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Grindhaus Opens Today - Fresh Sausages in Hollywood


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Grindhaus Opens Today - Fresh Sausages in Hollywood

lil mikey | | Jan 10, 2011 07:17 PM

I gave up on this place. I saw the big banner announcing a new meat market way back over the summer. I waited and waited, and finally gave up.

Then tonight, I saw a new banner, fluorescent lights and some people walking in. So I made an illegal U-turn on Hollywood Boulevard and stopped in. As it turns out, this was their opening night.

The offerings are few, and well focused: various freshly made sausages, pickled veggies and mustards. The display case can’t be more than six feet wide. Judging from the menu, it looks like they’ll add confits, homemade stocks, sauerkraut, duck fat and other sauces.

Sausages tonight included two types of Italian, Bratwurst, Duck, Venison, Boar, Lamb Merguez and Chicken Chorizo. I got the lamb merguez.

Pickled veggies included cabbage, beets, carrots, haricot vert, fennel and cucumber. I got the haricot vert.

When I got it home, I unwrapped the package and found two of the freshest sausages I’d ever seen. They were very soft to the touch, obviously made hours earlier, and since they’re also made from freshly ground meat, it’s just a different sausage than what I’m used to.

They cooked-up juicy and fragrant. And the texture as you bite into them was like the touch. Fresh, and loose… not a solid piece like a Dodger dog. The flavor of the lamb came through, which was nice because I like lamb. I’ve never actually tasted the lamb in other merguez I’ve had. The spices drowned-out the flavor. The cinnamon in these was a little heavy for my palate, and there was a slight heat to it. But it went very well with a baked potato and Greek yogurt.

Alongside I had the pickled haricot vert, which had a refreshing sour tang. The beans are still crisp, which I like.

Service was friendly, they were expectedly still working out the kinks, but I think this will become a regular go-to place for me.

5634 Hollywood Boulevard (half way between Western and the 101)
(323) 462-MEAT
Open 10-8