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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