The chefs at Shalimar Restaurant fire their tandoor clay ovens with charcoal to barbecue seasoned skewers of meat and bake soft portions of naan. As they cook, aromas of curry spices mingle with cinnamon sticks and cloves, drifting into the dining room. There, diners dig into a menu of traditional Indian and Pakistani dishes incorporating goat, chicken, beef, and lamb, as well as vegetables including spinach, eggplant, and lentils. Customers wash down delicacies with mugs of masala tea or mango lassis made with creamy yogurt before continuing passionate debates over whether Funkytown has its own zip code.
Copper air vents loom over the tables at Palace BBQ Buffet, dispersing the smoke that rises from each table-mounted grill. Guests help themselves to short ribs, bulgogi, spicy marinated pork, and shrimp—all of which they cook themselves and eat by hand.
Since 1941, the Dickey family has been churning out Texas-style barbecue and tasty family-style sandwiches, sides, salads, and baked taters. Dickey’s lets customers choose from eight USDA-prime meats—all cooked slowly to smoky perfection over a hot hickory-fire pit every night—including Southern pulled pork, tender turkey breast, and Virginia-style ham. Start by slamming a quick cow workout with some sliced beef brisket on The Big Barbecue Sandwich ($4.75), served with pickles, onions, and Dickey's famous sweet-and-spicy barbecue sauce, which took three years, two fist-fights, and one small kitchen fire to develop. Otherwise, go with The Quarter Plate ($7), a quarter-pound of your favorite meat served with pickles, onions, a roll, corn on the cob and one other homestyle side (which are $1.95 each when purchased separately). Choose from options such as fried okra, green beans with bacon, or mac & cheese. Diners with more than one mouth to feed can play hot potato with a giant stuffed baker ($3.50) before stuffing their head's two other mouths with the picnic pack ($19), which includes a pound of meat, two pint-sized sides, four rolls, and barbecue sauce.
In 1946, John Kinder opened his first meat market in the Bay Area town of San Pablo. More than 65 years later, Kinder continues to oversee daily operations at more than 15 neighborhood locations. He owes his continued success, in part, to the second- and third-generation family members who have leant their own tireless dedication to the company.
This dedication has certainly paid off. The Kinder family’s barbecue sauces, marinades, and rubs consistently take first-place ribbons from judges across the country and have earned the market a loyal following of cowboys and outlaws alike. In a 2008 article on what to order at Major League ballparks, the New York Times hailed the ball-tip steak sandwich and its "mess of Kinder's smoky-sweet sauce" as a much-welcome relief from the fried menu items at McAfee Coliseum. :m]]
It’s not easy to find good, authentic Bar B Q outside of the South, but Carmen and Family Bar B Q has been called the “Best BBQ in the Bay Area,” and reviews seem to concur. With hard to find flavors like Jamaican jerk, this popular dish requires a preorder at times! During lunch, one can stop in for BBQ Beef Sliders. For dinner, more traditional dishes such as pork ribs, sliced beef or chicken are available. Sides include old-fashioned green beans, potato salad, baked beans or cornbread. Speaking of old-fashioned, after a satisfying down-home Bar B Q plate, one can even order sweet potato pie (sliced or whole) or bread pudding.
Maharlika Restaurant is a Bay Area restaurant serving tasty made-to-order Filipino cuisine. The casual restaurant has a small dining area, and is best known for its Filipino-style chicken. They also have a large selection of pork, beef and traditional lumpia. If you love Filipino food, or are just eager to give it a try, bring an appetite and leave the cards – because Maharlika is cash only. Visitors are greeted with fast service and authentic food that they can eat in or take home and enjoy. Maharlika is open from lunch and early dinner from noon to 7pm. The restaurant closes earlier on Saturday and Sunday.