6 Things to Eat and Drink at Butchers & Barbers

By Lesley Balla  |  December 18, 2014

Mark and Jonnie Houston are known as nightlife kingpins around Hollywood. They have some of the most unique bars and lounges, including Good Times at Davey Wayne'sPour VousDirty LaundryLa Descarga, Harvard & Stone and No Vacancy, all amazing spaces (most with unmarked entryways) delivering great cocktails and music. Now they’ve jumped into the restaurant game with Butchers & Barbers, a new bistro in the heart of Hollywood. The space feels old — tin ceilings, tiled floors, vintage stools and bar — but has a slight modern edge. If anyone thinks this is another Houston brothers bar, think again. The American fare by chef Luke Reyes (The Corner Door) is not bar food; it's more elevated, seasonal and sharable too. Cocktails, of course, are top-notch, with a nod to brown spirits, housemade infusions and syrups, and local ingredients. Here's a look at some of the offerings.

1) Delicata squash with persimmon

This is a perfect example of Reyes' handywork with the menu: fall staples like roasted squash and persimmon sharing a plate with creamy burrata, pepitas and smoked trout roe.


2) Farro with chanterelles, spigarello and egg

This city will never tire of farro, which is the next quinoa and/or kale. A great hearty side dish that could easily be a meal with a glass of wine.


3) Crispy sunchokes

​This tuber, also known as a Jerusalem artichoke, is uglier than potatoes but tastes so much better, almost creamier.


4) Ocean trout

Here it's served with parsnips, but the accompaniments will probably change as the seasons do.


5) Bone-in pork chop

Plated with beans and escarole, this is a perfect dish for sharing.


6) The Laurel

The cocktails are completely on-point, especially this sipper made with gin, Salers aperitif, lemon and Peychaud's bitter. Some of the drinks harken back to Hollywood's Golden Age, like the Greta Garbo with hazelnut-infused bourbon, Benedictine and citrus oils.

6531 Hollywood Blvd.; 323-461-1464