More into farm-fresh than slow-smoked, San Francisco isn't much of a BBQ town. Aiming to change that, a slew of Southern expats in the local restaurant industry will be stepping up to the picnic plate in the coming months. Take Elizabeth Wells, for example. A native of Montgomery, Alabama who's lived in San Francisco for about ten years now, her craving for "the true flavors of the SouthEast" has not abated. In October, Wells will be opening Southpaw, a Memphis-style BBQ restaurant with an on-site brewery and a fun tagline: "Put a little south in your mouth." Around the corner, the restaurant vets behind Hog & Rocks and Maverick will be opening a Hofbrauhaus-style, counter-service spot inspired by the classic "meat and three" restaurants of the South. And the Marina's got something hot in the slow-cooker too. More on what's in store after the hop.
Upgrade your usual store-bought Super Bowl eats and try these recipes cooked up by local chefs and bartenders from Maverick, Hog & Rocks, Public House, The Pilsner Inn and The Brixton.
3 lbs chicken wings
2 quart chicken or pork fat (vegetable oil is fine too)
1/2 gallon water
1 cup salt
2 cups Tres Agaves nectar
1 whole head of garlic
So, although I'm down in Mexico working on an article, I was able to spend a day tasting tequila with Tres Agaves' Eric Rubin. In addition to Tres Agaves, Rubin is also involved in a new Mission District restaurant that he's opening with Maverick chef/owner Scott Youkilis. Called Hog & Rocks, it's slated to open next month on the corner of San Carlos and 19th streets. Here's the scoop, straight from Guadalajara.
Why Hog & Rocks?