Priedite Barbecue
Barbecue restaurant · Los Alamos ·
Texas-style BBQ with brisket, ribs, pork & beef tallow tortillas
Texas-style BBQ with brisket, ribs, pork & beef tallow tortillas
"Summer road trips are a given. But this year, a summer road trip that ends with Central Coast barbecue on the Central Coast is a must. Brisket enthusiasts line up early for this weekend pop-up in Los Alamos, so show up around 11:30am, drink local wine, and make friends with the hot couple who are also tomato farmers next to you." - brant cox, cathy park, sylvio martins, jess basser sanders
"Nick Priedite started smoking meats after college and working as a bar director at Santa Barbara institution the Lark. He and partner Brendan Dwan teamed up with Santa Ynez restaurant group Companion Hospitality by chef Daisy Ryan and Greg Ryan, opening Priedite Barbecue behind Bell’s Los Alamos, although it eventually moved its residence to Bodega just down the street. The breezy, outdoor space recalls Austin, Texas, but brings you back to California with its lingering Mediterranean aromas of bay laurel, sage, and olive trees. Open weekdays serving a smaller menu of tacos and serving its full array of barbecue on Saturdays, Priedite draws long lines and often sells of out of its smoky, Texas-style brisket, tender smoke-ringed ribs, and pulled pork. The Cali-Mex influence comes from floppy flour tortillas and some of the best ranch beans anywhere. Be sure to go early and be prepared to wait on Saturdays, when lines are the fiercest." - Nicole Adlman
"Nick Priedite started smoking meats after college and working as a bar director at Santa Barbara institution the Lark. He and partner Brendan Dwan teamed up with Santa Ynez restaurant group Companion Hospitality by chef Daisy Ryan and Greg Ryan, opening Priedite Barbecue behind Bell’s Los Alamos, although it eventually moved its residence to Bodega just down the street. The breezy, outdoor space recalls Austin, Texas, but brings you back to California with its lingering Mediterranean aromas of bay laurel, sage, and olive trees. Open weekdays serving a smaller menu of tacos and serving its full array of barbecue on Saturdays, Priedite draws long lines and often sells of out of its smoky, Texas-style brisket, tender smoke-ringed ribs, and pulled pork. The Cali-Mex influence comes from floppy flour tortillas and some of the best ranch beans anywhere. Be sure to go early and be prepared to wait on Saturdays, when lines are the fiercest." - Matthew Kang
"The fine dining hub of the region with popular spots like Bob's Well Bread, Priedite Barbecue, and Michelin-starred Bell's."
"A weekend-only eatery outside Bodega in Los Alamos, Priedite Barbecue is the newest addition to the Central Coast barbecue scene and I can see why word of mouth and social media have spread its reputation. Nick Priedite, the owner and pitmaster, runs a pop-up here and emphasizes maintaining the Santa Maria tradition by cooking everything over red coastal live oak and dry-rubbing meats with a simple mix of salt, pepper, and garlic. The menu changes by day — tri-tip on Thursdays, barbecue on Saturdays, and burgers on Sundays — so each visit can offer something different." - Natalie Zimmerman