[quote=“kevin, post:140, topic:958, full:true”]
Who the fuck is Dylan from 90210 ???
[/quote]
Tried the turkey sandwich. It’s as outstanding as others have said. The turkey is moist and well seasoned with salt, pepper, and herbs. I was worried it would be bland, so I got a little pesto on the side. Turned out to be unnecessary. The sandwich was pretty much perfect as is.
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Glad you liked it @Bigmouth. 
Yah I was surprised as well, but so glad kevin and @Aesthete recommended it. Epic Turkey.
I get the worry. I originally ordered it on a day where I was looking for something quite simple, and was actually about to order the prime rib sandwich, but the guy with the knives strongly recommended the turkey. The rest is history it seems. It’s almost impossible to conceive of a turkey sandwich that is literally just turkey and bread (and turkey juice, on the side). All my life, turkey has been something to gussy up. I think that’s why it’s such a revelatory sandwich, and it truly demands a certain perfection in its execution to even pull off. In reflection, it was actually much more flavorful than the gussied up turkey (in a club sandwich) that I had at Pann’s a while back.
That said, I have a perverse desire for Gjusta to make a club sandwich. I would love to see wtf they would do with it. If they are gonna make a cheeseburger, they might as well give the club a whirl.
I’m pretty confident they could make an amazing turkey club - Gjelina has a Niman ranch blt on the lunch menu (as long as good tomatoes are available) and it’s really really good.
Wonder why they don’t have it on the menu full time… damn
Made it back to Gjusta yesterday. It’s around 2, and the place is absolutely mobbed. It takes me about 15 minutes to put in an order, and then I wait 25 minutes to eat. No worries though–I’m surrounded by the beautiful people and there’s enough visual stimulation to last a lifetime here. I order the smoked fish sampler. 16.50. I am served with three plates. First, a frankly modest plate of cold smoked salmon, smoked yellowtail, and smoked mackerel. Plate number 2 is a series of pickles, pickled onions, beets, and other pickled goods surrounding a pile of labneh. Plate 3 is three pieces of lightly toasted bread with olive oil.
This meal is a treat. The bread is perfect. The labneh and pickles are a perfect counter to the fish. But the fish is a mixed bag, as has always been the case with Gjusta’s smoked fish. If I was to compare the salmon and the yellowtail to the salmon and sturgeon at Wexler’s, it’s really not close. The quality in the latter, particularly the sturgeon, blows this out of the water. I need all the wonderful acoutriments to truly enjoy Gjusta’s smoked fish. At Wexler’s, all I want is a bagel and the fish, to enjoy the fish in its purest form. The smoked fish almost feels cold–there is no tradition of it in Venice, with the Gjelina family of restaurants, or the people making it.
Feeling a little let down, I get an order of roast carrots and broccolini for the road. Back at home, I dive in–it is divine. I’d rather have vegetables from Gjusta (or GTA) than almost anywhere else in the world. Just great stuff. I used to live blocks from Gjusta, and this meal re-confirmed my old views. The bread, the salads, the meats, the pastries–they’re all top notch. The smoked fish section is frankly better looking in the case than it tastes. It’s eye candy. Like a lot of Gjusta.
+1 on this sentiment. Fortunately, as you note, there is substance beneath the style (at least as far as the food’s concerned).
I haven’t tried the smoked fish at Gjusta, but perhaps I’ll do a comparo once Wexler’s in SaMo opens. Why do you think more specifically is the difference btw Gjusta and Wexler’s in terms of the fish?
It’s a bit hard to describe, but the comparison was on my mind, having recently had the best sturgeon I’ve ever had at Wexler’s. Like any place that is hand smoking on site, the quality can vary, but I found the yellowtail and mackerel a bit dry and overly “fishy” tasting, whereas the sturgeon I had at Wexler’s was translucent in color and melted like excellent sushi does. To me it is similar to the quality difference between great and good sushi. Hard to really describe, but you know it when you taste it. Obviously, there’s a divergence in views on this (see OP), but I find there’s a reason Gjusta dresses up its bialys with all kinds of excellent produce and strong flavors. The fish does not stand on its own.
I find the salmon belly too dry for me but otherwise tasty. The mackeral and trout have been on spot for me. But I really like the sardines.
