Ugly Drum
Food producer · Sun Valley ·
Pit-smoked pastrami brisket sandwiches, sides, and burnt ends
Pit-smoked pastrami brisket sandwiches, sides, and burnt ends
"My explore page tells me I should be eating healthier this month, and to those accounts I say, “But Ugly Drum.” The pastrami specialist rose to fame over the last few years at Smorgasburg, but since the fall, has been operating out of Bludso’s BBQ on La Brea. There’s steep competition in this town when it comes to great pastrami, but let it be known, Ugly Drum is creeping closer to the esteemed pantheon. If it’s your first time, the Pit Smoked Pastrami Sandwich is an obvious choice, but don’t miss out on the rest of their menu either. Everything from potato salad to the Turkey Stack to the seasoned fries should be on your order. They also offer pastrami and “uglies” (pastrami burnt ends) by the pound - another obvious choice." - brant cox
"This pastrami specialist from chef Erik Black rose to fame over the last few years at Smorgasburg, but is currently operating Monday’s out of Cofax Coffee on Fairfax, plus nationwide delivery through Goldbelly. There’s steep competition in this town when it comes to great pastrami, but let it be known, Ugly Drum is creeping closer to the esteemed pantheon. If it’s your first time, the Pit Smoked Pastrami Sandwich is an obvious choice, which comes with smoky, half-inch thick cuts of pastrami, deli mustard, and bread courtesy of Bub & Grandma’s. That said, don’t miss out on the rest of their menu either - everything from coleslaw to the seasoned fries should be on your order, and if you’re feeding a big group, they sell pastrami and “uglies” (pastrami burnt ends) by the pound." - Brant Cox
"A takeout-only restaurant that has persisted in serving across the city, exemplifying a to-go-focused model that has allowed some deli-minded operators to remain active during widespread dining disruptions." - Farley Elliott
"A La Brea takeout operation focused on pastrami brisket that is part of a new crop of Jewish-ish pop-ups helping keep Los Angeles supplied with brisket and other deli fare." - Farley Elliott
"A successful pop-up from chef Erik Black has been relaunched as a delivery-only deli, expanding its well-regarded pastrami lineup and adding new items such as breakfast sandwiches (starting in early October). The opening menu focuses on sandwiches, meats sold by the pound and deli staples like matzo ball soup; in response to the pandemic-driven delivery model, the menu even includes alcohol-for-delivery options, notably an eight-ounce jar of horseradish vodka priced at $22. The concept launches on a Friday with delivery across all app platforms and curbside pickup available, operating Monday–Friday 11:30 a.m.–3 p.m. and Saturday–Sunday noon–4 p.m." - Farley Elliott
