Cedar Hill Kitchen + Smokehouse Has Flashes of Greatness
West Coast barbecue, almost any Southerner/Texan/Missouran/carnivore will tell you, is not known for its excellence. But lord, do we keep trying. San Francisco's BBQ boom -- I can count nine restaurants and food trucks in the past 18 months -- has brought in a couple of promising newcomers. One of them, Cedar Hill Kitchen and Smokehouse, is the subject of this week's full-length restaurant review.
Melissa Barnes Cedar Hill's barbecued chicken, brined and smoked over white oak.
Jon Rietz and Emily Lai opened the Marina restaurant after working together at Memphis Minnie's, arguably the city's most polished barbecue stop. Rietz, a Texas native, is smoking a variety of meats Texas-style over white oak: brisket, ribs, chicken, pulled pork. The restaurant is frustratingly uneven -- especially when it comes to its brisket, which by rights should be the restaurant's focal point -- but his pulled pork is often fantastic and his barbecued chicken, downright awesome. I'm hoping that, as with the best pit masters, time only improves Rietz's barbecue.