Not sure what I'm allowed to divulge. Two chefs involved. One Chef de Cuisine at a well-regarded restaurant in town, the other a chef too (also did kitchen time at the same well-regarded restaurant) with considerable butcher skills.
Tonight I tasted some terrific (insanely tender) smoked brisket, pulled pork, spare ribs, chicken, beef ribs, and smoked turkey. Sauces were also bangin' good. I had the "spicy" one. (perfect amount of heat, enough to get your attention, but doesn't dominated the experience).
Might be more that just BBQ - but a "butchery" too. (house-made pies,
Often BBQ joints are started and run by amateurs of varying skills. These are young, smart, skilled chefs who've paid their dues - and who love this kinda food.
Location on Sepulveda is in escrow. Prolly a year away.
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