LA Times selects Hank’s Burger at Hank’s Palisades as best burger in the region
By Dolores Quintana
Hank’s Palisades has been awarded the title of 2022 Best Burger Of The Southland by the Los Angeles Times. On their Instagram page in their announcement, the restaurant states that they are very excited and truly honored by this award.
We asked Executive Chef Isaias Peña about this award and about his creations at Hank’s via emailed statement and here’s what he had to say.
How did you feel about winning 2022 Best Burger of the Southland from the LA Times?
“The Hank’s team and I are honored to accept such an amazing victory and we hope many more awards to come. We also want to thank all of our guests and everyone in our community that voted.”
Describe the Double Diamond Burger in your own words for our readers.
The Double Diamond Burger is a perfect beef blend of Wagyu, brisket and short rib accompanied by Tillamook cheddar, caramelized onions, butter lettuce, Roma tomatoes and Hank’s sauce on a potato bun.
Is there anything else that you would like our readers to know about the Burgers or Hank’s?
Hank’s Restaurant at Palisades Village hands down has the best burgers around. We offer multiple different burgers along with the winning Double Diamond and we have a new menu that offers something for everyone, including steaks, seafood, and a selection of small and shared plates, so please come visit us!
Baltaire has launched a new lunch menu which they announced on their Instagram page.
One of the new menu’s highlights is the Lobster Cobb with romaine lettuce, Chino Valley eggs, bacon lardons, avocado, and blue cheese crumbles. There is also the Flint chopped salad which comes with kale, romaine lettuce, soppressata, roasted peppers, chickpeas, tomato, avocado, white cheddar and a tahini ranch dressing.
The appetizer menu includes burrata and 24-month aged prosciutto with sourdough and Sicilian olive oil, spicy salmon crispy rice with wasabi, spicy mayo, pickled ginger and “today’s oysters” that come from both the East and West coasts of the country.
The burgers and sandwich menu now offers an open-faced steak sandwich with 8-ounce prime ribeye, whipped goat cheese, asparagus, pickled shallot, arugula salad, cherry tomato, and parmesan, Baltaire steak sauce and a blackened Alaskan halibut sandwich with gribiche, b&b pickles, brioche bun.
The entree selections include the classic steak frites with a 6-ounce filet mignon, bordelaise, maître d’ butter, hand-cut frites and a Togarashi grilled ahi tuna dish with smashed avocado, ginger, soy vinaigrette among these new selections.
