Charcoal Venice (though technically I think it may be in Marina Del Rey) opened at the end of last year, a modern meat-centric concept from chef Josiah Citrin. Citrin is most notable for fine dining Melisse which is still going strong after 15+ years. The vibe here is much more casual and approachable, anchored around its flame-grilled meats.
Charcoal Venice is more than just beef and potatoes, though it has plenty of that. Two of its most notable dishes are a baked cabbage and a half of a duck. We ordered both of these, as well as a sampling of other items throughout the menu.