Top Round's inexpensive roast beef sandwiches and thick frozen custard treats. A group of restaurant industry vets are behind the genius of the place - chefs Anthony Carron (800 Degrees), Steven Fretz (XIV, Michael Mina), Noah Ellis (Red Medicine) and Jamie Tiampo (NYC's dell'anima, L'artusi) - pals who turned an napkin idea into reality (true story). They took over a little donut shop on the corner of Olympic and La Brea and turned it into another "slow fast food" place akin to Andre Guerrero's The Oinkster. It only opened a few days ago, but we have a feeling this one is going to be a hit.
Slow fast food? That means there's care in the product but everything is presented simply and inexpensively. Here, they slow-roast beef for a small menu of regionally inspired sandwiches in the $5-$7 range; make hand-cut curly fries smothered in cheese, gravy and caramelized onions; add in a crazy soda machine that has more than 127 flavors; and serve amazingly creamy, rich frozen custard scooped into cones or swirled into shakes or ultra-thick cements - basically an inverted sundae with everything mixed together.
All in all, you'll want to hit this place up at least once, and only once if you actually have self control. That frozen custard alone might be a draw for us a couple of times a month. Here's a look at what to expect.