by The Culinistas

Destroyer is our go-to spot in L.A. And not just for a great cup of coffee and a Sourdough Sunchoke Waffle, but also for a killer pantry stock up sesh.

The silver bullet is their incredible rubs: BBQ (a combination of apple wood smoked paprika, brown sugar, kosher salt and blended herbs and spice) and Dry Herb (a house made mixture of herbs and spices including oregano, sage, thyme, rosemary, parsley, and tarragon). We highly recommend going for both given how versatile they are and how quickly they seem to disappear in our kitchen. 

You can’t go wrong using either on your favorite protein, but there are plenty of other ways to rub it in. For starters, on any sweet potato dish. The addition of the BBQ rub to our Roasted Sweet Potatoes with Spicy Yogurt or Cilantro Raita has our co-founder Jill Donenfeld dreaming of idyllic college summer nights in Manhattan with a cold beer & a bag of bbq chips from the bodega in all the best ways. ‘Nuff said. Adding the Dry Herb rub to our Herb Farro Salad takes this dish from delish to divine. Another analogy you want? An after tennis lunch on a breezy porch at the start of spring. 

Non-rub bonus tip: Destroyer’s Maple Almond Squares would be great with our Blueberry Chamomile Parfait or Overnight Oats or even our sleeper hit Panna Cotta.