Rogue chef Gabriel Claycamp’s penchant for bending the rules carries over to his sandwiches. He reinvents the BLT ($7) with nine slices of house-cured bacon, peppery leaves of arugula, thick slabs of heirloom tomatoes and a smear of chicken liver pate. Also, we love grilled over charcoal outside in the bare-bones Swinery courtyard, the Swinery burger is a true thing of beauty: one-third pound of house-ground Painted Hills beef with soft onions, house-cured Swinery bacon cooked until softly crisp, your choice of cheese, lettuce, tomatoes and house-made pickles on a soft, sweet brioche bun from Macrina Bakery. Are you one of those people who just can’t gain weight? Danger fries to the rescue! House-cut fries cooked in rendered pork fat and then doused with bacon and blue cheese béchamel sauce. Holy heart attack, Batman.
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