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Photo: Southpaw
Southpaw BBQ opened in November on Mission Street, and as the Southern-inspired restaurant continues to take shape, a new chef is coming aboard.
Owners Elizabeth Wells and Edward Calhoun have brought aboard Max Hussey to run the kitchen. He comes to Southpaw from prior sous chef positions at Epic Roasthouse and 25 Lusk. Prior to those stints, he also worked for roughly six years in New Orleans, in the Emeril farm system.
That’s not the only new development at Southpaw. Missionites will want to note that starting on May 28, even though the dining room is closed during the day, they’ll start offering lunch take-out and delivery (via TCB Bike Couriers) in the neighborhood, from 11 a.m. to 2 p.m. everyday except Tuesday.
Finally, starting June 3, Southpaw will be doing Sunday brunch. Think items like Benton Ham Monte Cristo with country gravy and a sunnyside egg.
Southpaw BBQ: 2170 Mission St., between 17th and 18th; (415) 934-9300 or southpawbbqsf.com
