The Scotch Egg at Wexler's. A lightly poached egg rolled in the burnt, smoked ends of beef short rib, breaded, fried, and served with a homemade hot sauce and a sweet tea gastrique
When it comes to upscale barbecue, there are a lot of different ways a restaurant could go. Some simply serve traditional American barbecue with high quality, sustainable ingredients. Some restaurants apply haute cuisine cooking methods to traditional American barbecue recipes. And others, like Wexler’s, use barbecue in the loosest term possible.
Not too long ago, I had the pleasure of experiencing Wexler’s, a modern American restaurant with barbecue inspirations in San Francisco’s Financial district. What does that mean, exactly? According to head chef Charlie Kleinman (former co-chef at Fish and Farm), this means working with traditional barbecue flavors in new forms, rather than the concept of barbecue as a whole.
More words and food porn after the jump.
