At dinnertime, Black Hogg in Silver Lake places itself firmly in the new school of cooking, serving lots of pork belly, uni on toast and bone marrow in the "street corn." But with their new lunchtime venture, dubbed Sopressata, chef-owner Eric Park has gone old school, serving classic Italian-style subs on crusty bread.
B. Rodell The The "#88 Italian Meats" at Soppresatta at Black Hogg
The lunch service launched on Aug. 13, and has been chugging along quietly ever since (except for on Aug. 17 when they held a massive sandwich giveaway, which was not quiet at all). You order your sub at the counter, and the chef delivers it to your table when it's ready. Eight sandwiches in all make up the offerings, including a couple of vegetarian options (another departure from dinner's meat-heavy menu). But the best options are the classic Italian cured meat subs.More »