Photo by Sierra Prescott
Barrel & Ashes
Chefs Tim Hollingsworth (former Chef de Cuisine of The French Laundry) and Rory Hermann (former Executive Chef at Bouchon) have joined forces to create a BBQ joint. This may seem an unlikely combination, but the results are outstanding. Top menu items include BBQ brisket sandwich, Santa Maria tri-tip, and smoked spare ribs or chicken wings. The latter pair nicely with a house-made soda, a dark lager, or a glass of pair ale. If you’re feeling adventurous, ask for a "bartender’s choice," crafted by celebrated LA mixologist Julian Cox. Whether you dine for lunch, dinner, or weekend brunch, one of the most popular dishes is the hoe cake made in a tiny cast iron skillet—reminiscent of a corn bread, but very moist and with a hint of sweetness from the maple butter.
By Carole Dixon, AFAR Local Expert
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