We met Chef Micah Fields of Hash in Venice’s Hotel Erwin recently at a preview to see how his nightly gourmet hashes are turning out. While our mouths met amusement at the thoughtfully prepared and juicy chicken confit with buttery mushrooms and grilled kurobuta pork with peaches, one dish will bring us back again, toting friends to watch the pleasure spread across their faces. Fields, a Pasadena School of Culinary Arts graduate and Gordon Ramsay, Patina, and Spago vet, has one helluva good burger coming from his kitchen. Using wagyu for a patty, Fields seals the juices in by cooking in a cast-iron pan. Sweet tomato relish and aged white cheddar coats the beef, but the best part comes in a crunchy pretzel bun from Rockenwagner Bakery that gives slight resistance before melting away into the burger with near-liquid softness in the mouth. Everything is made from scratch and comes straight from pan to plate. Check it out and let us know what you think.
Photo: Hadley Tomicki