HOME > Chowhound > Los Angeles Area >

Discussion

Mozza chefs holding BBQ pop up 3/5

Don't know if they cook there currently, but Mozza chefs Erik Black & Joe Marcos are holding a BBQ pastrami pop up at Mendocino Farms on March 5. Not sure if they specify which Mendo Farms location it will be.

They are preparing to open a restaurant serving smoked meats, house made sausages & craft beers.

One of the items they will be testing is a Texas-style brisket pastrami. Menu & details here:
http://m.la.eater.com/archives/2014/0...

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Update: it is sold out already, but they have a wait list for a second event. The location is the downtown MF, 735 Figueroa Street.

    1. both events sold out. first event was last night, and i'm looking for more feedback.

      so far, i've been told it's close to BigMista. and since BigMista's pastrami is readily available, I see no point jumping through prepaid eventbrite ticketing to eat pastrami.

      Also, as a reminder, the brisket at Robert Earl's in Long Beach is a bona fide "pastrami", though not injected.

      1. Pretty damn good pastrami. Cured and smoked. Well worth a try especially considering everything that you get.

         
        4 Replies
          1. re: cdub

            Looks like dried up corned beef you'd get for free at a bar on st pattys day. I'll take langers or greenblatts over this easily. Seems like horsethief trend: tiny portions plus high prices plus bad product.

            1. re: jessejames

              It doesn't look dry at all to me, I see glisten....

              1. re: Dirtywextraolives

                Maybe you need a primer on what juicy pastrami is. Try greenblatts. Anyways agree to disagree and enjoy the pastrami u like!

          2. Be warned, not served until 12:00 even though Mendocino opens at 11:00. $12.95, $1 extra for Swiss. No Swiss for me and apple slaw on the side. Not my Bubbie's pastrami. If Langer's and Bludso's had a love child...

            15 Replies
            1. re: JAB

              You're referring to the sandwich pop-ups right? The one near my work is doing it from 1-3 this Thu & Fri. If it works out, I might try it again next week at the other Mendo Farms a block further.

              1. re: JAB

                So is it cue or pastrami ?

                I forget
                But does Bludso's do a pit smoked pastrami ??????

                1. re: kevin

                  Yes, the sandwich pop-up. I went to the Fig location today. I didn't realize that the hours were restricted like that. It's pastrami. Bludso's doesn't pit smoke pastrami to my knowledge. Apparently BigMista does per Tony's post above.

                  1. re: JAB

                    Yeah. I've missed BigMista's pastrami all these years.

                    It's always been all about the brisket for me.

                    The best in the city.

                    1. re: kevin

                      Still haven't had a chance to try their pastrami. Don't see it on their Farmers Market menu, or else I would head over to Pershing Square on Wed. Maybe they can deliver lol? (EDIT: $75 minimum for delivery)

                2. re: JAB

                  the most pertinent question: bewtween Wexler and Mendo? (Assuming Mendo's "pop-up" continues til eternity) leaving out your bubbie's, of course.

                  1. re: TonyC

                    As a non-goy, Wexler but, I wouldn't kick Ugly Drum (Mendo) out of bed...

                    1. re: JAB

                      well, i'm a pastramislut, so I will hardly say no even to chubs, but i draw the line at Oinkster/The Hat.

                      thnks for the feedback and being ahead of the curve.

                      1. re: TonyC

                        I wish that there were 2 different words for kosher style pastrami and the type served at fast food outlets. I didn't like Oinkster's at all but, I do enjoy The Hat's occasionally.

                        1. re: JAB

                          There's kosher style (Langer's, greenblatt's, brent's etc etc) and then there's dirty pastrami (the hat, either johnnie's locales, and the stuffed sandwich, etc).

                          1. re: kevin

                            Where do you think the Oinkster would fit in?

                            1. re: wienermobile

                              closer to the dirty style. unless we are create a third category, of course.

                              but if you're going to the oinkster, you're really going for the sui generis ube milkshake, right ??????????

                            2. re: kevin

                              Cool, I had never heard the term dirty pastrami before.

                        2. re: JAB

                          Mendo sux, there i said, corporate, crappy crap.

                          I'll give Wendls a try though.

                          1. re: kevin

                            Think Ugly Drum and not Mendo.