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Black Hogg

2852 W. Sunset Blvd.
Los Angeles, CA 90026
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Black Hogg +

Photo: Anne Fishbein


  • Tue.-Sat., 10 a.m.-3 p.m.; 6-10 p.m.; Sun. 5-9 p.m.
Much goes outrageously overboard at chef Eric Park's Silver Lake restaurant, in a way that's almost fun and then not fun at all. The meat for a lamb burger is ground with butter, for a burger that literally gushes fat — not just the butter in the meat (why?) but blue cheese as well. It's a flavor bomb, for sure, but more than a little off-putting. The one vegetarian dish is a huge slice of brioche, soaked in brown butter with crimini, shimeji and hen-of-the-woods mushrooms. It's too much. It might work as an hors d'oeuvre perhaps, but as an entire plate of food, it is pornographic. —Besha Rodell

Related Stories (8)

  • Eric Park's New Poké Joint Is Now Open in Former Black Hogg Space
    Friday, August 7, 2015 at 7:17 a.m. by Besha Rodell

    The poké craze shows no signs of slowing, and if you ask me it couldn't have come soon enough. There's really nothing I'd rather eat on these hot days than raw fish and rice, so the insane proliferation of poké joints seems lik...

  • Happy Hour Week Is the Next Restaurant Week
    Friday, April 24, 2015 at 6:50 a.m. by Sarah Bennett

    Forget working for the weekend because weekday dining just got a lot more interesting thanks to dineLA.'s first-ever Happy Hour Week, which starts Monday and runs for five days through May 1. An offshoot of dineLA's popular restaura...

  • Uni on Toast: The Inherently Flawed Dish of the Moment
    Thursday, June 19, 2014 at 6 a.m. by Besha Rodell

    This week, in my review of Tipple & Brine in Sherman Oaks, I came across a dish that seemed like a waste of perfectly good seafood: uni on toast with avocado. The problem was not that it tasted bad - in fact, the taste...

  • Black Hogg Launches Sopressata: A Lunchtime Sandwich Venture
    Monday, August 26, 2013 at 10 a.m. by Besha Rodell

    At dinnertime, Black Hogg in Silver Lake places itself firmly in the new school of cooking, serving lots of pork belly, uni on toast and bone marrow in the "street corn." But with their new lunchtime venture, dubbed Sopressata, chef...

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