San Francisco: Smokestack
Dave McLean's Smokestack in the Dogpatch features a menu from Dennis Lee, who is also the chef-owner of Namu Gaji. High-quality meat options like barbecued chicken, pork ribs and brisket are offered by the pound, along with a range of sides — all of which you order at a counter. Although prices are on the high side, there's plenty to enjoy here, not the least of which is the stellar options coming out of the bar. The beers from McLean's long-excellent Magnolia Gastropub and other leading craft beers join a vibrant spirits selection and cocktails from bar manager Eric Quilty.
Don’t Miss: We have one word for you: brisket. Lee's brisket is appropriately fatty, thick-cut and fall-apart tender, with a perfectly crusted skin. It's a lot like the fatty-fabulous brisket we remember loving at Uncle Frank's in Mountain View before it closed in 2011. But Lee uses top-quality Waygu beef and brings in whispers of Asian influence, like kimchi BBQ sauce and other pickled sides.
Side Show: If Texas toast is in the house, do it. Same goes for a hearty cup of cranberry beans mingling with shredded chunks of pork.
2505 Third St.; 415-864-7468