For the love of barbeque! Check the lines around Phil’s BBQ almost any time day or night and it's clear that this is the place to be for serious barbeque in the San Diego area. Brave the wait and experience the best Mesquite-grilled ribs and chicken in town.
When picking up utensils make sure to get plenty of paper towels and a bib because eating at Phil’s is bound to get messy. Ribs and chicken are slow-grilled and then covered in sauce, which makes every bite from the first to the last tangy, smoky, and spicy. Ribs are available in either beefy or baby back pork varieties, and both are served tender, moist, and full of flavor. Chicken is available either as half or quarter portions or as "chick-less"—cut into chunks and smothered in delicious sauce. Portions are massive so leftovers are likely for enjoying Phil’s a second day in a row. Sandwiches are legendary at Phil’s and include the BBQ Broham—a seasoned and char-grilled pulled pork sandwich served on a bed of coleslaw and topped with sauce. The expansive menu also features plenty of sides including batter-dipped "colossal" onion rings and cool homemade potato salad.
Like the sauce, the awards and accolades for Phil's never stop pouring in. Last year, Phil's BBQ was voted one of the city’s best restaurants by San Diego Magazine. Phil’s also placed in the top ten restaurants in San Diego as ranked by travelers on TripAdvisor.com. Phil’s has also been featured on the Food Network and the Travel Channel. Most recently, Phil’s was featured on Adam Richman’s Best Sandwich in America where the El Toro sandwich won the top prize. The El Toro is a slow-cooked seasoned Tri-tip beef burger, covered in sauce and grilled on a Mesquite grill. Best in America, indeed.
Come hungry and come early to this always-busy barbeque mecca. Fortunately Phil's is expanding business and there are now three restaurant locations to keep meat-hungry diners happy: Point Loma, San Marcos, and Santee. All locations closed Mondays; visitors may want to consider calling ahead to order (except Friday and Saturday when only those who wait in line are permitted to dine-in). See Phil's website for a complete menu and real-time "BBQueue Cams" to watch people stand in line outside each venue.
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