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May 12, 2009 09:33 AM

Barbecue is the new Fried Chicken - Ad Hoc

I haven't seen any mentions of this, so I wanted to post that Ad Hoc has started offering a barbecue night every other Monday - alternating with the (in)famous fried chicken night. They've been offering different styles of BBQ every other Monday for about 2 months, and a server mentioned that the response had been really good, so they would likely continue with it. She also mentioned that the chefs had been traveling to try different styles of BBQ.

I've been for two of the menus: Memphis Style and Kansas City Style. Only the entree course is BBQ - both menus started with a cold salad (green beans and corn one week, romaine with corn, cherries, avocado and pecans the other), and were followed by the usual cheese and dessert.

But it's the barbecue that's interesting, right?

The Kansas City plate included: smoked beef short ribs, pulled pork shoulder, spiced spare ribs
marinated savoy cabbage, and baked heirloom beans. Everything was delicious and served warm, if not piping hot. The short ribs were fantastic - the star of the plate.

The Memphis-style menu included pulled pork shoulder sandwiches with sweet pickle chips, spiced baby back ribs and smoked pork loin with haricots verts, fennel & mustard relish, and a baby potato salad. The pulled pork didn't have a lot of smoke to the flavor, but had a good sauce and were served and fantastic brioche rolls. The pork loin was served with just a hint of the sauce, and had a stronger smokey flavor and a nice edge of crispy pork fat. The ribs had a heavy bark from a spice rub, and had the most assertive spiced flavor.

It's not traditional barbecue - I don't expect that they have a pit in the back, but it's a fun addition to Ad Hoc's Monday night lineup.

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  1. Great tip. Hope you'll report if there are other styles.

    Ad Hoc
    6476 Washington St., Yountville, CA 94599

    1. A couple years ago on our wedding anniversary, they did a Texas Barbecue night ( that featured cold-smoked beef brisket, pork spareribs that were cooked sous vide in duck fat and andouille sausage. I haven't had a chance to try their new barbecue offerings, but the menus do sound pretty compelling.

      I was also told that Thursdays are "Steakhouse Nights" and the last couple have featured Prime Beef Porterhouse and Prime Midwestern Beef Ribeye. I think I'm going to try Steakhouse night first. :)

      1 Reply
      1. re: inuyaki

        I had noticed the steak trend on Thursday, as well. I have reservations for the 11th, so I'll report back.