Continued from Part 1
My dining partner and I sampled the BBQ Glazed Salmon. The fish was cooked perfectly, avoiding a common restaurant tendency of overcooking. This salmon was fresh, buttery, and with a light glaze a barbecue sauce…it has restored my faith in ordering salmon in restaurants!
Chef Holland and her husband/partner Phil Surkis (amazingly they were born in the same hospital!) opened B-Side BBQ two years ago as the “b side” to their first Oakland restaurant, Brown Sugar Kitchen.
I asked Holland why she chose her location on San Pablo Avenue, which is quite a ways from any other restaurants. Holland explained the history of San Pablo Avenue in Oakland. She reminded me that it was once the "Barbecue Belt” of the bay area, dotted with wood fired joints that stretched for miles.
Indeed, Holland is bringing barbecue back, albeit a new and improved version for today’s savvy barbecue fans. This barbecue joint has excellent service, a full bar with a well-thought-out bourbon selection, along with a warm and welcoming décor.
Finally, I asked Chef Holland what region her barbecue represented? Was it Texas, Kansas City, even North Carolina, I wondered.
“This is Oakland barbecue," she said smiling.
Be sure to check out B-side BBQ for yourself.
World travelers can reach Oakland by flying into Oakland International Airport.
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