On the Grid : The Oinkster
"In the A-frame shell of a former fast food restaurant, chef Andre Guerrero’s Oinkster interprets classic American fare with an updated “slow fast food” ethos. Quality ingredients and serious prep time - pulled pork smoked for twelve hours and pastrami house-cured for two weeks - give a thoughtful approach to quick-fire behemoth creations like The Royale which brings together a Nebraska angus cheeseburger with bacon, chili, pastrami, dill pickles, lettuce, tomato and homemade thousand island dressing. Yes, come hungry. Other house made sauces, like garlic aioli and chipotle ketchup, punch up the double cooked Belgian fries. California brewed beers wash it all down. Weekday happy hour food and beer specials." - Hype Type Studio & Steph Ashmore
