If there’s two things that the overwhelming dining scene of San Francisco has a shortage of, it’s brewpubs and Southern-style BBQ. Southpaw is here to fill the void single-handedly. The three owners, hailing from Tennessee, North Carolina, and Alabama, know a thing or two about country cooking and they’ve taken this expertise to a beautiful, open space right in the heart of one of the city’s most exciting dining destinations. With lofty ceilings, a bar fashioned out of reclaimed barn wood, and light fixtures repurposed from glass growlers, this exceptional new restaurant gives off an intimate yet playfully casual vibe.
But as you sit down at one of their antique redwood tables, the ambience will soon take a backseat to the fabulous fare coming out of their impressively open and efficient kitchen. A thoughtful menu consisting of ribs, pulled pork, beer-braised brisket and even fried oysters and catfish is enhanced by a seasonal selection
With so many tasty entrees to choose from, it’s hard to get all you want in one sitting. But one way to maximize your adventurousness is by incorporating some of Southpaw’s incredible, homemade sauces. Because what would BBQ be without the sauce? They range from spicy to sweet and represent the varied styles of six different southern regions. I was floored by the Alabama White but the sweet potato habanero also left quite a kick on my tongue.
Most exciting of all, sitting right next to the bar are a series of large brewing tanks that will begin churning out expertly-crafted microbrews by Christmas. Their goal is to get playful with roughly 2 different kinds of unique offerings per month, and they’ve
Y’all bring your appetite and some friends out for some good grub in the Mission. SF has never had access to southern specialities as authentic as the dishes at Southpaw, so you’re going to have to make up for some lost time.