many thanks for the intel.
Maple Block v. Holy Cow, a blind tasting for two men and two women. Big ribs from MB, baby backs from HC, I didn’t tell anyone where I picked up the ribs, or even that they were from two different places.
Verdict:
The big, meaty Maple Block ribs are the best Texas-style rib in L.A. They have more chew to the meat and are very smoky tasting. Both men preferred these.
The Honey Kettle baby backs are good southern-style ribs, sweet and tender (they weren’t dry at all). Both women preferred these.
So, if you’re looking for smoke and gnawing, MB is your place, and if you want sweet succulence, HK is where to go.
(I didn’t drive to Bludso’s, cuz I didn’t feel like wandering off the rez yesterday, and we didn’t do sides, because this was about the meat.)
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Hi @Bookwich,
Nice Taste Test! 
Thanks for sharing the results. And I think you meant “Holy Cow” right? Not “Honey Kettle”? 
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Yes, that’s what I meant. 
I did a Mashed Potato Battle comparison of Honey Kettle vs. Tender Greens for the boy and his cousins earlier this week. It all gets confused in my head. 
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Well it seems we have a theme here. I too went to both yesterday (Wednesday).
Had a hankering for pie. Went to apple pan for banana cream. I get there to hear the worst two words I’ve ever heard: “no banana.” As I contemplated the meaning of the universe, the guy sheepishly told me they have boysenberry cream. I ordered that, and it was quite good–but still no banana cream pie.
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@J_L posted a glorious picture of their boysenberry pie. As much as I love banana cream pie, after seeing that picture I would go for the boysenberry. I didn’t realize they were still in season, must get over there!
And the result was…?
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Is that shake shack patty…misaligned?
Approaching the divine on angel’s wings…
Alba truffle shavings on house-made truffle ice cream, at Shunji Japanese Cuisine…
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Looks like the shack stack
That is new food. I want that spoon, can you thieve?
I need to introduce you to a friend. She pilfers stuff from eateries. She’s like a kid - shiny things grab her eye. We have to keep an eye on here when eating out together, or else we might end up either with unwanted utensils, metal condiment cups, etc., or embarrassed by staff demanding she return her spoils. She’s from NYC (figures ) and says she does it all the time back home.
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Enjoyed a grilled octopus salad with frisée and fresh shucked beans from Gjusta. I don’t think it’s large enough for a main - nice size to be shared along with one of their sandwiches.
Their kielbasa sandwich is loaded with sauteed onions, sauerkraut, brown mustard and ketchup. Served on a perfect bun, it’s a nice lunch. The kielbasa itself is not as smokey as I’d hoped, but still enjoyable.
Their salads are definitely turning more to Autumn. Tomatoes are almost gone - only the big yellow heirlooms are still showing up in some things. Root veggies, yams, cauliflower and sturdy greens combined with delicious apples and pomegranate seeds are delicious translations of Mr. Lett’s obsession with this state’s amazing produce.
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Yes that is indeed the shake stack…
What is the breaded looking thing on top? And am I allowed to ask? Do you have a preference between the two.
That is their fried Portabella mushroom stuffed with cheese. On the shake stack burger it’s one cheeseburger and the mushroom together & Wow is that a great burger…"Cheeseburger and a ’Shroom Burger topped with lettuce, tomato, ShackSauce™.
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