Territory BBQ and Records

It’s sort of an odd pairing. Sticky fingers covered with BBQ sauce, and rare and collectible psych, garage and deep funk vinyl. All located within a bright turquoise building, complete with a light tower. But once I met former Tee Pee records exec Tony Presedo at his new joint Territory BBQ and Records in Silverlake, it all started to make sense. After him and partner/former musician and chef Curtis Brown spent years on the road touring the south and eating at BBQ joints all around the country, they realized what this part of LA was really missing was a good southern BBQ joint. Curtis has spent the last few years as owner of Endless Summer Tacos in Brooklyn and has joined Tony in LA for their latest venture.

Territory BBQ and Records, you can't miss it.

Territory BBQ and Records, you can't miss it.

Owner Tony Presedo gives me the tour of their small kitchen.

Owner Tony Presedo gives me the tour of their small kitchen.

Territory BBQ and Records will focus on Southern BBQ. North Carolina, Memphis, Kansas City, and Texas all under one brightly colored roof. Featured dishes like pulled pork, brisket, fried chicken and catfish and of course a burger. On the weekends they will serve up ribs. No french fries here, they will be serving your typical southern sides like candied yams, macaroni and cheese, collard greens and freshly made biscuits. They’ll also have a couple of home made pies for dessert.

They’ll carry three different types of BBQ sauces, vinegar, mustard and tomato based. Expect prices averaging just below $10. They are in the process of applying for their liquor license. So for now expect southern specialties like sweet tea and Cheerwine, the cherry-flavored, North Carolina-bottled soda. They have a small outdoor patio for seating with plans to expand to a larger patio area soon.

The record store, located in a separate part of the building, is protected from the smoke and sauce, and they’ll focus on rare and collectable vinyl. Territory is set to open on May 15.

A few tables on the outside patio, expanding into a larger patio soon.

A few tables on the outside patio, expanding into a larger patio soon.

The record store is located right next door to the restaurant.

The record store is located right next door to the restaurant.

 

More coverage on Territory BBQ and Records:

Together at last: Vinyl records and Southern BBQ [examiner]
Territory Barbecue & Records [LA Times]
Territory Will Add BBQ to the Great Vinyl Revival of ’09 [Racked]

Territory Barbecue & Records on Urbanspoon

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Author:Matt Mitchell

A lover of everything LA has to offer, Matt created Dig Lounge to tell his friends about all the fun things to do in the city. Matt has worked in the dot com world since 1996, including some of the top online entertainment companies and digital marketing firms. He currently works as a Digital Producer.

5 Responses to “Territory BBQ and Records”

  1. May 11, 2009 at 5:30 pm #

    I doubt these guys have a publicist, but they got plenty of good press otherwise. Looks like a place worth checking out – it’s not too far from me.

  2. May 12, 2009 at 4:55 pm #

    bbq AND vinyl?! hello!

    hopefully he has better luck with this space. I lived on Bellevue, near Hoover and in my short time, there’s were 3-4 (even more I think) restaurants that came and went.

  3. ethan
    May 17, 2009 at 2:49 pm #

    Looks uninspired. I’d rather not overpay to go to a glorified Echo Park backyard BBQ. But i am sure they will be busy with trust fund having cool kids in bands this summer regardless.

  4. Matt Mitchell
    May 17, 2009 at 3:40 pm #

    Well, those are the unfinished pics, but if you want more of a kitschy BBQ head West to Baby Blues for mediocre BBQ. And how much do you expect to pay for BBQ? Give me one example of cheap BBQ. Even places down in South LA run a little higher for good BBQ. Phillips, JR’s, etc. Or are you just anti east side?

  5. JAmes
    May 18, 2009 at 2:32 pm #

    I tried it out Sunday afternoon…theyre going to need more than luck to stick it out. Good prices, but the beef brisket was very tough and dry. The mac and cheese was rather flavorless and they did their cole slaw in a food processor. I really dig the concept and understand what they’re going for but they’ll need to step their game up in the kitchen to succeed.