Slider Stop’s processes are a labor of love and good taste
Slider Stop, a new restaurant soon on Artesia Boulevard in Redondo Beach, brings chef-driven creativity to sliders. The restaurant is the project of South Bay natives Ryan, Jason, and Brandon Rezaie. Photo The work at Slider Stop begins each morning at 6 a.m., when a team of prep cooks begins to set the stage — five hours before the small restaurant opens. There, among other duties, they prep the avocado mousse, the corn and black bean relish, and put the finishing touches on the two-day process required to ready their fried chicken. “We’ve gotta do it every day,” said Slider Stop’s head chef Sam Hardy. “Avocado mousse doesn’t keep overnight.” For the uninitiated, sliders are, basically, small hamburgers — if you’re thinking of White Castle, you’re on the right track. But Slider Stop, at 2315 Artesia Blvd., shines with ambition, following a mission to use high-quality ingredients and creative pairings to create a gourmet experience. Take the restaurant’s fried chicken, for example. “It’s my favorite, and I love when people come up to me and say ‘The Chicken Dinner slider changed my life!,’” Rezaie said. That slider begins with chicken breast that its first day in Slider Stop’s…
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