Maple Block Meat Co. - Review - Culver City - Los Angeles - The Infatuation

"Come to Maple Block expecting life-changing brisket and you’ll leave disappointed. But you can have a fun time on the patio with nachos and a cold beer. This smokehouse off Sepulveda is filled with daytime drinkers and chatty coworkers on a lunch break, hunched over metal trays of ribs or drippy pulled pork sandwiches. The server will brag about the wood-smoked meats, but too often they show up dry and lukewarm. So stick to the tacos or sandwiches, where the meat is tucked inside a tortilla or a bun, and dressed up with slaw, cheese, or consommé. The sides are fine, but the skillet cornbread should be your top priority. photo credit: Cathy Park Food Rundown Brisket The brisket catfishes you with glistening edges and a smoke ring, but ends up being dry and hard to tear apart. photo credit: Holly Liss Skillet Cornbread If you’ve had the cornbread at Hatchet Hall, this one might trigger flashbacks. This honey-glazed cornbread is studded with charred poblano, and the scoop of whipped butter on top dissolves into a melty landslide. Though the skillet could come out hotter, it’ll still be the most satisfying thing on the table. photo credit: Cathy Park Brisket Birria Tacos The birria tacos look like they emerged from a consommé hot tub, and the smoked brisket is better for it—much softer and flavorful than when it’s served solo on a tray. It comes with more consommé on the side, so submerge them again for a tasty, drippy mess that justifies the napkins. photo credit: Cathy Park" - Cathy Park