Burgette
Permanently Closed
Parisian-style burgers, charcuterie, and French starters
Parisian-style burgers, charcuterie, and French starters
"The second Santa Monica restaurant from chef Sean MacDonald, Burgette, has opened right next door to his first, Bar Monette. The menu focuses on Parisian-style burgers like the La Burgette, a French take on the Big Mac topped with grainy Dijon mustard, cornichons, Worcestershire sauce, and a mix of American and mimolette cheeses. In addition to the burgers, charcuterie, along with other French-inspired starters, are also available. — Rebecca Roland, associate editor" - Eater Staff, Matthew Kang
"The second Santa Monica restaurant from chef Sean MacDonald, Burgette, has opened right next door to his first, Bar Monette. The menu focuses on Parisian-style burgers like the La Burgette, a French take on the Big Mac topped with grainy Dijon mustard, cornichons, Worcestershire sauce, and a mix of American and mimolette cheeses. In addition to the burgers, charcuterie, along with other French-inspired starters, are also available. — Rebecca Roland, associate editor" - Eater Staff
"At Burgette, chef Sean MacDonald serves French takes on the all-American burger. Try La Burgette, a riff on the Big Mac with Dijon mustard, cornichons, Worcestershire sauce, and a mix of American and mimolette cheeses, or La Vivianne made with spiced tomato jam, bone marrow butter, and French raclette." - Rebecca Roland
"Chef Sean MacDonald’s second Santa Monica restaurant, Burgette, blends France and California cool. The menu includes charcuterie, the La Burgette burger with grainy Dijon mustard, the La Vivianne with tomato jam and French raclette, and the tender boeuf beef cheek. Burgette is a great escape from the hustle and bustle of Santa Monica." - Eater Staff
"Just a few blocks from Third Street Promenade, this French spot from the people behind Bar Monette feels much chiller than the surrounding chaos of Santa Monica’s tourist crowds. And, based on a first visit, it seems best utilized as a dimly lit place to split a cheese plate at the curved bar, have a glass of wine by candlelight, then call it a night. The overseasoned small plates lack cohesion and are generally expensive for what you’re getting (looking at you, $16 wasabi brussels sprouts and $18 roasted mushrooms). Even the namesake burgers are just overdone patties hiding under one-too-many scoops of salty aioli, and lukewarm fries could use a little more cooking time. We’ll check back in soon to try more of the food. Until then, take down the soggy, bland chicken cordon bleu burger at your own discretion, but don't say we didn't warn you." - Nikko Duren
