Timothy Hollingsworth Pops Up at Short Order With BBQ and Frito Pies
Chef Timothy Hollingsworth and canine companion
Courtesy Timothy Hollingsworth
The Broad Museum isn't set to open until 2015, but they already have chef Timothy Hollingsworth onboard to run the museum restaurant. Hollingsworth is a big deal: He worked for years as chef de cuisine at The French Laundry. He stepped down from that position in 2013, and moved to L.A., where he hoped to open a taqueria. But when restaurateur extraordinaire Bill Chait approached him about running the kitchen at the Broad, he couldn't turn down the opportunity.
But what's a chef to do while waiting on his restaurant to open? Part of what Hollingsworth will be doing is a pop-up at Short Order, another Chait operation. The pop-up will be barbecue-themed, and not have anything at all to do with the food Hollingsworth will be cooking at the Broad.
The Summer Smoke Out pop-up will run from August 8-21. On those days, rotating menu items from Hollingsworth will be available alongside the regular menu.
Hollingsworth is a Texas native, and has studied barbecue all over the South, so his pop-up menu will be a mix of family recipes and things he's learned during his travels.
Hollingsworth's specials during the pop-up will change daily and will include Santa Maria tri-tip, brisket, fried chicken, pulled pork, Frito pie, deviled eggs, hoecakes, baked beans and cheesy potatoes.
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