Maple Block Meat Co.
Barbecue restaurant · Clarkdale ·
Peach wood-smoked brisket, ribs, house-made sausages, craft beer
Peach wood-smoked brisket, ribs, house-made sausages, craft beer
"In a central LA area where good barbecue isn’t always easy to find, this Culver City stalwart has been reliably smoking meats since opening in 2015. Under pitmaster Rudy Suazo, the menu has turned toward Mexican flavors—brisket tacos, smoked carnitas tortas, esquites, and smoked carne en su jugo—while the core offerings still lean Texas-style." - Matthew Kang
"While Maple Block is one of our go-to spots for date night in Culver, during the day it turns into an order-at-the-counter spot that doesn’t feel weird to go to with your co-workers. There’s everything from chopped salads to giant platters of meat, and maybe this is your day to turn those co-workers into friends with a round of beers. Or maybe not. But you could still have a beer." - nikko duren, brant cox
"Maple Block has earned plenty of press over the years, including praise from the vaunted Texas Monthly magazine. The original location opened in 2015, with a second outpost in Grand Central Market in 2023. Maple Block’s pitmaster Rudy Suazo continues to turn out excellent brisket, tender ribs, loaded brisket fries, and soft pretzels, plus craft beer and wine. Now a staple in the Culver community, the restaurant also offers its brisket, other meats, and sides for carryout dinners for holidays or family-style meals." - Matthew Kang
"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
"A peachwood-smoked brisket is being offered for Passover at $42 per pound; customers’ briskets will be sliced right before or during their pick-up windows, or they can request to do so themselves. Orders can be made over the phone or by email at catering@mapleblockmeat.com. Diners can also opt to add one of Maple Block’s large-party format sides like a market vegetable chopped salad or mixed baby kale salad, grilled vegetables, ranch beans, potato salad, and more." - Eater Staff