Hi-Lo

This ain’t your daddy’s barbecue, it’s San Francisco style, which apparently means confit of sunchokes and warm dinosaur kale with smoked sweet potatoes, to go with your smoked, sake-glazed pork belly or brisket and sausage pho. It’s all Texas smoke, local ingredients and some wicked cocktails to wet your whistle, like the Savory Seasonal Collins with gin and lemon and a dash of pickling liquid and tarragon. Pulled pork sandwich on a challah roll? Just don’t tell bubbe!