Wicked Cow is Coming to Tarzana

The burgers-and-brews restaurant will take some flavorful risks at its new spot on Ventura Boulevard.
Wicked Cow is Coming to Tarzana
Photo: Official

Wicked Cow may be known as a beer and burger joint, but for it’s second location in Tarzana — where it’s slated to open in mid-September at the former site of Pita Kitchen at 18507 Ventura Boulevard — co-owner Andrew Faour is ready to experiment.

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“We’re going to have a few different items on the menu that are a little more eclectic, something you won’t see in any restaurants within a 50- to 60-mile radius,” Faour said. “We’ll still have a big emphasis on burgers, but entrees and appetizers won’t be far behind.”

While those menu items are still a secret, Faour noted that Wicked Cow’s kitchen creativity will extend to its burgers, too. At its Tarzana location, the restaurant plans to apply the trendy “smoked cocktail” concept to food, sending guests their burgers in a dome of applewood or pecan-infused vapors. Wicked Cow will also try out some new condiments, like smoked and aged cheeses as well as sundried tomatoes made in-house.

“We’re going to be more unique in that sense,” Faour explained. “This isn’t something that’s being done in that area.”

Menu items aside, that area itself is something of a risk for Wicked Cow. On one hand, its high-traffic location at the intersection of Ventura and Reseda will make for great visibility. On the other, the market may not be ready for what the restaurant has to offer; the Tarzana restaurant scene isn’t quite as lively as the one down the road in Sherman Oaks or Studio City. But overall, Faour sees the lower saturation as an advantage.

“It’s a little bit of a risk but it’s also a benefit if we can make it work,” Faour said. “The competition is still there, but for the general area of Tarzana there aren’t as many bar restaurants or burger joints as there are in Studio City and Sherman Oaks.”

Wicked Cow has applied for a liquor license and intends to open a full bar in the restaurant, but for now will keep food its primary focus. Having a relatively small footprint compared to Fauor and his business partner Ziad Diab‘s other restaurants, which include Clubhouse 66 in Glendora and The Pizzeria in Chino Hills in addition to Wicked Cow’s first location in Upland, will make its operations much more manageable — and keep more cash in the restaurant’s pockets.

“Having a smaller footprint allows us to be more profitable, especially with the fact that prices and labor are going through the roof,” Faour explained. “We get a better hand on operations, get to our customers better, and just be more efficient.”

Wicked Cow is slated for a soft opening Sept. 13, pending the pandemic situation.

“Given the circumstances nothing is guaranteed, but internally we’re working on that finish line,” Faour said. The restaurant initially will operate under limited hours until the everything is running smoothly, he added.

Whether the restaurant opens on time or not, Faour knows one thing for sure: Flavor-infused burgers will make the wait worthwhile.

“I’m definitely most excited for the smoked burgers,” Faour said. “When I try those, I can just tell it’s something that people will want to come back for more.”

Helen Floersh

Helen Floersh

Helen Floersh is a writer based in Los Angeles. She previously was a staff reporter at the San Fernando Valley Business Journal, where she covered retail, hospitality, health care and biotechnology.
Helen Floersh

Helen Floersh

Helen Floersh is a writer based in Los Angeles. She previously was a staff reporter at the San Fernando Valley Business Journal, where she covered retail, hospitality, health care and biotechnology.
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