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Clay Larsen

19 Essential Meat Dishes to Try in Los Angeles

Racks of lamb, pork belly, chops, and more

byMatthew KangandCathy ChaplinUpdated
2comments/new
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Moo’s Craft BBQ
|Clay Larsen
byMatthew KangandCathy ChaplinUpdated
2comments/new

Los Angeles has always boasted an impressive collection of meat-forward restaurants. From the city’s mid-century culinary institutions to contemporary small plate and mom-and-pop spots, it’s never been difficult to scratch an omnivorous itch. Here now are the 19 essential meat dishes to try in Los Angeles.

Removed:Union, Sotto, Bestia, Lawry’s, Petit Trois

Added:Bavel, Freedman’s, Moo’s Craft BBQ, Slab BBQ

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Shawarma at FurnSaj Bakery

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The incredible shawarma at this Granada Hills restaurant (recently renamed to FurnSaj from Saj Bakery) features both chicken and beef wrapped in plush, house-baked flatbread. And the best part—it’s all very affordable.

11146 Balboa Blvd, Granada Hills, CA
(818) 368-4000
(818) 368-4000
FurnSaj Bakery
Beef shawarma at FurnSaj Bakery
FurnSaj Bakery [Official Photo]

Also featured in:

Grilled Pig Tail at Cassia

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The wood-fired grill is probably the best part of Bryant Ng’s Santa Monica restaurant. The grilled pig tail doesn’t look pretty, but it’s one of the tastiest things on the menu, served Vietnamese-style with butter lettuce, fresh herbs, and a fish sauce dip.

1314 7th St, Santa Monica, CA
(310) 393-6699
(310) 393-6699

Pork Chop at Hatchet Hall

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The mushroom-dusted pork chop at this Culver City restaurant is a tender meat lover’s delight, with loads of flavor covering the chop and then strips of luscious fat along the side. It’s a bit much to eat by one’s self, so be sure to share with dining companions.

12517 W Washington Blvd, Los Angeles, CA
(310) 391-4222
(310) 391-4222
Hatchet Hall
Pork chop at Hatchet Hall
Matthew Kang

Also featured in:

Lamb Belly at Manhattan Beach Post

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David LeFevre’s enduring Manhattan Beach restaurant has a few signature dishes, and the lamb belly is perhaps its most underrated. Covered with Chinese spices and sporting a rich, fatty texture; it’s got loads of flavor.

1142 Manhattan Ave, Manhattan Beach, CA
(310) 545-5405
(310) 545-5405

Also featured in:

Veal Parmesan at Dan Tana's

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The chicken and veal parmesan at Dan Tana’s are inexplicably great. Perhaps it’s the old school interior packed with celebrities every night. Or perhaps it’s the way the meat is breaded and fried before being covered with an obscene amount of cheese. Either way, there’s a reason why everyone loves Dan Tana’s.

9071 Santa Monica Blvd, West Hollywood, CA
(310) 275-9444
(310) 275-9444
Veal parmigiana and other dishes at Dan Tana’s
Veal Parmesan at Dan Tana’s
Hillary Dixler Canavan

Also featured in:

Sticky Pork Ribs at E.P. & L.P.

Copy Link

One of the most addictive meat starters in the city is chef Louis Tikaram’s Chinese barbecue pork-style ribs, which are deep-fried before smothered in a sweet and tangy sauce.

603 La Cienega Blvd, West Hollywood, CA 90069
(310) 855-9955
(310) 855-9955
E.P. & L.P.
Sticky pork ribs at E.P. & L.P.
E.P. & L.P./Facebook

Also featured in:

Beef Brisket at Slab BBQ

Copy Link

There is no need to complicate matters at Slab. Order the pitch perfect brisket by the pound, along with a side of one’s choosing, and sit back and dig into a little smoke-soaked heaven.

