CHEESE-INFUSED BURGERS…FOR REALS!
From Michelin-starred Chef Paul Shoemaker, the man responsible for Malibu’s highly popular Savory—home of the famed Wolfmother Burger, a tempting beast filled with a combination of nitrogen-infused brie and blue cheese creating a smooth, silky texture that oozes out with every bite—comes his latest endeavor Juicy Lucy, now serving ridiculous (and I mean that in a good way) cheese-infused burgers that are out of this world. Meat-eaters, say hello to your new downtown Nirvana.
After Savory shut down due to a dispute with his landlord, Shoemaker set up shop in Downtown LA—opening a burger stand at the remodeled food court at 7th and Fig, now rebranded as TASTE at FIGat7th—a chef-driven, fast-casual dining area showcasing fresh, creative, eclectic cuisine—just steps away from Staples Center, LA LIVE, and the Convention Center.
Revolutionizing the fast and casual dining experience with Juicy Lucy, Shoemaker, a 2012 James Beard Award finalist for Best Pacific Chef, features a market-inspired take on classic burger fare. The standard, must-try burger at Juicy Lucy is the signature Juicy Lucy Burger—prepared with grass-fed beef stuffed with a blend of artisanal cheeses, prepared to order in just 90 seconds—an amazing deal for roughly $10 a pop. Utilizing high-tech cooking methods, traditionally reserved for fine dining, Shoemaker is passionate about bringing a delectable, inspired, and healthful burger to a wide audience.
"The beauty of a Juicy Lucy burger is that all the juices are there,” Shoemaker says. “By using controlled vapor ovens, we keep all the love in the burger. Add a nitrogen-infused cheese to the center of that burger, throw it on a nickel-plated plancha, nestle it inside a freshly toasted brioche bun, add house-made condiments with fresh toppings and you are having the Juicy Lucy experience!"
Every Juicy Lucy burger is cooked to an ideal and safe temperature in a controlled vapor oven, making sure to retain all the patty’s moisture and flavor, so there is no need to worry about levels of doneness or request a specific temperature. After a quick sear on the grill, your burger is passed down an assembly line to receive even more Juicy care.
Using Brie, white American and Swiss cheese, Shoemaker steeps them in wine to create a fondue-like consistency that is the molten heart of the signature Juicy Lucy Burger that is topped with crisp lettuce, ripe tomatoes, caramelized onions, pickles and aioli. You can opt to make any burger a Double but you won’t be able to eat for the remainder of the day (maybe even the next). Daily chef burgers specials range from salmon to pork belly. Follow on Twitter for daily specials.
All side items are also prepared in-house and are made to order, like the fresh cut Sea Salt Fries, which are deep-fried and garnished with grey sea salt, as well as the amazing Sriracha Cheese Fries, also fried to order, but kicked up a notch and topped with hot, gooey cheese and a dash of spicy Sriracha sauce. Regular fries just won’t do anymore after you’ve tried these bad boys.
While there are plans to eventually serve beer and wine, your burger experience will still be top notch with any of Juicy Lucy’s thick and creamy milkshakes, such as Vanilla, Chocolate, Mixed Berry, and the Oh-my-God! Salted Caramel, along with their Seasonal Agua Frescas, including watermelon, and pineapple, both of which are cool and refreshing.
"Our burger may be high tech," says Shoemaker, "but our customer service is old school, person-to-person. You aren't a number in a queue at Juicy Lucy. We are all part of a community. Whether you are working, shopping, or just hanging out with friends and want to grab a quick bite and take a moment to relax, we want you to have a great time while enjoying a delicious, healthful and fresh burger. That is what Juicy Lucy is all about."
For now this is just a weekday lunch time joint but hopefully they expand their hours soon to include dinner as well as weekend service.
Juicy Lucy is located at TASTE at FIGat7th at 735 S. Figueroa Street. Hours: Monday through Friday from 11am to 5pm.