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Restaurants & Bars 22

Chef Edwards, Doug's and Cliff's bbq summary

razordog | Aug 3, 200411:42 AM

Cliff's - i ordered the sampler platter which comes with brisket, alabama ribs, baby back ribs, and cajun ribs (all pork ribs) with the hottest bbq sauce on the side, the brisket was tough and dry and the ribs were average at best, as they were full of fat and didn't have a good smoke flavor to them, the bbq sauce was a little sweet for me but it did have a good heat to it, the owner recommended that i try the gumbo as he claimed it was the best around, but i don't think i'll be going back

Doug's -- i ordered a brisket and ribs combo here, the brisket was soft and moist, but there was no smoke ring to the meat and hence no smoke flavor, the ribs were pretty good however, good flavor and texture, as they weren't falling off the bone tender which is how i like them, they have some great baked beans, the beans are nice and thick and come flavored with bits of crusty bbq meat in it

Chef Edwards -- ordered a brisket and ribs combo here, the brisket isn't sliced here, but chopped into cubes, and it had a decent smoke flavor to it, and was moist and ok tenderness, the best brisket of the three places in this post, the ribs were also good, similar in texture to Doug's, but i have to give the edge to Doug's cuz these ribs had more fat to them, it also came with a mac and cheese side which was forgettable and the potato salad was average

so to sum up, i may go back to doug's for ribs, but i think i'd stick with everett and jones cuz they have better brisket, and i prefer brisket over ribs

in sf, i'd go to memphis minnie's or big nate's for brisket

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