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"Shalamar Lane’s storefront in Carson, My Father's Barbeque, grew out of backyard tradition and years of catering—here I found a broad menu of slow-smoked meats and Southern comfort sides (potato salad with bacon, beans, collard greens, rice) where brisket is sliced thinner than in Texas and smeared with sauce, ribs come pink and smoky with just enough tug, and indulgent items like fries loaded with brisket and pulled pork sandwiches topped with macaroni and cheese are common; Lane, who cooks most of the meat herself, opened the place after passing an abandoned barbecue restaurant in 2014 and has since weathered pandemic slumps, secured a Kingsford-sponsored fellowship, and landed a stadium deal with the LA Galaxy to help stabilize business." - Farley Elliott