There’s something perverse about a BBQ joint serving up one of the best burgers in town. But there it is.
Or rather, here it is, at Hi Lo BBQ, the high-tone barbecue joint on 19th and Mission serving up a house-aged Kobe burger topped with chicharron-esque beef tendons.
This is the only burger Hi Lo serves, and they serve it Wednesdays only. And it is delicious.
Behind the scenes: 2013 Rising Star Chef Robin Song — just poached from owner Scott Youkilis’s other spot: Hog & Rocks.
His on-the-menu foodstuffs include toothsome plates like snow pea and Fiscalini cheddar mac n’ cheese with house-made wheat pasta and his signature chili-rubbed ribs — straight out of Hi Lo’s three-ton smoker.
Wash it all down with a spice-positive Jalisco’s Heat from the new bar — jalapeño, blanco tequila and sorrel, tied up neatly with some egg white.
Wrap it up with a Mason jar of s’mores, then see what other off-menu options the night has in store.
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