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Holy Cow isn’t part of a chain, but it doesn’t arise out of nowhere either. There is an additional Holy Cow location in Santa Monica, and Holy Cow’s founder is Rob Serritella, who is also responsible for Messhall Kitchen, which he opened in Los Feliz in 2012. The restaurant’s chef is Glenn Walton, a graduate of the Texas Culinary Academy in Austin who honed his craft in Dallas (Smoke), Fort Worth (Lonesome Dove), and New York City (Danny Meyer’s North End Grill)
My daughter and I checked it out at the lunch hour last week. Robin greeted us and took our order.
We took Robin’s recommendation that we try the Loaded Taters (with bacon, cheddar, sour cream, and chives.) Good call.
I ordered the BBQ Pulled Chicken Sandwich, which came topped with cheddar, cilantro, picked red onions, and crispy onions ($10). I also got some fries (which came extra crispy) as well as some collard greens. Sorry: I was so eager to dig in, I plum forgot to take a picture before I began…
My daughter ordered a combo plate so she could taste both the Texas Brisket and the Baby Backs ($13).
Our food was brought to us in minutes, and all of it was good. I especially appreciated that our meals were brought to the table with the BBQ sauce on the side – this way we could decide how much to slather on. Plus, there was a selection of sauces on the table to taste: tangy, mustardy (I think), and (my choice) spicy.
My daughter and I decided we’d be happy to return for lunch, but there’s also delivery, takeout, and $5 happy hour items to consider...
Flavorful, fast and priced right. Dang, it’s way easier to write an article like this when the experience is so good.
Holy Cow BBQ is located at 4130 Sepulveda Blvd.
Nota bene: Holy Cow BBQ was kind enough to comp our meal. However, all of these sentiments are my own. If you have any doubts, check the place out yourself, and leave a comment letting us all know what you think.