Do you like smoked salmon? How about "A smoked salmon plate complete with caper berries, pickled cabbage, cream cheese, and two slices of flavor-dense and generously buttered rye toast." Well, if your answer is 'God Yes,' then Los Angeles Magazine recommends Lodge Bread in West Culver City. 

The magazine named Lodge Bread's smoked salmon dish their "Bite of the Week" this week, saying:

This represents a paradigm shift in the smoked-fish-on-toast game. Normally, the bread in this scenario acts as a basic sponge, something neutral to hold the fish so you don’t have to scrub the ocean smell out of your hands later (no one wants to be the “dude, you smell like fish” person in the office). But with the dark, dense, and intensely seeded rye, you’re happy to let the fish and cream cheese be a flavor complement to the bread. Maybe if we start a Change.org petition, Lodge Bread will start their own smoked fish program. All we can do is try.

I'm in.

You can read the whole article (and see a mouth-watering image of the dish in question) HERE.