Tax day.
Sure, it might hurt a little.
But nothing a slow-cooked brisket sandwich with ramen slaw and bacon jam can’t help correct.
Begin the healing process at Hiatus Urban Barbeque, a new restaurant where you design your own sandwich out of hickory-smoked meats, opening tomorrow on La Brea.
It’s a miniature Dixie roadhouse squeezed between a venerable donut shop and a strip mall liquor store—with bare beams, brisket smoked slow-and-low and a scant five tables—so you’ll most likely be taking things to go. Or eating them in your car, like a normal Angeleno.
So next time you’re crossing Mid-City to catch the game with friends, stop by and consider how your status in the group will change after you arrive with stacks of Dr Pepper–braised pulled-pork sandwiches with crunchy ramen slaw, brined egg and bacon jam.
Just know there is no set menu here. Only a blackboard offering a few options each for the meat, sauce, slaw and extras—leaving you to whip up your own masterpiece with tools like 18-hour smoked brisket, housemade pickles and creamy brussels sprout slaw on hand.
You’ve done far more with far less.
Sure, it might hurt a little.
But nothing a slow-cooked brisket sandwich with ramen slaw and bacon jam can’t help correct.
Begin the healing process at Hiatus Urban Barbeque, a new restaurant where you design your own sandwich out of hickory-smoked meats, opening tomorrow on La Brea.
It’s a miniature Dixie roadhouse squeezed between a venerable donut shop and a strip mall liquor store—with bare beams, brisket smoked slow-and-low and a scant five tables—so you’ll most likely be taking things to go. Or eating them in your car, like a normal Angeleno.
So next time you’re crossing Mid-City to catch the game with friends, stop by and consider how your status in the group will change after you arrive with stacks of Dr Pepper–braised pulled-pork sandwiches with crunchy ramen slaw, brined egg and bacon jam.
Just know there is no set menu here. Only a blackboard offering a few options each for the meat, sauce, slaw and extras—leaving you to whip up your own masterpiece with tools like 18-hour smoked brisket, housemade pickles and creamy brussels sprout slaw on hand.
You’ve done far more with far less.
