Leftovers in their less visible form are called memories. Stored in the refrigerator of the mind and the cupboard of the heart.
– Thomas Fuller
Eating is a passion. Many simply eat for sustenance, but for others, like me, it’s an intense love affair. We don’t eat just for health, but to appreciate the art, the experience, and the talent of the chef. There’s one aspect of a chef’s skill that often goes unnoticed: the leftover.
The leftover is its own culinary category, vital in the food cycle, as important as the first bite. Some dishes don’t fare well as leftovers, while others become even more phenomenal after a day in the fridge. Roadhouse LA’s new executive chef, Kyle Schutte, possesses culinary prowess that packs a punch. I dub him “The Leftover Bearded Ninja (Chuck Norris).” I don’t know if chefs consider leftovers when cooking, but if they did, Kyle might be one of them.
I first met Kyle after hearing praise from Val at Trippy Food. He approached my table with gifts: warm, heavenly Cornbread Pudding and unexpected Root Beer-cured bacon & eggs. I instantly knew this gesture would spark a lifelong food-loving bond. But it was the next morning, enjoying the leftover Brisket and Crème Brûlée Mac & Cheese, that I realized his culinary genius. The honey in the velvety mac & cheese was more pronounced, not overpowering, but noticeable. The brisket retained its moisture and flavor. Sadly, the toast didn’t survive.
Sunday morning, and I still had leftovers. Kyle either tried to overfeed me or send me home with the whole menu. The day-two ribs and campfire carrots, reheated, were even better. The rib’s flavors intensified, each distinct in every bite. The Niman Ranch ribs kept their toothsome texture. The tangy ponzu sauce permeated the meat, perched on pickled peaches and boiled peanuts. The three flavors harmonized with the pork, creating a superb brunch. The gooey thyme-seasoned marshmallow on the carrots melted like lava, creating sweet, delectable logs.
Kyle elevates global barbecue to new heights. Staying true to his Georgian roots, he adds flair, creating an experience akin to the awe of watching Dizzy Gillespie play. Roadhouse LA’s menu tells a story, one man’s global barbecue interpretation. The story of Kyle Schutte and his ‘Cue experiment will outlast my leftover indulgence; the memory will forever reside in my heart’s cupboard.
Update (September 1, 2014): I have come to find out that Roadhouse LA has since closed, I believe sometime in June 2014. Chef Kyle is in the works of opening his own Flat Bread restaurant in Beverly Hill. It is schedule to be opening sometime around January 2015.
Roadhouse LA at The Improv
8162 Melrose Ave.
Los Angeles, CA 90046
(323) 556-2700
Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
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