Cathead's BBQ
 

John Storey

 

John Storey

Cathead’s BBQ—It's the fried chicken you’ll meow for

By Kim Fortson

When it comes to barbecue, the newly hitched co-owners of Cathead’s BBQ agree to disagree. He likes baby back ribs, she likes spare. She’ll take hers with fresh-squeezed lemonade while he sips Mamaw’s sweet tea. It’s no wonder—choosing from the menu of down-home specialties, like the succulent Coca-Cola–smoked brisket or the smoky St. Louis ribs, seems impossible.

the crowd

Software engineers rub elbows with neighborhood regulars while families with small children chow down next to metal groups headlining at Slim’s.

... on the side

eye for design
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.

decibels
Low, unless caught in the lunch or dinner rush.

hours

Sun–Mon 11 AM–8 PM; Wed–Sat 11 AM–9 PM
Closed Tuesday

price range

$7 (slow-smoked pulled pork) to $28 (slab of St. Louis ribs)
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