At first glance, San Francisco's Hi Lo BBQ seems like just another addition to the restaurant-crazed Mission District, which sees 'Grand Openings' on a regular basis. But if you take the time to look- and smell - a bit more closely, you'll find out why Hi Lo is a trend that will not go away.
How many restaurants, after all, name their ovens, as is the case with "Precious," the 7,000 pound Oyler Pit Oven from Mesquite, Texas that cooks Hi Lo's heritage breed meat? Heritage breed meat is a highly valued local meat that comes from a diverse stock to insure quality.Hi Lo BBQ — Photo courtesy of Facebook
If that's not enough to convince ardent BBQ loyalists who treat barbecuing like religion, consider Hi Lo's simple approach: if it ain't broke, don't fix it. Led by owner Scott Youkilis and Executive Chef Robin Song, Hi Lo takes the principles of good BBQ (wood, smoke, fire) and applies those principles artfully and consistently on choice cuts of meat.
If it's a sausage you want, then Precious gets cranked up high to seal in the juices. If you're in the mood for pulled pork, Precious is turned way down low so the pork doesn't dry out. Just like that old uncle who hogs the grill because his methods have been tested over and over, Hi Lo BBQ knows what they're doing. Just grab your plate, wait patiently, and try not to drool too much. When dinner's served, you'll know what to do.
Open daily from 5-10 pm . . . or until the meat runs out. Hi Lo BBQ — Photo courtesy of Facebook