Burger

BROOKLYN Beckham is planning to open a burger joint in the US as he pushes ahead with his latest career ambition.

Insiders said he was being backed in the venture by his wife Nicola Peltz and her wealthy family amid his ongoing feud with his parents David and Victoria.

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Last month he quietly revealed the branding for Beck’s Buns, following a row with the beer brand Beck’s.

He tinkered with the application of his trademark to include restaurants and is pushing ahead with his plans.

Insiders said he hoped to open next year.

A source said: “Brooklyn has long dreamed of opening a restaurant in Los Angeles where he lives and that is finally coming to fruition.

“He has created Beck’s Buns and quietly launched it on social media last month. Brooklyn’s company Buster Sauce Inc owns the trademark and he is planning to open a restaurant.

“The issue with the trademark is all but resolved now after Brooklyn made it clear he wasn’t making booze but wanted it for a restaurant.

“The menu is still being decided but it’ll be high quality burgers with his signature Buster hot sauces.

“It’s been something Brooklyn has always wanted to do. He has the full support of Nicola and her family, including her businessman dad Nelson, and is excited about the future.”

Being a chef is the latest in a long line of career ambitions for Brooklyn, 26.

He has previously tried his hand at modelling, acting and photography.

He even had dreams of following in dad David’s footsteps as a professional footballer but failed to make the grade.

Brooklyn, David, 50, and mum Victoria, 51, are estranged following a series of rows, said to include disagreements over money.

Sources say he is now keen to move on and focus on his life with Nicola, 30.

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Josh Kim and Sam Hong had successful careers in tech — but in 2022, they decided to start making burgers, bought a few portable griddles and did their first pop-up at Thank You Coffee in Chinatown. About a year and a half later, the pair earned a vendor spot at Smorgasburg, where they served 450 burgers on their first day of service inspired by their Korean American childhoods — think pork belly sandwiches with sesame mayo and kimchi jam, and a smashburger patty topped with a tempura-fried enoki mushroom, yuzu mayonnaise and pickled red onions.

“I say it’s like exploring cultural confusion,” Kim said of Softies’ menu. “Sam and I are both Korean American, so we grew up at home eating Korean dishes. But whenever we’re out, we wanted to eat burgers and pizza and whatnot. So it’s kind of trying to figure out what that looks like.”

Kim and Hong soft opened their bricks-and-mortar location of Softies Burger in the USC Village on July 6, where they formerly worked at Cafe Dulce. Owner James Choi put in a good word for them to the landlord who, after going to Smorgasburg to try their food, offered them a spot at the campus-adjacent shopping center.

The newly-opened burger joint has a few new items on the menu, including a classic New York-style chopped cheese sandwich, a chicken Caesar salad with spicy panko breadcrumbs and shrimp paste and a selection of sodas, along with drip coffee and cold brew. Desserts pull from childhood nostalgia, including a diner-inspired lime pie with yuzu and a miso-caramel banoffee pie.

Leading up to the opening, Kim and Hong started a GoFundMe that raised over $18,000 for restaurant equipment, furniture and other inventory. Neither of the pair are chefs, though Kim sees his time working in tech for OpenTable and DoorDash as “data gathering” for what he didn’t realize at the time would become his own restaurant.

The three burgers on the menu hail from Kim and Hong’s Smorgasburg days: the Cali, their take on a classic In-N-Out burger, doctored up with roasted garlic and caramelized onions (a nod to Korean barbecue toppings); the Japanese Peruvian-inspired Aji burger, a smashburger patty topped with pickled jalapenos and a cilantro, garlic and lime mayonnaise; and a rotating third option, which is currently the Crispy Shroom burger.

“We are very specific about the fact that we’re not chefs,” Kim said. “The kind of restaurant we want to build, it’s not too stuffy … We just want this space, especially for the USC students, to feel like their restaurant.”

Kim and Hong designed the 2,600-square-foot space to look like an old-school diner with modern Korean and Japanese influences, pairing retro barstools with spherical chandeliers, sleek white tables and wooden booths and chairs.

Softies Burger is currently open seven days a week from 11 a.m. to 8 p.m.

835 W. Jefferson Blvd. Unit 1710, Los Angeles, https://softiesburger.square.site

“The Bear” deli from Chicago at Uncle Paulie’s Deli

The hit FX series “The Bear” has given the iconic Chicago beef sandwich renewed time under the national spotlight. On the heels of the show’s fourth season, the dish, which features tender slices of roast beef dripping with au jus on a crusty roll, is back at the forefront of diners’ minds — and Angelenos are about to get a taste.

