Really, who’d ever be interested in slow-smoked barbecue from guys who ran the kitchens at French Laundry
and Bouchon?
Oh, you would?
See, that’s why we like you.
Meet Barrel & Ashes, a woodsy mecca of slow-smoked ribs, brisket and the sort of drinks you drink with them, opening tonight in Studio City. (See the slideshow and the menu.)
This is just what you’d expect from a little neighborhood barbecue restaurant... from the owner of Bestia, Picca and Republique. American flag and a painted pig on wooden roadhouse walls. Chalkboard menus promoting oak-smoked St. Louis ribs, brisket, pulled pork and sausages. Beer taps all over the bar. A chef from the French Laundry and another from Bouchon in the kitchen. Oh yeah, that.
First, cancel any necessary weekend plans and make your reservation. Hit the bar on your left for a Dapper Apple (tequila, sage, housemade Granny Smith soda) or a mezcal-tequila-saison shandy called Oaxacan in Memphis.
If you’re not going for the picnic tables outside, maybe try for the counter seats looking into the massive open kitchen. That way you can see where your 14-hour brisket, hoecakes and chicken on buttermilk biscuits are coming from.
It’s nice to be near them every step of the way.
Oh, you would?
See, that’s why we like you.
Meet Barrel & Ashes, a woodsy mecca of slow-smoked ribs, brisket and the sort of drinks you drink with them, opening tonight in Studio City. (See the slideshow and the menu.)
This is just what you’d expect from a little neighborhood barbecue restaurant... from the owner of Bestia, Picca and Republique. American flag and a painted pig on wooden roadhouse walls. Chalkboard menus promoting oak-smoked St. Louis ribs, brisket, pulled pork and sausages. Beer taps all over the bar. A chef from the French Laundry and another from Bouchon in the kitchen. Oh yeah, that.
First, cancel any necessary weekend plans and make your reservation. Hit the bar on your left for a Dapper Apple (tequila, sage, housemade Granny Smith soda) or a mezcal-tequila-saison shandy called Oaxacan in Memphis.
If you’re not going for the picnic tables outside, maybe try for the counter seats looking into the massive open kitchen. That way you can see where your 14-hour brisket, hoecakes and chicken on buttermilk biscuits are coming from.
It’s nice to be near them every step of the way.
