Because Maple Block’s Chef Adam Cole grew up in Texas, North Carolina and Georgia, the Culver City, Calif. restaurant isn’t focused solely on one type of barbecue or region or style, but is instead a tribute to the craftsmanship of butchering, smoking and grilling meat. A collaboration between Spago kitchen alum and restaurant developer Daniel Weinstock, restaurateur Mike Garrett and executive chef and pitmaster Adam Cole, it’s one of the best barbecue restaurants in Los Angeles.
Their Signature Sliced Brisket Sandwich is served with a red cabbage vinegar slaw and pickled shallots, and the brisket itself is smoked for 14 to 16 hours. They smoke the brisket low and slow over peach wood logs, which provide a subtle flavor to enhance the meat’s. The “maple” in the restaurant’s name refers to the maple wood carving counter where they carve, slice and chop their wood-smoked meats. A mix of fresh herbs, sherry vinegar and olive oil make the “green sauce” that proves the finishing touch on top of the brisket and adds another layer of flavor that balances out the fatty meat.