October 26 signaled the end of BBQ season at Benjamin Ford’s Culver City gastropub. On Sunday, November 16, he introduced his latest seasonal special at Ford’s Filling Station – the traditional Sunday roast – and all four founding members of the EATZ eating club were on hand to devour roasted meats. Ford offers four distinct options, each with a unique side. We ordered them all.
Slabs of juicy pork loin featured bronzed edges. They were paired with applesauce and fresh sage, crispy pork skins known as “crackling” and tender Brussels sprouts tossed with crispy smoked bacon shavings.
Accompanying kale was especially terrific, a thatch of crispy, bitter greens. Yorkshire pudding was surprisingly moist, kind of like a savory bread pudding.
The half-chicken was moist, but the skin could have been crisper. It came with brown gravy, greens and cornbread stuffing studded with cubes of squash, which had the consistency of a dry couscous.
All three desserts we split were good to great.
Ford’s roasts are available every Sunday through Easter from 3-8 PM, at a cost of $24 per plate. The manager said that closer to Christmas, they might add goose to the mix. In the meantime, the existing roasts are worth seeking.