Breakwater Barbecue
Barbecue restaurant · El Granada ·
All-wood-smoked American barbecue with brisket, ribs, and burgers
All-wood-smoked American barbecue with brisket, ribs, and burgers
"Lines form for Texas-style tray barbecue on a level that makes the drive from San Francisco worth it, and the expanded Half Moon Bay space (opened in spring 2025) delivers cowboy parking lot energy with unserious-in-a-good-way digs, TVs streaming volleyball and surf, ample seating, parking, and lots of to-go options. Approved by both the New York Times and Michelin, Wyatt Fields’s destination shows mastery of the fundamentals: the brisket plate lands with a half-pound of brisket, a mini loaf of cornbread, and beans and greens — a medley of Simms Organics Swiss chard, black-eyed peas, garlic, and house-smoked sausage. On the less-traditional side, the brisket bánh mì hits a little diffy, stacking a soft, crackly roll with brisket burnt ends, cucumbers, carrots, cilantro, jalapeños, and a homemade red sauce that isn’t too hot. Hamburgers bring fans in, too — the sandwich is a pure unit of ground brisket patties, caramelized onions, American cheese, lettuce, pickles, and even more smoked brisket, the very dish that caught Michelin’s eye." - Paolo Bicchieri
"I lived it: after two, three decent rips, I carried my seven-footer out of the Princeton Jetty and remembered Breakwater Barbecue’s new spacious location was just thirty seconds away. I grabbed a table at the country bar-ish resevoir, a cowboy hat-wearing dude posted up by the smoker in the parking lot, a much more effective advertisement than the peppy sign spinners of yore. Got a half-pound of the brisket, a mini loaf of cornbread, and beans and greens, a medley of Simms Organics Swiss chard, black eyed peas, garlic, and house-smoked sausage. The cornbread was graciously moist, the beans and greens rich and a little sweet, and the meat itself was powerfully indulgent, a rare carnivorous splurge worth the price. It’s no surprise to me that the bar and outdoor tables were full, the lazy Friday night energy paired with baseball and pro surfing on TVs above the breezy scene." - Dianne de Guzman
"Just about ten minutes north of Half Moon Bay in the charming seaside town of El Granada, Breakwater Barbecue is an all-American spot tucked inside a historic railroad station. Inside, you'll find a "coastal cowboy" aesthetic, with a friendly, laid-back vibe to match. A signature burger has many admirers, but it's the Texas Trinity that serves as the crowning culinary achievement here: an assortment of lovingly slow-smoked brisket, pork ribs, and spicy sausage links (made with pork and beef), served with pickles, thick-cut bread, and a choice of sides. To accompany, Merle's potato salad and beans and greens are good choices, but a sausage-and-brisket chili braised in smoked pork stock offers its own appeal, especially matched with a miniature cornbread loaf." - Michelin Inspector
"Relocating into the long-dormant Monster Chef space on Highway 1 between Half Moon Bay and San Francisco, this Michelin Guide–approved Texas-style barbecue outfit is moving from an iconic yellow building a few blocks away where it has operated for the same five years the Highway 1 space has stayed quiet. In that half-decade, Breakwater was listed as one of six barbecue destinations in California by Michelin as well as one of the best hamburgers in the state, and the move brings those semi-smashed brisket burgers closer to the highway; the grand opening for the butcher counter and restaurant is Thursday, May 8 with rolling soft hours in the meantime. “Barbecue by the beach,” Fields says, “and bringing it for the hometown.” The larger location will operate with two menus—smoked meat market (butcher, barbecue favorites) and coastal country kitchen (tacos, sandwiches, just-baked cornbread, salads, and sides)—so the operation can pivot to the latter exclusively until closing at 8 p.m. New items and rotations include a foray into smoked fish: Fields says he’s been on a “deep dive” into local black cod from the boats in the harbor lately; a smoked salmon, sold as a tray with appetizers, from Hidden Fjord joins the offerings; smoked turkey, beef ribs, and handmade flour tortillas will appear more consistently. There’s a beer and wine license for the space, too, meaning local pours on tap. Fields grew up on the Peninsula, launched Native Catering in 2014 after stints at Pacific Coast Meat Company, 15 Romolo, Pacific Union Club SF, and now-closed John Collins, and says that after he took a barbecue course at Berkeley’s Kitchen on Fire everything changed. The original operation began in 2020 in a former brewery (the name a nod to the Princeton Jetty surf spot), pivoted to to-go butchered meats and house-made sausages when COVID shut down dine-in, and now also serves at Levi’s Stadium; the new Highway 1 space aims for a “coastal country” feel as a historical homage to the Ocean Shore Railroad station that once sat on the lot. Previous tenants of the Highway 1 location included Chef Danny Li’s El Granada all-you-can-eat sushi buffet (closed in 2020) and an Outback Steakhouse-ish Flavor before that. Opening hours at launch: Thursday, May 8, 11:30 a.m.–8 p.m., Thursday–Sunday; the smoked-meat menu will remain Thursday through Sunday with the hope of running seven days a week down the road." - Paolo Bicchieri
"This laidback BBQ spot is famous for all of the right reasons. Their brisket burger tastes like the smoky gourmet cousin of a certain fast-food burger that rhymes with “pig snack,” and their burnt ends in red sauce go beautifully with the cucumbers, carrots, cilantro, and pickled chilies in the bánh mì. If you’re extra hungry or can’t commit, go for a platter with a selection of meats and updated versions of classic sides like refreshing apple-cilantro slaw and poblano-laced mac and cheese. Double check your calendar before you get too excited, though. They’re only open Thursday through Sunday." - gabi moskowitz
