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Cooking With Fire (and Smoke) at Charcoal Venice


Prime skirt steakPrime skirt steakPrime skirt steakPrime skirt steakLiberty ducksPrime skirt steakChef de cuisine Joseph JohnsonPrime skirt steakThe dining roomPrime skirt steakBeef heart tartarePrime skirt steakcharred celery and chivesPrime skirt steakBasque vinegarPrime skirt steakThe entrancePrime skirt steakT-bonePrime skirt steakConsider the cabbage.Prime skirt steakCharcoalPrime skirt steakInterior of Charcoal in VenicePrime skirt steakMidnight margarita cocktailPrime skirt steakSmoked lamb ribsPrime skirt steakCollard greensPrime skirt steakraisin vinaigrettePrime skirt steakaged cheddarPrime skirt steakaged cheddarPrime skirt steakaged cheddarPrime skirt steak

Josiah Citrin, the L.A. native and chef-owner of Mélisse, is a chef preceded by reputation. His elegant, modern French restaurant in Santa Monica has long been a beacon of hope for those who decry the city’s dearth of fine dining, a special-occasion place to drop a few hundred dollars on tasting menus gilded with truffles and caviar. Charcoal is far more casual by comparison, though it would be a stretch to label it a casual restaurant. And where Charcoal shines most shouldn’t come as a surprise: damn good meat. Read the L.A. Weekly review herePhotos by Anne Fishbein.