BBQ Restaurants in San Francisco


Select Local Merchants

  • Smokin' Warehouse Barbecue
    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 jalapeños. 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.
    Read More
    1465 Carroll Avenue
    San Francisco, CA US
  • Paragon Restaurant and Bar
    Paragon Restaurant and Bar Craft Beers | Specialty Cocktails | Eclectic-Industrial Decor | Casual Cuisine With a Twist Sample Menu: Cocktail: white-peach sazerac Appetizer: rosemary-laced Paragon mac ‘n’ cheese Salad: the little gem lettuce salad, with pomegranates and shallots Entree: flat-iron steak with escarole, bacon, root vegetable hash, and Bordelaise Dessert: chocolate mousse cake with salted caramel and chocolate salt When to Visit: On hump day, if you like barbeque. Baby back ribs, chickens, and pulled pork star in BBQ Wednesday meals, along with sides such as ham hock collard greens, beer baked beans with bacon, and brown butter cornbread. Where to Sit If you're feeling nosy: pop a squat near a window and people-watch If you're feeling social: have a seat at the long, communal table If you're feeling outdoorsy: step through the roll-up garage door and take a seat on the patio, or sit next to the door to enjoy the breeze while inside. If you're feeling shy: Book a private event in one of the cordoned-off dining rooms. Press Box “The mac ‘n’ cheese’s crust is crunchy and salty, the sauce tangy and fragrant with rosemary. This small ramekin . . . is big on flavor and is rich enough that it's actually the perfect serving size.” — 7x7 “Paragon Restaurant serves bar food near San Francisco's AT&T Park, but don't expect to find it offering the standard soft pretzel with mustard. Instead, Paragon chef Spencer O'Meara serves a house-made soft rye-flour pretzel with caraway seeds with a Mt. Tam cheese and pale-ale dipping sauce. . . . [It’s] high-quality pub food.” — Wall Street Journal While You're in the Neighborhood Before: Work up an appetite by bowling at the lounge-style Lucky Strike (200 King Street), located a block down Townsend St. After: Walk one block to catch a Giants game at AT&T Park. On home-game days, Paragon opens half an hour early.
    Read More
    701 2nd St
    San Francisco, CA US
  • 4505 Burgers & BBQ
    4505 Burgers & BBQ: A User’s Guide Wood-Fired Barbecue | Humanely Raised Meats | Sunny Patio Sample Menu Smoked meat plate: up to three meats, including pulled pork shoulder, pulled smoked chicken, beef brisket, and sausage, plus two sides and a house roll Spicy fries: a plate full of french fries topped with chimichurri and lemon-parsley aioli Dessert: root-beer float Where to Sit: As Max Child of The Infatuation puts it, “This place is best enjoyed in daytime, in sunlight, with a beer, on the patio. Lean back and smell the smoke.” When to Go: Earlier is better at this line-inviting spot, though the small eatery also encourages takeout orders. A burgers-only window is open late. In the Press Featured on the Food Network show “Best. BBQ. Ever.” SF Weekly called the brisket “perfectly tender and smoky,” saying that the meat effectively “stole the show.” The Infatuation raved about the ribs, calling them “by far our favorite thing we ordered. Great smoky bark, good spice, nice and tender without being overcooked.” While You’re in the Neighborhood Before: Browse the expertly curated jewelry, textiles, and stationery at home-decor shop Rare Device (600 Divisadero Street). After: Pick up a loaf of freshly baked sourdough for tomorrow’s french toast at Josey Baker Bread (736 Divisadero Street.)
    Read More
    705 Divisadero Street
    San Francisco, CA US
  • Baby Blues BBQ
    Six Things to Know About Baby Blues BBQ Though Baby Blues BBQ defines its food as Southern Californian barbecue, Guy Fieri described it as more of a “virtual tour of great barbecue” than an actual style when he visited the joint for Diners, Drive-Ins, and Dives. It is, in fact, a hybrid that ropes in all the best traits from America’s most-renowned barbecue regions, including Texas, the Carolinas, and Kansas City. That doesn’t mean it isn’t distinctive in its own right, though. Read on to learn more about this popular, critically acclaimed barbecue joint: It’s owned by a pair of East Coast transplants. Danny Fischer and Rick McCarthy grew up in the industry on the other