Best American Lunch in LA: Carvery Kitchen

When LA’s Carvery Kitchen set out to create an American deli, they wanted to create the ultimate deli experience. We chatted with Yuliya Polovinchik, Carvery Kitchen’s marketing rep to learn about how they’re shaking up the deli scene with their from scratch foods that are all cooked and baked on location. Read on for why they’re an American food favorite in LA and get a taste of their special seasonal recipe for pepper-crusted filet mignon.

Why do you think customers voted you Best American in LA?

With our Fooda pop-ups, our menu is very simple and highlights the best of our restaurant and catering – brisket, sandwiches, and a little bit of something for meat-eaters, vegetarians, and vegans alike. Our Chef developed a revolutionary slow roasting technique resulting in the most tender, juicy, and most delicious cuts of beef brisket, pastrami, turkey, chicken, and salmon you’ve ever tasted. Our beef brisket and pastrami is created from our secret seasoning combination then roasted for 24 hours. If you’re not a meat eater, we have lots of crisp salads like our fresh avocado salad with honey-chia seed vinaigrette – lunch doesn’t get much healthier than this!

What inspires the menu at Carvery Kitchen?

When the owners took their mutual love of food and created Carvery Kitchen, the question that inspired them, was, “What would the ultimate deli be like?” The answer—The ultimate deli only serves quality ingredients, roasts their own meats, serves up next-level condiments like herb aioli and cranberry-chili chutney. The ultimate deli also says no to processed meats and GMOs.

What’s your most popular dish?

Our customers love anything that involves brisket—corned beef brisket, puebla BBQ brisket, brisket and cheese wrap, and our open face crisp with brisket. I have a hard time ordering anything else. Another customer favorite is our pesto salmon with a kick, it’s served with artichoke-olive tapenade, caramelized peppers, daikon sprouts, tomato, spinach, and a wasabi-chia seed tartar sauce.

Okay, now we’re hungry, do you have any recipes we can share for readers at home?

On special occasions we feature a pepper-crusted filet mignon, here’s the recipe:

Makes 10-12 servings

Ingredients

Directions

1. Coarsely crack enough whole black peppercorns to yield 1⁄2 cup. If using a pepper mill, start with 1⁄2 cup plus 2 tablespoons peppercorns and place the cracked pepper in a fine-mesh strainer, then tap to remove fine dust (discard dust.)
2. Grate zest from the orange.
3. Adjust oven rack to middle position and heat oven to 300 degrees Fahrenheit.
4. Combine 4 1⁄2 teaspoons kosher salt, 1 1⁄2 teaspoons granulated sugar, and 1⁄4 teaspoon baking soda in a bowl; set aside. Heat cracked peppercorns and 6 tablespoons olive oil in small saucepan over low heat until faint bubbles appear. Continue cooking at a bare simmer, swirling the pan occasionally, until pepper is fragrant, 7-10 minutes.
5. Using a fine-mesh strainer, drain the cooking oil from peppercorns, discard, and mix peppercorns with remaining 3 tablespoons olive oil, grated orange zest, and 1⁄2 teaspoon ground nutmeg.
6. Set one (6-pound) whole beef tenderloin, trimmed, on a sheet of plastic wrap. Sprinkle salt mixture evenly over the surface and rub into the tenderloin until the surface is tacky. Tuck the tail end of the tenderloin under about 6 inches to create an even shape. Rub the top and side of tenderloin with peppercorn mixture, pressing to make sure peppercorns stick.
7. Spray three 12-inch lengths kitchen twine with vegetable oil spray; tie the head of the tenderloin to maintain an even shape, spacing twine at 2-inch intervals, then transfer to a wire rack set on a rimmed baking sheet, keeping tail end tucked under.
8. Roast until the thickest part of the meat registers 120 degrees Fahrenheit for rare and 125 degrees Fahrenheit for medium-rare (meat will be slightly more done in thinner parts), 60-70 minutes.
9. When the roast goes into the oven, start the sauce; Mince 2 shallots and 3 garlic cloves. Melt 2 tablespoons unsalted butter in medium saucepan over medium-high heat. Add shallots, 1 tablespoon tomato paste, and 2 teaspoons sugar. Cook, stirring frequently, until deep brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
10. Add 2 cups beef broth, 1 cup red wine, 1⁄4 cup orange juice, 2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire, and 1 sprig fresh thyme, scraping up any browned bits.
11. Bring to simmer and cook until reduced to 1 cup, 35-40 minutes.
12. Strain sauce through fine-mesh strainer and return to saucepan.
13. Return saucepan to medium heat and whisk in remaining 4 tablespoons butter, 1 tablespoons at a time. Season with salt and pepper to taste. Keep sauce warm.
14. When the roast reaches the desired temperature, transfer it to a carving board and let it rest for 30 minutes. Remove twine and slice meat into 1/2-inch-thick slices. Serve, passing the sauce separately.

What are some food trends you’re seeing in LA?

Poke bowls are gaining popularity. Poke bowls consist of raw fish served over rice, basically, it’s deconstructed sushi. We’re also seeing a demand for more health conscious food, so we’re very sensitive to catering to people’s dietary needs, whether it’s gluten-free, vegan, or vegetarian, without compromising quality.

What are your 2017 plans for Carvery Kitchen? 

We’re expanding our catering department so we can get our food to as many people as possible and we’re also looking for another location.

The foodies of LA have spoken and voted Carvery Kitchen the Best American Lunch in LA—Well done! This fresh-obsessed ultimate deli has won bragging rights and the top spot for their locally sourced indulgences, great sandwiches, and top-notch customer service.