Restaurant Week 2012

It's that time of year again.  Restaurant Week.  Celebrating it's fifth year, Los Angeles will open many of it's culinary doors to help promote and raise public awareness towards the variety of great food that this city has to offer.  Three course lunches, depending on where you go and what you order, range from $16, $22, $28.  Three course dinners, again depending, go for about $28, $34, $44 respectively.  Restaurant Week starts on Sunday, January 22, 2012 and goes through Friday, February 3, 2012. 


For more information and a complete list of the participating restaurants, (including the one I'm at, hint, hint, nudge, nudge, wink, wink......ahem....Go to Rollingstone for Restaurant Week), click on the website below.

dineLA Restaurant Week

Now, I'd like to take this time to answer a question from one of our readers.  Kory Lee wrote "When you carve a brisket, do you just cut off the tip?" (Whoa...to all my peeps in the RSLA kitchen)

Well Kory, it depends on what you're going for and which cooking technique is being utilized.  In barbecue, when you cook a brisket slow and low, most of the flavor from the meat is concentrated and maintained at the ends, or tips.  In fact, a very popular southern barbecue menu item is called a "burnt ends sandwich"......where the tips of the brisket are cut off, reserved, flavored in the barbecue sauce from that region, and served on bread or a roll.

When a brisket is prepared another way, either roasted or braised, upon carving, you treat this item like any other large piece of meat...i.e. ham or pot roast.  Start at one side, and begin slicing.  It's all about personal preference.