5 Questions for Eric Park


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Eric Park is the chef-owner of Black Hogg, the latest restaurant to open on Sunset Boulevard in Silver Lake. Park’s cooking has been called ‘exuberant rustic-urban cooking’ (by a Times restaurant critic), showcasing big flavors -- such as in longaniza sausage hash, pork chop with mojo sauce and a ‘buttery’ lamb burger with Onetik blue cheese. (It’s called buttery because butter is mixed into the ground meat.)

What’s coming up next on your menu? I have a lamb belly dish I’m working on that’s reminiscent of the fare at the famous halal cart on 53rd and 6th in NYC. Also look for ceviche, grilled sardines and octopus, and my take on BBQ to come this summer.


Latest ingredient obsession? Middle Eastern flavors. Coriander, cumin, sumac.... Just finished making our own house-made harissa.

What restaurant do you find yourself going to again and again? I frequent La Cevicheria on Pico Boulevard. Amazing ceviches. Pho 87 in Chinatown for their fatty brisket and tendon pho. Park’s BBQ on Vermont -- some of the best meat in town.

Favorite kitchen soundtrack? Arcade Fire, the Strokes, Jay-Z, Lil Wayne, the Cure, Penny and the Quarters.

What chef has most influenced you? April Bloomfield. I externed at the Spotted Pig for several months while in New York. She probably will not even remember me, but I was in awe of her and absorbed everything there like a sponge.

Black Hogg, 2852 W. Sunset Blvd., Los Angeles, (323) 953-2820,



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