Mark Tripp and I both worked together at an ad agency in Santa Monica up until a year ago. I remember my coworkers eagerly awaiting the emails from him inviting us to his grill on the third floor for some good eating, ranging from breakfasts and tacos to burgers and dessert. He was what I considered an integral part of that agency’s DNA. 

Though we have both moved on from that world, coming across his stand today was a reminder of how much I enjoyed his food. I ordered a double cheeseburger with no bun and got a bag of chips. My double cheeseburger patties were as juicy, flavorful and perfectly seasoned as I remembered them to be. I could have easily eaten four patties. 

Having read some of the reviews, I am aware of the comments about the price. I have firsthand knowledge on the quality and diversity of food Mark is capable of cooking and though we didn’t discuss what his future culinary plans are, it’s quite possible that the burger component will only be a part of what’s yet to come. There are very few times I have some insight to the back story of how a cook or chef got his or her start, and with that in mind, I have complete faith that Mark will continue to grow, evolve and surprise us.

https://www.trippburgers.com