The scent of barbecue smoke will once again perfume Divisadero beginning tomorrow morning, as Ryan and Cesalee Farr throw open the doors on their latest project, 4505 Burgers & BBQ. Ryan, the talented butcher known for his chicharrones and cheeseburgers, will have both on hand at the new location, but the real draw is the original wood-fired barbecue pit and smoker,
the only one in the city (it was inherited from former tenants Da' Pitt). It'll churn out brisket, chicken, sausage, and ribs, all of it available in sandwich form or by the pound. Divis' drinkers will also be thrilled to learn that a burger window will be open until 2 am on weekends to sate their hunger.
Other menu options will include the Frankaroni (a fried mac and cheese with a hot dog inside), chimichurri fries, and classic sides like cole slaw and potato salad. The petite space will be takeout-only at first, as the Farrs are still constructing the patio in the adjacent parking lot that will serve as much of the restaurant's seating. Draft and bottled beer and wine from the likes of CaliCraft and Magnolia will be available to go; consider it an opportunity to grab some BBQ and brew and have a picnic in the Panhandle or Alamo Square. Hours are Sunday-Thursday, 10:30 am-10 pm, and Friday-Saturday, 10:30 am-11 pm, with the aforementioned burger window going until 2 am. Business will continue as usual for the Farrs' Mission butcher shop and Ferry Building stand, and Farr will also release a sausage-centric cookbook, appropriately titled Sausage Making, this month.
Update, 5/6/14, 9:07 am: The information given to us by 4505's media relations team about their barbecue pit was inaccurate; it is not the only original wood-fired pit in the city. Cathead's BBQ and George's on Third also possess similar pits. We apologize for the error.