Over the weekend, Southern-inspired barbecue joint Cedar Hill opened. Here’s an early look from The Chronicle, which visited yesterday to take the menu for a test drive for Sunday’s “What’s New” print feature.
Please note that this first look isn’t anything remotely resembling a review, but simply descriptive snapshots of a restaurant during its first week to give potential diners an idea of what to expect, at least in the earlygoing. So, here’s the skinny on dinner for two.
Food ordered: Per the waitress, the food is meant for sharing, and the menu is divided into several sections: 3 starters (fried okra, fried oysters with country ham, salad), several sandwiches ($9.50-$14), Southern specialties (fried chicken, shrimp and grits), sides, and barbecue (pulled pork, brisket, ribs).
We opted for the following: the sweet tea fried chicken ($11, half order), which is made by brining in a strong brew of sweet tea for a day, then soaked in buttermilk for another day; pulled pork ($4, quarter order); and baby back ribs ($13, half order). BBQ orders come with pickles and white bread.
Drinks ordered: 2 pints of Schrimshaw Pilsner ($6 ea.), one of a handful of beers on tap. There are also wines and bottled beers available.
Total bill: $44.71, pre-tip, paid in full.
Things you should know: Take-out is available, and the barbecue and fried chicken items are available in full, half or quarter portions. They have a smoker on site, and the white oak logs stacked by the bathrooms are proof. The long, narrow 50-seat interior is pretty straightforward, with a 12-seat bar and open kitchen.
Additional color: As chef Jon Rietz (ex-Memphis Minnie’s) said a few months back, there isn’t a specific regional focus, and accordingly each table is outfitted with four bottles of sauces, all made in house: Kansas City sauce (tomato-based, molasses, sweeter), Texas red (tomato-based, worcestershire, black pepper, vinegar, spicier), North Carolina vinegar dip (thin, vinegary, red pepper, black pepper), and a South Carolina mustard sauce.
Cedar Hill: 3242 Scott St., between Chestnut and Lombard. (415) 834-5403 or cedarhillsf.com). Dinner daily. Lunch coming very soon.