8oz Burger Bar

This will be the first resaurant review here on Vo2 Maxxed. It's something I have been meaning to do for quite some time just never have. So here it goes.

It's now secret that I am huge fan of Mexican food, and in particular, healthy burritos usually filled with grilled fish and veggies... and plenty of guac. A close second for me is a good burger. When I say a good burger I mean quality meat (it can be chicken or turkey too) and these I am always on the lookout for grass-fed/organic options.

This weekend I was up in Los Angeles hanging out with my sister and I was looking for new restaurant to try. She first suggest Tart, which looks good, but I wanted an epic burger. So I discovered 8oz Burger Bar and all it took was one look at the menu and I was in... and what sealed the deal it that they have Green Flash West Coast IPA on draft. I just posted on my beer blog a couple of weeks ago that this could be my new favorite beer. So I was stoked.

Green Flash West Coast IPA


The menu is simple. You basically just pick your burger and then can pick from a bunch of killer toppings. I ordered their signature "8oz" and my sister ordered the "Melrose".

Here's the description of the burgers from the site:

"The 8oz" signature burther, as well as the "Melrose", are made using only humanly raised, hormone-free Blank Angus sirloin, short rib, and chuck. Meat is ground in-house then aged in a Himalayan salt-tiled meat locker before being grilled on live oak.

I got mine with lettuce, pickle, 80z special sauce, and balsamic grilled red onions. I also got a side of their sweet potato chips and heirloom tomato ketchup.

My sister got her "Melrose" as is which comes with wild baby arugula, garlic roasted tomatoes, and red onion marmalade with a side of roasted baby broccoli.

The crazy cocktail my sister got.


Our food was awesome. It's definitely one the best burgers I have ever had... if the not the best. I can't wait to go back and try some more of their epic food and beers.

Slacking and Steak sandwiches.

Me and Beth have been totally neglecting this blog. She's busy with work, grad school, and training, and I am busy with work, training, and getting ready for my racing road trip. As busy as we are we have still be eating well. We have just been keeping the fridge stocked with a bunch for fresh veggies, berries, fruit, and other foods that can be prepared quickly.

When we have had time to get in the kitchen there has been some good stuff going down. Last Saturday Beth wanted cheese steaks. She's from philly so it's to be expected. Obviously we weren't going to settle for a unhealthy mediocre version of the classic. So instead of using Steak-Ums or some other cut of meat we chose to go with Filet Mignon.... seriously.

Beth took care of everything and all I had to do was thinly slice the steaks and throw it in the pan. We had the butcher slice it as thin as he could but when we got home I chopped it up some more. Beth sauteed some onions and mushrooms and then came awesome. She also made a killer horseradish mayo for the sandwiches.


We don't eat a lot of white bread around here... pretty much never. Beth tried her best to find a good multi grain roll but to no avail. So we went with sourdough, which ended up being a great call even though I was hating on it a bit. Sorry...

For a side Beth made a rad Mediterranean salad.

The sandwiches were Epic... and that's not a word I throw around. Beth killed it!