STUDIO CITY (CBSLA.com) — There are so many reasons and occasions to celebrate, so why not be there . . . even if you are out of town!READ MORE: FDA Advisory Panel Recommends Emergency Use Authorization For Johnson & Johnson Booster
Co-founder Ryan Halper and The Churchill Executive Chef Michael Bryant visited the KCAL9 studios Thursday to talk about the launch and share some recipes from Gratafy hotspots.
Also in Seattle, the app has formed partnerships with nearly 200 restaurant locations including local favorites like The Hudson, The Churchill, Jones, Bar Toscana, Santa Monica Seafood, Seven Grand, Mo-Chica, Paiche, and Ford’s Filling Station, among others.
The company also plans to launch in several other major U.S. markets later this year.READ MORE: Some Parent Groups Proposing Monday 'Sit-Outs' At Schools To Protest Against Vaccine Mandates
Gratafy offers a wide range of options at every price point, allowing users to finally send specific items such as a dirty martini, intense chocolate lava cake, or pint of IPA from that special someone’s favorite restaurant.
The app is free to download and available for iPhone and Android in the App Store or on Google Play.
Moscow Mule – The Hudson
• 2 oz Russian standard vodka
• .5 ginger syrup
• .75 lime
• .75 simple
Method: Put all ingredients in pint glass, shake, and strain over ice. Top with soda.
Glass: 12 oz Collins glass
Garnish: lime wheel
2 pounds of dry aged angus ground chuck (75/25% blend)
4 brioche hamburger buns
8 pieces thick cut apple wood smoked bacon
8 slices Vermont sharp cheddar
3 white onions, sliced thick and caramelized with salt, pepper and fresh thyme
Sliced pickles, tomatoes and lettuce to garnish
-Mix equal parts of mayonnaise and ketchup- 1cup each- with 1 tablespoon chopped capers.
-Portion the 2 pounds of hamburger meat into (4) 8 ounce portions. Season liberally with salt and pepper and grill.
-Assemble your burger and enjoy!!