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!
Some mighty tasty BBQ to be found here:
the St. Louis-cut spare ribs will make everyone stop talking at your table. Really excellent brisket, and the smoked meatloaf sandwich is one of a kind. Come with friends, get the sampler plate, and a Patpong Buck (or two) to drink.