I’m not new to dining at Meat District Co. in Pasadena.

I’ve been to this restaurant a few times before and occasionally have to stop myself from going in on a weekly basis in order to explore other restaurants. And maintain a job. However, I recently had a reason to go back to Meat District after learning they revamped their menu. To find that Chef Patrick Dickinson, lead cook from Faith and Flower in Downtown LA would now be in this Pasadena restaurant had me eager to see what was in store. A simple drive about three miles south from my home in Altadena and I was sitting in the restaurant with my good friend Ajay.

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Through the front door is a space that feels nice to be in. Even during the bright day, the restaurant has a dim appeal that feels incredibly relaxing. Whether you’re coming after a long day at work or simply visiting while avoiding responsibilities, sitting in Meat District Co, could lead you to spending hours within their location. With the right company of course.

I wish I could say that we ordered completely different items, but we agreed on a starter to split and then went with similar burgers. With that said, our starter was a good option to begin the lunch. The Brussels Sprouts ($9) as an individual component were delicious. I enjoyed that they were cooked to the perfect time as they weren’t too soft and didn’t whither when pierced with a fork. As well, they were covered in such a sweet and somewhat sticky sauce that made it easy to devour them. Which, understandably, we did. Once the Brussels sprouts were gone our burgers arrived.

As much as we loved what we picked, we weren’t fond of the other’s and that was fine. Ajay had the White Label ($18) which was a 1/2 lb grass fed patty with a truffle onion ring, truffle aioli infused arugula, and truffle mushroom conservation on an organic brioche bun. It was too much truffle for me, but to his taste buds it was incredible. A mix of flavors managed to wrap around one particular focal piece across a thick patty. Although it may not have hit a home run with me, to see him clear it from sight meant it had to be great for anyone that loves truffle. My burger took a darker turn as I went with the Black Label ($14). The same grass fed patty was now presented with an oversized onion ring, arugula, bacon, aged cheddar, BBQ sauce, garlic aioli, roasted green chili, on an organic charcoal brioche bun. I loved this burger from the first bite to the last and it was because they took familiar components and paired it with vibrant ingredients. A juicy patty was paired with a charcoal bun; aged cheddar sat next to green chili; and an onion ring came in between a smooth and captivating aioli. It was a great burger that I highly suggest.

One thing that I loved about this new menu is that each burger came with fries. In previous visits, the fries were sold at an additional charge. To have them accompany the burger and be included in the overall price was great.

After a simple lunch at Meat District Co., I can honestly say I left satisfied. I loved the small starter that came with a strong flavor and was impressed with the burger I had the chance to experience. Under the hands of a new chef, I can only hope that the restaurant continues to impress guests the way it did for Ajay and I. But knowing that the black label is on the menu, I’m pretty sure they’ll do that and more.