clock menu more-arrow no yes mobile

Filed under:

Brick Smokehouse, Venice's Next Great Barbecue Destination

New, 3 comments

Smoked barbecue is in full bloom in Los Angeles.

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

Just when Barrel & Ashes is starting to ignite the local barbecue scene comes a Venice newbie: Brick Smokehouse. Taking over the Brickhouse Kitchen nightly on Hampton, this new smoked joint comes from chef Glen Rogers and Chris Sturge, who serves as both investor and craft beer steward. Opened quietly a few weeks ago, the early reviews have been overwhelmingly positive.

Rogers, a Portland native who cut his teeth in Oregon kitchens, as well as Stefan's L.A. Farm as chef de cuisine, is helming the smoking operation. The Venice local is featuring pasture-raised, sustainably sourced meats, as well as seasonal sides that will appeal to the more food-conscious denizen.

At the moment, Brick Smokehouse is offering brisket, tri-tip, baby back ribs, pork belly and turkey, all by the half pound. Sides include grits, mac & cheese, brussel sprouts, heirloom tomatoes, and sauteed mustard greens. There are five beers on tap, such as Sierra Nevada Torpedo Double IPA and Stone IPA, at $6 a pint each.

Currently open from 4 p.m. to 10 p.m., Tuesday to Saturday.

Brick Smokehouse
826 Hampton Avenue
Venice, CA

Sign up for the newsletter Sign up for the Eater Los Angeles newsletter

The freshest news from the local food world