It’s so easy to knock the OC — the chicks are much too blondes, the Asians much too studious, the sheiks much too rich. And apparently OCers are rather fickle. One month, they’re absurdly in love with a hamburger, next month, they’re crying for burger effigy .
I had to go see wtf is going on in DTF (downtown Fullerton, not Din Tai Feng).
After a quick fist-bump, Chef J. Mahon broke it down as such: the anticipation was ridiculous. On grand opening day, they served something like 650 burgers. Right after friends and fam test run, the GM/expeditor/HR multi-tasker quit to attend to family illness. They haven’t recovered from the Sunday lunch service and it’s already Monday post-lunch rush.
My experience went something like: 1:30 p.m., the hostess kindly and calmly explained there will be a 30minute wait for the burger to arrive. 2:30 p.m., I hear The Man shout: “we need more beef”. ~2:45 p.m., I see a (presumed) Mrs. Mahon (that’s the mom, not the wife) running into restaurant with fresh sesame buns. Overall, the room was bustling with all kinds of North OCers. Some in the crowd carried the scowls of a hungry wolf pack. Me? I think Chef M should switch back to contacts, even though I’m still really diggin his eyeware. Acuvue Daily Moist is very comfortable.
Everyone (not from OC) loved Bastide under this chef. The Early Bird is a huge hit at least partially due to Mahon’s menu design. Here is a man who can cook a very high level of Escoffier cuisine, slinging burgers because he loves the hungry public. Dearest people of OC, remember to take that Prozac/Xanax/Zoloft cocktail before heading to a burger pub. If your prescription recently ran out, wait for a couple of weeks before pouncing on Mahon’s meat. We all want to get nibbling, but since you love In-N-Out SO MUCH, try eating that downer cow meat for 1 or 2 more weeks until Burger Parlor sorts out its equipment and personnel. There was no soft-opening period, there is no calm before the storm like the pop-up which ran for weeks before being picked up by the camera-toting clan.
Please keep remembering the formula hasn’t changed one iota. The burgers are the same. They’re pretty tasty. The bun is a great supporting actress, the actor is still named Angus, and there’s arugula with roasted tomatoes in the Smokey. The turkey and pork patties are still made in-house,