8136 W 3rd St, Los Angeles, CA 90048
(310) 855-7184
(310) 855-7184
A plate of barbecue, including brisket, smoked chicken, ribs, and sauce.
Slab BBQ
Wonho Frank Lee

Also featured in:

Chicken Parmesan at Jon & Vinny's

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The rich chicken parmesan at Jon & Vinny's is perfectly seasoned and fried to perfection. The thick layer of cheese keeps the dish together. It’s great with a side of the house-made bucatini cacio e pepe.

412 N Fairfax Ave, Los Angeles, CA
(323) 334-3369
(323) 334-3369

Also featured in:

Roasted Rack of Lamb at Chi Spacca

Copy Link

Chi Spacca might be the meatiest restaurant in LA, with an epic dry-aged bistecca alla fiorentina and some of the finest pork chops in the entire country. But the sleeper hit might be the black garlic-rubbed rack of lamb, with a gentle gamey flavor and luxuriously tender texture. Priced at $80 and portioned generously, it’s certainly enough for a table to share.

6610 Melrose Ave, Los Angeles, CA
(323) 297-1133
(323) 297-1133
Roasted Rack of Lamb at Chi Spacca
Roasted rack of lamb at Chi Spacca
氣Spacca / Instagram

Also featured in:

Australian Wagyu Beef at Gwen

Copy Link

The incredible Blackmore Australian wagyu beef at Gwen is fantastically expensive, but it’s also one of the most delicious steaks in all of Los Angeles. With a super-rich, almost buttery texture and a gentle funk, it’s something to order at the bar a la carte, or as an addition to the tasting menu.

6600 W Sunset Blvd, Los Angeles, CA
(323) 946 - 7512
(323) 946 - 7512
A medium-rare steak sliced on a plate.
Australian Wagyu Beef at Gwen
Farley Elliott

Also featured in:

Goat Barbacoa Enchilada at Gish Bac Restaurant

Copy Link

Maria Ramos is a third generation master of Oaxacan-style goat barbacoa, called barbacoa enchilada and it is available at her restaurant Gish Bac in Mid-City. It starts with an aromatic paste of chiles, herbs, and spices that’s then roasted in a pot and served with the broth.

4163 W Washington Blvd, Los Angeles, CA 90018
(323) 737-5050
(323) 737-5050
吉什英航c dish Matthew Kang

Also featured in:

Spicy Braised Galbi at Sun Nong Dan

Copy Link

The massive cauldrons of spicy braised galbi jjim are perfect for sharing with a crew. Entrenched with vegetables, aromatics, and chewy rice cakes, it’s one of Koreatown’s crowdpleasers. Just be prepared to wait during prime hours.

3470 W 6th St Ste 7, Los Angeles, CA
(213) 365-0303
(213) 365-0303
Sun Nong Dan
Spicy Braised Galbi at Sun Nong Dan
Farley Elliott

Also featured in:

Glazed Brisket at Freedman's

Copy Link

The glazed brisket at Freedman’s is a meal fit for three (or more). In addition to the star cut are sides of smoked bone marrow, potatoes, pickles, and rye toast. It’s a feast of epic proportions.

2619 Sunset Blvd, Los Angeles, CA 90026
(213) 568-3754
(213) 568-3754

Also featured in:

Chicharron at Broken Spanish

Copy Link

Ray Garcia’s amazing pork belly dish is cooked sous vide for twenty four hours then fried in whole cuts before it gets covered in a lime-garlic sauce. Paired with some of the house made salsa and blue corn tortillas, it’s one of the best pork belly dishes in the city, period.

1050 S. Flower St, Los Angeles, CA
(213) 749-1460
(213) 749-1460
Broken Spanish Chicharron
Chicharron at Broken Spanish
斯坦·李

Also featured in:

Roasted Suckling Pig at Rossoblu

Copy Link

Steve Samson’s standout Northern Italian restaurant has a trove of excellent meat dishes, but perhaps the most impressive is the roasted suckling pig, which runs out nearly every evening. Diners can pick which part of the suckling pig they desire, from the shoulder, half saddle, or head with a braised tongue. With crispy skin and a deeply rich roasted flavor, it’s an essential for any carnivore.

