Urchin Risotto, Sam's by the Beach
For dineLA.com
From creative combinations, lunch items for dinner—or vice versa—or truly distinct dishes you’ll never find on any menu, but will see magically appear on the tables of regulars, how to eat like an insider.
By now most everyone is aware of In-N-Out’s not-so-secret menu—be it “animal-” or protein-style preps; the burger-bunned “Flying Dutchman;” or the Neapolitan shake, which mixes the three individual flavors options of chocolate, strawberry and vanilla. 
But some people might be surprised to learn there are plenty of other restaurants that do great under-the-radar specialty burgers. At Napa Valley Grille in Westwood, the meaty, juicy “29,”—named in homage to the Napa highway— is an eight-ounce Angus beef patty sandwiched between a housemade milk-dough bun and accompanied by smoked sea salt, Mountaineer cheese, market-fresh veggies and melted beef jerky butter. Chef Joseph Gillard confides that last ingredient, which comes from his own secret recipe, “adds the intense flavor of umami.”
Breadbar offers an “underground” option utilizing locally sourced, seasoned ground beef, as opposed to the Snake River Farms on-menu option; other key differences: using arugula instead of lettuce, and truffle aioli verses a ketchup/mayo blend. Gulfstream is well regarded for their lunchtime ahi tuna burger. Even though it’s not officially printed on the dinner menu, it is indeed available throughout the day.
For vegetarians, M Café de Chaya’s playfully monikered “big macro” can be ordered “loaded,” meaning toppings of tempeh “bacon” and avocado are added to the whole-grain brown rice and veggie patty, with regular toppings like soy cheese, sprouts and Thousand Island-style vegan special sauce.
Known for their extensive burger selection, Toluca Lake favorite Mo’s has created a burger/salad mash-up of sorts known as the “grilled veggie burger salad” or “Jay’s special,” in reference to foodie/owner Jay Sadofsky, who first experimented with it. It combines two existing menu items, the homemade, dairy-free veggie burger and the grilled vegetable salad.
Also like In-N-Out, two popular Hollywood eateries are doing off-menu shakes. At 25 Degrees, there’s a play on traditional bananas Foster, and at Kitchen 24, the “secret shake” blends Dandy Don’s vanilla bean ice cream with a red velvet cupcake. 
Another pick on the dessert side, the Chocolate Box Café, offers an array of hot chocolates made via real, flavored shavings. It’s become popular to mix and match; in fact a whole list of “secret menu” specials exists. Examples include the Orient espresso (Orient coffee and espresso), caramellow (caramel and hemp) and cinnamint (cinnamon and mint).
And it’s not just burgers and sweets. Is it because this is Hollywood and industry types stereotypically love special treatment, or is it just great customer service? Corporate Director of The Grill on the Alley, Arthur Meola, suggests the latter: “Over the top, above and beyond service—that’s [our] stock and trade.” The restaurant will accommodate just about any reasonable request—and even some that really aren’t. The record is held by a customer who requested 25 modifiers on the Cobb salad, even though there are only 12 ingredients!
But it’s the fried chicken that has become a thing of legend. First run as a special back in the ‘80s and ‘90s, regulars loved it so much, they still order it. Meola shares an important tip: try to reserve at least a day and half in advance. It’s butchered differently than those actually on the menu, and prep time is helpful, particularly during the prime weekday power-lunch rush.
Sam’s by the Beach is another industry institution, given its proximity to Santa Monica and the ‘Bu—not to mention the creative Mediterranean fare. Two specials pop up for in-the-know vets: seasonal sea urchin risotto and giant clam salad. How exactly would one know to order these? Owner Samer Elias shares, “regulars know that I get up very early in the morning and go to the Japanese fish markets.” 
At Puran’s in Los Feliz—near Yuca’s taco shop—among the tricks up one-name chef/owner Puran’s sleeve is a grilled whitefish taco, something not offered at her neighbor’s beloved stand—as well as an unbelievably aromatic pomegranate-lentil soup and the signature sole dish. 
