Though I love living in LA, after spending 4 years in St. Louis (I went there for college, in case you were wondering), I do really miss some good BBQ. Which is why I was so excited to check out Barrel & Ashes, a chef-driven traditional BBQ joint with a creative cocktail menu. Brunch may not seem like the best time for sauce-slathered-pork, but Barrel & Ashes really makes it work. Check out what we got below!
The brisket hash was great. It was definitely pretty hearty, and all the elements were cooked really well. I only wish that there was more brisket (which was tender and delicious) in the dish, and that the egg had been a bit runnier.
Hoe cakes are one of the hallmarks of the brunch cuisine at Barrel & Ashes. Don't ask me what a hoe cake is, because I'm still not really sure. Some sort of cornmeal pancake, this version was absolutely delicious. It's a bit grittier than a typical pancake, and far more tasty and flavorful.
The smoked pork benedict was fantastic. It wasn't that different from a typical benedict, just made with meatier, fattier smoked pork. The smoked pork was definitely very smokey, and very tender. It was a really great way to inject those BBQ flavors into brunch food.
Serving up a few different biscuits as side dishes, the pork biscuit was great. It's basically a slab of smokey, tender pork sandwiched between two flaky, buttery biscuits, slathered with a sweet pepper jelly. It's a real treat, and another example of the way Barrel & Ashes makes BBQ work for brunch.
Overall, this was a really fun and unique brunch experience. It's definitely not a light meal, but would probably be a fantastic option for a lingering hangover.