Pig In A Pickle BBQ

The BBQ is not bad and I would rate it as one of the better ones in the Bay Area that I’ve been to. That’s not a high standard though as the BBQ action in this area is a bit weak and pricy. The location is convenient to other foods, retail and a lot of parking. Unlike many other dishes, BBQ thrives on authenticity and craftsmanship. It’s hard to explain yet easy to identify. If your BBQ shop isn’t smoking, it’s probably not delivering.

I recently visited Pig in a Pickle and have to say, the star of the experience was definitely the BBQ. The brisket was outstanding—tender, flavorful, with an impressive smoke ring that showed true skill in smoking. It’s clear they know how to do BBQ right. However, the service left a bit to be desired. Our server brought out the food and then didn’t check back at all, which was a bit disappointing. It would have been nice to have a little more attentiveness during the meal. If you’re a BBQ lover, this place is worth a visit just for the food. Just go in with the expectation that the service might not be the highlight. Come for the smoky goodness, and you won’t be disappointed.

Perfect—here’s an updated casual review that includes the friendly staff, housemade sauces, and the to-go sauce urns: ⸻ Stopped by Pig in a Pickle for a quick BBQ fix and was really impressed. The pulled pork sandwich was tender and packed with flavor, and the 1/4 rack of baby back ribs was juicy and fell right off the bone. Sides didn’t disappoint—ranch-style beans were hearty, and the cornbread was warm, moist, and just the right amount of sweet. Ended on a high note with the rich and silky butterscotch pudding. Big shoutout to the super friendly staff—they made the whole experience feel extra welcoming. And the housemade sauces are a major win. Loved the self-serve urns so you can sample as much as you want or take some to go. Definitely planning to come back and try more!

It's interesting that the first time I came over I wasn't impressed but the second I came by I kinda enjoyed the food here. The place is in a mall so parking shouldn't be difficult. It's easy to make a reservation online but there is probably not a need to as I havent found it difficult to get seating. Most of the people ordered to go so there is usually some seating available. The seating at the patio seems to be more popular but because the location can get really hot I prefer it indoors. The people working here are usually really young and they do try their best and I'm impressed that they cleaned up without feeling grossed out by the leftover food. I really enjoyed the ribs and the sauces are great. The sausages are not bad either but I think pork ribs are the best chicken on the menu. It can be a little dry without the sauce but that's why the sauces are available. Although they charge for sauces when you order to go but you can ask for sauce when you take leftovers after dining in. I like the vibe of the restaurant even though it doesn't seem like a good fit for the decor of the overall shopping center. Overall I'd say I've had better BBQ but in the Bay Area this is good enough if you miss BBQ.

We ordered the family platter, and chilled outside with the dogs. Brisket was on point and this is the only place I’ve seen offer marbled or not. Sides were each unique in their own tasteful ways, the collards with their slight tang, or the thousand island like dressing for their slaw. Meat was all cooked to perfection and you know I’ll be back to try the butterscotch pudding. Just no room this time.

We visited the Corte Madera location this time, and while I hate to say it, I was a bit disappointed. The beef brisket was still incredibly tender and juicy, with a perfect smokiness from the Oak. The rich, deep flavor of the meat was so good that it didn’t even need any sauce—just as I remembered from my previous visit. However, the baby back ribs were a letdown. Unlike the ones I had in Emeryville, these were dry and lacked the same depth of flavor. I used to enjoy the ribs on their own, but this time, I had to rely on the sauce to make up for the difference.