WEIGHING IN: 8 OZ. BURGER BAR

SoCal culinary star, Govind Armstrong, is known for his spin on California Cuisine. He's also had his hand in television as a judge on Bravo's Top Chef, as well as a contestant on the very iconic Iron Chef America on the Food Network. He traces his beginnings to Beverly Hill's Spago (when he was thirteen), and furthered his training during his college years in San Francisco at another Wolfgang Puck mainstay, Postrio.

Armstrong has certainly come a long way since his humble beginnings at Spago. He has since traveled Western Europe, landing gigs at famous establishments as Excelsior at Hotel de l'Europe, and Arzak. He has been mentored by legends like Pedro Subijana (Restaurant Akelare) and Juan Mari Arzak.

It wasn't long before Chef Armstrong found his way back to Los Angeles. He eventually worked several gigs, including setting up shop at Pinot Hollywood. Eventually, the talented chef would find himself at the helm of his own restaurant: Table 8. The restaurant first opened in Los Angeles, and quickly became a favorite of the Hollywood set. Soon after, the restaurant went bi-coastal, and set-up shop in trendy Miami. And now NYC is looking to host the restaurant this year in NoHo's Cooper Square Hotel.

Last year, Armstrong decided to move Table 8 on Melrose. No word on whether or not the move has taken place, but 8 Oz. Burger Bar has already made its home in its former spot near Fairfax. 8 Oz. Burger Bar is still, obviously, Armstrong's doing. Since it's opening, it has become a strong contender against the likes of other L.A. area gourmet burger spots like Santa Monica's Father's Office, or West L.A.'s Apple Pan, and it looks like it's here to stay a while.

The signature 8 oz. burger is made of a house blend of sirloin, tri-tip, short rib and chuck cured in the restaurant's Himalayan salt-tiled locker. The burger is cooked medium rare to medium, and is served with standard iceberg lettuce, pickle, tomato, white onion, and the 8 oz. "special sauce." Also on it's menu of burgers: the Melrose (house blend, wild baby arugula, garlic roasted tomatoes, and red onion marmalade) and the Estancia Grass Fed Beef (heirloom tomato ketchup, garlic aioli, sliced tomato, onion, pickle, charred escarole, and roasted mushrooms). Other items to note: the Short Rib Grilled Cheese (served with onion marmalade and bel paese cheese), a number of salads, Mini Kobe Corndogs, and Fried Wisconsin Cheese Curds. For the non-red-meat-friendly: Grilled Chicken Sandwich (ranch dressing, iceberg lettuce, tomato, red onion, and grated carrot), Fillet of Fish, and Veggie Burger are for the taking.

An array of beers, as well as shakes, malts and floats, are available to accompany each meal. And for happy endings, there are delectable treats such as Banana Rum Bread Pudding, Banana Split, and cupcakes (chocolate or carrot).

The space itself is pretty casual, with a hip gastro-pub feel. On busy nights, the restaurant boasts music playing background to the sounds of conversations of all types. Tables are full, and even the small bar area plays home to local hipsters and Hollywood-ers. Despite this, 8 Oz. Burger Bar gives off no air of pretention, and will surely have you craving more.
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8 Oz. Burger Bar, 7661 Melrose Avenue, Los Angeles, CA 90046, 323.852.0008

(Photo courtesy of EaterLA.com)

COOKBOOK SPOTLIGHT: TAPAS...

I am, by no means, an expert when it comes to food. While I know what I like when it comes to cooking, I am not a trained chef. Any nuance that I may display in the kitchen is a distinct trait that I've picked-up from my parents, who I consider to be very talented cooks.

My mom grew up as the baby of her family, and essentially never had to lift a finger in the kitchen. It wasn't until she came to America, as an inexperienced bride to a then neophyte U.S. serviceman (My dad is Filipino; my mom ain't no mail-order bride. I'm just sayin'!), that she had to learn her way around a kitchen. She credits her cousin (my Aunt Linda Romero from Jacksonville, FL) and her kumare* (my Aunt Norma Villarivera from Ft. Washington, MD) as two of her main influences when it comes to cooking traditional Philippine cuisine. My dad, on the other hand, built his experience from the mess halls of naval ships and bases, and eventually became a personal cook to a few Labor Department Secretaries during the terms of Ronald Reagan and Bush Sr. Through the years, mom has become known for her personal take on Philippine dishes, while dad specializes in continental fare. Lucky for me, I've always had the best of both worlds when it came to eating well at home.

