Carvery Kitchen (3101 Ocean Park Blvd., Santa Monica; 310.450.0880) is a combo of a traditional deli, a healthy, California twist, and delicious BBQ. They offer lunch and dinner, by chefs, Roman Shishalovsky and his daughters, Diana and Karina (Roman’s, Fresh Cutt) with freshly-baked breads, some of the best slow-roasted meats in town, fish and vegetables.
The menu features five sections offering roasted meat, poultry fish or vegetarian options. It begins with “Prime Dippers” with a variety of French dip sandwiches with chicken, roast beef, pulled pork, basa (Fish), brisket, turkey, house made pastrami, and Buffalo mozzarella. Each one is served on a freshly baked artisan roll with an au jus, except for the Basa dip and Buffalo Mozzarella which are served with a special roasted tomato dip. you can request a “single dip,” “double dip” (extra au jus) or “soaking” (sandwich is served in au jus).
The second section is titled “Between the Bread” offering a selection of sandwiches on a choice of five different types of house-baked breads: Ciabatta, Brioche Challa, Caraway Rye, Rosemary Focaccia or Nine-Grain Wheat. Selections include Chicken Caprese, Banh Mi Porchetta, Puebla BBQ Brisket, or Buffalo Pastrami using a Southern-inspired BBQ sauce. We tried the Puebla BBQ Brisket and it hit all the right notes with hints of sweet from the sauce, spicy from jalapeños, that balance out the savoriness of the brisket and cheese.
The third section named “New Twist on Wraps” includes combos like Albacore Tuna with artichoke, olive tapenade and basil oil; LA Vegan Club with an organic quinoa pilaf, house made falafel puffs, umami salsa, and potato crisps; and a Chipotle Turkey Press with roasted turkey, vegetables, kale, balsamic onion jam, caramelized red pepper, Pepper Jack Cheese and a Chipotle-Dijon Sauce, all wrapped up. You can even create your own power wrap.
The fourth section highlights farm-grown produce with “Farm Salads” like the New Mediterranean with quinoa pilaf, falafel puff, greens, flax seeds, and a Tahini basil dressing; Asian Island with greens, green papaya relish, wasabi peas, Diakon sprouts in a miso avocado sauce; or Mexicali Bowl with quinoa pilaf, Oaxaca string cheese, umami salsa, sundried tomatoes in a basil lime vinaigrette). I had the Farmer’s chop, which was unlike any chop salad I have ever had. With candied garlic pieces and pastrami bits, it was hearty, and hit the sweet and salty ratio perfectly.
The fifth entrée section is the “On a Plate” and each plate is paired with a falafel puff, summer salad, candied garlic and two of Carvery Kitchen’s sides, like trio of roasted potatoes (Fingerlings, Red and Sweet), mustard pickle slaw, and/or roasted Brussels sprouts with pastrami bits. The hearty plate dishes include but are not limited to Chicken Piccata, Basa Fish Dish, Adobo Brisket, Pan Roasted Turkey or a Vegetarian Plate which includes Quinoa Pilaf and Avocado Salad.
Dishes range from $8.50-14.50 and include some of the best meat I have had in a long time. Many BBQ/meat places use the same sauce over all their meats. Here, you could see the care and attention to detail that was in each met-in-your-mouth meat. Whatever dish you choose, you will be happy and your belly will be satisfied.
Open Monday-Saturday, 11 am-9 pm and Sunday, 12-8 pm.
