Pig In A Pickle - Corte Madera

Ordered a 1/4 brisket and the bartender deliberately gave me 4 tiny dried pieces of beef (picked like jerk). He noticed that I was taken back from what he just placed in front of me and he was shattering. I asked him if there were some juicy meat in the back and he told me that I never specified what kind of slices I wanted and that most people enjoy the well-made side of the brisket. Then he continued to say what I wanted next time. WAS a LOAD by B.S. NIE RÜCK

I would consider myself a connoisseur of Bar B que. I have to say this is the best grill I had in a restaurant. I had the brisket and the baby back ribs with Mac and cheese and Coleslaw. The Brisket was an 8 ounce of the point. It was great. You could really taste the smokey oak, super damp and delicate. The Ribs were as I like them. I picked her up from smoking. Most BBQ sites wrap the ribs too much (zacken), so you get that fall from bone meat, but you lose the smokey bark. Not in this place. The ribs are delicate, but with the correct texture from the smoke process. Excellent work! The Coleslaw was simply OK the MAC was good, but the meat was 5 stars all the way.

Huge salad with pulled pork on the side. Salad was great. Bio too. Many sauces on the table. Smile from the staff. Many seating options. Giants game was up. Try the $5 Rootbeer. It was great. Fun. I'd go back.

This grill is some of the best in the Bay Area, despite the suburb of the restaurant, so don't leave this fool. As shown by the chalkboard at the entrance of the restaurant, Chef and owner Damon Stainbrook places a high priority in the extraction of meat that has been increased without the use of hormones or inhuman practices. The service at the counter is warm, casual and friendly, and the rest of the room in the restaurant is decorated with rustic wooden tables with homemade regional hot sauces. On her mouthwater menu there is really no such thing as a bad choice to make. Imagine a pulled pork that melts in your mouth, Brisket that has been smoked for 18 hours, ribs that are perfectly moist and dry smoked, and juicy hotlinks that burst with taste. Even the macaroni and cheese, which with so many other similar facilities is a gloopy afterthought, tends with care and offers a rich taste as well as a toothy texture.

Loved the beef brisket sandwich with white cheddar mac cheese. You can really taste the wood flavor on the brisket.