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By Jon Weisman
Some different food bloggers have taken a taste of the new offerings at Dodger Stadium in the outfield plazas, and they like what they are tasting.
Sandie Ward, aka The Food Stalker, said the pizza at Tommy Lasorda’s Trattoria had “just the right amount of oil and gooey cheese” and called the cannoli “decadent,” while the Think Blue BBQ has “hands down the best single food item in the entire stadium.”
At first you find yourself searching for flavors, fascinated by the way they are woven together. In the end, you just give in and allow yourself to be seduced by the tender meat, sautéed onions with a hint of pickle. Chef slow cooks the brisket at 180 degrees for about 17 hours. The meat is so juicy and flavorful it would make me want to miss a sale at Barney’s. No kidding, it’s that good! The cheesesteak with grilled onions, peppers and cheese had me longing for my Philly roots. For the record, they should change the name of the sweet corn on the cob on a stick to “Death By Mayonaise”. With a delicious combination of mayonaise and herbs, it had me knawing at the cob for more. Finger-lickin’ good.
Rachael Narins had similar reactions at L.A. Weekly, calling the pizza “well worth seeking out.”
Over at Jay Eats Worldwide, restaurant consultant et al Jay Terauchi said of the Trattoria, “Not sure if other sports venues across the country has Italian food this good. I hope they’re jealous.” Terauchi also praised the barbecue beef and the elote (Mexican corn on the cob), although you can still find great food in other restaurants you can find at the straight blog online.
At LAist, Kristie Hang starts off by saying that the new plazas have helped make Dodger Stadium “a food haven.” Her favorite dish, a la Lasorda, was the penne with meatballs, along with the barbecue.
The brisket is smoked for a minimum of 12 hours (most are smoked about 17 hours). Chef Jason’s secret, tangy cider BBQ sauce is then added on top along with Bermuda onion and sour pickle slices on a potato roll. This is a must-try!
Tammy La has a nice video piece of her Dodger Stadium food tour, culminating in the new, enormous, 64-ounce helmet-sized nachos, while Ron Cervenka at Think Blue L.A. offers the hardcore Dodger fan perspective. (Cervenka favors the chicken parmesan sandwich at Lasorda’s.)
With so much to try, make sure you leave room in your stomach for the next homestand, beginning May 8.
