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Hi Lo BBQ
(Ahora cerrado)Restaurante americano y Parrilla$$$$
Mission District, San Francisco
37 Tips y reseñas
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Pork belly is spectacular, and the brisket was moist with a tangy sweet BBQ sauce. Collard greens have some heat to them. Overall the best BBQ experience to be had in the Mission today.
DailyCandyNoviembre 20, 2013Hit this Mission hotspot for backyard barbecue with a California influence. Eschew tradition and order the duck wings, a nontraditional take with the same finger-licking goodness.- New menu (more complete entrees), traditional table service. The entrees are tasty and well-balanced with sides. A great improvement on an already very good product.
Dave ZissouMarzo 7, 2013had a delightful plate of the sake braised pork belly, great choice. the duck wings, cause SRIRACHA!. and can't go wrong with grilled Brussels sprouts.
San Francisco MagazineAbril 25, 2013The St. Louis–cut spare ribs ($13) have a classic Texas dry rub, made with spent Four Barrel coffee grains. Wash them down with a chile-spiked Michelanda. Leer más
annie 🧸Abril 18, 2013The Brussels sprouts are fierce. Do NOT try to eat the pork belly platter by yourself - you'll get sick. Note that it doesn't come with anything - just the richest, fattiest brown meat
Brian YamanakaAbril 16, 2013Have the beef brisket. Beautiful rub and they give you both nice moist (aka fatty tip) along with a dry but tender end.- Jim GehrettAbril 17, 2013Awesome brisket but it's a ways from you in the Mission. It's a short BART ride and walk from the station though.
David AuerbachMarzo 12, 2013Yum. Love the Pulled Pork sammy and was drooling over my neighbors ribs. Micheladas were a bit warm in temperature, though.
Barry HobbsMarzo 26, 2013The people are great. Brisket should have a smoke ring. All I got was black pepper. If you want Texas BBQ, it's not this. CA BBQ only. They tried hard, and it looked tasty. Just disappointing.
Sarah Bruning MeronAgosto 17, 2013Brisket? Yes. Radler? No. For some reason that particular beverage is brilliant in a park in Munich on a sunny day. And works nowhere else.
Sefi KeiniJulio 30, 2013They changed chefs and have a new menu. It's not nearly as good and they no longer do the bbq sampler plate, boo!
Shane VitriolMayo 3, 2013The brisket was pretty good. The fried Brussels sprouts were a bit too sweet for my liking. Potato salad was great.
SkyeJunio 30, 2013They are still trying to figure out who they are and what thy serve. Menu has changed a bit since opening. Prices are a bit too steep for what you get.
Zachary TaylorFebrero 21, 2013Wow, get the michelada with IPA. Makes it twice as tasty. Best I've ever had!
Dhruv BAbril 30, 2013Duck wings are an incredible mix of flavors. Ribs are too dry but good seasoning.
Michael DemetriosFebrero 10, 2013Better than Southpaw! Particularly enjoyed the pork belly & chicken!
Talton FigginsJunio 16, 2013The squash is an amazing side paired with cherries, almonds, and sugar snap peas.
Benjy WeinbergerAbril 26, 2014As of April 2014 this place has shut down. Shame, because it was good.
Youn Hee PAgosto 1, 2013Good flavors, but the dishes lacks in details. For example overcooked noodles and sinew in the chicken.
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Wood-fired cooking and cocktail bar
Cerrado permanentemente (Mostrar más)
- lun–sáb
- 17:00–Medianoche
- dom
- 11:00–22:00
(415) 874-9921
Servicios
Reservas
Sí
Tarjetas de crédito
Sí (incluyendo Discover y Visa)
Mesas al aire libre
No
Acceso para sillas de ruedas
Sí
Música
No
Baño
Sí
Comida y bebida
Menús
Brunch, Cena
Bebidas
Cerveza, Servicio de bar completo, Cócteles
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