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Here at 8 Oz., a side project of Govind Armstrong's that we may like better than we ever liked his Table 8, you can pick up a mug of microbrew, a perfect rye Manhattan and a plate of chicken-confit buffalo drummettes, little corn dogs made with Kobe-style cocktail franks and served with violet mustard, fried potato skins sprinkled with truffle oil, or a grilled cheese sandwich stuffed with braised short ribs - the kinds of things chefs like to make for themselves from the contents of the walk-in but which rarely make it onto restaurant menus. There is a tasting platter of sliders made with ground boar, ground lamb and something called ground triple-prime beef, all paired with small, matching pours of beer. And the burgers are really good, of the drippy, bloody school, especially a burger made with roasted mushrooms and grass-fed beef, which ranges just on the near side of gaminess. Is it a drag to pay a buck extra for catsup, no matter how organic and artisanal it may be? Kind of.
Govind Armstrong has a long history in this town, dating back to when he worked as a 13 year-old apprentice for Wolfgang Puck in Spago's kitchen. Armstrong, who is still maybe younger than you are, w... More »
They have a kobe corn dog appetizer and it comes with three amazing corndogs with kobe beef in the middle with their signature purple mustard dipping sauce...It was amazing! And then I had the 8oz burger, but I put their signature cheese on it called the Humboldt Fog; it was dope and I really want to shout out their cheese. The burger was cooked to perfection on this really greasy, amazing bun. They also have a rib-eye grilled cheese sandwich that I look forward to trying. The atmosphere is really dope and the food is really great, but you feel like you are at a regular burger joint.
happy to say this place hits the mark. i have the feeling anything you order will be tasty. large beer selection (and they do food pairing), full bar. parking shouldn't be a problem, but there is valet. there is a patio, high top tables and booths. very cool spot (old table 8 space, same owner). truffled potatoes skins a must. tons of sauces that are house made, from heirloom tomato ketchup to a blue cheese aioli... just check it out...do not leave the short rib grilled cheese behind.
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