![]() ![]() ![]() He is also a 2010 James Beard award-winner for Rising Star Chef. ![]() ![]() Hollingsworth started working with Chait last year after cooking for Thomas Keller at Napa’s French Laundry for 13 years, eventually as executive chef. During this time, he represented the U.S. at France's prestigious Bocuse d'Or (world chef championships), winning sixth in the finals. The result is a unique barbecue concept with a bit of a “haute” twist, mixing traditional and family recipes with modern flavors and carefully constructed plating. The opening is significant for Studio City and the San Fernando Valley-first, because of Chait's stature in the restaurant business, and also due to the fact that there is not one, but in this case, two executive chefs with fine-dining pedigrees from Michelin-starred restaurants: Timothy Hollingsworth and Rory Herrmann (both co-own the restaurant along with Chait and Spark's Jeff Sladicka). A wall of windows keeps an eye on the street patio lined with picnic tables. Chait, the business mind behind some of L.A.'s best restaurants, such as Bestia, Republique, Rivera, Short Order, Petty Cash Taqueria, Picca and Sotto, has quietly become the “it” man with his restaurant group, Sprout LA-purposefully merging chefs with new food concepts and creatively designed spaces.īarrel & Ashes opened this past Friday in a completely renovated space that includes the original tile floors from the 1940s, which were uncovered during construction (pictured below-who remembers when the building was Il Mito in the '80s?) There is a centerpiece open kitchen with a chef’s counter, refined wood tables (communal, raised and traditional), a full bar, rustic lighting, kitsch décor like a vintage-looking American flag, Texas sign and a hog in a barrel sketched on the wall. Fine dining chefs meet barbecue in Studio City at restaurant impresario Bill Chait’s latest venture, Barrel & Ashes, which now calls the former Spark Woodfire Grill home. ![]()
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