L.A. Weekly
It's easy here to overload on meat; in fact, it's practically a foregone conclusion once you've taken your seat. You must start with a charcuterie plate, which presents tangy, vibrant goat salami but also lush “pork butter” in a jar topped with the most delicious cap of pure silken pork fat. You'll be advised to scrape it off, and your doctor surely would concur, but your soul will thank you for spreading a bit on some bread when no one's looking.
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