Barbecue and smokehouse
Behind Santa Clara Street
Up to 40% Off Barbecue
Garlic Bread BBQ Smokehouse
Behind Santa Clara Street
41% Off Barbecue
Danville Station Firehouse Bar & Grill
BBQ Sampler with smoked ribs, chicken, pulled pork, and brisket, with fries and coleslaw.
55% Off at Carmona's BBQ Deli
Carmona's BBQ Deli
Burgers topped with guava-chipotle sauce; all-beef hot dogs; barbecue beef ribs with chili beans
Up to $34.80 Off at Slow Hand BBQ
Slow Hand BBQ
Beef brisket, baby-back ribs, and pulled pork cooked by a pit master who has sampled regional barbecue specialties from across the U.S.
45% Off Barbecue Takeout from Bottley's BBQ
Enjoy slow-cooked barbecue and sides such as mac 'n' cheese, baked beans, and cornbread within the comfort of your own home
At Rib-licious, barbecue connoisseurs work tirelessly behind veils of smoke to outfit fresh cuts with savory dry rubs before slow-cooking them to juicy perfection. Anchoring the diverse menu, customizable combo meals treat diners to one of five meaty masterworks. Signature Rib-licious ribs join forces with the customer's choice of brisket, chicken, or a hot link to form a succulent tag team, which forcibly suplexes hunger and deems someone a nonvegetarian with each smoky bite. Alongside protein-packed main acts, classic southern sides arrive in the form of macaroni salad, baked beans, coleslaw, and corn on the cob. Garlic bread accompanies each meaty dish, and homemade barbecue sauce lends an extra dose of flair to bites and full-body bibs.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Mushroom Medley - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Pork Gyoza Dumplings, and Chicken Karaage.
The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, grilled ahi tuna, or chicken with basil sauce until they are ideally tender or encircled by on-duty firemen.
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.
Bruno's was named runner-up in the Best Barbecue category of Good Times Santa Cruz's Best Food & Drink list in 2010. The restaurant has a four-star average rating from Yahoo! Locals, a 3.5-star average rating from Yelpers, and 76% of Urbanspooners like it:
An electrical warehouse isn't the first place you might look for good barbecue. But for Smokin' Warehouse Barbecue owner Bill Lee, his warehouse was the perfect mix of expansive size and industrial chic. Since 2010, that's where he and his staff of 10 have spent their days slow-cooking cuts of meat, from barbecue-slathered chicken quarters to their specialty beef brisket. They spend up to 10 hours smoking and cooking each slab of brisket, helping to infuse the meat with zesty flavors without requiring cows to graze in fields of jalape?os. But the warehouse's chefs don't just follow classic barbecue recipes. They also play with ingredients to create unique hybrids such as chicken-tender sandwiches topped with barbecue sauce and burgers piled high with tender pulled pork and crispy onion rings. The fruits of their labor are sold from the warehouse as well as a food truck; follow the food truck's whereabouts here.
Today’s Groupon delivers a game-changing, pointier perspective on fast food. For
$10, you get $22 worth of skewered chow and more at Asqew Grill. Asqew chefs skewer the basilisk of hunger with creative dishes that stimulate and satisfy anyone’s appetite at temperatures piping-hot, at speeds piping-fast, and with attitudes piping-pleasant.Follow @Groupon_Says on Twitter.
Jang Soo BBQ owner Ashley Lee](http://blogs.sfweekly.com/foodie/2011/12/ashley_lee_of_jang_soo_bbq_on.php)’s efforts to prepare authentic Korean dishes start long before they hit the barbecue table. She has a garden in Mill Valley, where she grows her own vegetables and herbs, which are then showcased in the restaurant’s organic, from-scratch sauces.
The barbecue masters at CJ BBQ Restaurant serve up slow-cooked meats including ribs, hot links, and pulled pork. They slather four types of ribs in housemade sauce, allowing guests to choose from pork, beef, baby back, and Korean-style versions. Other Korean specialties on the menu include kimchi ramen, hot spicy chicken, and bibimbap.
