During a Zoom chat with Ulterior Picture, Bell’s chef Daisy Ryan explained that the “Pre-Thanksgiving Surf & Turf Pickup” offered by the restaurant last Wednesday was actually a taste of things to come. The Surf component was handled by chef Brad Mathews (above right), who will be the chef at the restaurant that Ryan and her husband, Greg, are opening in the former Sides Hardware & Shoes space in Los Olivos. (They’re hoping it will debut next year.) The Turf, meanwhile, was by Nick Priedite (above left), who has been running a brisket pop-up at Bell’s for a while. The Ryans are actively trying to lease a vacant lot next to Bell’s as a semi-permanent home for his cooking, with the goal of creating “a compound of Bell’s, barbecue, and some other stuff.” Might be time to look into a Los Alamos pied-à-terre…. (Photo courtesy Brad Mathews.)
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