Maple Block Meat Co.

3973 Sepulveda Blvd.
Culver City, California 90230
Critics' Pick
Best Of
Maple Block Meat Co. +

Anne Fishbein Brisket sandwich


  • Lunch: Daily, 11:30 a.m.-3 p.m. Dinner: Mon.-Thurs., 5:30-10 p.m.; Fri. & Sat., 5:30-11 p.m.; Sun., 5:30-9 p.m.
Barbecue is, above all else, regional. Part of the pleasure of visiting barbecue restaurants in the South is the ability to take a deep dive into that region's foodways, to understand that what's on your plate could only be had in that state, that county, that town. Maple Block Meat Co., which opened in August 2015 in Culver City, pays homage to all kinds of traditions, including the more modern L.A. tradition of making your barbecue restaurant very pretty in a wood-lined, rustic kind of way. The chef, Adam Cole, moved around the South as a kid, living in Texas, Georgia and North Carolina, and he got a taste for quite a few different barbecue styles. At Maple Block, he's not adhering to any particular style or region; you can get brisket or chopped pork or smoked turkey or smoked chicken or pork ribs or prime rib or Scottish trout. It's hard enough to do one kind of barbecue well; it's almost impossible to do three or four kinds. What Cole does do very well is smoke meat, and, in particular, brisket. The tender slices of beef are intensely smoky, the ratio of fat to lean meat is just right, and the peppery crust on the outside gives just enough prickly flavor. This brisket is as good as any I've had outside of Texas and far better than 90 percent of what the other 49 states have to offer.

Read our full review.

Related Stories (2)

  • The 10 Best Barbecue Restaurants in L.A.
    Wednesday, February 10, 2016 at 8:45 a.m. by LA Weekly

    Is Los Angeles at peak barbecue? Compared to a few years ago, it sure seems like it. L.A. may not boast the same rich cultural heritage as Southern cities, but a growing demand for smoked meats has given rise to enterprising pitmast...

  • Restaurant Review: Maple Block Meat Co. Masters the Hardest Part of Barbecue
    Tuesday, January 5, 2016 at 6:56 a.m. by Besha Rodell

    Barbecue is, above all else, regional. East Texas barbecue is different from Central Texas barbecue. Eastern and western North Carolina 'cue have their own distinct qualities. Alabama white sauce is as different from the stuff in Ka...

View All

More Barbecue Restaurants in Culver City/Palms/Mar Vista

  • Kogi BBQ Truck
    Critics' Pick

    At this point, Kogi is practically edible academic text, an utterly necessary experience if you w...

View All

More Barbecue Restaurants in Los Angeles


All-access pass to the top stories, events and offers around town.

  • Top Stories