1124 San Julian St, Los Angeles, CA 90015
(213) 749-1099
(213) 749-1099
Suckling pig at Rossoblu
Suckling pig at Rossoblu
Ed Anderson

Also featured in:

More inMaps

Bavel Lamb Neck Shawarma

Copy Link

There is much to adore at Ori Menashe and Genevieve Gergis’ Arts District restaurant, but everyone keeps talking about the slow-roasted lamb neck shawarma. The deeply caramelized meat falls off the bone into house-made laffa bread that’s slathered with tahini and dotted with pickled vegetables.

500 Mateo St, Los Angeles, CA 90013
(213) 232-4966
(213) 232-4966

Also featured in:

Smoked Short Ribs at Majordomo

Copy Link

The smoked galbi-seasoned short ribs take a Korean barbecue classic to the next level. Sure, the price is pretty high at $190, but it’s sliced tableside and comes with all the fixings for a complete, shareable entree. And it’s certainly big enough for four, perhaps even six, people.

1725 Naud St, Los Angeles, CA 90012
(323) 545-4880
(323) 545-4880
Whole plate short rib at Majordomo with banchan sides
APL-Style Short Ribs at Majordōmo
Andrew Bezek/majordōmo

Beef Brisket at Moos Craft Barbecue

Copy Link

Family-run Moo’s Craft Barbecue might just be the city’s best thanks to the insanely luscious brisket and pull-apart ribs, smoked to a Texas tenderness and offered with East L.A. sides and a smile.

East Los Angeles, CA 90022
(647) 930-1154
(647) 930-1154
Moo’s Craft Barbecue
Moo’s Craft Barbecue
Clay Larsen

Also featured in:

Toothpick Lamb at Chengdu Taste

Copy Link

The tiny toothpick lamb at Chengdu Taste is covered with a heavy dose of Sichuan peppercorns and heady cumin. Share the plate as an appetizer and see who has the most toothpicks at the end.

828 W Valley Blvd, Alhambra, CA
(626) 588-2284
(626) 588-2284

Also featured in:

More inMaps

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Shawarma at FurnSaj Bakery

11146 Balboa Blvd, Granada Hills, CA

The incredible shawarma at this Granada Hills restaurant (recently renamed to FurnSaj from Saj Bakery) features both chicken and beef wrapped in plush, house-baked flatbread. And the best part—it’s all very affordable.

11146 Balboa Blvd, Granada Hills, CA
(818) 368-4000
(818) 368-4000
FurnSaj Bakery
Beef shawarma at FurnSaj Bakery
FurnSaj Bakery [Official Photo]

Grilled Pig Tail at Cassia

1314 7th St, Santa Monica, CA

The wood-fired grill is probably the best part of Bryant Ng’s Santa Monica restaurant. The grilled pig tail doesn’t look pretty, but it’s one of the tastiest things on the menu, served Vietnamese-style with butter lettuce, fresh herbs, and a fish sauce dip.

1314 7th St, Santa Monica, CA
(310) 393-6699
(310) 393-6699

Pork Chop at Hatchet Hall

12517 W Washington Blvd, Los Angeles, CA

The mushroom-dusted pork chop at this Culver City restaurant is a tender meat lover’s delight, with loads of flavor covering the chop and then strips of luscious fat along the side. It’s a bit much to eat by one’s self, so be sure to share with dining companions.

12517 W Washington Blvd, Los Angeles, CA
(310) 391-4222
(310) 391-4222
Hatchet Hall
Pork chop at Hatchet Hall
Matthew Kang

Lamb Belly at Manhattan Beach Post

1142 Manhattan Ave, Manhattan Beach, CA

David LeFevre’s enduring Manhattan Beach restaurant has a few signature dishes, and the lamb belly is perhaps its most underrated. Covered with Chinese spices and sporting a rich, fatty texture; it’s got loads of flavor.

