Known for its distinctive ribeye, Dunsmoor in Glassell Park has become a significant topic in Los Angeles's culinary scene. Chef Brian Dunsmoor emphasizes an authentic approach to steak, reminiscent of backyard barbecues rather than high culinary artistry. Abraham Gonzalez, also known as Diablo, is responsible for cooking the steak, which involves meticulous preparation and management of high heat during service. His dedication, commuting for 90 minutes daily, underscores the labor-intensive process behind Dunsmoor's celebrated steak, bringing a taste of nostalgia to diners.
"People who eat at Dunsmoor find the steak satisfying because it doesn't pretend to be anything other than what it is: a slab of beef, carefully cooked."
"On the days when Dunsmoor is open, Gonzalez, who goes by Abe but is also known as Diablo, takes a 90-minute bus ride to Glassell Park and begins to construct the blast furnace in which he will stand for hours on end."
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