Jitlada for the following Wednesday, but I had been warned to call several days in advance as a courtesy. You see, Jazz's cult-like "secret" off-menu burger is made from scratch, with only from the freshest meat she has to go out and pick up special. And rumored only for her favorite customers. I've been to Jitlada, but Lisa was a bona fide regular. "I can't guarantee she will make it," the voice warned me. "Only if she feels like it that day." I nodded, as if he could see me, and thanked him for his help in this matter.
Realizing it was about to however, we flipped to the BACK page of the menu - where the Southern Thai specialties live. No glossy color images there, just dense typed text tightly filling two pages. Pad Thai? Try Spicy Frog Legs or Phuket Lobster Tails. Oh, where to start?
Crispy deep-fried Chinese watercress and shrimp make up this salad, with a house dressing and heavy hand of crispy onions. Texture heaven! This is a new favorite.
Jazz came by to say hello and see what we thought of the burger, sincerely concerned with our feedback. "My brother tells me to open a burger stand," she says of its popularity, "but it's too much work! I only use the freshest meat. I just went out and got that you know!" Yet all I could think was how soon can I come back? And how can I convince her to make me one again then?