We’ve heard some things about Texas (everything’s bigger, etc., etc.).
That aside, our most valued insight comes from Jon Rietz, chef/co-owner of the Marina’s Cedar Hill Kitchen + Smokehouse, imparting his Southern roots in barbecue form starting today.
Though named after his family’s Texas ranch (photos dot one wall), it’s not all about the Lone Star State: Rietz (formerly of Memphis Minnie’s) employs an amalgamation of recipes from the South’s notable BBQ towns.
Travel region-specific sandwiches (North Carolina’s Lexington, Texas’s Lockhart, South Carolina’s Holly Hill) via iconic sauces. Scrounge up a crew to take down by-the-pound BBQ (smoked on-site with white oak), like Texas beef brisket, Carolina pulled pork, and Memphis baby back ribs.
Sit beneath the Mason jar chandelier and peruse weekly specials on chalkboard menus while you sip Southern beers. Late-night sandwiches, served through the retractable glass front, are coming soon.
Cedar Hill Kitchen + Smokehouse, 3242 Scott Street, between Lombard and Chestnut Streets (415-834-5403 or cedarhillsf.com).