”, ie, after forming of the patty, well into cooking process. Combined the excellent char, the perfectly cooked medium rare, and a coarse but not self-destructive grind, Daily Grill exemplifies the greatness a “chain” restaurant can achieve with proper planning. The new grinder(s), of course, needs to be amortized quickly, so DG is putting the new kitchen tool through the ringer by supplying nearly all the recipes involving ground beef with the new in-house grind. The glorious result now applies to even the meat loaf. Yes, meat loaf. Don’t knock it. it’s not the stuff of junior high cafeterias.
Despite the cornucopia of beef here at DG, some’d be glad to know it’s also fit for vegans! Or at least a temporary vegan.
Also on the cool news front: PS 612 opened this week. Now after your beer and burger, you can walk around the proverbial corner to MORE beer (trust me, you won’t need another burger).
612 S Flower St
Los Angeles, CA 90017