just the turkey doused with the turkey gravy shot through with a jigger of rosemary ???
and a cafe con leech ???
and you have a post-modern, post-dystopian, post-structural, post-deconstructed version (though i have seemingly not been able to confer with warthog or johns or raushenberg on what it all means since after all i am but a mere mortal as the sagacious one once divulged, sotto voce, but of course) of Thanksgiving dinner and after wards one may saunter down into the perpetual sunset on Sunset and ladle out bona fide turkey dinners to the perpetual tent city, just a block away before the sun actually sets on the evening ???
but didn’t heigl once aptly attest in his free-flowing diatribe that the juxtapositing of the two divergent portions of turkey (dark and white meat) is but a mere philosophical construct and hence not worthy of deeper scientific cum epistemoglocial inquiry but then again i seemingly digress ???
Sure, you can find chicken parm and pizza at other places. It’s just harder to find them on this level on the west coast. I would expect to find the best versions at a place that was consciously trying to do traditional “east coast” food, not someplace known for its new-school California cuisine.
Same thing with the brisket. Would you expect to find some of the best smoked brisket in LA at a restaurant known for its California cuisine, or at a place specializing in Texas-style bbq? It just defies expectations, that’s all.
Regarding the pizza, while all of the Gjelina places do it well imo, the slices at Gjelina Takeaway are on another level. Great crust and large enough to fold.
Yep. In the tall glass case at the end of the counter. I like the smaller whole pies, especially the lamb sausage, but the slices are where it’s at imo.
You can actually buy larger whole pies made the same way as the slices, but they’re expensive. Around $40 per pie IIRC. If I’m getting a larger whole pie, however, I usually just head down to Grimaldi’s in El Segundo.
What’s gives was perhaps the wrong wording…I’m just saying, up above in this thread, there is a debate about back versus short ribs and the difference. In your photos, you are displaying back ribs.
That actually makes them more unique though, and totally unexpected at Gjusta.
Did you try them?.. Kind of curious how they turned out. Their brisket is so good it makes one think they might be the best in LA.
Not sure about what wording is wrong but per the counter person, “spare ribs.”
As mentioned above, I saw these on the way out, so I did not try them. I think one of those ribs would be a course for two eaters (a lot of fat/marbling) or one app for kevin.
Forgot to mention: the image’s angle makes the ribs appear smallish. Think of your side mirror’s warning etched in the glass: “Warning: objects are larger than they appear.”
The brisket is very good - tasty as all heck with a nice smokiness to boot. While it is tender enough, it’s not as tender as some of the other worthy examples around town. But I will take its flavor qualities over less tenderness any day.
The ribs are in a refrigerated case. They do appear dry but with all the fat and a nice gentle warm up, I am betting they’d be succulent and very tasty.
