Slater’s 50/50 rose to fame with its delectable half beef, half bacon patties, then spread across California and neighboring states with a tried and true mantra of burgers, bacon and beer…extra emphasis on the bacon. Now, in an effort to appeal to more of the masses, Slater’s is branching slowly and methodically out of its core menu offerings. New entrees and seasonal menus reach a broad spectrum of palates, with plenty of—dare we say—[more] healthful options. 

While seasonal offerings have changed since the time of this writing, expect a lot more green and a lot fewer carbs than you’re used to on a traditionally heavy menu. Bun-less burger bowls have made their debut, and will likely continue in some form or another. The ‘impossible’ vegetarian patty is an option for any burger on the menu. Slater’s is also putting solid emphasis on ahi tuna in appetizers and salads.

Those still seeking decadence should fear not. Slater’s is still going full throttle with unreal burgers, some of the best milkshakes out there, and more bacon than you know what to do with. Hard to argue with the lone star smoke burger, complete with bbq sauce, garlic aioli and thick onion rings stacked high, or the sriracha burger, which uses enough of its namesake ingredient to make that happy birthday shake all the more necessary. 

Not all of Slater’s menu additions are healthful, showing that the franchise is staying true to its core audience that favors all things bacon. Nothing showcases this more than the bacon chocolate lava cake, finished with a large strip of bacon drizzled in chocolate and caramel. Just pretend that ordering a burger bowl will cancel it out and you’ll leave guilt-free.

Slater’s 50/50 has locations across Southern California, Nevada, Texas and Hawaii. Hours vary. Average out-the-door price for burger, fries and 1 – 2 drinks is ~$42/person. For more information visit Slaters5050.com.

​Bricks is the kind of restaurant you grow up with and the type of place every community needs. It’s where families celebrate little league victories, where friends gather after high school football games, and where the grownups go to get killer burgers and beer on a casual night out. The tiny standalone building along Lyons Ave. sits just out of reach from Newhall’s main drag of increasingly trendy hotspots, creating a bubble of family-owned and operated nostalgia and warm, homey comfort for all who walk in through its doors. But there’s much more to Bricks than its communal tables, quaint patios and fancifully decorated counter—there’s some serious comfort food to be had.

Burgers, fries and shakes are the name of the game at Bricks, and present one of the best values this side of LA. The bacon bleu burger, practically toppling over from a mountain of onion rings and its namesake ingredients stacked atop a thick patty, puts rivals to shame AND comes with fries…like a good burger should. Same goes for the signature Bricks burger, a savory compilation of bacon, caramelized onion, Swiss cheese, grilled jalapenos and arugula. Each is complemented with a house-made aioli. 

Bricks takes it a step further with its add-ons, a plethora of haute customizations that are well-worth the paltry $1 – 3 upgrade. That 50/50 patty—half beef, half chorizo—is as progressive as what you’ll find in any pretentious burger bar, as are those skinny fries with parmesan and garlic [though they could be served a bit hotter]. Best to complete the experience with a milkshake, just as stellar in sweet, decadent richness. Sea salt caramel and cookie butter are just two from a long list of tantalizing options. You’ll also find wine and beer, where Bricks has partnered with a locally-acclaimed brewery to step up its draft game.

While Bricks can’t exactly be classified as a small-town diner [Santa Clarita is bigger than you think], it does share the distinct quality of cooking up just about everything under the sun. From gyros to fried chicken, you’ve got an array of salads, sandwiches, hot dogs and meal-sized starters and sides to choose from. The street dog is a souped-up version of LA’s classic curbside bacon-wrapped hot dog, finished with that house-made chipotle aioli. Then there’s the bacon waffle burger, which subs out a bun for a bacon and cheese-infused waffle.

Bricks is located at 23820 Lyons Ave, Santa Clarita, CA 91321. Open 11a – 9p Mon – Fri, 10a – 9p Sat, 10a – 8p Sun. Avg. out-the-door price for entrée and 1 – 2 drinks is ~$25/person. For more information, call (661) 286 – 1091 or visit BricksNewhall.com

Farmer Boys has been serving up burgers, sandwiches, salads and breakfast since 1981, and nearly 40 years later have pulled the trigger on a new way to French fry. The 93-store chain recently launched ‘always crispy’ fries across all locations. 

Not that there was anything wrong with Farmer Boys’ former fries, but the change has made for a pretty good upgrade. They snap when you bend them and have a great crunch, but remain perfectly golden with a good balance of rich and fluffy, and not too oily. 

“As consumer eating habits change to where the majority of fries are consumed outside of restaurants, fries that stay crispy longer provide an obvious benefit,” said Larry Rusinko, Farmer Boys’ Chief Marketing Officer. 

The new fries, as is the case with everything else on the menu at Farmer Boys, are made with farm fresh ingredients. And as predicted, they make an excellent fit with a classic farmer’s burger [double burger, cheese, bacon, avocado, 1000 island], a barn burner [burger, pepper jack, fried jalapeno slices], or anything else from the long list of specialties. Wash it down with a cookies ‘n’ cream shake and enjoy the nap you’ll need afterward. For more information, visit FarmerBoys.com.