This family-run Mission joint serves up fat plates of ribs, chicken and homey sides to locals at very reasonable prices.. You won't find any Pellegrino, Niman ranch pork or locally-sourced greens, but you will get a heap of homestyle barbeque and old-school SF flavor. A whole rotisserie chicken? $8.19. A pound of ribs? About $6.50. And those prices include a side of baked potato with a quarter stick of butter. Pete's isn't exactly a date spot, either--there isn't even a bathroom--but the locals-only vibe and everyman prices make it a San Francisco favorite.
Best Rotisserie. I like to go for lunch. I've been a regular for many years now so they know that I'm coming in to order the 1/4 chicken special. You get a choice of breast or leg quarter, then a baked potato and you can put either butter or bbq sauce on the baked potato and then a choice of some salad, like potato salad, green salad or beet salad or beens or garbanzo beans or cole slaw, you get the idea. To top it off, as if that's not enough, they give a roll. Hey, it's a good deal.
Best value in Rotisserie.
A previous reviewer was right when he says it's not a true barbque. The sauce is bar-b-que sauce, very nice. But it is something better than a BBQ, it is the best rotisserie around. Chicken, turkey, ribs, ham, roast beef. Pete himself will carve generous portions for a "dinner plate." or a sandwich. The dinners also include a rotisserie made "baked potato" and choice of salad and bread... ask for the french roll with butter. What a value! I always make two meals out of it, especially the turkey dinner which can have a combo of juicy white and dark meat.
I've been eating here for 20 years as of 2006 and I've never been disappointed, and the staff remembers me and treats me well. They will to you too.
just cheap eats. Not a true BBQ joint. The ribs have no smoke flavor. It's more of a half decent, cheap eats, carved turkey sandwich, haufbrau kind of place. The pork spareribs had an interesting pseudo-crackling seasoned crust. The sauce had a mild kick, in a Mexican hot sauce sort of way, not really a traditional BBQ sauce from any of the major U.S. BBQ regions. Baked potato was served with a huge spoonful of margarine. Good value for a spareribs joint.
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