macaroons. Orders for delivery and pick-up can be made online. 2732 Main St., Santa Monica, (424) 330-0020, www.pasjoli.com Slab (Beverly Grove) Burt Bakman’s BBQ restaurant is offering a $200 menu designed to feed four. Dishes include matzo ball soup
A staffer behind the counter at Slab Barbecue plunks down a mass wrapped in thick, crinkled butcher paper. He unwraps the package, his gloves now slick with grease, and lifts out a blackened lobe of brisket. Then, knife in hand, he poses a universal
melting. This is very good smoked brisket. Ask for a mix of fatty and lean cuts from Slab’s smoked brisket. (Ricardo DeAratanha / Los Angeles Times) Burt Bakman, the pit master behind Slab, spent nearly 10 years perfecting his smoking technique on a Big
to craft an 11-inch latke tot—a russet-potato slab blended with flax flour, almond milk, and potato starch that still maintains “the taste of nostalgia.” They steam batches in their combination oven, then slice and fry them, resulting in tots with a
soft center and crispy coat. SQIRL serves each slab with house-made crème fraîche swirled with parsley juice, Tsar Nicoulai Caviar trout roe, and an optional side of Frog Hollow Farm warren pear and quince butter for sweet contrast. A vegan version is
server slowly poured hot soup around the plate, transforming the slab of bread into a giant crouton. The soup was thick like gravy, sweet and meaty, with a heavy poultry flavor. Instead of the more traditional veal, George and Boonthanakit make duck
the slab of bread into a giant crouton. The soup was thick like gravy, sweet and meaty, with a heavy poultry flavor. Instead of the more traditional veal, George and Boonthanakit make duck bouillon for the soup. “I wanted to have a sweeter version
molds and pats them over nubs of warm seasoned rice. You are presented course after course, each more elaborate than the last. Roasted bone marrow is cooled, carved from the bone and served as nigiri. The now-empty bones are torched and held over slabs
on April 16 and Los Angeles chefs Burt Bakman (Slab) and Eric Greenspan on April 17. Ayinde Howell of iEatGrass and Makini Howell of Plum Bistro in Seattle will kick off Weekend 2. Los Angeles chefs Minh Phan, chef-owner at Phenakite and Porridge and
bagel, lox and cream cheese profile, the Fully Loaded is exactly as advertised. But I’m partial to the Don’t Go Bacon My Heart, with a layer of scallion chive cream cheese, Neuske bacon and a thick slab of pickled green tomato. Something about the
items they manage to cram between the halves. These aren’t just bagels, they’re vehicles for folds of lox, slabs of hash browns, pit-smoked pastrami, jalapeño cheddar schmear, pucks of turkey sausage, yolk-oozing fried eggs and other savory options. The
imagine ordering at a casino, designed to be a conciliatory deal after you lose some money at the blackjack table. The thick-cut slab is rimmed with a full inch of fat, cooked to your liking and served in its own juices alongside a scoop of mashed potatoes
slabs of meat in any cut you like, but as I’ve said before, I’m at a steakhouse for the starters, sides and dessert. The wedge salad is first-rate and the server doesn’t scoff when you ask for extra blue cheese dressing. The giant shrimp cocktails are as
case at Nijiya Markets, consistently available and always satisfying. This style of sushi involves transparent wisps of konbu over shiny silver-skinned slabs of cured mackerel, shiso leaf and vinegared rice, tightly packed and molded and cut into
noodle soup at Le Chateau de Tien Tao in Pasadena. (Justine Wong ) Taiwanese beef noodle soup is a simple but grand dish steeped in comfort. A bowl of broth made from simmered bones, brimming with chewy noodles, vegetables and slabs of meat. It’s the
noodle soup at Le Chateau de Tien Tao in Pasadena. (Justine Wong ) Taiwanese beef noodle soup is a simple but grand dish steeped in comfort. A bowl of broth made from simmered bones, brimming with chewy noodles, vegetables and slabs of meat. It’s the
cheese might look like folds of whipped cream, but it’s a slab of mild cheese with a slight tang and the firmness of good, fresh mozzarella. She sources the cheese, along with nata, a salted sour-cream-like condiment she serves alongside the cachapas
queso de mano. The latter is how Barroeta eats her cachapas back home, with a fat slice of the cheese stuffed into the middle. From across the table, the stark white cheese might look like folds of whipped cream, but it’s a slab of mild cheese with a