1142 Manhattan Ave, Manhattan Beach, CA
(310) 545-5405
(310) 545-5405

Veal Parmesan at Dan Tana's

9071 Santa Monica Blvd, West Hollywood, CA

The chicken and veal parmesan at Dan Tana’s are inexplicably great. Perhaps it’s the old school interior packed with celebrities every night. Or perhaps it’s the way the meat is breaded and fried before being covered with an obscene amount of cheese. Either way, there’s a reason why everyone loves Dan Tana’s.

9071 Santa Monica Blvd, West Hollywood, CA
(310) 275-9444
(310) 275-9444
Veal parmigiana and other dishes at Dan Tana’s
Veal Parmesan at Dan Tana’s
Hillary Dixler Canavan

Sticky Pork Ribs at E.P. & L.P.

603 La Cienega Blvd, West Hollywood, CA 90069

One of the most addictive meat starters in the city is chef Louis Tikaram’s Chinese barbecue pork-style ribs, which are deep-fried before smothered in a sweet and tangy sauce.

603 La Cienega Blvd, West Hollywood, CA 90069
(310) 855-9955
(310) 855-9955
E.P. & L.P.
Sticky pork ribs at E.P. & L.P.
E.P. & L.P./Facebook

Beef Brisket at Slab BBQ

8136 W 3rd St, Los Angeles, CA 90048

There is no need to complicate matters at Slab. Order the pitch perfect brisket by the pound, along with a side of one’s choosing, and sit back and dig into a little smoke-soaked heaven.

8136 W 3rd St, Los Angeles, CA 90048
(310) 855-7184
(310) 855-7184
A plate of barbecue, including brisket, smoked chicken, ribs, and sauce.
Slab BBQ
Wonho Frank Lee

Chicken Parmesan at Jon & Vinny's

412 N Fairfax Ave, Los Angeles, CA

The rich chicken parmesan at Jon & Vinny's is perfectly seasoned and fried to perfection. The thick layer of cheese keeps the dish together. It’s great with a side of the house-made bucatini cacio e pepe.

412 N Fairfax Ave, Los Angeles, CA
(323) 334-3369
(323) 334-3369

Roasted Rack of Lamb at Chi Spacca

6610 Melrose Ave, Los Angeles, CA

Chi Spacca might be the meatiest restaurant in LA, with an epic dry-aged bistecca alla fiorentina and some of the finest pork chops in the entire country. But the sleeper hit might be the black garlic-rubbed rack of lamb, with a gentle gamey flavor and luxuriously tender texture. Priced at $80 and portioned generously, it’s certainly enough for a table to share.

6610 Melrose Ave, Los Angeles, CA
(323) 297-1133
(323) 297-1133
Roasted Rack of Lamb at Chi Spacca
Roasted rack of lamb at Chi Spacca
氣Spacca / Instagram

Australian Wagyu Beef at Gwen

6600 W Sunset Blvd, Los Angeles, CA

The incredible Blackmore Australian wagyu beef at Gwen is fantastically expensive, but it’s also one of the most delicious steaks in all of Los Angeles. With a super-rich, almost buttery texture and a gentle funk, it’s something to order at the bar a la carte, or as an addition to the tasting menu.

6600 W Sunset Blvd, Los Angeles, CA
(323) 946 - 7512
(323) 946 - 7512
A medium-rare steak sliced on a plate.
Australian Wagyu Beef at Gwen
Farley Elliott

Goat Barbacoa Enchilada at Gish Bac Restaurant

4163 W Washington Blvd, Los Angeles, CA 90018

Maria Ramos is a third generation master of Oaxacan-style goat barbacoa, called barbacoa enchilada and it is available at her restaurant Gish Bac in Mid-City. It starts with an aromatic paste of chiles, herbs, and spices that’s then roasted in a pot and served with the broth.

