The Park’s Finest is a downhome, Filipino influenced barbecue joint from Johneric Concordia and his longtime friends in Echo Park that started with community driven backyard feasts and catering gigs and culminated with a bare bones restaurant within shouting distance of the 101 freeway. One of the establishment’s highlights is San Pablo Pulled Pork ($11), named for a city in the southern Philippines. The partners serve a heaping pile of juicy shredded shoulder in a wooden bowl that features a decorative banana leaf base. Steamed rice soaks up the luscious pork grease, or try to balance the prodigious offering with a pair of squeeze bottle sauces: a sweeter tomato-based sauce, or a tangy vinegar based sauce.
As my friend pointed out, Tom Waits previously sang about “Cookin up a Filipino Box Spring Hog,” and people behind The Park’s Finest managed to capture that electric culinary energy in the form of a restaurant. They even scored a July 8 appearance on “Diners, Drive-ins and Dives.” Given that, and considering the flavors they’re already bringing to the community, more and more people are bound to embrace the “backyard boogie.”
Dose of Vitamin P spotlights my favorite pork dish from the previous week.