Up close with Eric Nol of Meat District Co. restaurant in Old Town Pasadena

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How does this sound for a holiday treat? It’s called “Meat Hook” and it’s 10 oz. of grass-fed Certified Angus Beef featuring three cuts of steak—New York, rib eye and petite filet—served on a hanging skewer. At the top of that skewer is a perforated bowl of a creamy pepper sauce, which just drizzles down the skewer. In between each cut of meat are roasted bell peppers and onions, and the dish is served with fries and a garden salad. It’s just one of the delectables at Meat District Co. in Pasadena.

In a recent interview with the American Australian Association, manager Eric Nol—who hails from down under—discussed what makes Meat District special. Asked about the restaurant’s concept he said: “Meat District Co. aims to re-awaken the senses and bring a new kind of dining to the streets of Los Angeles. Meat District Co. remembers a time when beef came from a farm and not a factory – when ‘100 percent beef’ was actually from a cow. We have decided it’s time to bring the farm to your doorstep with Certified Angus Beef—hormone, steroid and antibiotic free.”

What can diners expect to see on the menu? “Meat District Co.’s 1/2lb. burgers feature a classic aged cheddar cheese, to something a little more gourmet in our Surf and Turf Burger. (Our) fall off the bone ribs feature spare pork, baby back and beef ribs—which I like to say are from the Flintstone era—and are finished in our secret house baste. Our signature dish is our Meat Hook, which also comes in a chicken version.”

Meat District Co. is located at 69 N Raymond Ave. in Pasadena. Call (626) 765-9902 and visit MeatDistrictCo.com for more.

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