Bigmista's Restaurant
Donazione protetta
It's time we started serving REAL. GOOD. MEAT on the regular to folx in L.A. If we smoke it they will come.
We've been serving REAL. GOOD. MEAT. to the good folx of L.A. since 10/2008 at various farmers markets throughout Los Angeles. We started in Watts and have since been to Lawndale, Echo Park, Eagle Rock, and El Segundo. Now we're in Atwater Village (our anchor), Century City, Pershing Square and BofA Plaza Downtown.
We plan to be one of the few places that stays true to barbecue because it's our passion as you can tell by my blog post earlier this month.
We are opening our first restaurant in downtown Los Angeles at the Medallion. Initially we thought we had enough funding to finish out the project but we're finding that may not be the case anymore. The kitchen will be completed with no problems, it's the front of the house we need funding for. We want to make sure we're able to open by the end of April as planned.
Smoked Pastrami
The space has already been designed by Kevin Tsai Architecture firm and the smoker has been selected but there is a lot that needs to happen before the doors will open. We plan for this to be the flagship of at least four more restuarants so we plan to be really hands on and big PIMA's (pain in my a$$) throughout the project so we can learn as much as possible for the next location,
Saucy Ribs
The lease is signed the deposit is made and paperwork is underway and we want to make sure that everything doesn't come to a halt because we ran short of funds.
We've been serving REAL. GOOD. MEAT. to the good folx of L.A. since 10/2008 at various farmers markets throughout Los Angeles. We started in Watts and have since been to Lawndale, Echo Park, Eagle Rock, and El Segundo. Now we're in Atwater Village (our anchor), Century City, Pershing Square and BofA Plaza Downtown.
We plan to be one of the few places that stays true to barbecue because it's our passion as you can tell by my blog post earlier this month.
We are opening our first restaurant in downtown Los Angeles at the Medallion. Initially we thought we had enough funding to finish out the project but we're finding that may not be the case anymore. The kitchen will be completed with no problems, it's the front of the house we need funding for. We want to make sure we're able to open by the end of April as planned.
Smoked Pastrami The space has already been designed by Kevin Tsai Architecture firm and the smoker has been selected but there is a lot that needs to happen before the doors will open. We plan for this to be the flagship of at least four more restuarants so we plan to be really hands on and big PIMA's (pain in my a$$) throughout the project so we can learn as much as possible for the next location,
Saucy Ribs The lease is signed the deposit is made and paperwork is underway and we want to make sure that everything doesn't come to a halt because we ran short of funds.
Organizzatore
Neil Bigmista Strawder
Organizzatore
Long Beach, CA