The Beverly Grove location of Uncle Paulie’s Deli will host Mr. Beef — the Chicago deli that inspired the Berzatto family’s restaurant on the award-winning drama-comedy — for a pop-up on July 19 and 20.

“Last year was such a success we had to run it back,” Uncle Paulie’s wrote in an Instagram post of its former collaboration with Mr. Beef.

Mr. Beef’s signature Italian beef sandwich, topped with giardiniera and dipped in au jus, will be offered at Uncle Paulie’s on Saturday and Sunday from 11 a.m. to 3 p.m.

Happies Hand Made

A new destination for fried chicken has arrived in the Arts District. Chef Joshua Skenes, who formerly led the two Michelin-starred Saison in San Francisco and now-closed, one Michelin-starred Angler in the Beverly Center, opened Happies Hand Made on June 6. Skenes throws his fried chicken on the grill before serving it a la carte, in sandwiches or on top of a crispy waffle alongside tallow fries.

The concept is centered around high-quality comfort food, with limited drops and an evolving menu. Happies Hand Made also offers soft serve, with flavors such as wild strawberry, passion fruit and butterscotch, alongside cold brew, tea drinks and house-made sodas, including the Yuzu-Up and Kumquat Cream Top.

Happies Hand Made is open on Wednesday through Sunday from 12 to 8 p.m.

427 S. Hewitt St., Los Angeles, happieshandmade.com

Smokey Chance BBQ and Jikoni at Citizen Public Market

After wowing customers with its 14-hour-smoked brisket at Culver City’s Citizen Public Market for the last nine months, Smokey Chance BBQ will begin a permanent residence at the food hall beginning July 17.

“Before, we literally took over a corner, which was a seating area at the market,” said chef Derrell Smith. “Now we’ll have the opportunity to actually have a full, built-out kitchen [where] we can expand our menu and be able to experiment how we wanted to before.”

Smith, pitmaster Jeff Chen and Darren Wong, who Smith described as the “brain” of Smokey Chance, will serve sliders and other new dishes next week, alongside mainstays that include a brisket Cuban sandwich, brisket cheesesteak, and cornbread made with beef tallow and topped with Calabrian chile honey butter.

“Our barbecue sauce is made with gochujang and jerk — Jeff and Darren are both Taiwanese and Chinese, and my grandma taught me to cook, and she was from North Carolina,” Smith said. “[We’re] taking all of these regional ingredients and turning them into something that’s just fun and whimsical.”

Jikoni, a summer pop-up from “AfriCali” cookbook author Kiano Moju, has been extended at Citizen Public Market for the rest of the summer. Moju puts a California twist on the Kenyan and Nigerian food she grew up eating in Oakland, offering a rotating menu with dishes like Swahili biriyani and saucy coconut butter beans with chapati, along with mishkaki, skewers popular in Tanzania and Kenya.

“When I was on the book tour, people kept asking, ‘Where can I try food like this?’ … I thought it could be fun to do a pop-up where we bring the book to life with some of the recipes,” Moju said.

After a successful pop-up at Melody wine bar this spring, Moju said that Smith told her about a temporary spot opening up at Citizen Public. Her initial two-week residency was extended to a month and just last week, the food hall announced that the Jikoni pop-up would remain through August.

“It’s really fun, but it’s also still incredibly crazy because I thought I’d just be writing recipes and telling people how to cook, and here I am running a restaurant,” Moju said.

Smokey Chance BBQ is open Friday and Saturday from 12 to 8 p.m. and Sunday from 12 to 7 p.m, and will begin Thursday service on July 17. Jikoni is open on Wednesday through Saturday from 12 to 9 p.m. and Sunday from 12 to 8 p.m.

BURGER King fans are in for a sizzling treat as the fast food giant unveils its ‘biggest’ menu shake-up in years.

With 526 locations across the UK, Burger King is one of the UK’s most popular fast-food restaurants, known for its fiery grilled burgers.

And now the company has revamped its menu again to spice up – and cool down – the taste buds of food fanatics.

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From May 20, Burger King will be firing up its kitchens with a raft of new additions.

This includes the all-new Kansas BBQ Chicken Fries, alongside returning favourites like the Bacon Caesar Gourmet Kings and the fiery Spicy Mayo range.

Topping the menu shake-up is the Kansas BBQ Chicken Fries — a sweet and smoky twist on the fan-favourite snack.

The new Kansas BBQ King Box, which includes a BBQ Chicken Stacker, four Kansas BBQ Chicken Fries, regular fries and a drink, will be hitting menus for £5.99.

