Smoke, Strings & Second Acts: Saw and Brittany Naing on Joplin's, the Dutchess and the Art of the Low & Slow

Meet Saw and Brittany Naing — the husband-and-wife team behind Ojai’s new rock-and-roll-tinged barbecue spot, Joplin’s, and the culinary force you already know from The Dutchess. Saw is executive chef and partner at The Dutchess, where his Burmese-Indian roots shape one of Ojai’s most celebrated menus; at Joplin’s, he channels that same precision into brisket and ribs, leaning on good cuts, time, and low, slow heat.Brittany runs the front of house at Joplin’s, setting the tone for a room that’s equal parts hospitality, comfort food, and guitar-amp energy. Instagram+4The Dutchess+4Saveur+4We talk about the juggle — how you staff and multi-task across two restaurants — and why culture beats chaos in a busy kitchen. Saw traces his path from Bouchon and Tallula’s to becoming chef-partner at The Dutchess, and, yes, his years as a guitarist (with a soft spot for nu-metal like Korn) before kitchens became his stage. Brittany shares how the couple met working in LA restaurants, and why Joplin’s leans into “food, drinks, and rock & roll” without losing sight of the essentials.Plus: why Niman Ranch ribs, a dialed-in brisket, and a FOH that truly sees guests are the secret to Ojai’s newest staple. Instagram+6Variety+6Eater LA+6We talked about the daily grind, weightlifting and superior sides. We did not talk about Mickey Mantle's off-the-field antics, bauxite production in Western Australia or the Flying Dutchman.Learn more at https://www.joplinsojai.com/ or https://www.thedutchessojai.com/