Leading up to this year's Best of L.A. issue (due out Oct. 4) — and probably beyond, at this rate — we'll be counting down, in no particular order, 100 of our favorite dishes.
39: Grilled Baby Goat T-bone at Mozza's Scuola di Pizza Salumi Bar.
There are a ton of reasons to stop by Mozza's Scuola di Pizza on a Thursday night for chef Chad Colby's salumi bar, not least of which is the salumi itself. But you can also expect a small but amazing variety of “butcher cuts,” which, according to the menu, are “an exclusive selection of cuts that are available in limited quantities.”
Of particular interest recently was a grilled baby goat T-bone, which is likely goat as you've never had goat before. The T-bone looks just like a beef T-bone, just smaller. It's actually cute, this little T-bone. Grilled medium rare, the chop is sliced steakhouse-style, the fattier strip on one side and the leaner tenderloin on the other, and served with a grilled lemon and a sprig of rosemary.
The meat has all the tenderness and meaty depth of a high quality beef T-bone, with just the slightest edge of funk — not gaminess, just that exact tang and weirdness that you want from a well-aged steak with a musky finish.
The type and quantity of chops served at the salumi bar change weekly, though we're confident that if the baby goat isn't available Colby will have something else just as interesting and delicious available.
Check out the rest of our 100 of our favorite dishes. Suggestion? Write us a comment.
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