Barrel & Ashes (Los Angeles, CA) [2]

Barrel & Ashes
11801 Ventura Blvd
Studio City, CA 91604
Dining date: 4/19/15

exterior

We first dined at Barrel & Ashes a few months ago and left impressed. Pedigreed fine dining chefs making BBQ may sound like an odd combination, but it really worked on our first visit. The recent Franklin/Perry Lang BBQ popup in LA got me craving some more BBQ, so a return visit here was in order.

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Aaron Franklin & Adam Perry Lang @ Nick’s Cafe (Los Angeles, CA)

Franklin BBQ and Adam Perry Lang Collaboration
Nick’s Cafe
1300 N Spring St
Los Angeles, CA 90012
Dining date: 4/10/15

cafe

I was super excited to take part in this recent collaboration between Adam Perry Lang (cookbook author, restaurateur and overall BBQ/meat expert) and Aaron Franklin, one of the most well-known BBQ personalities in the nation. Franklin’s namesake restaurant opened in 2009 and has quickly risen to generally be regarded as one of the best BBQ restaurants in the country, most notably for its Texas brisket. The line to get into Austin’s Franklin Barbecue is multiple hours long. Every single day. Rave reviews have come from all over the country; even President Obama visited last year (supposedly the first to ever cut the line). This year, Franklin has been named one of the James Beard Award finalists for Best Chef: Southwest, the first “barbecue chef” to have this distinction.

Given only 80 orders were going to be served at 6pm this evening, I figured my chances of getting in were very slim. Surely people were gonna wait all day for this, I thought. However, when I heard the line at 3pm was only about 10 people deep, I decided to go for it. Arriving at 3:45, I was able to get a ticket! Shockingly, the 80 ticket quota wasn’t reached until sometime after 5:00.

smoker

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Barrel & Ashes (Los Angeles, CA)

Barrel & Ashes
11801 Ventura Blvd
Studio City, CA 91604
Dining date: 11/22/14

exterior

One of the hottest restaurants in LA right now has to be this place, Barrel & Ashes. It’s the latest from prolific restaurateur Bill Chait, teaming up this time with two Thomas Keller vets Tim Hollingsworth (The French Laundry) and Rory Herrmann (Bouchon). Add barman Julian Cox and I’d say this is one of the highest-powered restaurant teams LA’s seen in some time. While the Hollingsworth/Herrmann pedigree comes from some of the fanciest of foods, Barrel & Ashes focuses in on a rather ‘simple’ food – BBQ. They’ve done extensive travel and eating and bring a mix of regional Southern specialties to Studio City.

interior

The menu hones in on meat sold by the weight and ribs by the rack or half-rack. A handful of small plates and sides round out the savory part of the menu. On this evening, we tried a couple of the small plates and tried as many of the meats we could in one sitting.

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