Restaurants & Bars

San Francisco Bay Area BBQ Oakland

Uncle Willie's BBQ in Oakland


Restaurants & Bars San Francisco Bay Area BBQ Oakland

Uncle Willie's BBQ in Oakland

ML8000 | | Mar 9, 2007 11:24 PM

This is a jump off this thread, which discussed Uncle Willie's:

Went to Uncle Willie's today, a small place close to the Oakland Fed Bldg that opened in 2005. It looks like it was renovated at that time. I think there were 5-6 small tables to eat there, like a small cafe. Nothing fancy but neat, clean and new-ish. A couple of police officers were eating inside which I took as a good sign...i.e., the cop/good eats check off.

My original mission was to try the ribs. When I got there I thought about the brisket for some reason, so asked about it. I was offered a sample right away. Right away I knew the brisket was good...moist, smoky and not soaked in fat. I decided to ordered the two-way combo (pork ribs and brisket). I was also asked if I wanted the brisket with some fat on it or it cut lean. I opted for lean...might opt for some fat next time (I guess that's the Texas cut). Nice touch asking for trim preference, definately gets points.

When I got home the brisket out-shined the ribs by a good margin. The ribs were okay but the brisket is definately the star. I ordered mild sauce with hot on the side (never under/over estimated BBQ fire power). The mild was really bland IMO. The hot was not outlandish but mixed with the mild it was good. Didn't like the sauce at first but I think it "settled". It grows on you or it mixed with the meat very well.

Final verdict: I'd definately go back for the brisket (not so sure about the ribs). Interested in tasting the pulled pork sandwich given I'm guessing it might benefit from similar cooking method as the brisket. Extra points for friendly service, owner/staff. They definately took pride in their food to the point you want to see them succeed.

Uncle Willie's
614 14th Street (off Jefferson
)Oakland, CA

Disclaimer: yes, BBQ is highly subjective like burritos and take this with a grain of regional salt.

Back to top