WHY Seal Beach’s legendary smokehouse and beer bar has finally crossed county lines. WHAT Many consider Beachwood to be the region’s top beer bar, a place where the craft movement gained legs and hopheads were born. Now there’s even more Beachwood to go around with its new downtown Long Beach location. The menu remains the [...]
October 28, 2011 | Posted in
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WHAT This rider on the mobile-truck bandwagon makes solid, respectable barbecue, notably the brisket and pulled-pork sandwiches, the faux-pork vegetarian sandwich and the baby-back ribs. , @BarbiesQ, barbiesq.com. Cash only. Region: Citywide Features: Dinner, Lunch, Vegetarian Price Range: $10-$16, $10-under Cuisine Type: Barbecue
October 28, 2011 | Posted in
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WHY Top-notch pulled pork, plus other solid barbecue standards. WHAT Descended from the now-shuttered Porky’s in Inglewood, this Long Beach rib joint stepped right into the region’s relative barbecue void, offering hefty ribs, crisp fried chicken, worthy brisket and its signature dish, pulled pork. Unlike the wispy, flavorless strands of meat found at other spots, [...]
October 28, 2011 | Posted in
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WHY Serious Texas-style barbecue that doesn’t disappoint. WHAT Bludso’s proclaims itself to be ‘a lil’ taste of Texas,’ but there’s nothing small about these flavors. There aren’t any diminutive dishes, either: This storefront joint is a purveyor of hearty, meat-heavy barbecue in the style of the Lone Star State. And though it’s a relatively new [...]
October 28, 2011 | Posted in
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WHY Tender, just-fatty-enough pork ribs, pulled-pork sandwiches, rib tips, brisket and cornbread, to eat at the one picnic table or to take home—except most people can’t wait until they get home and rip into the ribs in the car. WHAT Barbecue fans can (and do) argue for days, weeks, even years about whose ribs are [...]
October 28, 2011 | Posted in
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WHY The sons of the guy who owns the original Tops learned well at their daddy’s knee: Focus on good, unfussy food that makes people, if not their cardiologists, happy. So you get tasty dry-rub ribs, sweet baked beans, salty and rich pulled pork and fresh Southern greens. WHAT For years people came here just [...]
October 28, 2011 | Posted in
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WHY When the ‘cue zealots start debating who does it best, Robin’s usually ranks among the finest. WHAT There’s Pabst Blue Ribbon on tap, a kitschy Americana décor and a swell lineup of side dishes (blueberry cornbread, pecan cole slaw) but those are just supporting players to the deservedly popular meats, smoked over mesquite and [...]
October 28, 2011 | Posted in
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WHY An American barbecue joint is a fish out of water in Chinatown, but this place has proved to be a big success, with fine sauces and meat so good it (almost) doesn’t need any. WHAT The pitmaster in this simple rib joint mans a J & R Little Red smoker, and his meats benefit [...]
October 28, 2011 | Posted in
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WHY For the quintessential grill-your-own Koreatown experience—it’s a great place to bring out-of-towners. WHAT You’ll smell like meaty smoke all night after dinner here, and you won’t mind a bit. It’s one of Koreatown’s best-known places, a dive with brusque service and a constant wait for a table. The panchan (side dishes) aren’t as complex [...]
October 28, 2011 | Posted in
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WHY A particularly lavish and beautiful array of panchan, the small appetizers that accompany traditional Korean barbecue, and meat of very high quality. WHAT As far in atmosphere from smoky, funky barbecue joints like Soot Bull Jeep as you can get, Park is spare and industrial-chic, with a gorgeous and fairly formal serving staff and [...]
October 28, 2011 | Posted in
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