The burger that launched a thousand imitations. It's a rich, complex assembly that eschews the standard bun for a toasted baguette, focusing on the deep savory notes of the onions and the sharp tang of the blue cheese. it's served exactly as the chef intended—no changes allowed.
Tips from diners
Don't even think about asking for ketchup. The burger is designed to be perfectly balanced as is, and the blue cheese provides all the sharp moisture you need.
A refined version of the popular side. The fries are cut thin and fried to achieve a great crunch without being greasy, paired with a house-made dipping sauce that provides a nice spicy contrast to the natural sweetness of the potatoes.
Tips from diners
The dipping sauce is excellent. It's much more interesting than standard ketchup and pairs perfectly with the sweet potatoes.
A favorite side dish that highlights the kitchen's technical skill with vegetables. The mushrooms are roasted until tender and concentrated in flavor, with a heavy-handed application of garlic and fresh herbs that makes them an incredibly savory accompaniment.
Tips from diners
The garlic level is intense. If you're a garlic fan, these are some of the best mushrooms in the city.
Father's Office is as much a beer destination as a restaurant. Their tap list is meticulously curated to feature rare, local, and international craft beers that are specifically chosen to pair with the rich, savory menu.
Tips from diners
Ask for a recommendation based on what you're eating. The staff are incredibly knowledgeable about the tap list and can find the perfect pairing for the Office Burger.
A classic bistro dish done with a gastropub edge. The steak is high-quality and perfectly grilled, topped with a flavorful compound butter that melts into the meat and provides a rich sauce for the pile of crispy, salt-flecked fries.
Tips from diners
This is a great alternative if you aren't in the mood for a burger. The fries are some of the thinnest and crispiest in LA.
Chef Sang Yoon's Father's Office transformed the American gastropub. Known for its sophisticated craft beer program and its uncompromising approach to flavor, it's most famous for its strict rule of 'no substitutions and no ketchup', forcing diners to trust the chef's carefully balanced creations.
Both locations are strictly 21 and over at all times. Don't bring children, even for a quick lunch—you will be turned away.
They don't take reservations and the space is often crowded. It's seat-yourself, so be prepared to hover for a spot at the bar or a communal table.
They mean it when they say no substitutions. Don't ask for the blue cheese on the side or the onions removed—the answer is always no!
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