Pig In A Pickle BBQ
Barbecue restaurant · Corte Madera ·
Southern-style BBQ, draft beers, and rustic-chic dining
Southern-style BBQ, draft beers, and rustic-chic dining
"Don’t be fooled by its suburban location, as this is some of the best barbecue in the Bay Area. Chef/owner Damon Stainbrook takes his sourcing seriously, as evidenced by the chalkboard outlining where each humanely raised, hormone-free cut of meat arrives from. The counter service is warm, casual and friendly; while rustic wood tables filled with regional, homemade hot sauces dot the rest of the room.There’s really no wrong way to go on their mouthwatering menu. Imagine the likes of melt-in-your-mouth pulled pork; 18-hour smoked brisket; perfectly moist, dry-rubbed ribs; or juicy hotlinks bursting with flavor. Even the mac-and-cheese, a gloopy afterthought at so many other such places, is tended to with care, offering rich flavor and toothsome texture." - Michelin Inspector
"Pig in a Pickle offers a wide range of regional barbecue specialties: Texas-style brisket, Alabama-style smoked chicken, and Cajun-style hot links that are actually made in-house but don’t let the geographic diversity of the offerings scare you, it’s all excellently done. A full spread of condiments also draws in diners, as do sides including beef brisket chili, collard greens, and kettle chips cooked in tallow. The Emeryville outpost is open but check the website for hours." - Eater Staff
"Chef-owner Damon Stainbrook traded fine dining for whole animal barbecue." - Dianne de Guzman, Clair Lorell, Paolo Bicchieri
"Pig in a Pickle offers a wide range of regional barbecue specialties: Texas-style brisket, Alabama-style smoked chicken, and Cajun-style hot links that are actually made in-house but don’t let the geographic diversity of the offerings scare you, it’s all excellently done. A full spread of condiments also draws in diners, as do sides including beef brisket chili, collard greens, and kettle chips cooked in tallow. The Emeryville outpost is open but check the website for hours." - Lauren Saria, Dianne de Guzman, Eater Staff
"Despite being located in the suburbs, chef/owner Damon Stainbrook's barbecue is among some of the best you can find in the Bay Area. Meats are humanely raised, hormone-free, and full of flavor thanks to homemade hot sauces and dry rubs. Add a casual and friendly vibe and Pig in a Pickle is a must visit for barbecue enthusiasts." - Kevin Chau
