The 21 Cub, the Gettys, Stars burger and Lafite , the Salt Marinade recipes that made the famous burgers, buttered bread or muffins, and the perfect fries ratio of soft interior and crisp exterior.
Usually just read and enjoy, but have to comment here. As one of the earliest to work the Stars burger/oyster/pizza station, what really stood out to me was the act of scooping out the center of the top burger bun (white, almost Kaiser-roll shaped) where it sat on top of the lettuce and the slice of tomato and onion, so that they couldn't "slide" out of the burger during the first few bites. I thought at the time, and still think, that was genius.
I do not remember serving a burger at Stars - plenty of salmon skewers with cucumber salad. But now I want a burger. Currently living in France where most boeuf hache is too lean. I'll need to recreate Steven's mix. Thank you for this!
It looks like a trip to Gianni's is now in store -- to eat one of Steven Vranian's burgers (in my pursuit of that Stars burger). So much fun being a part of this post/memory!
Hello JT! Victoria here~ Your daytime cocktail waitress from 1983 to 1986.Uncle Bob's (Balboa Cafe) son's girlfriend at the time. I worked with Genie Bell , then Seamus Coyle came on board to work with Brian Stott.
I love reading your articles, they bring back all the aromas and vivid memories. What a fantastic life it was back then. Steve Vranian's restaurant, Gianni's, I follow on Instagram, What a beautiful place he has there. We all grew up learning from you, and that I will cherish as long as I live. I still have your first cookbook! I still make the Ancho Chili Mayo!
I went on to manage several high end Bars in Sf over the course of 25 years. I won 24 cocktails competitions and had my own cocktail syrup company for about 10 years. You were always in my head of perfection. God bless you for that! Hugs to you.
Have you noticed Substack often screws with the submitted text? Very annoying.
Hi Andy and thank you for this memory. I had forgotten even though I still hollow out the top of the bun! Very best, Jeremiah
Yes indeed, and thank you.
Thank you Daniel and wish I had been at Sonny's with you for that burger!
Usually just read and enjoy, but have to comment here. As one of the earliest to work the Stars burger/oyster/pizza station, what really stood out to me was the act of scooping out the center of the top burger bun (white, almost Kaiser-roll shaped) where it sat on top of the lettuce and the slice of tomato and onion, so that they couldn't "slide" out of the burger during the first few bites. I thought at the time, and still think, that was genius.
Ah, Aleena, thank you for this. I am sure it tastes really good in a satidfying way, but most of their ingredients are U.S. industrial I am leery.
Hi Victoria! Yes they were good times, and wonderful t hear frm you now.
I agree, Mao, all that flavor with brisket.
In France of years ago there was no good burger. Theu used a cut of beef siwth little fat.
An 's' works here!
We used to do a paillard of chicken breast with fries at the Santa Fe Bar & Grill. With ancho chile butter. Heaven.
Just in time for "party time!" I had a great burger yesterday from "Sonny's" in Ferriday, La. This discussion is a keeper. DG
Thank you for sharing this excellent recipe. I believe that brisket is king in a burger.
I do not remember serving a burger at Stars - plenty of salmon skewers with cucumber salad. But now I want a burger. Currently living in France where most boeuf hache is too lean. I'll need to recreate Steven's mix. Thank you for this!
It looks like a trip to Gianni's is now in store -- to eat one of Steven Vranian's burgers (in my pursuit of that Stars burger). So much fun being a part of this post/memory!
Hello JT! Victoria here~ Your daytime cocktail waitress from 1983 to 1986.Uncle Bob's (Balboa Cafe) son's girlfriend at the time. I worked with Genie Bell , then Seamus Coyle came on board to work with Brian Stott.
I love reading your articles, they bring back all the aromas and vivid memories. What a fantastic life it was back then. Steve Vranian's restaurant, Gianni's, I follow on Instagram, What a beautiful place he has there. We all grew up learning from you, and that I will cherish as long as I live. I still have your first cookbook! I still make the Ancho Chili Mayo!
I went on to manage several high end Bars in Sf over the course of 25 years. I won 24 cocktails competitions and had my own cocktail syrup company for about 10 years. You were always in my head of perfection. God bless you for that! Hugs to you.