The counter and seating at Black Bark BBQ. Yelp photo by Eric M.
Black Bark BBQ from the outside. Yelp photo by Albertino M.
By Dana Eastland. We first mentioned the new barbecue project from chef David Lawrence and his wife Monetta White back in December of 2014, and now ~BLACK BARK BBQ~ is here. On Wednesday January 13th (that’s tomorrow), the new fast-casual barbecue restaurant will finally open its doors after years (literally) of planning, recipe testing, and remodeling. Lawrence has been traveling and researching regional American barbecue for the new restaurant, and even brought on barbecue expert Edith Cheadle from Dallas, with more than 20 years of smoke under her belt, to help open the restaurant and consult on the food.
The barbecue here is not completely beholden to one style. Rather, it gravitates toward Texas style, with dry rubs, but also looks to the Carolinas and Kansas City for inspiration. Lawrence calls this “San Francisco-style barbecue,” and plans to offer his ribs, along with chicken, hot links, brisket, pulled pork, and a rotating pit master special, depending on mood and the best-looking cuts available. Many of the sides are made using Cheadle’s recipes, including bourbon mac and cheese with cornbread crust, smothered greens with ham hocks, and sweet potato casserole. In addition to all that barbecue, there will also be seasonal salads available. The drinks include 12 local beers on tap, as well as 6 wines, plus a selection of bottled options—look for plenty of ciders too.
The space is casual, with room for 56 diners in the open dining room. Ordering is done at the counter, and the open kitchen allows a view into the pit. There are televisions for watching the game, if that’s your thing, and on nice days there will be outdoor seating for 15. Hours are are Wed-Mon 11:30am-10pm, closed Tue. 1325 Fillmore St. at Eddy, 415-848-9055.