Southpaw Brings BBQ Home in SF

Tender ribs crusted in 17 spices

SOUTHPAW BBQ, Mission (2170 Mission St. between 17th and 18th, 415-934-9300)

Fried oysters & beer

Road tripping through the South for music and BBQ remains one of my most memorable trips ever: driving through four states, studying sauces and smokers, singing along to Loretta and Conway, George and Tammy, Dolly and Porter, Johnny and June, as the countryside passes by. As I’ve bemoaned before, finding authentic ‘que outside of the Deep South is a rarity. Southpaw BBQ opened late 2011 on Mission Street, a BBQ oasis of the gourmet kind, brewing their own beers in a couple in-house tanks. Welcoming staff and flaky catfish impressed me early on, but watery sauces, dry ribs and brisket, deflated BBQ hopes. Fast forward a year.

Smoked pulled goat & fry bread

With new Chef Max Hussey on board, I’m back, working my way through much of the food, cocktails and beer. As a Massachusetts dishwasher/prep cook, Hussey boldly slipped a resume to Emeril Lagasse at a book signing, moving to New Orleans a month later to eventually become Executive Sous Chef of Emeril’s Delmonico. Melding Southern with San Francisco, he’s cooked at 25 Lusk and Epic Roasthouse.

No regrets drinking Mishi’s Regret

Under his watch, BBQ staples (pulled pork, brisket, ribs) have all improved. While ribs look dry crusted in 17 spices, they’re tender, aromatic, addictive. Appropriately fatty beef brisket is smoked for 14 hours. If you must do chicken at a BBQ joint, you could do worse than whiskey-brined. Catfish is still strong, lightly pan-fried and available on a sandwich ($9), which begged for a little more remoulade on melting-soft brioche. Newly-added quail explodes with boudin sausage. Each meat and catfish comes as a platter ($14-19) with hushpuppies and choice of two sides. Choosing sides ($5 each or 4 for $14) is a challenge. Cheddar grit cake hides a juicy hamhock, mac ‘n cheese comes alive with red pepper, sweet potatoes are whipped soft with bourbon, sweet chili-braised Southern greens and a new creamed “lollipop” chard kale make eating greens nearly dreamy.

Brewing beers at Southpaw

Creativity shines in starters like smoked pulled goat ($12) with salsa verde and house pickles scooped up by Southern fry bread, or roasted duck breast and goat cheese rosti ($12). Abandon all, however, for Natchez ($12), named after the Mississippi town, sounding a lot like “nachos”. Think warm potato chips falling apart under pulled pork and black eyed peas, drenched in pimento bechamel and hot sauce. Divine bar food.

Hussey also perfects fried oysters. These delicately fried bivavles exude briny freshness unusual for fried oysters. Currently, they’re loaded with bacon and onions on a sandwich ($11). While BBQ sauces like sweet potato remain a bit watery, lacking in flavor punch for me, Memphis smoked sauce is briskly gratifying. But all praise goes to better-than-ever Alabama white sauce: mayo-based, packing pepper and vinegar bite, it makes just about everything sing. I’d rather fill up on savory options than desserts ($8), but banana pudding with house ‘nilla wafers evokes childhood comfort.

A brand new (dreamy) side: bourbon whipped sweet potatoes
Divine bar food: Natchez

Drink is as important as food at Southpaw. Brewer Phil Cutti started homebrewing in 1995 after shopping at SF Brewcraft. Learning from Speakeasy founders Steve and Mike Bruce, homebrewing led to his own gypsy label, Muddy Puddle Brewing. Southpaw’s small program allows him to experiment with a range of beers and collaborate with other brewers.

Catfish sandwich

House brews ($6) are balanced, readily drinkable crowd pleasers. Posey Pale Ale is subtly hoppy, Pisgah Rye Porter is complex without being heavy, and a Smoked Cream Ale is smooth with a smoke-tinged finish. As active members of SF Brewers Guild, which puts on the fantastic SF Beer Week coming up February 8-17th, Southpaw hosts intimate classes and tastings, like a collaboration beer pairing dinner with San Diego’s famed Stone Brewing on Feb. 11, one of the brewers they feature on their hand-selected draft menu ($6-9 a glass).

Pecan Rye Old Fashioned

In addition to beer, founder/manager Edward Calhoun’s American whiskey selection and cocktails make fanatics like me smile. Growing up in his father’s North Carolina bar, Calhoun honed bar chops in three cities that know how to drink well: Savannah, New Orleans, San Francisco. Playful balance exemplifies the cocktails ($9), whether a Rye Old Fashioned sweetened by pecan syrup or Rescue Blues: smoky Scotch and Combier Rouge dancing with cocoa nib syrup. My favorites? Mishi’s Regret No. 2, hot with habanero, smoky with Mezcal, brightened by lemon and cassis (blackcurrant liqueur), or cheekily-named Tom Haverford (Aziz Ansari’s character on my beloved Parks & Recreation) where sarsaparilla/root beer notes of Root liquor intermingle with lemon and Shiraz wine.

Banana pudding

Get educated with whiskey flights ($12-16) grouped in themes like Peated American Single Malts (Seascape, Leviathon I, Corsair Triple Smoke) or Bay Area Whiskey (Cyrus Noble, St. George’s Breaking & Entering Bourbon, Moylan’s Rye), or flights featuring a craft distillery like High West (Son of Bourye, Campfire, Double Rye).

Gracious founder/manager Elizabeth Wells, an Alabama native, sets Southpaw’s down home tone. She moves about the restaurant, attending to needs of each table. Staff follows her lead, ready with a smile, a platter of ‘que and a glass of bourbon. Down home, indeed.

Southpaw’s inviting dining room & brewery