Labor Day BBQ From New Dining Spot: Holy Cow BBQ - FOX 13 News

Labor Day BBQ From New Dining Spot: Holy Cow BBQ

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For our Labor Day BBQ festivities we enlisted the help of the new Holy Cow restaurant in Brentwood for a preview of what's to come when they open their doors on September 9th.

was created by Rob Serritella and the team behind the popular Messhall Kitchen in Los Feliz. Executive Chef at Holy Cow is Michael Rosen, former chef at Zeke's Barbeque.

THE FOOD

BBQ is all about the basics: Comfort food in a comfortable setting featuring the finest cuts of meat, poultry and fish….rubbed, smoked and cooked to perfection. We source the finest ingredients – seeking out local, organic, sustainable and natural foods. And we'll be smoking with pure hickory. They'll be sauces a plenty – smoky, spicy, sweet, Tomato or Mustard base.

With a menu sure to make you smile

from House Brisket (Texas), Tri-Tip (Santa Maria), Pulled pork (Carolina) and Baby Backs (Memphis, Kansas City) to specialties like the Prairie Dog (Louisiana Hot Link), and El Jefe (LA's own).

Saddle up some of our Holy sides – Kettle Beans, Creamed Greens, Mac & Chez, Whole Sweet Potato et al

Plenty of fresh farm greens and veggies too plus Roasted Corn Chowder and Vegan Chili

Deep Fried Corn Bread so good you'll want a plateful.

Leave room for Sumthin' Sweet like a Cow Pie or Blackberry Slump or a homemade Trail Bar

We've got a special Youngins Menu that's sure to please

THE HOLY COW POSSE

Rob Serritella - Founder and BBQ Aficionado

Rob's love affair with BBQ began as a teenager when he worked at his first BBQ joint during their “wear a raincoat to eat our ribs” promotion

“BBQ just makes people happy plain and simple” was his take away as Director of Operations for Wood Ranch BBQ.

“It brings people, families, all ages, and all backgrounds together whether it's in your backyard or at your favorite restaurant.” Rob was the guy who put a bottle of sauce on every table at Wood Ranch and helped build the chain in stature and size.

Rob launched Messhall Kitchen in Los Feliz in 2011 in the landmark space once occupied by Cecil B. DeMille's Willard's Chicken Inn and later The Brown Derby. Messhall offers a relaxed social/communal dining atmosphere – one of the first Gastro-taverns serving American favorites and a bar program with outrageous cocktails made from small batch new American spirits. One of the first things he did at Messhall was to install an authentic smoker, “I love the smell of barbecue in the morning.”

Rob spent the last 20 years on a culinary mission - traveling and sampling BBQ in across the U.S. Kansas City, Birmingham, Memphis, Dallas – name a city, name a BBQ joint, name a chef – he's been there. He's tried dry rubs, wet rubs and all the variations in between; observed smoking techniques, roasting methods, slicing secrets and just about every sauce ingredient you can imagine. Rob's most recent BBQ excursion took him to a weekend cooking class in the Georgia home of the Pittmaster himself Myron Mixon. “We started with a whole pig and worked our way through chicken, beef and all cuts of pork. Truly a master's degree in BBQ…and a few life lessons on the side.”

Holy Cow is the culmination of his research and travels. Holy Cow's menu features the Best of the U.S. – Slow Smoked Goodness.

Michael Rosen - Executive Chef

Michael needs no introduction to the LA restaurant scene. As executive chef at Zeke's Smokehouse Barbecue, he brought “authentic American” BBQ excellence to the city and notoriety on a national scale when Gayot.com named Zeke's one of the 10 best BBQ restaurants in the country. Michael is an official BBQ competition judge and is certified by the Kansas City Barbeque Society, the largest competitive BBQ organization in the world. Most recently Michael was Executive Chef for Pacific Dining Car in Los Angeles and Santa Monica.

Glenn Walton - Consulting Chef

A graduate of the Texas Culinary Academy in Austin, Glenn began his BBQ career at Tillman's Roadhouse working the woodfire grill and smoker. At Smoke in Dallas and Lonesome Dove in Forth Worth he perfected his BBQ skills and learned the Southern art of pickling a variety of vegetables. At Danny Meyer's North End Grill in New York City he mastered cooking techniques for charcoal-fired Josper ovens and over woodfire grills.

The Details

Location: 264 26th Street (across from Brentwood Country Mart) Santa Monica CA 90402

Phone: 310-883-6COW

Days/Hours: Sunday – Thursday 11 – 10; Friday – Saturday 11 – 11

Website: www.holycowbbq.com

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