I don’t know about you, but I’ve been eating my feelings lately. Ever since what’s-his-face won the election last fall, I’ve been drowning my liberal-leaning tears in all manner of comfort food. Over-eating as a consolation prize ain’t much, but that’s all I’ve got these days… that, and toddler cuddles. Both simple pleasures are appreciated.
When it comes to comfort food, it’s hard to beat southern barbecue. I’ve been hearing nothing but terrific things about Chef Adam Cole’s Maple Block Meat Co. since it opened last August, particularly about the brisket. A weekday lunch with two friends meant that California’s “best” would finally be mine.
Interestingly, prior to smoking meats in Culver City, Chef Cole spent time in the kitchens of The Bazaar and ink.
To start, the anchovy-spiked Pimiento Cheese Sandwich ($6) was calling my name.
