Charcoal Venice

Char Light, Char Bright

Lamb Leg and Charcoal Margaritas in Venice

E895900dec599d812c5e27624433c4d011 PhotosCharcoal Venice
Your holiday season will be filled with lumps of coal.

Not because of your annual presence on the naughty list or anything.

Josiah Citrin just needs it to cook your porterhouse steaks.

Shoot smoldering looks at Charcoal Venice, a new restaurant that’s fully focused on grilling and smoking meats and brought to you courtesy of Mélisse’s chef and owner. It’s now open, here’s what it looks like, and here’s the menu.

It’s a little place by the coast from, yes, Josiah Citrin, LA’s rare breed of Michelin-starred chef. It’s an industrial corner clamshell heavy on concrete and raw materials. And it’s all minimal, so there’s not much to distract you from what’s being smoked, charcoal grilled and cooked in coals in that kitchen just past the bar.

You’ll visit on nice evenings-out after a canal-side stroll with Venice friends. Not Mélisse-nice. But still... nice. The kind of evening when you all might feel like taking over a booth for Midnight Margaritas laced with elderflower and charcoal. Otherwise known as weeknights and weekends.

Sound preparation for the formidable meat storm to come. Because soon enough, you’ll find yourself in the eye of things like smoked lamb ribs, beef heart tartare and Flintstone-size porterhouses.

Let’s hear it for El Niño years.

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