The pickles, labne and bread are great partners in this whole experience. I am no expert in these types of preparations but I just find the various components come together as a nice balancing act.
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I think the sturgeon and lox at Wexler’s are excellent. I thought they surpassed the smoked fish at Gjusta on my one visit to Gjusta, though the kippered salmon there was extremely good. That said, I have nothing bad to say about Gjusta or Gjelina, which in my mind represent everything that food in LA should be. I wish they would shut down Langer’s and open up Gjulia in its place. Half of what I say is meaningless.
Thanks for the thoughts @Haeldaur. It’s funny my friends and I have consistently had the opposite feel: Been to Wexler’s 3 times now. Failed all 3 times.
It’s not even close: Wexler’s is subpar compared to Gjusta’s Smoked Fish every single time we’ve gone. But your mileage may vary.
I don’t think anyone has mentioned the Gjusta carrot cake, so yeah - darn fine carrot cake if you’re into that sort of thing. Light and moist and unadulterated by raisins or pineapple or nuts (other than some pecans on the outside, pressed into the delicious, not too sweet cream cheese frosting). I ordered a whole one for my birthday a couple weeks ago and unfortunately forgot to take a picture, but it was simple and beautiful. Expensive, sort of, compared to other bakery cakes but as with most Gjusta items you can tell you’re paying for quality. Yum.
@Chowseeker1999: have you done a “formal” review of Wexler’s vs. Gjusta? B/c, if not, I think you should. And you should post it here. and 
(Did the emoticons change? The smiley is a lot less smiley!)
@paranoidgarliclover hah! No I haven’t done a formal head-to-head, but have had both places multiple times and did comparisons based on that. Making a trip out of it and report? Maybe, but I might leave that to the hardcore FTCers.
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Love Gjusta, but never made it to the turkey butcher. Thanks for the delayed inspiration. Best turkey sandwich ever, so carefully assembled with a little of every kind of meat and some skin in every bite. Love Rothko too, but he’s no turkey.
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Update 5:
Felt like grabbing a quick lunch and had a craving for Gjusta. 
It is always a struggle passing through their Pastry cases and Roast Meats and Smoked Fish sections; everything looks so good!
Roasted Cauliflower, Dandelion Greens, Capers & Anchovy Salad:
The Cauliflower (and Romanesco Broccoli) was cooked just right: Tender, but not overcooked, and the Dandelion Greens added just the right touch of bitterness, which was then balanced with a delicious umami burst of Anchovies in the dressing and the Capers. The whole salad was just interesting and so fresh! 
It’s something we might easily take for granted being in Southern California.
Smoked Fish Sampler Plate (Small):
I decided to choose the 3 selections today. Starting with their Octopus Escabeche:
Tender, slightly firm, but not chewy. It was actually the lightest of the 3 selections today. And it paired really nicely with the 2 types of fresh-baked Bread they made in-house: Seeded Rye and a Sprouted Rye.
Herbed Gravlax:
Their Herbed Gravlax is just SO good! 
Not too salty, and when eaten with their Sprouted Rye Bread (the thicker, pillowy one pictured), it was magic.
Smoked Hiramasa Yellowtail:
But the absolute star today was their Smoked Hiramasa Yellowtail. WOW. Just this gorgeous, deep smokiness, tender, bright Yellowtail, and not overly salty. One of the best smoked fish I’ve had yet (although the Salmon Belly still reigns supreme, LOL). Just fantastic! 
They also had a Chicken Pot Pie as a daily special today:
Buttery, flaky crust, really fresh, tender chunks of Chicken (no doubt direct from their fresh-roasted Chickens they serve daily). There was no aftertaste of “leftover” funk that some Pot Pies might have. The Chicken was fantastic, and the soft, tender chunks of Carrots, Celery were great. I wish there was a little more sauce, but otherwise, a very good Pot Pie.
At some point it’s just mind-boggling how Gjusta actually executes so many varied dishes so well. It shouldn’t be possible, but they do many things so right.
I need to go back and try their Roast Chicken soon.
Gjusta
320 Sunset Ave.
Venice, CA 90291
Tel: (310) 314-0320
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Any changes in the space due to the remodel & closure from the last week?
Sounds like a terrifIc combination
Hi @wienermobile,
No. I found out it was for back of the house remodeling. New tile / flooring and other stuff it seems.