Missionites may have noticed the homely Hong Kong Express Cafe vacated about a month and a half ago. The space has since been ripped down to the studs, making way for Southpaw, a new BBQ restaurant looking to open up in October. The idea—tagline: "Put a little south in your mouth"—comes from Montgomery, AL native Elizabeth Wells and Memphis-born chef David King. "After living here for ten years, our cravings for the true taste of BBQ and dishes from the Southeast haven't gotten any duller," says Wells. "We hope to bring a new understanding of Southern food and flavors to San Francisco."
Chef King has worked at Tennessee's Tsunami and Automatic Slims. He also helped found Belden Place's now defunct Erzulie Cajun restaurant and has even gone so far as Bangkok and Copenhagen to work on BBQ concepts. Here at Southpaw, he'll focus on seasonal Memphis-style 'cue and some sauces from other regions, like the mayo-based "white sauce" of Alabama bbq fame. Thickening the plot, Southpaw will brew beer on site, pouring ten tap options and a selection of specialty bottled beers from the South. There will also be cocktails, specifically handcrafted drinks with a focus on bourbon and whiskey. Now don't forget what's happening around the corner: Hog & Rocks' bbq spot is gearing up for a winter debut. Get ready for BBQ Wars to spice things up considerably before the year's out.
· Here Comes A BBQ Spot From The Hog & Rocks Guys [~ ESF ~]