Comedians Anthony Anderson and Cedric The Entertainer cut the ribbon on their first brick-and-mortar restaurant, AC Barbeque, in the Westfield Century City Mall this week. The duo already sells a line of sauces, rubs, barbeque tools, and accessories.

“Ced and I were entering the food space independently of one another and working on a hot sauce with George Lopez and realized we should all be working together as friends,” Anderson told LA Weekly at the grand opening. “There was no national barbeque brand out there with the face of the African American community”.  

Menu highlights include:

  • Riverfront Ribs – Full rack of St. Louis-style ribs with All Day Sauce, pickles, and onions.
  • AC Chopped Brisket – Chopped smoked brisket with All Day Sauce, pickles, and onions on white bread.
  • Anderson’s Smoked Chicken – Smoked, seasoned chicken with All Day Sauce, pickles, and onions on white bread.
  • Keep ‘Em Comin’ Chicken Wings – Smoked chicken wings finished in the fryer with kosher salt, black pepper, and garlic.
  • A to the C Platter – A trio of brisket, pulled pork, and chicken with signature sauces, pickles, onions, and assorted breads.
Anthony Anderson

AC Barbeque (Michele Stueven)

“Barbeque is universal, communal, and all about family,” Anderson said.  “My fondest barbeque memories are in the backyard with my father in Compton. He was the youngest of 16 in Little Rock, Arkansas, and grew up on a farm, and cooking for a crowd became his thing.  He’d make  his own barbeque pits out of 55-gallon drums, and potluck is  how I grew up, with his famous ribs,  chicken, hot links, and potato salad.”

Also:

Chef Eyal Shani’s  Miznon will open its  California location at Grand Central Market in Downtown Los Angeles on Saturday, May 10, in the former Sari Sari stall with live entertainment. To celebrate, the first 100 guests will receive a free signature pita (limit one per person).

On the sweet side, Lodge Bread has just launched cinnamon whoopie pies,  filled with a bright citrus-vanilla cream cheese frosting. And for a seasonal twist, they also have raspberry hibiscus morning buns tossed in hibiscus sugar. For those who prefer savory, the bakery with multiple locations has also introduced spanakopita croissants filled with spinach, feta, and confit garlic, finished with parmesan and fresh herbs.

What’s Popping Up is a column in the L.A. Weekly that explores everything new in food and drink.

Anthony Anderson

Miznon at the Grand Central Market (Wonho Frank Lee)