About Pig In A Pickle BBQ
Pig in a Pickle - Marin County's Michelin Bib Gourmand BBQ flagship, where slow-smoked obsession meets California conscience.
There are BBQ restaurants, and then there are kitchens that think deeply about every single component: sourcing, rubs, wood, smoke curves, sauces, and sides. Pig in a Pickle at Corte Madera Town Center is the second kind of place, and its Bib Gourmand recognition reflects that level of consistency and craft.
Chef-owner Damon Stainbrook built the restaurant around serious sourcing and transparent standards. Humanely raised, hormone-free meats and local ingredient choices are central to the operation, and that ingredient discipline shows up in every plate.
The Philosophy - Cook Slow, Serve Fast
Pig in a Pickle is serious about ingredients and intentionally relaxed about everything else. It is counter-service, casual, and efficient, but the kitchen standards are exacting. Core components are made in-house, including buns, rubs, pickles, sausage, and sauces.
The Meat - Low and Slow over California White Oak
The smoke program is built around California white oak and long, controlled cooks. Brisket and pork are smoked low and slow, ribs are timed for tenderness without falling apart, and chicken options reflect the same quality-first approach. The result is BBQ with real texture, depth, and balance rather than one-note smoke.
The Sides - Crafted with Equal Care
At Pig in a Pickle, sides are not an afterthought. Mac and cheese, collards, cornbread, and chili all receive the same detail-oriented treatment as the meats, making mixed plates feel complete instead of meat-plus-fillers.
The Sauces - Regional BBQ, House-Made
The sauce lineup spans multiple American BBQ traditions, from mustard-forward and vinegar-forward profiles to creamy and smoky options, all prepared in-house and designed to let guests build their own ideal bite.
The Space - Casual, Friendly, and Built for Repeat Visits
The Town Center Corte Madera flagship is warm, unpretentious, and easy to use. Counter service is quick, ordering options are flexible, and the room carries the easy energy of a neighborhood spot that takes food very seriously.
Open Monday-Sunday 11:00 AM-8:00 PM
Pro Tip: Brisket can sell out, especially later in the day. If brisket is your priority, pre-order online or come early, then pair it with ribs or pulled pork plus collards and cornbread. Try each regional sauce at least once; Alabama white on smoked chicken is a standout.