Industry News | June 11, 2013

Top Round Roast Beef to Open in LA

Anthony Carron, Noah Ellis, Steven Fretz, and Jamie Tiampo announced plans to open Top Round Roast Beef in Los Angeles at the intersection of La Brea Avenue and Olympic Boulevard, in the former home of the legendary Pop’s Burgers, most recently occupied by Bee’s Donuts.

 

Starting June 17, Top Round will serve fresh and regionally inspired roast beef sandwiches made from 100 percent USDA Choice beef, curly fries, frozen custard, and handspun concretes.

 

“Roast beef sandwiches are an American classic. Ours starts with a 10-spice rub on a whole top round cut of beef, which is slow roasted for twelve hours, then sliced to order on a butter-toasted bun with natural au jus,” says Anthony Carron, co-creator of Top Round.

 

“Every region in America has it’s own style of roast beef sandwich,” adds Steven Fretz, co-creator of Top Round. “We’ve been inspired by the best, and have created six delicious sandwiches for our menu.”

 

Top Round has a menu of sandwiches ranging from $4.75 to $6.45. All of the sandwiches are served with au jus and special seasoning on a butter-toasted bun. The curly fries are made fresh in-house from Idaho potatoes and fried in pure beef fat. The fries can be enjoyed ‘dirty,’ which is smothered in gravy, Provel cheese, caramelized onions, and Round Sauce.

 

The frozen custard menu at Top Round features an extra-rich and creamy vanilla base that guests can turn into shakes, malts, concretes, or sundaes. Similar to a milkshake, but so thick you can hold them upside down, the handspun concretes are made with any of 20 unique toppings, fruits, and syrups. The restaurant also has a Coca-Cola Freestyle machine, where guests can create floats with 127 different

flavors.

 

Top Round opens on Monday, June 17 at 1000 S. La Brea Avenue, Los Angeles, California 90019. Top Round will be open daily 11 a.m to 11 p.m. The quick-service restaurant will have approximately 40 seats inside and on its outdoor patio as well as on-site parking.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.