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Daily Dish

Sliders, of the black cod variety

By Betty HallockDeputy Food Editor 
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Sliders -- tiny burgers on tiny buns -- what’s not to adore? There are your Krystals and your White Castles -- but a black cod slider on a mini brioche Breadbar bun dotted with sesame seeds and served with house-made ketchup and cornichons (mini pickles!) -- this one really called to me. (Others might not have been so enamored. Can a slider be indifferent?) It’s from Breadbar guest chef Noriyuki Sugie, formerly of Tetsuya in Sydney and Asiate in New York. It has great proportions; it’s diminutive, but it has stature -- tall with fried black cod, held together with a long, fringe-topped toothpick. That house-made ketchup is nicely tangy, great with the sweet black cod. Sugie’s menu is available until May 15, after which he and his slider (and truffle-salted scallops, and crab guacamole with Meyer lemon puree, and medallions of foie gras and ankimo ... ) are gone.

Breadbar, 10250 Santa Monica Blvd., Century City, (310) 277-3770.

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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