We fell in love with Kevin Bludso’s barbecue on a rickety stool at his original Compton shack. The spice-rubbed brisket and stand-a-fork-in-it mac and cheese require no trappings.
If the idea of “rib chic” strikes your fancy, make a reservation. The place is small and packed with folks who like their hickory-smoked baby backs…
There’s Korean barbecue and then there’s Park’s, an unremarkable-looking space where the tables are covered with enough heavily marbled slices of beef to make a butcher weep.