Wow, Wagyu: Lunch at Gordon Ramsay's The Fat Cow

IMG_3129.JPG

Visiting The Grove and the Los Angeles Farmers Market is easily a full-day adventure. Thankfully there's a concierge service to help you if you feel overwhelmed by all of the shops, dining, and people (lots and lots of people). We arrived at The Grove a little after lunchtime. It was a weekend day, so the place was full of hustle and bustle, but fortunately it was late enough for us to snag a table (without waiting) at Gordon Ramsay's The Fat Cow -- which is casual dining in a rustic atmosphere but with flavors you'd expect from a chef who's been awarded more than 10 Michelin stars.

The Fat Cow, which is less than a year old, is friendly and inviting. The menu is simple and many of the ingredients are locally sourced (and from the Farmers Market only steps away). There were plenty of great entrees to choose from, but I had to get The Fat Cow Burger. And it was ah-MOO-zing. 

The Fat Cow Burger is made of Wagyu beef, which is one of the most expensive beefs out there. It's known for being extremely tender, highly marbled, and superior in quality -- and I can say without a doubt that this was the best burger I've ever eaten. The Fat Cow Burger also has caramelized onions, arugula, smoked gouda, and a chipotle aioli. And let me tell you that the bun (both top and bottom pieces) was perfectly toasted and soft and fluffy. No rips or tears on the bread. Plus, it was branded with a cow, yet managed to keep a perfect bun shape. Also, the bottom part of the bun wasn't soggy at all! (And you know how the bottom half of a burger bun can get soggy and gross.) The Wagyu was delicious, but the perfect shape and flavor of the bun was truly a reminder that I was eating at a Gordon Ramsay establishment. I've watched enough episodes of "Hell's Kitchen" and "Kitchen Nightmares" to know that Gordon would never let a ripped or soggy bun touch a plate.

I had a nice cold Fat Tire beer to go with The Fat Cow Burger, along with a side order of truffle fries. At first I thought that the burger was too big and that I'd never finish it, but it was so juicy and flavorful that I cleaned my plate. Not a single crumb left.

Next time I'll have to get The Fat Cow Burger with a fried egg and bacon jam added. I realize that will probably give me heart attack, but I think it'd taste like heaven. I also want to try some of the specialty cocktails at The Fat Cow, particularly the "HK Antioxidant," which is made with acai liqueur, lemon, blueberries, mint, and "forbidden" bitters. Sounds like a healthy beverage to me!

I'll be back on the West Coast in less than two months, and I'm crossing my fingers that I'll have time to head back over to The Grove for serious shopping and more Wagyu.