Moo’s Craft Barbecue is back. The once-underground pop-up restaurant, considered by some to be the best Texas-style brisket, links, and ribs anywhere in Los Angeles, is set to begin a contactless pickup program in the Arts District this Sunday. Better still, owners Michelle and Andrew Muñoz won’t just be offering more expensive larger-format whole and half briskets and full rib racks; they’ll be doing traditional two- and three-meat plates, complete with sides.
Reached by phone, owner Andrew Muñoz says that the plan is to serve in staggered time slots between 11 a.m. and 3 p.m., with customers driving up to their commissary space Crafted Kitchen in the Arts District. Diners will need to pick their choices online, then pay and choose an available pickup time. That way, the Muñoz will not only know how much meat to prep out and slow smoke, they’ll be able to simply drop meals into peoples’ trunks as they pull up, all while keeping a safe distance. “I think that’s about the best we can do,” says Muñoz with regards to the safe and necessary physical distancing being done with each order. “It’s going to be more than six feet, plus the barrier of a car in between.”
Besides smoking all the meats himself, the only other hands on site to help will be his partner and wife Michelle, and one employee. All preorders need to be in before midnight on March 26.
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Bring some fresh Texas style BBQ home with you this Sunday! We’re offering safe curbside pickup at our commissary kitchen in downtown Los Angeles, Art’s Distrct. There’s different options available online to help fit your needs and budget. Please visit the link on our bio to place your orders and be sure to choose your pickup time at checkout! Pick up is between 11am to 3pm. Don’t wait too long to order, Thursday by 12am midnight is the cutoff. Thank you for your support! #supportsmallbusiness #supportbbq
Hundreds of local Los Angeles restaurants have been forced to innovate in the face of the delivery and takeout-only mandate now in place statewide during the ongoing novel coronavirus pandemic. That includes everyone from street food vendors to existing cloud kitchens to high-end restaurants like n/naka, though some have been able to adjust easier than others. For Moo’s, Muñoz says that starting up days like this coming Sunday are a way to feed people food they wouldn’t normally be able to get or make themselves (like how everyone is now googling ‘bread’), and to help pay the bills considering their usual weekend setup, the always-crowded Smorgasburg, is on indefinite hiatus.
“This is the first time that I’ve actually missed my day job,” says Muñoz, who previously worked in insurance, with a laugh. “At least I know I would have been able to work from home.”