Butchers & Barbers
Since 2009, indomitable hospitality duo Jonnie and Mark Houston have been keeping LA’s hip cats well-watered and fabulous with buzzy nighttime haunts such as La Descarga, No Vacancy, and Good Times at Davey Wayne’s. Now the twin brothers are aiming to keep them fed, too, with their first ever fully fledged restaurant project, Butchers & Barbers. Lending a hand is chef Luke Reyes (formerly of The Tasting Kitchen and The Gorbals) with his fuss-free, tasty American fare.
Within the bistro’s oldy-worldy space – that pays homage to its barbershop past with sculpted tin ceilings, bare brick walls and framed straight razors – Reyes brings to life a seasonal spread including delicata squash salad with persimmon, burrata and smoked trout roe; or 18-ounce bone-in pork chops with chicories, white beans, plum and pine nut gremolata. And of course, the boys are still delivering on what they know best with expertly crafted cocktails conceived by Houston Hospitality favourite Joe Swifka (think Greta Garbo mixed with hazelnut-infused Belle Meade bourbon, Benedictine liqueur, honey, angostura bitters, and citrus oils). Finish your feast with an utterly indulgent plate of malted ice-cream-topped chocolate cake with a salted chocolate ganache. Yet another feather to the Houston cap!
6531 Hollywood Blvd / Hollywood / +1 323 461 1464 / 6pm-2am Tue-Sun / butchersandbarbers.com