On my last visit to my hometown of San Diego the fam and I visited Phil's BBQ on Sports Arena Boulevard in Point Loma. I had heard of this place before and it had been highly recommended to Mom so we cruised over and got in line. Phil's is a counter service joint and let me tell you, they got their stuff down to a science. While in line you peruse the menu of basically ribs or chicken in any kind of quantity or combo you want. They have all the usual suspects when it comes to sides minus the southern staples of collards and hushpuppies. When you get up to the front counter you are accosted by pyramid stacks of Phil's BBQ Sauce and Spice Rub. (Phil has great branding, his logo is on everything from the front door to the wet naps.) After you place your order you get a buzzer and it's up to you to weave in and out of the busy dining room and score a table. At the table they supply you with hot sauce, cajun seasoning and of course Phil's BBQ Sauce. A busser brings you share plates and cutlery and when your buzzer rings you walk up to the expeditors line where they have your dishes very methodically placed in between two ticket rails with your table number.
The food was really good for such a corporate setting. I noticed they had a Phil's event center across the street and catering trucks lined up out front that were definably in constant use. The ribs and chicken were extremely moist and tender and were coated with a sweet and slightly spicy BBQ Sauce. The mac salad was nice and tangy, the potato salad consisted of halved red potatoes mixed with a mayo-herb dressing, coleslaw was very fresh, baked beans looked like they were strait out of a can but good never the less, fries are cut and fried in house and they also serve enormous onion rings. Did I mention they serve PBR in 24 oz. cans?
|photo from Phil's BBQ website|
Phil's blew any BBQ joints I've been to in SF out of the water. If you are ever in the area check it out, not only for the food but to see how a well oiled machine of a restaurant runs. Phil's is slingin' out hundreds of pounds of meat a day. And everyone there has a smile on their face.