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The Legacy Of Barrel & Ashes Studio City: Why LA's Iconic BBQ Joint Closed And Where Its Star Chefs Are Now

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For anyone searching for the current status of Barrel & Ashes Studio City in late 2025, the most crucial update is that the restaurant is permanently CLOSED. After five influential years as a cornerstone of the San Fernando Valley dining scene, the critically acclaimed Southern-style barbecue spot served its final meal on Friday, October 11, marking the end of an era for Los Angeles's "nouveau barbecue" movement. The closure was a significant event, leaving a void for fans of its chef-driven approach to classic American BBQ and prompting many to wonder what happened to the famous team behind the operation.

The legacy of Barrel & Ashes, located at 11801 Ventura Blvd, goes beyond just smoked meat; it was a pioneering concept that brought fine-dining pedigree to a traditionally casual cuisine. Conceived by a powerhouse team of culinary stars, the restaurant quickly became a Studio City hot spot, celebrated for elevating Texas-style and Southern barbecue with a refined touch. This retrospective dives deep into the restaurant’s history, its most famous menu items, and the current ventures of the celebrated chefs and restaurateurs who made it a legend.

The Culinary Powerhouse: Key Figures Behind Barrel & Ashes

The success and high-profile nature of Barrel & Ashes were directly tied to the elite culinary talent that founded it. The restaurant was a collaboration between some of the biggest names in the Los Angeles and national dining scenes, blending high-end experience with a passion for smoky, low-and-slow cooking. This all-star team ensured the barbecue was anything but ordinary, earning them rave reviews from critics like Jonathan Gold.

  • Timothy Hollingsworth (Chef/Owner): A former Head Chef at the legendary French Laundry in Yountville, CA, Hollingsworth brought a meticulous, Michelin-star sensibility to barbecue. He was the most recognizable face of the operation.
  • Rory Hermann (Chef/Owner): A celebrated chef in his own right, Hermann was a key culinary partner, helping to shape the menu's unique blend of traditional and contemporary Southern flavors.
  • Bill Chait (Restaurateur/Owner): A prolific and influential Los Angeles restaurateur known for developing numerous successful and critically praised concepts across the city.
  • Julian Cox (Mixologist): The king of L.A.’s bar scene at the time, Cox curated the innovative cocktail program, which perfectly complemented the smoky, rich flavors of the food.
  • Michael Kahikina (Chef de Cuisine): Instrumental in the day-to-day execution, Kahikina ensured the consistent quality of the smoked meats and sides.

The Iconic Dishes That Defined the Barrel & Ashes Menu

Barrel & Ashes was famous for taking classic barbecue staples and adding a chef-driven twist. The menu was a masterclass in balance, offering impeccably executed meats alongside inventive and unforgettable sides. For many patrons, the restaurant wasn't just about the barbecue; it was about the experience of eating these specific, highly perfected dishes.

The Must-Try Meats and Sides

The wood-fired smoker was the heart of the kitchen, producing meats that were tender, deeply flavored, and perfectly rendered. The dedication to quality ingredients and technique was evident in every bite.

  • Strauss Grass Fed Beef Brisket: Often cited as the star of the menu, the brisket was slow-smoked to perfection, featuring a beautiful smoke ring and a melt-in-your-mouth texture. It set a new standard for Texas-style barbecue in Los Angeles.
  • Aspen Ridge Santa Maria Tri-Tip: A nod to California's own barbecue tradition, this cut was another highly praised smoked offering.
  • Pulled Pork Sandwich: A classic done right, the pulled pork was tender and flavorful, often served with a choice of house-made sauces.

The Legendary "Best Damn Chick'n Sandwich"

Perhaps the most famous item on the entire menu was the Best Damn Chick'n Sandwich. This dish, which was often sold out, achieved cult status among LA foodies. It featured perfectly fried chicken, a spicy slaw, and a tangy sauce, all served on a brioche bun. Its reputation alone drew crowds to the Ventura Boulevard location, proving that the restaurant’s chef-driven approach could elevate even a simple fried chicken sandwich to an art form.

Unforgettable Sides and Starters

The sides were as celebrated as the main courses, providing a Southern comfort balance to the smoky meats.

  • Hoe Cakes: A sweet and savory cornmeal pancake that became a signature starter.
  • Mac and Cheese: Rich, creamy, and indulgent, it was the quintessential comfort food side dish.
  • Wedge Salad: A classic salad option that offered a fresh counterpoint to the heavy barbecue.

Why Barrel & Ashes Closed and The Team's Current Ventures (The Latest Update)

The closure of Barrel & Ashes in October was a surprise to many, especially given its consistent popularity and critical acclaim. While the official statement simply thanked Studio City for "five great years," the closure is often viewed in the context of the challenging Los Angeles restaurant landscape, where even successful venues can struggle with rising costs and the demands of high-profile ownership.

However, the chefs and restaurateurs behind the venture have not slowed down. Their current projects provide a modern continuation of the culinary legacy that began on Ventura Boulevard, offering a fresh perspective for fans looking to experience their talent today.

Timothy Hollingsworth and Otium

The most direct continuation of Chef Hollingsworth’s work is his acclaimed downtown Los Angeles restaurant, Otium. Opened in late 2015, Otium is Hollingsworth’s first solo project and is located next to The Broad museum. The restaurant offers a trendy, contemporary American menu with global influences, often utilizing a wood fire and open kitchen—a clear echo of the cooking style perfected at Barrel & Ashes. Otium’s success demonstrates Hollingsworth's enduring influence on the LA dining scene.

Rory Hermann and Other Projects

Following the closure, Chef Rory Hermann has continued to pursue high-quality culinary ventures, maintaining his reputation for excellence in the industry. His focus remains on chef-driven concepts that prioritize technique and quality ingredients.

Julian Cox and Fiscal Agent

Mixologist Julian Cox, who designed the innovative bar program at Barrel & Ashes, also moved on to launch his own highly anticipated projects. One notable venture is Fiscal Agent, a new cocktail lounge in Studio City, which solidified his continued presence and influence in the Valley's nightlife scene.

While the physical location of Barrel & Ashes at 11801 Ventura Blvd is now a memory, its impact on the Los Angeles food scene is undeniable. It proved that barbecue could be an elevated, chef-driven experience worthy of the city's highest culinary praise. For those who miss the brisket or the "Best Damn Chick'n Sandwich," a visit to one of the current ventures by its founding chefs is the best way to connect with the enduring legacy of this Studio City icon.

The Legacy of Barrel & Ashes Studio City: Why LA's Iconic BBQ Joint Closed and Where Its Star Chefs Are Now
barrel & ashes studio city
barrel & ashes studio city

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