The Oinkster

"This place’s original location is in Eagle Rock, but The Oinkster ditched their 1950’s roadside Americana vibes for a more modern feel in Hollywood and it works. The huge space on Vine has a big outdoor patio and plenty of communal tables inside for big group gatherings. This is definitely your order-at-the-counter greasy spoon spot, but if you’re going that route today, The Oinkster is the place to do it. Everything from their reuben to their patty melt to their pastrami is good, and just make sure you get a root beer float for the road." - Brant Cox

"In the A-frame shell of a former fast food restaurant, chef Andre Guerrero’s Oinkster interprets classic American fare with an updated “slow fast food” ethos. Quality ingredients and serious prep time - pulled pork smoked for twelve hours and pastrami house-cured for two weeks - give a thoughtful approach to quick-fire behemoth creations like The Royale which brings together a Nebraska angus cheeseburger with bacon, chili, pastrami, dill pickles, lettuce, tomato and homemade thousand island dressing. Yes, come hungry. Other house made sauces, like garlic aioli and chipotle ketchup, punch up the double cooked Belgian fries. California brewed beers wash it all down. Weekday happy hour food and beer specials." - Hype Type Studio & Steph Ashmore

"The Oinkster is LA fast-food royalty and a place you probably recognize from countless cable food shows. While the unabashed Americana-in-an-A-frame thing is what lures most people in, it’s the food that’ll make you a regular. We usually get a burger or the applewood smoked pastrami sandwich, a side of perfectly crunchy onion rings, plus an ube milkshake. It’s made with nearby Fosselman’s ice cream and is a nod to chef Andre Guerrero’s Filipino heritage, as well as the larger Filipino community in Eagle Rock itself." - brant cox, nikko duren

"What could be more apropos than watching people throw the ol’ pigskin around at a restaurant called The Oinkster? An undeniable neighborhood staple, this Filipino spot has everything, including house-cured pastrami by the pound, ube milkshakes, and locally sourced California draft beers." - kat hong, james montgomery

"The Oinkster, Eagle Rock. In the A-frame shell of a former fast food restaurant, chef Andre Guerrero’s Oinkster interprets classic American fare with an updated “slow fast food” ethos. Quality ingredients and serious prep time - pulled pork smoked for twelve hours and pastrami house-cured for two weeks - give a thoughtful approach to quick-fire behemoth creations like The Royale which brings together a Nebraska angus cheeseburger with bacon, chili, pastrami, dill pickles, lettuce, tomato and homemade thousand island dressing. Yes, come hungry. Other house made sauces, like garlic aioli and chipotle ketchup, punch up the double cooked Belgian fries. California brewed beers wash it all down. Weekday happy hour food and beer specials."