Hunting for the Best Barbecue in the Bay Area

An essential guide to real-deal ribs, brisket, and other favorites

Virginia Miller
The Bold Italic
Published in
8 min readAug 12, 2020

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A square platter of sliced, barbecued meat and slices of bread.
Photo courtesy of Horn Barbeque

Growing up mostly bicoastal, between the suburbs of Lost Angeles and New York City, I credit my birth in Oklahoma and initial six years in Kansas City, Missouri, as what sparked in me an affinity for barbecue. When I eat a quality piece of fatty, char-rich meat, I want to shed…

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Founding The Perfect Spot in 2007, Virginia is World’s 50 Best Restaurants’ Chairperson, judging & writing/editor at 60+ publications on dining & drink globally