When word got out that the famously grungy barbecue joint Da’ Pitt was closing to make way for 4505 Burgers & BBQ, the inevitable sighs of “There goes the Western Addition” were soon replaced by a queue of people happily waiting for a taste of butcher and chef Ryan Farr’s take on southern tradition.
We’re partial to the brisket sandwich, its meat cooked 500 pounds at a time in a wood-fired smoker for up to 24 hours and topped with slaw and bread-and-butter pickles. Order to go or dine outdoors at one of the oilcloth-topped picnic tables.
As for the burger? Clearly aimed at music lovers spilling out of the nearby Independent, Farr’s famous cheese-laden version is available until 2 a.m. on weekends.
Originally published in the July issue of San Francisco.