A clever use of the kitchen's high-quality trimmings. The patty has a distinct smoky depth that you won't find in a standard burger, grilled to achieve a perfect char and served on a soft bun with a balanced ratio of condiments.
Tips from diners
These sell out incredibly fast. Pre-order online if you want to be sure to get one—they are a favorite for regulars.
The benchmark for craft BBQ in Los Angeles. The brisket is smoked until the fat is perfectly rendered, offering an incredibly tender texture and a powerful smoky flavor that's highlighted by a thick, savory salt-and-pepper bark.
Tips from diners
Ask for the 'moist' cut. The fat rendering is where all the incredible flavor lives. It's consistently the best in the city.
A brilliant California twist on the traditional BBQ side. It features sweet corn balanced by the sharp acidity of lime and the salty pop of cotija, offering a bright and refreshing counterpoint to the heavy, smoky meats.
Tips from diners
This is much more interesting than a standard coleslaw. The lime really helps to cut through the richness of the brisket.
A unique and satisfying sweet ending. It combines the comforting texture of bread pudding with the silky, three-milk sweetness of tres leches, providing a decadent finish to a big BBQ meal.
Tips from diners
It's incredibly rich. One order is perfect for sharing between two or three people at the end of the night.
A showcase of the kitchen's craft. The sausages are made in-house with a perfect snap and a rich, juicy interior that's balanced by the warmth of the jalapeños and the creaminess of the melted cheddar chunks.
Tips from diners
The snap on these sausages is perfect. They have just enough heat to be interesting without being overwhelming.
Originally a popular underground popup in their East LA backyard, Andrew and Michelle Muñoz have opened a stunning brick-and-mortar home for Moo's in Lincoln Heights. They focus on the highest quality meats and a meticulous smoking process that bridges the gap between Texas tradition and LA's diverse flavor profiles.
They are open Thursday through Sunday only and often sell out before their closing time. Arrive right when they open at 12 PM to get the best selection.
Pre-ordering online is highly recommended if you have your heart set on specific items like the brisket burger or ribs.
The space is modern and airy with a great bar program. It's a much more 'polished' BBQ experience than many older spots, but the heart is still in the smoke.
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