side of the country, where their families operated barbecue and soul food restaurants. It covers all the barbecue bases. The eclectic menu effortlessly hops from one state to another, featuring everything from Memphis-style pork ribs to hearty Texas beef ribs. Of course, no barbecue menu would complete without good ole’ fashioned baby back ribs. Don’t miss the pulled pork. It’s considered by many to be the staple menu item here. After the cooks cover the pork in a dry rub that has about 19 herbs and spices in it, they allow it to set in a cooler overnight to fully absorb all the flavors and form a little bit of a crust. The pork is then smoked until the meat is literally falling off the bone (roughly 16-18 hours). Guinness is a secret ingredient. In fact, the Irish dry stout helps infuse the aforementioned pulled pork with an extra punch of flavor. The mac ‘n cheese has four different cheeses. This decadent side dish headlines a lineup of fixins’ that also includes grilled corn on the cob, which comes slathered in an addictive chipotle poblano butter and hot cheese. Delivery is free. If you’re within a 15-minute drive of their location, that is. That being said, Baby Blues makes an exception to the 15-minute boundary for large orders made in advance.
    Read More
    3149 Mission St
    San Francisco, CA US
  • Wexler's
    Wexler's This isn’t your mother’s barbecue—or your father’s or uncle’s for that matter. The fall-off-the-bone meat at Wexler’s is something new, traditional in its smoky essence, yet with a decidedly modern and Californian twist. Its farm-to-table appeal comes from Chef Charlie Kleinman, whose previous work at Fifth Floor earned him a Michelin Star. Despite these impressive credentials, he landed the job at Wexler’s by responding to a Craigslist ad posted by the restaurant's owner, Matt Wexler. These humble beginnings spurred the creation of Wexler’s adventurous menu, which dares to take some of America’s most beloved dishes and dress them up with such nontraditional ingredients as smoked prunes and sofrito-braised cranberry beans. In the kitchen, Kleinman dry rubs bone-in lamb with a housemade spice mixture that includes shallot and chili powder. He slides the meat into an applewood smoker, where it slowly smokes for several hours. How long will it take? “Until it’s done,” he explained on an episode of Adam Richman’s Best Sandwich in America on the Travel Channel. Once finished, he pulls apart the tender lamb, piling it high on fresh bread and topping it with watermelon rind to create the pulled-lamb sandwich. A watermelon-vinegar dipping sauce tops off the dish, exemplifying the novel directions Chef Kleinman takes his barbecue. In the kitchen, Kleinman dry rubs bone-in lamb with a housemade spice mixture that includes shallot and chili powder. He slides the meat into an applewood smoker, where it slowly smokes for several hours. How long will it take? “Until it’s done,” he explained on an episode of Adam Richman’s Best Sandwich in America on the Travel Channel. Once finished, he pulls apart the tender lamb, piling it high on fresh bread and topping it with watermelon rind to create the pulled-lamb sandwich. A watermelon-vinegar dipping sauce tops off the dish, exemplifying the novel directions Chef Kleinman takes his barbecue.
    Read More
    568 Sacramento St
    San Francisco, CA US
  • Juban Yakiniku House Japanese BBQ
    Juban Yakiniku House Restaurant: A User’s Guide Japanese Barbecue | Grill-Your-Own Meals | Sake and Cocktails | Three Locations Sample Meal Proteins: filet mignon and sea scallops Vegetables: satsuma potatoes and oyster mushrooms Starch: brown rice Accompaniment: assorted kimchi Drink: Kuheiji, a sake that’s usually only sold at the Ritz Hotel in Paris 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. Inside Tips Portions are small for a reason. Juban encourages diners to order multiple items (2–3 per person) so they can experiment with different ingredient combinations and try new flavors. The food cooks fast, so keep an eye on it. Most items only need to be grilled two or three minutes per side. Vocab Lesson Yakiniku: a Japanese term referring to grilled meats; at a traditional yakiniku restaurant, diners cook these meats tableside.
    Read More
    1581 Webster St
    San Francisco, CA US

Groupon Guide

Advertisement