Remember when Aaron Franklin palled up with Adam Perry Lang and rolled through Los Angeles on his-not-so-secret pop-up tour, dishing out brisket to anyone willing to pay the big bucks (well, not that big: tickets to one of the two nights at Animal started at $85)? Well, Lang’s next barbecue team-up is going to be bigger, and spendier, and probably even harder to get into.
Next month, on September 9 at the Hotel Bel-Air, the barbecue hall of famer Lang will be working alongside none other than Wolfgang Puck and Francis Mallmann. Puck, of course, is Wolfgang Puck, while Mallmann is the South American asado star known for his open-fire cooking techniques and a showcase on last season’s Chef’s Table.
The al fresco party is going down on the front lawn of the Hotel Bel-Air, and will costs an unreasonable $175 — though it is a seriously unique way to experience food from some of the biggest names in global cooking, and comes with Argentinian wine pairings. Apparently Puck plans on roasting a whole lamb, Mallmann will cook bone-on ribeye and salmon, and Lang will be doing his brisket and signature short ribs.
If you want access to the prime time party, which goes down Wednesday, September 9 from 6:30 p.m. to 9:30 p.m., you’ll have to call Hotel Bel-Air directly at 310-909-1644.