It may have been my dad's influence, however, that encouraged me to have an open-minded take on international cuisine. With Philippine dishes being the norm growing up, it was the dishes that my dad would prepare that really made me sit-up and pay attention when it came to learning the ways and means of the kitchen. While I can spit out a recipe for sinigang* without really thinking about it, I take a more delicate approach when it comes to preparing dishes that my dad could easily put-together (his Quiche Lorraine comes to mind). And I think it's that same delicate approach that I take when it comes to cooking cuisines from other parts of the world.

For me, I find that it's important to stick to the details of special ingredients when it comes to creating a meal. For instance, I find that sesame oil is an integral part of East Asian cooking, while fish sauce serves an important purpose in the cuisines of Southeast Asia. The Italians love their fresh herbs and cheeses, while vinegar plays a special role in the food of Central France. Ultimately, the cuisine of the world transcends many things, and often is more of a way of life, than merely something left to the confines of the kitchen walls.

Personally, I have always admired Spanish cuisine, and most especially, tapas*. Like many cuisines of the world, the various regions of Spain each have their own distinct way of preparing dishes. From the different types of crab pastes popular in Aragonese cuisine, the use of piquillo peppers in Basque country, and the richly prepared seafood and paella of Valencia, the Spanish kitchen offers lessons in history, unique cultural influences, and even healthy cooking.

I stumbled upon Tapas: A Taste of Spain in America while perusing the cook books at Barnes & Noble the other day. The book boasts a collection of over 100 palatable recipes for Spanish tapas. Chef Jose Andres (of Jaleo & Minibar fame) takes readers on a journey through the culinary wonders of Spain, pulling in his own personal experiences growing up in the Asturia region. He extols on the culinary traditions of Spain, referring to them as "a lifestyle" more so than anything else. He even offers suggestions on how to simplify dishes using simple ingredients.

Since tapas have become such a strong part of the American "foodie" scene, they have also been instrumental in straightening up the often-confusing line between Spanish and Mexican cusines. As one of the bright shining stars among today's American chefs, Jose Andres whole-heartedly introduces the beauty of Spanish cusine into the kitchens of America through this book. His pride in his culinary roots reminds me of my mom's personal connection to the cuisine of her native Philippines, and his penchant to create world-class meals I find akin to my dad's own talent in the kitchen.

The cookbook is sheer-breakthrough inspiration for cooks that want to delve into the world of Spanish tapas, and there is something to be found for everyone. From Monkfish with Romesco Sauce to Figs with Spanish Ham, there is a broad spectrum of Spanish cooking to be found in these pages. It will surely make a wonderful addition to any cook's library.
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Language Lesson:

Kumare is the Tagalog term of endearment that is given to a woman as a designation for the highest level of friendship. It is usually bestowed upon a woman who is called upon to become a God-mother thru a child's baptism, confirmation, and/or wedding. However, in modern days, the term is loosely used to refer to very close friends. The term for the male designation is kumpare.

Sinigang is a "sour" soup that is an integral part of Philippine cuisine. Its characteristic flavor comes from either the tamarind or guava. It can be prepared with either fish, shrimp, chicken, pork or beef (pork, fish, and/or shrimp being the more popular), and an array of vegetables including (but not limited to) okra, eggplant, green beans, and water spinach (or kangkong).

Tapas refers to a wide variety of appetizers, or small plates, very popular in Spanish cusine. Variations are served cold, while others are served warm. Dishes range from stuffed olives, fried fish, poached eggs, to braised beef cubes. Tapas are served to encourage conversation, and are often served alongside wine, beer and alcohol; a version of "bar" food served in-between the time slot between lunch and dinner.

(Photo from amazon.com)