4505 Burgers and BBQ opened recently along the Divisadero corridor in San Francisco and has quickly become a popular destination. 4505 Meats was established by Ryan and Cesalee Farr as an outgrowth of their interest in whole animal butchery. They started teaching butchery classes and selling chicharrones. Now 4505 Meats is establishing itself as a mini-empire in San Francisco, with a butcher store in the Mission selling meats and prepared foods and stands at the Ferry Market Terminal and various local food events like the Eat Real Fest in Oakland, where they sell magnificent sandwiches like “The Fat Bastard.” I had made a pilgrimage last year to Austin, TX to visit Texas barbecue legends like Frankin Barbecue and John Mueller Meat Co., so I was excited to see how local meat experts 4505 stacked up.
The barbecue menu at 4505 Burgers and BBQ is traditional, with brisket, pulled pork, chicken, homemade sausage (hot or mild), and pork ribs. I tried a 3-meat sampler platter with their brisket, pulled pork, and hot sausage. The pulled pork was excellent, moist, and flavorful. The sausage had snap and a good amount of heat. The brisket was a lean cut and was very good with a slightly peppery bark. The brisket did not quite reach the luscious heights of Franklin Barbecue, but was still very well done. The “sweet and thick” barbecue sauce was really good.
The sides were definitely well thought-out and elevated. I had the Frankaroni, deep-fried mac and cheese and 4505 hot dogs – delicious. Well done creamy, mild cole slaw. Excellent pickles and pickled onions to cut the richness of the meat. Pillowy soft Parker rolls, slightly toasted and basted with butter. This is a great barbecue platter!
On another visit, I had the smoked rib plate and thought the smoky flavor and barbecue char on the ribs was simply outstanding. I have come back for the smoked rib plate, which is my favorite item on the menu. I also tried the posole, a Mexican stew of meat and hominy garnished with cabbage, cilantro, radish, and lime that is is one of the more unusual options for a BBQ side dish. This was also outstanding; there was so much flavor in this posole since they use all of the bits and pieces from the various barbecue meats.
On the sandwich side of the menu, they offer what they modestly call the “Best Damn Cheeseburger.” It’s a very good burger, with melted cheese, lettuce, and onion, on a nicely toasted seeded bun. Bacon and egg can be added on as extras. They cure their own bacon, and I am pretty sure they also grind the meat for their burgers. I had a side of spicy fries topped with chimchurri and lemon parsley aioli, which were good. Hamburgers are offered at their late night window until 11pm on the weekends (there are several bars as well as The Independent concert venue in the neighborhood).
There is an extensive selection of beers on tap as well as non-alcoholic drinks. The building is dominated by the open kitchen, which includes the barbecue smoker. There are about six counter seats available inside, and a fenced off area with picnic tables outside. Many people eat there, but a lot of people get their orders to go, “Pig in or Pig out” as the sign outside says. 4505 Burgers and BBQ is located on Divisadero in the Western Addition neighborhood of San Francisco, a block away from The Mill. Go to both places for a double whammy of great food. Highly recommended.
4505 Burgers and BBQ, 705 Divisadero, San Francisco