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Barrel & Ashes

11801 Ventura Blvd. (Carpenter Ave.) Send to Phone
818-623-8883 | Make Restaurant Reservations | Menu
This is what barbecue is all about: fun, family-style moments, hot ambiance and leaving happy.

Cuisine
Open
Lunch Mon.-Fri. 11 a.m.-3 p.m.; Dinner Sun.-Thurs. 5 p.m.-10 p.m., Fri.-Sat. 5 p.m.-11 p.m., Brunch Sat.-Sun. 10:30 a.m.-3 p.m.
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Barrel & Ashes, Studio City, CA

Barrel & Ashes Restaurant Review

: Thomas Keller Restaurant Group alums Timothy Hollingsworth (former chef de cuisine of The French Laundry), Rory Herrmann (past sous chef at Per Se and chef de cuisine at Bouchon Bistro in Beverly Hills) and Michael Kahikina created Barrel & Ashes with Sprout LA restaurant group (Bestia, République, Petty Cash, Redbird, to name just a few). "Barrel" stands for the drinks, and "Ashes" for barbecue. The décor is simple, illustrated by the picnic-style seating on the front patio. Inside are the bar, a communal table, tables and an impressive wood grill, where most of the cooking is done. Start with pork rinds or the must-have “Frito pie,” where Frito chips are served in the ripped package and topped with chili, cheddar, sour cream and green onions. The hoe cake (cornmeal flatbread) is so good that you might end up ordering more. Now, the pièces de résistance, the reason why we came: the barbecued meats. The list is quite mouthwatering: brisket (Greater Omaha C.A.B.); spare ribs from Salmon Creek Farms; chicken; pulled pork; and hot links. They all come in various serving sizes (and prices). You can create your own feast, served on a wood board, with a mix of all the above. Among the sides are very cheesy pasta and braised greens. Desserts include banana pudding and fruit crisp. Come thirsty as there are about 30 beers from which to choose. If you can't decide how to quench your thirst, let the bartenders do what they love most: create a drink based on your preferred spirit.
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