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Barbecue gets the gourmet treatment at T-Rex. The meat—juicy pulled pork butt, tender brisket, and addictive, smoky ribs—comes from small, high-quality ranches and is smoked in-house. The two-story restaurant has a modern, light-filled design, the bar offers an impressive array of whiskeys, beers, and wines, and servers are young but proficient. Welcome reminders that you’re in a Northern California barbecue joint include Hog Island oysters with a killer mignonette sauce and salads of mixed greens with roasted beets and Point Reyes blue cheese. Don’t forget the spicy, smoked chicken drumsticks and juicy hamburger with tangy, house-made jalapeño ketchup and bread and butter pickles. Lunch and dinner daily, brunch Sat.–Sun.
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