Is this the barbecue messiah LA's been waiting for?
Maple Block Meat Co. takes over the former Villa Italian along Sepulveda in Culver City, with the aim to bring a different level of barbecue to the Westside when it opens August 10. Founded by Adam Cole, who's learned under pitmaster Ken Hess, and also worked at The Bazaar and the Dining Room at the Langham before striking out on his own (his wife Holly Jivin currently helms the kitchen at The Bazaar). Cole also spent three years butchers whole animals at Lindy & Grundy and plans to do the same here at Maple Block.
Partnering with Daniel Weinstock and Mike Garrett, Maple Block Meat Co. promises to be a smokehouse first, with brisket, chopped pork shoulder, pork spare ribs, and turkey breast, though dinner will offer large-format smoked bone-in prime rib (seriously!), whole smoked chicken, and pork shank. Think of this as a pure carnivore's paradise.. . .
LA Eater by Matthew Kang -- photos by Wonho Frank Lee