Tacos are also a menu staple at Loteria Grill. Chef Jimmy Shaw explains how combining two authentic favorites created the perfect “gringo” dish—meat and potato tacos—called “cochinita gringa.” He recalls, “It was born from a craving I had for the pibil and the papas con rajas. I wasn’t hungry for two tacos, so I mixed them and it was delicious, and so [it] was born as an off-the-menu special. 
Saddle Peak Lodge is all about wild game like elk and antelope, though chef Adam Horton has a deft hand with seafood—particularly pretty darn perfect scallops. Here the steak tartare is a menu staple, though particularly adventurous diners often ask for leaner bison instead. 
At The Raymond, a historic cottage in Pasadena, venison sometimes shows up as a special, but it’s also occasionally possible to request it even when it’s not officially listed. The “axis deer” is unusually non-gamey and comes from a free-range ranch in Texas; it’s cooked medium rare with rosemary-cured Italian lardo and baby turnips. 
Cauliflower panna cotta is a new-ish sensation at Petrossian. According to chef Benjamin Bailly, “We created it for a food and wine event, and served it in a 30-gram caviar tin ... It was so well received, we decided we didn’t want it to just be a one-time presentation. Also in West Hollywood, BLT Steak offers a wedge salad, which is fairly common for the brand; however there is also more furtive “lobster mashed potatoes” dish, which is unique to this location. Chef Brian Moyers explained, “[It’s] a nice marriage of a luxurious item and comfort food, [and] affords diners the ability to order some seafood with their steak—an elegant take on the surf and turn concept.”
Located in a cordoned off area of Ocean and Vine restaurant at the Loews hotel, the new Sushi at Sunset offers a limited menu of sushi, sashimi and sauce-heavy, fusion-style rolls. In reference to the oversized, off-the menu “sun burnt diva,” chef Keith Roberts put it, “shrimp and avocado are high class ingredients, the spicy tuna is there for ‘attitude,’ and cool cucumber is soothing. Plus, we’re at the beach—who wouldn’t want a sun burnt diva!”25 Degrees, 7000 Hollywood Blvd., Hollywood, 323.785.7244, www.25degreesrestaurant.com
Breadbar, 8718 West 3rd St., Los Angeles, 310.205.0124, www.breadbar.net
BLT Steak, 8720 Sunset Blvd., West Hollywood, 310.360.1950, www.bltsteak.com
Chocolate Box Café, 3939 Cross Creek Rd., Malibu, 310.456.7977, www.chocolateboxcafe.com
Gulfstream, 10250 Santa Monica Blvd., Century City, 310.553.3636, www.hillstone.com/#/restaurants/gulfstream
In-N-Out, multiple locations, www.in-n-out.com
Kitchen 24, 1608 N. Cahuenga Blvd., Hollywood, 323.465.2424, www.kitchen24.info/Home.html
Loteria Grill, 12050 Ventura Blvd., Studio City, 818.508.5300, www.loteriagrill.com
M Café de Chaya, 7119 Melrose Ave., Hollywood, 323.525.0588, www.mcafedechaya.com
Mo’s, 4301 Riverside Dr., Toluca Lake, 818.845.3009, www.eatatmos.com
Napa Valley Grille, 1100 Glendon Ave., Westwood, 310.824.3322, www.napavalleygrille.com
Petrossian, 321 N. Robertson Blvd., West Hollywood, 310.271.6300, www.petrossian.com
Puran’s, 2064 Hillhurst Ave., Los Feliz, 323.667.1357, www.puransrestaurant.com
Saddle Peak Lodge, 419 Cold Canyon Rd., Calabasas, 818.222.3888, www.saddlepeaklodge.com
Sam’s by the Beach, 108 W. Channel Rd., Santa Monica, 310.230.9100
Sushi at Sunset, 1700 Ocean Ave., Santa Monica, 310.458.6700, www.loewshotels.com/en/Santa-Monica-Beach-Hotel/dining/restaurants
The Grill on the Alley, 9560 Dayton Way, Beverly Hills, 310.276.0615, www.thegrill.com
The Raymond, 1250 S. Fair Oaks Ave., Pasadena, 626.441.3136, www.theraymond.com
