Our story
Barbrix is a blending of the word “bar” and “brix” which is the unit of measuring sugar in liquid and the name of the device used by winemakers to know when to pick their grapes. Tucked in the crest of the Silver Lake Hills, barbrix is a cozy hideaway serving Mediterranean inspired small plates. Cozy and sleek, and set in a 1940s bungalow, it has a “home away from home” feel with polished wood floors and tables, a comfortable square bar with seating on all sides, and a quiet outdoor patio with a spectacular urban-chic view of the Silver Lake hills.
“his lips drink water
but his heart drinks wine”— E.E. Cummings
Claudio Blotta
Partner/Wine Buyer
Born and raised in Buenos Aires, Argentina, Claudio Blotta comes from a family of Italian immigrants whose passion for food and hospitality shaped his path early on. He moved to California in 1981 and began his restaurant career as a table steward, quickly moving up to captain at the Princess Restaurant in Century City and later managing the dining room at the iconic Bistro Garden in Beverly Hills.
In 1989, Claudio joined the legendary Campanile Restaurant, working under culinary greats Manfred Krankel, Nancy Silverton, and Mark Peel. He advanced from waiter to Maitre d’ and eventually General Manager, helping guide the restaurant through a defining era in Los Angeles dining.
After helping open the Four Seasons Aviara in San Diego, Claudio returned to Campanile as Managing Partner and Wine Director. In 2001, he joined La Brea Bakery as Vice President of Retail Operations, leading the expansion of its café division, including the first location at Downtown Disney and several others across Los Angeles.
In 2003, Claudio partnered with Chef Gino Angelini to open La Terza, a critically acclaimed restaurant that earned three stars from the Los Angeles Times. As Owner, General Manager, and Wine Director, he continued to refine his vision for creating spaces that combine great food, hospitality, and community.
Claudio founded CFB Foods in 2006, a consulting firm focused on helping restaurants across the country improve operations and guest experience. In 2007, Claudio Blotta, opened barbrix, a wine bar and restaurant in Silver Lake with Chef Don Dickman. Los Angeles Magazine named barbrix one of the Top 10 Best New Restaurants of 2009 and Best Wine Bar in 2010.
Claudio went on to open Cooks County in West Hollywood (Best New Restaurant of 2012 by Los Angeles Magazine), followed by All’Acqua in 2014, Market Provisions in 2015, and Côté Est in Highland Park in 2017.
Over the years, Claudio has earned national recognition for his leadership and wine expertise, including honors from Nation’s Restaurant News, DiRoNA, and multiple James Beard Award nominations.
Today, Claudio continues to bring warmth, integrity, and curiosity to every project he touches—whether it’s building restaurants, curating wine lists, or mentoring the next generation of hospitality professionals.
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