St. Louis ribs
Slow-smoked pulled pork
Maker’s Mark mushroom sandwich with chow chow
Dandelion green potato salad
view full menu here
... on the side
If stepping inside makes you feel like you’ve been transported to a roadside joint somewhere deep in the backwoods, there’s good reason—the wood paneling is reclaimed from barns in Petaluma and Castro Valley, and the one-of-a-kind wall adornments are family trinkets and knick knacks from Tennessee. That cool neon sign in the window, though, is new—specially crafted by a local artist in exchange for barbecue.
beans to spill
Ask co-owner Richard Park for recommendations and he’ll likely say BBQ is a matter of personal preference. Ask what he likes, however, and the chef will offer up a hefty serving of mouthwatering menu combinations. The brisket doubles its punch when paired with the dandelion green potato salad and collard greens drizzled with pepper vinegar, and the pimento mac and cheese mixed with habanero slaw is a combination on which even he and partner Pamela agree. Oh, and inquire about the honey butter and pepper jelly for your biscuit. Trust us.
Low, unless caught in the lunch or dinner rush.
1665 Folsom St. (between 12th St. and 13th St.), San Francisco, CA 94103; 415-861-4242 www.catheadsbbq.com $$