In BBQ Land at Wexler’s

June 28, 11:33 AMSF Wine and Drinks ExaminerLiza Zimmerman

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I love BBQ of all types, from mustard- to tomato-based, any restaurant that calls itself BBQ inspired should be free to just bring it on in my book. The BBQ vibe at the just opened Wexler’s starts with a green tomato-based cocktail, which is savory and delicious. I would perhaps have taken it with a little less simple syrup. The restaurant is planning on featuring two market-focused cocktails at a time.

Lots of fun choices abound by the glass, such as the Gruet Blancs de Noir, from a French wine producing family in New Mexico, to a Fess Parker Syrah. Even the beers are delicious, a Smoked Porter from Alaskan Brewing is begging to be paired with a big hunk of meat.

Green tomato cocktail anyone?

And meat you shall have in abundance on this list. I couldn’t resist the plate of pork with its BBQ twang and the sturgeon with parsnip mash and smoked lobster was also divine. Don’t miss the Tomales Bay oyster stew either. Next time I might have to try the BBQ quail.

Drinks guru Ed Puccio has a great list that he is passionate about. It’s great to see such a new restaurant off to solid start. I am also happy to have a reasonably priced place downtown to grab lunch or dinner when I am not feeling flush enough to afford Perbacco.
 
Cheers,
 
Liza the Wine Chick