 Let others flock to the hot barbecue spot of the moment. We keep returning to The Bear Pit, which has been packing in devotees of its hickory-smoked Missouri-style beef, pork, ham, lamb (yes, lamb!), and turkey breast since the 1950s. The sprawling joint hasn't changed a jot in all those years, from the complimentary relish bowl (crudités of the Eisenhower era) that welcomes you, to the sawdust-covered floors, to the murals of a cartoon bear family cooking dinner in the great outdoors. We usually opt for the piled-high sandwiches of thinly sliced, smoky-sweet meat, always paying just a little bit more to get ours on the exceptional cheese-crusted garlic toast. The ribs also lure us, especially the baby-backs, which come in half- or full-rack portions. Side dish choices, standard with all sandwiches and dinners, are definitive: ultra-crisp fries, deeply savory baked beans and one of the best non-creamy coleslaws in town, refreshingly spiked with celery seed. Come early on weekends or you'll join the hungry throng huddled near the entrance, mesmerized by the passing plates of fragrant food.
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The Bear Pit Restaurant is one of our 2012
| Top 10 LA Barbecue Restaurants
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