Pig In A Pickle - Corte Madera

I ordered a quarter brisket, and the bartender served me four small, dry pieces of meat that looked like jerky. He noticed my disappointment when he placed it in front of me and seemed nervous. I asked if there was some juicy meat available in the back, but he replied that I hadn’t specified what type of slices I wanted and that most customers prefer the leaner side of the brisket. He then suggested what I should order next time. It was all just a bunch of nonsense. Never again.

I consider myself a barbecue enthusiast, and I must say this is the best grilled food I've ever had at a restaurant. I ordered the brisket and baby back ribs, accompanied by mac and cheese and coleslaw. The brisket was an eight-ounce cut from the point and was fantastic. You could really taste the smoky oak flavor—it was incredibly moist and tender. The ribs were exactly how I like them. They had just the right amount of smoke. Many BBQ places over-wrap their ribs, resulting in that “fall-off-the-bone” meat, but you end up losing that delicious smoky bark. That’s not a problem here. The ribs were tender yet had the perfect texture from the smoking process. Excellent job! The coleslaw was just okay, and the mac and cheese was good, but the meats were absolutely five stars all the way.

I had a large salad with pulled pork on the side, and it was fantastic. The ingredients were organic, which I really appreciated. There were various sauces available on the table to enhance the flavor. The staff was friendly and welcoming, always with a smile. The restaurant offered plenty of seating options. They also had the Giants game playing, which added to the atmosphere. Don't miss out on the $5 root beer—it was delicious! Overall, it was a fun experience, and I would definitely 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.