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.
Beef, fish, chicken bones, and more than 30 Chinese herbs collectively flavor the numerous variations of Xinjiang Mala spicy broth at Dragon Gate BBQ. These slow-cooked broths coat spicy shabu skewers, on which chefs layer kelp, tofu curd, and beef meatballs. Simmering meats also cling to the kitchen staff?s barbecue skewers, which include traditional ingredients, such as green beans, chicken gizzard, and pig skin. Batches of fried rice or noodles tossed with veggies round out the menu along with freshly squeezed juices or imported beer.
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]]
Hand-rubbed with a signature seasoning, char-roasted over an open flame, and then smoked in the oven until the center reaches the perfect shade of pink. Buckhorn Grill’s certified-Angus tri-tip is not just the franchise’s signature item—it’s the reason behind its initial creation. After selling thousands of these tri-tip sandwiches at the Napa Chef’s Market, the founders knew they had something great, leading them to open the very first Buckhorn Grill in Metreon. That was in 1999; today, Buckhorn has expanded to nearly a dozen locations across California and New York.
At each location, chefs pile their perfectly charred and tender tri-tip atop half a dozen sandwiches, such as the Bacon-Cheddar Buck or the Roadhouse Buck topped with red ranch and blue cheese. They also use that same certified-Angus in their burgers, topping the 1/3-pound patties with everything from apple-wood smoked bacon and avocado to simple lettuce, tomato, and onions. Beyond beef, the eatery smokes its own sausage, slow roasts barbecued chicken, and even marinates and grills portabellas for vegetarians and finicky pet rabbits.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
Hankerings for classic, all-American barbecue can easily be satisfied at Carmona's BBQ Deli, an eatery that operates out of a Watsonville deli and a mobile trailer powered by barbecue sauce rather than gasoline. Juicy burgers, all-beef hot dogs, and buffalo wings represent just three of many specialties that can be washed back with a cold beer or a glass of wine. But the menu doesn’t stop there.
Cooks also create fusion barbecue with Asian, Italian, and Latin flavors. They crown pulled-pork sandwiches with guava-chipotle barbecue sauce, daub ribs with housemade hoisin sauce, and marinate chicken in coconut milk and lemongrass. At catered events, they can feed as many as 1,000 people with options such as korean short ribs, pots of award-winning clam chowder, and whole pigs, lambs, and goats roasted on a rotisserie spit.
How it Works: Servers bring meats and veggies directly to diners, who use smokeless tabletop grills to cook their meals. Once each savory component is grilled to your preferred level of doneness, it’s customary to dip it into one of the restaurant’s signature sauces.
The Vibe: Copper awnings and pillars welcome diners into a tranquil space surrounded by cherry-wood walls and artwork.
Yakiniku: a Japanese term referring to grilled meats; at a traditional yakiniku restaurant, diners cook these meats tableside.
Chances are, the chefs at Memphis Minnie’s have begun preparing your food long before you order it. That’s not because they’re clairvoyant. Rather, the St. Louis style smoked ribs, Memphis sweet-smoked pork, and Cajun Andouille sausages—to name just a few—are slow cooked for up to 18 hours before they ever touch a plate. Purists to the core, the barbecue masters here forego all gas and electrical contraptions in favor of white oak logs, which give each slab of meat a smoky flavor and succulent tenderness that led the Los Angeles Times to call it “some of the best barbecue on the West Coast.”
Memphis Minnie’s supplements their meaty offerings with a large selection of made-from-scratch sides that stay true to their Southern allegiances better than a broken compass. Macaroni and cheese, sweet potatoes, and cornbread muffins add starchy decadence to the hearty plates of barbecue. The desserts—which are also made from scratch—include fried peach pie and smoked-pecan bacon brittle, ideal for those who are craving something sweet but not yet ready to veer away from the smoker.