Memphis
Minnie's
576 Haight
Street/Steiner, SF
Map
This Restaurant
Pretrial
hearing at Toronado
9/13/01
McClure
The second time around
was a charm. All the items I was looking for were being served up this
time, except for the mashed potatoes, but seeing how don't offer them
I can't complain too much. I went for the three-way combo, oh yeah, the
pork ribs, the 
brisket, and the tri-tip with sides of macaroni and cheese
and baked beans. Wow, throw in a soda and it will run you $18.73, including
tax, for all this good fun.
We met the owner,
Bob Cantor, this time around, and what a friendly BBQ'er he is. He is
very proud about the last year of Q-ing and pointed out the perfected
smoke ring in the brisket. I wasn't quite sure what that meant but that
brisket was sure full of the tasty smoky flavor you want. We sampled
a
couple desserts this time and I gotta say that the banana pudding was
very nice.
Memphis Minnie's is
still cooking in the Haight so if you haven't given it a try, what's up?
Get over there and eat, eat, eat 'em up. Everything was just great and
I had enough left over for a tasty sandwich the next day.
Turner
Well it's been about
a year since the Court officially visited Minnie's, and I'm here to tell
you that they're still there doing it to it. In fact, I dare say they're
doing it better than ever.
This time they had
the brisket (hallelujah!) so I teamed that up with the pork ribs for my
two-way combo. Mac and cheese and beans on the side. The ribs were as
succulently smoky and tender as always, and just damn good. Can't beat
'em. The brisket, too, was very good. Darkly charred on the outside moving
through shades of brown and pinkish hues to the juicy smoke-infused center
of beefy delight. Oh, the brisket is good. Smoked for some 18 hours, I
believe. "The only way to get that is to do it low and slow," Mr. Cantor
said. And by God he's right. Perhaps not quite as tender and juicy as
the magic they prepare at Kreuz
Market in Lockhart, Texas, but then I think they use a much fattier
brisket.
The beans were great
as always, spicy and meaty. Mac and cheese: solid. Also this time the
cornbread was much fresher and tastier, and I ate my whole slab. We also
sampled some of their new desserts, namely banana pudding and pecan pie.
The pudding (or, puddin', as they say) was very good, with lots of vanilla
wafers (or, 'nilla, as they say) stuck in there. And I don't know if it's
just been a while since I had good pecan pie, but this slice was excellent.
Chock full of nuts and caramel-y goodness.
Everything has come
together there, it's a beautiful thing. Again, if someone is serving better
'cue around this town I don't know who it is. Oh by the way, if anyone
is looking for a cashier job, stop in and talk to Bob.
Vardigan
I'm not
sure if this marks Minnie's longest run at one address, but I'm immensely
grateful she's still around a year later. When we reviewed it back then,
Bob Cantor and his wood smoke were just getting their footing -- and they
still garnered four and five dogs from the judges. By now he's got things
going so right that we must all pray for a long, long run on Haight Street
for Bob. He is doing something we badly need.
The brisket,
nurtured for 18 hours, will leave you burping wood smoke 18 hours later.
I recommend it in any two-way you might assemble. The beans are also surefire
-- my favorite side offered. The potato salad was nothing spectacular.
Doing it over again I'd go with beans and mac and cheese.
Dessert
-- which didn't exist (to my knowledge) the first time around -- was an
unexpected hit. The banana pudding was a wonderful mush, and a perfect
way to pad the stomach after all that meat.
Bob's
also added a third sauce to the tables, which we stupidly failed to try.
Next time. Here's to many more next times, Minnie.
Read
about the judges first visit to Memphis Minnie's
Check
out Memphis Minnie's neato Web site here.
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