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american cuts of Bbq

with a Filipino Flavor

 
 
"Big Tony" Concordia firing up the grill

"Big Tony" Concordia firing up the grill

BBQ born

from the backyard boogies

 of Los Angeles, California. 

A place where American cuts

meet Filipino flavor.

50% Mom, 50% Pop, 100% LA.

In 2009, we started as a local catering company. With the blessings of family, friends, and the block, three years later in 2012, we opened up our shop. It's a casual sit-down eatery experience, all the while still catering parties, weddings, and other events across Southern California. We boogie with you everywhere. 

This food is the product of a group of friends' adventures growing up and cooking in the hood. This is our party food. What we eat at our celebrations. Mama Leah's Coconut Beef is a reflection of the Philippine islands. Ann's Cornbread Bibingka is the experience of growing up in L.A. Big Tony's hood famous sauce mixes cane, pineapple, simmered soy sauce, peppers, and spices, and is the soundtrack to it all. 

Meat is the canvas.

Smoking is the art. 

The Park's Finest is the love. 

Smoke Meat Every Day.

 
 
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The Park’s Finest on the Rogue 99

- TIEN NGUYEN AND KATHERINE SPIERS, L.A. TACO

“… As with last year’s list, this is a compilation of 99 restaurants, food trucks, and stands we consider essential to Los Angeles — places that capture the energy and beat of the city and its environs. In this way, the Rogue 99 isn’t intended as a guide to the “best” places to eat in LA (whatever “best” means to y0u); rather, these spots are not only exceptionally good at what they do, but they also reflect the distinct flavor of Los Angeles. Indeed, they’re so woven into the fabric of our environment that they’ve become integral parts of our collective culture. To eat at these spots is to understand LA…”

“The Park’s Finest is home to the ultimate backyard BBQ, a place where Filipino flavors meld and mix with all manners of smoked meats: the hot links are made with longanisa. The cornbread, made with cornmeal and rice flour and baked on banana leaves, is really a riff on the bibingka. You’ll douse the pulled pork and ribs in a vinegary BBQ sauce that’s been spiked with pineapple and soy. You’ll kick it all back with a beer and argue about the Mike Trout deal. This is an L.A. BBQ after all.” - Tien Nguyen and Katherine Spiers. March 25, 2019. The Rogue 99. L.A. Taco.

Photo by Brian Feinzimer,  L.A. Taco

Photo by Brian Feinzimer, L.A. Taco

"The Park's Finest is a classic L.A. story."

-Ben and Lisa Waters, Food & Wine

"The Park’s Finest is a classic L.A. story. Some Filipino kids grew up in a gang-infested neighborhood and learned to meld the recipes they were raised on with the American barbecue tradition. After years of being the best backyard barbecue in Echo Park (among others), they finally went brick and mortar in 2012 and they’ve been one of the city’s best success stories ever since. It’s not just the tale that’s awesome here; everything is delicious, especially the addictive hot links mixed with sweet Filipino longanisa sausage and Ann’s Cornbread Bibingka (a Filipino cake)." - Ben and Lisa Waters. June 22, 2017. Restaurants Guaranteed to Convert Los Angeles Haters. Food & Wine.

 

 

Phone

(213) 481-2800

 

Location

1267 W. TEMPLE ST.

LOS ANGELES, CA

 

Hours

Tuesday-Sunday 11a–10p
Monday 5p–10p

 
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* lola trays (about 15-20 servings) | lolo trays (about 35-40 servings)

for catering inquiries, please email chris@theparksfinest.com with your name, date, and party size for recommendations and booking.