You just drained your supply of 1811 Chateau d’Yquem, and you don’t know anyone who knows anyone who’s in the good graces of Kaz Oyama, owner of the famed “secret beef restaurant” Totorako, profiled in our March issue. We hate to break it to you, but it sounds like you might need to get your meat fix somewhere else. Luckily, despite its being one of the bastions of vegetarianism, Los Angeles boasts a bevy of places where carnivores dine like kings.
Mozza’s salumi bar nights have expanded into this full-fledged restaurant from chef Chad Colby, the same young chef behind the original groundbreaking meat program. In addition to the nightly charcuterie offerings, which includes a rotating selection of salami, paté, prosciutto, speck, whole muscles like capocollo, and more, the menu also boasts a 42 ounce tomahawk pork chop, and a 42 ounce bistecca fiorentina—should you enjoy eating the better part of a cow.
Pit master Kevin Bludso recently opened a sit-down version of his famous Compton barbecue stand. The La Brea location comes courtesy of the team behind another beefy favorite, Golden State, and the fancier branch complete with a full bar. You’re here for the ‘cue, though, which includes peerless preparations of Texas-style brisket, pork ribs, hot links, and rib tips. The menu says the large sampler tray feeds six-to-eight people, but they don’t know who they’re dealing with, do they?
Fogo de Chao
Even our Latin food expert Bill Esparza swears this top notch churraascaria chain is “straight outta Brazil.” Flip your card to green and watch the parade of meat delivered by gaucho chefs. Picanha (top sirloin), beef ancho (rib eye), costela (beef ribs), and more are sliced off a sword at your table. It doesn’t get more primal.
Restaurant critic Patric Kuh espoused the merits of this tiny temple of traditional French charcuterie tucked away on the Sunset Strip. “The freshest of her dry links, perfumed with garlic and Basque piment d’Espelette, is so creamy, it is reminiscent of the best bologna. The driest—a classic salami she tweaks with red wine and ginger, aging it six weeks—is chewy and intense,” he writes. “Her pig’s ear tartine is a jammy reduction radiating a bouquet of gelatinous nuances.” The best part? The place is still under-the-radar, so you can actually get in.
This place began as something close to a butcher shop with a restaurant in it, but quickly evolved into West Hollywood’s favorite meat market (well, for actual meat, of course). At breakfast, it’s house-made corned beef hash and thick cut bacon. At dinner you’ll sink your teeth into everything from grilled veal heart to a bacon cheeseburger to a fat Berkshire pork chop.
The Bay Area’s Chris Cosentino is America’s king of nose-to-tail cooking. The menu he helped create at PIGG, within downtown’s Umamicatessen showcases some of the swine’s odder bits (a trotters sandwich, crispy pigs ears, a mayonnaise dip mixed with pig brain), but also some of the fanciest cured hams in the world, such as Jamon Iberico, Bentons 14-month, andm ore. You can even order “Around the World in 8 Hams, which lets the chef choose the ham selection for you (think a pork version of omakase).
At this new downtown Italian destination, chef Ori Menashe shows off his charcuterie chops with unparalleled offerings such as a rustic mortadella, headcheese, and whole muscle cures of wild boar. But the meatiness doesn’t stop there. Care for raw beef heart tartare? This place has it, as well as roasted bone marrow, tendon carpaccio, pan-roasted chicken gizzards, beef cheek agnolotti, braised pork and veal ribs, and so much more. All we can say is, “Grazie!”
There are plenty of all-you-can-eat Korean BBQ joints around town, but this place keeps the meat quality top notch, with more than a dozen high quality protein options including some unusual ones (pork jowl, beef belly, octopus). Even pricy ribeye is included in the $24.99 AYCE menu.
Photographs courtesy 1) facebook.com/chispacca, 2) facebook.com/BludsosBbq, 3) facebook.com/fogorestaurants, 4) lamag.com 5) facebook.com/pages/salts-cure/130366111594, 6) nomlog.blogspot.com, 7) bestiala.com, 8) facebook.com/OoKookBBQ