Internationally inspired barbecue isn’t what one might expect to find attached to a comedy club, but that’s exactly what’s being served up at Roadhouse LA. Helmed by Chef Kyle Schutte, who has taken over for opening chef Robbie Richter, the Improv-adjacent restaurant offers grown-up cocktails from Dave Fernie (Harvard & Stone, Pour Vous) in addition to what’s being called “modernist global BBQ,” which means reinvented dishes such as root beer-cured bacon, Punjabi Poutine and Creme Brulee Mac and Cheese.
Schutte (Vu, The Corner Door) may be best known as the guy who tried out for The Taste with Chicken Fried Watermelon, intrigued judges Anthony Bourdain, Ludo Lefebvre, Nigella Lawson and Brian Malarkey, was not chosen to be on a team but was actually really good, and Lefebvre kicked himself for not picking him. And while he laments not being able to get away from the Chicken Fried Watermelon dish, I appreciated seeing it on Roadhouse’s menu. I had first tasted it when Schutte was at Vu, and it makes sense here.
The chef, on the other hand, is focused on the future, retooling the Roadhouse menu and adding his own dessert menu to debut later this month (look out for innovative dishes such as a brown sugar and thyme biscuit served with candied preserved orange, tallow ice cream (!) and verbena meringue).
One of my favorites from Schutte’s menu is the #cornbreadpudding (yes, that is its actual menu name) with roasted jalapeno butter, citrus charcoal, and tequila and cilantro jelly. It’s almost like a dessert, but it’s savory enough to be a great starter. The lamb, served with cucumber risotto croquettes (like arancini), ras el hanout spice and mango yogurt, is some of the best lamb I’ve ever tasted — and I’m not a big fan of lamb. Schutte said he uses Colorado lamb, which is less gamey than other varieties. The Wilted Beet Greens, made with ginger beer and served with dried blueberries, pickled beets and crystalized rose petals, was a good accompaniment. The smoked avocado with burrata, mache, pickled raspberries and sweet drop peppers is another interesting flavor combination of smokey and sweet.
Unfortunately, the brisket wasn’t available when I visited. Schutte said it takes days to prepare to get it just right. While I don’t doubt this, I would suggest making the brisket a weekly special instead of a regular menu item so people aren’t disappointed on off days. I will be happy to go back on a day the brisket is ready, even if it’s just to have it with Schutte’s squid ink and black garlic BBQ sauce!
As for the drinks, there’s a respectable list of beer and wine, as well as some house-made nonalcholic drinks, including root beer with vanilla, cinnamon, Chinese 5 spice, lime extract, sugar and Balinese long peppercorn. The cocktails are also nice, with the Jimmy Dalton (chrysanthemum bourbon, hickory applejack, sherry, bitters and citrus oils) and There Can Only Be One (Bank Note scotch, Smith & Cross rum, vermouth, maple syrup and smoked saline) as standouts. Mixologist Fernie is celebrating moonshine all this month, with $12 specialty drinks and $8 shots of Old Smokey available through June 5. The Apple Bottom James, with Ole Smokey Apple Pie, Jameson Irish whiskey, lime, honey and thyme, sounds pretty good!
Note: This meal was hosted.