Burger King is also bringing back its Gourmet Kings Bacon Caesar range — packed with posh ingredients and full-on flavour. 

The Spicy Mayo Double Whopper and Spicy Mayo Chicken Royale are also making a saucy return. 

Burger King fans can get BOGOF deals via the BK app too — with the Bacon Caesar burgers going two-for-one between May 20-22, and the Spicy Mayo range following suit from May 27-29.

And fans might remember Burger King gave its most iconic burger a major upgrade.

Back in March, Burger King marked the return of Whopper Day – handing out free Whoppers across the country on March 5.

But it wasn’t just the freebie that had burger lovers buzzing.

The chain confirmed that the Whopper had changed for the first time in years, with juicier beef, a fluffier glazed bun, and fresh-cut tomatoes and onions.

Katie Evans, Chief Marketing Officer at Burger King UK, said at the time: “We know our fans love the Whopper, so we’ve been listening… and making it taste better than ever.”

With new snacks, returning legends and even better burgers, fans will want to act fast — before these tasty deals and limited-edition bites are gone.

The food giant first launched the Gourmet King collection in June 2024.

Fans at the time flocked to Instagram to share their thought about the revamped menu.

One such person said: “Fantas look good.”

Another added: “Can’t wait to try them all.”

A third wrote: “Omg blue raspberry is my fav!!!”, while a fourth said: “All these look banging.”

Earlier this month, rivals McDonald’s launched its first-ever Breakfast Saver Menu.

The bargain meals launched in selected branches across the country with bites starting from as little as 79p.

Breakfast is served from 5am to 11am every day of the week, making it the perfect choice for those early starts.

The fast food is serving up favourites like the Cheesy Bacon Flatbread (£1.99), Saver Bacon Roll (£2.19), and porridge pots (£1.69).

The Breakfast Saver Menu was launched on May 7 across 332 UK restaurants in the North of the country for a short period of time.

The home of the Golden Arches also saw the return of the McSpicy X Frank’s RedHot  on the same day.

How to save money at Burger King

BK offers customers using its app almost 50% off on a range of burgers from Monday to Friday.

Any time between 2pm and 5pm, fans can nab a Whopper, Chicken Royale and Bacon Double Cheeseburger for £3.

Prices vary from branch to branch but you’ll most likely pay £5.99 for any of the three burgers normally.

That’s a saving of almost £3 using the hack.

YourBurgerKing members can get a free Whopper on their birthday.

With the cost of the burger £5.99 in most restaurants, that’s a decent saving as well.

YourBurgerKing is the fast food chain’s reward scheme. You receive 10 points for every £1 spent, as well as a host of other offers.

To sign up, you just have to visit Burger King’s website.

Anyone signed up to the YourBurgerKing scheme will also get 100 points straight away on their first order.

So you can claim your favourite burger and use the points to bag a free portion of fries completely free.

They can cost around £2.50, saving you a few pounds for little effort.

Do you have a money problem that needs sorting? Get in touch by emailing [email protected].

Plus, you can join our Sun Money Chats and Tips Facebook group to share your tips and stories

La Super-Rica is a California original, a culinary mecca in a taco shack setting devoted to chile, cheese, charred meat and masa. It’s true that there are other Santa Barbara taquerias with more inventive salsas (pistachio at Mony’s) or adventurous cuts of meat (beef head, cheek or lip tacos at Lilly’s, with eye and tripas on weekends). And, yes, you will be standing in the fast-moving line with other out-of-towners who may have read about the long-ago accolades from Julia Child or spotted a replica of the white-and-aqua stand in Katy Perry’s “This Is How We Do” video. Yet as an Angeleno with hometown access to some of the world’s best tacos from nearly every Mexican region, I rarely pass the Milpas Street exit off the 101 without joining the crowd. My late husband and this paper’s former restaurant critic, Jonathan Gold, was a Super-Rica partisan, and both of my now-grown children remain loyal to the restaurant founded in 1980 by Isidoro Gonzalez. But it’s not nostalgia that brings me back. I’m here for the tacos de rajas, strips of pasilla chiles, onions and cheese melded onto tortillas constantly being patted and pressed from the snow drift of masa behind Gonzalez as he takes your order; for the crisp-edged marinated pork adobado, either in a taco or in the Super-Rica Especial with pasillas and cheese; for the chorizo, sliced and crumbled into a bowl of queso; or for the tri-tip alambre with sauteed bell peppers, onion and bacon. It’s never easy to decide, especially with Gonzalez’s board of specials. But I never leave without Super-Rica’s soupy, smoky pinto beans with charred bits of chorizo, bacon and chile.