4163 W Washington Blvd, Los Angeles, CA 90018
(323) 737-5050
(323) 737-5050
吉什英航c dish Matthew Kang

Spicy Braised Galbi at Sun Nong Dan

3470 W 6th St Ste 7, Los Angeles, CA

The massive cauldrons of spicy braised galbi jjim are perfect for sharing with a crew. Entrenched with vegetables, aromatics, and chewy rice cakes, it’s one of Koreatown’s crowdpleasers. Just be prepared to wait during prime hours.

3470 W 6th St Ste 7, Los Angeles, CA
(213) 365-0303
(213) 365-0303
Sun Nong Dan
Spicy Braised Galbi at Sun Nong Dan
Farley Elliott

Glazed Brisket at Freedman's

2619 Sunset Blvd, Los Angeles, CA 90026

The glazed brisket at Freedman’s is a meal fit for three (or more). In addition to the star cut are sides of smoked bone marrow, potatoes, pickles, and rye toast. It’s a feast of epic proportions.

2619 Sunset Blvd, Los Angeles, CA 90026
(213) 568-3754
(213) 568-3754

Chicharron at Broken Spanish

1050 S. Flower St, Los Angeles, CA

Ray Garcia’s amazing pork belly dish is cooked sous vide for twenty four hours then fried in whole cuts before it gets covered in a lime-garlic sauce. Paired with some of the house made salsa and blue corn tortillas, it’s one of the best pork belly dishes in the city, period.

1050 S. Flower St, Los Angeles, CA
(213) 749-1460
(213) 749-1460
Broken Spanish Chicharron
Chicharron at Broken Spanish
斯坦·李

Roasted Suckling Pig at Rossoblu

1124 San Julian St, Los Angeles, CA 90015

Steve Samson’s standout Northern Italian restaurant has a trove of excellent meat dishes, but perhaps the most impressive is the roasted suckling pig, which runs out nearly every evening. Diners can pick which part of the suckling pig they desire, from the shoulder, half saddle, or head with a braised tongue. With crispy skin and a deeply rich roasted flavor, it’s an essential for any carnivore.

1124 San Julian St, Los Angeles, CA 90015
(213) 749-1099
(213) 749-1099
Suckling pig at Rossoblu
Suckling pig at Rossoblu
Ed Anderson

Related Maps

Bavel Lamb Neck Shawarma

500 Mateo St, Los Angeles, CA 90013

There is much to adore at Ori Menashe and Genevieve Gergis’ Arts District restaurant, but everyone keeps talking about the slow-roasted lamb neck shawarma. The deeply caramelized meat falls off the bone into house-made laffa bread that’s slathered with tahini and dotted with pickled vegetables.

500 Mateo St, Los Angeles, CA 90013
(213) 232-4966
(213) 232-4966

Smoked Short Ribs at Majordomo

1725 Naud St, Los Angeles, CA 90012

The smoked galbi-seasoned short ribs take a Korean barbecue classic to the next level. Sure, the price is pretty high at $190, but it’s sliced tableside and comes with all the fixings for a complete, shareable entree. And it’s certainly big enough for four, perhaps even six, people.

1725 Naud St, Los Angeles, CA 90012
(323) 545-4880
(323) 545-4880
Whole plate short rib at Majordomo with banchan sides
APL-Style Short Ribs at Majordōmo
Andrew Bezek/majordōmo

Beef Brisket at Moos Craft Barbecue

East Los Angeles, CA 90022

Family-run Moo’s Craft Barbecue might just be the city’s best thanks to the insanely luscious brisket and pull-apart ribs, smoked to a Texas tenderness and offered with East L.A. sides and a smile.

East Los Angeles, CA 90022
(647) 930-1154
(647) 930-1154
Moo’s Craft Barbecue
Moo’s Craft Barbecue
Clay Larsen

Toothpick Lamb at Chengdu Taste

828 W Valley Blvd, Alhambra, CA

The tiny toothpick lamb at Chengdu Taste is covered with a heavy dose of Sichuan peppercorns and heady cumin. Share the plate as an appetizer and see who has the most toothpicks at the end.

828 W Valley Blvd, Alhambra, CA
(626) 588-2284
(626) 588-2284

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