Located in Los Angeles’ rapidly evolving Melrose Hill neighborhood, Chainsaw Cafe offers a distinctive dining experience rooted in Venezuelan flavors and inventive desserts. Opened last November by chef and owner Karla Subero Pittol, the small establishment combines a casual, eclectic atmosphere with a menu that highlights both traditional Venezuelan dishes and creative ice cream offerings.
Chainsaw Cafe occupies a compact space with mostly sidewalk seating and simple furnishings, including a mix of wooden stools and bistro chairs. The interior features walls painted to appear aged and weathered, with counters adorned by plants, fruit, and Venezuelan snacks, creating a warm yet slightly irreverent ambiance. This aesthetic was developed in collaboration with Sara Marlowe Hall, co-owner of the Merchant Modern home decor boutique and a longtime acquaintance of Pittol.
Pittol’s background includes a diverse culinary journey that saw her hosting brunch pop-ups during college, working at notable Los Angeles restaurants, and eventually stepping away from professional kitchens due to the pressures of a male-dominated industry. During periods away from cooking, she explored other professions, including floristry and dog walking, before returning to pursue her passion through informal dinners and pie sales, which earned her a dedicated local following.
The cafe’s menu centers on a trio of arepas—griddled cornmeal cakes typical of Venezuelan cuisine—prepared using a blend of Masienda heirloom corn and Harina P.A.N. corn flour, then deep-fried in the style of Venezuela’s Zulia region. The carne machada arepa features slow-cooked shredded beef enhanced with smoked paprika, tamari, and Maggi sauce, accompanied by a guasacaca condiment made with labneh and peppers. The domino variety combines black beans spiced with cinnamon and guajillo chile alongside a mix of mozzarella, Gouda, and feta cheeses. The jamón y queso arepa offers a more unconventional approach, filled with jamón serrano and layered with vibrant sauces such as lemon pepper labneh and mojo picón, which incorporates Malaysian sambal and Calabrian chiles.
Other menu staples include thick-cut fries served with a tamarindo barbecue sauce—a tangy accompaniment with notes reminiscent of Singaporean laksa—and specials that rotate frequently. Among these, a chicken milanesa with gluten-free panko crust and a Caracas-inspired “perro caliente” hot dog adorned with fried potato sticks and various toppings stand out.
Pittol’s reputation for ice cream is notable, with seasonal and inventive flavors such as a combination inspired by the bubblegum taste of Inca Kola, using watermelon, pineapple, and lemon verbena, as well as fruit-forward options like strawberry and passion fruit. A signature dessert is the passion fruit-lime icebox pie, featuring a graham cracker crust enriched with milk powder and a tart, creamy filling that pays tribute to Pittol’s grandmother.
Chainsaw Cafe’s clientele generally consists of younger diners willing to forgo conventional expectations like parking ease and consistent seating. Although the cafe operates with a flexible, often-changing menu and limited indoor space, it attracts patrons seeking unique and flavorful offerings. Plans are underway to expand into an adjacent area with a full dining room and cocktail bar anticipated to open early next year. Until then, the cafe continues to function as a vibrant, experimental culinary spot reflecting Pittol’s personal and cultural culinary influences.