No, it’s more like a regular food festival setting. It’s set up in the parking lot area in between warehouse buildings and loading docks. However it does look very scalable, some of the booths were huge and they were doing full on cooking. I don’t think it would be a hindrance to any experienced operator. It would be easy enough for someone to set up big propane burners to prep their food.
Certainly it’s dependent on what type of food you want to serve. Ugly Drum had their pastrami in big steamers just like a brick and mortar. Pull out a hunk and slice to order. I mentioned how Carnitas Momo had their cauldrons going and the meat was freshly cooked.
I’ve been so busy w/ work/life/etc., that I’ve just been skimming posts so that I have SOME idea of what’s going on, food-wise. But reading this just stopped me dead in my tracks! I cannot unsee the hair. And combing that + food is… Well, it’s quite a juxtaposition.
Stopped by today and was surprised how well run it was. There was plenty of parking, people were friendly, lots of shade, and it wasn’t too crowded. I was orginally just stopping by for second dessert at rucker’s after a bang-bang at amboy and pokpok, but then i saw this and immediately wanted to adopt it and make it my child and then eat it. #NSFW
Slow roasted pork belly with pickled red cabbage with chipotle mayo, wrapped in a flaky and crispy paratha.
Started with Ugly Drum pastrami sandwich, pretty tasty stuff and the mustard cut through the fatty pastrami. Bread was meh. Better than Wexler’s terrible bread though.
Grabbed some pork belly tacos. Bit of a let down. I liked the pork part, but everything else was meh. I could live without these. Really liked the outside tortilla or whatever it was, nice and crispy yet not too greasy.
Lastly some Rucker Pie’s. Excellent as usual. Wanted the blackberry blood orange but it was sold out. Settled for blackberry mini pie, sour cherry and strawberry rhubarb.
Nice report. Thanks for taking one for the team. Yah, when we went up to the booth, I noticed her Mushroom Gravy Serving Tray was sitting on the side (with no burner or heating device). I immediately thought it was probably going to be cold LOL. So we skipped that.
I’d say the sweet / dessert style options were much better (at least for us). The biscuits seemed to carry the flavors pretty well as a dessert.
The gravy was also a bit soupy. The mushroom flavor was apparent and I think some tinkering can make for a better product. The gravy all but made the biscuit a dense, gummy texture. I think the dessert ones may let the biscuit shine more. I do think that if they griddled the biscuits, it would provide a nice crust to hold up to the gravy. The potential is there.
That seems like going rate for pies, but is sad because she used to sell them for $32, or at east that was how much I paid for mine when she did a limited run at Dinosaur Coffee like a year ago. Best pie I have ever had. Blackberry marionberry ginger…I hope she does it again at her new stall.
Wow, well in that case I guess she is being pretty nice…I thought I got a good deal at $32 but even $42 is a steal compared to $80… god damn.
Is it all LA real estate? You can go get some incredible pies at Jongewaard’s in LB for $14 a pop. I have always wondered how their pies are so far below all the LA pie places. Their crust is better than most places in LA’s. Rucker excepted. Rucker’s pies could probably command $80 price tags just based on flavor… but what is up with pie prices in general in LA??