Fikscue Craft BBQ
Barbecue restaurant · Downtown ·
Halal Texas BBQ meets Indonesian fare; brisket, ribs, soto
Halal Texas BBQ meets Indonesian fare; brisket, ribs, soto
"In Oakland, Fik and Reka Saleh’s Fikscue blew up by combining Indonesian flavors with Central Texas–style smoked meats — for example, putting their smoked beef brisket into rendang — which set them apart in the food world." - ByFarhan Mustafa
"Fans of Fikscue’s Texas-style barbecue and Indonesian dishes (us included) can now get them at Thrive City—the second location for the Alameda restaurant. Expect dishes like ayam lumpia, 13-hour smoked brisket, and beef back ribs. Currently, they're only open during home games, but will expand hours soon." - julia chen 1, patrick wong
"Fik and Reka Saleh’s Indonesian-Texan barbecue has become a national sensation. Halal-friendly, the Alameda-born restaurant just expanded to Thrive City. The hours are a bit nebulous as the business has just celebrated its grand opening as of mid-June 2025. Check the business’s Instagram for most up-to-date hours. At this point, the weekends from noon on are the safest bet." - Eater Staff
"An Alameda restaurant that fused halal Texas-style barbecue with Indonesian plates, earning a devoted following and a Best New Restaurant nod from Eater in 2024 for its inventive mashup." - Dianne de Guzman
"Bay Area couple Fik and Reka Saleh have fused Indonesian comfort cooking with Texas‑style halal barbecue, carving out a distinct lane in Alameda. Self‑taught pitmaster Fik trims, seasons, and smokes meats across a 21‑hour process in a Texas‑made 500‑gallon smoker; a neon brick wall proclaims, “This must be the place.” Offerings include colossal beef dino ribs and sliced brisket, smoked chicken, beef sausages flecked with pickled jalapeño and pepper jack, alongside Reka’s Indonesian comfort plates—brisket‑laden rendang with kale, nasi goreng flavored with kecap manis and corned beef, and North Sumatran soto padang—anchored by a pork‑free halal lineup and already on track to expand across the Bay." - Eater Staff