Pig in a Pickle

The story

Pig in a Pickle BBQ in Corte Madera | Michelin Bib Gourmand

Pig in a Pickle takes BBQ seriously—without being too serious.

At the heart of this husband-and-wife operation is Chef Damon Stainbrook, a self-taught pitmaster with a pedigree that includes stints at Lark Creek Inn, One Market Restaurant, and as Sous Chef under Thomas Keller at The French Laundry. What drew him to the world of live-fire cooking was "the science behind complex recipes and the true art form of BBQ." That philosophy drives everything at Pig in a Pickle, where meats are smoked low and slow over California white oak.

The menu draws on America’s great regional BBQ traditions. Damon rubs and smokes brisket for 14 hours in the Central Texas style, crafts hot links based on Cajun andouille, and prepares dry-rubbed, smoked pulled pork shoulder dressed in a vinegar-based sauce he describes as "very North Carolina." Every ingredient is meticulously sourced—from locally grown heirloom pinquito beans to cornmeal ground to order by a family-run mill. Even the sides receive the same time and attention as the meat, with gluten-free sauces from a variety of regions.

Since opening in 2014, Damon and his wife Mari have built a place where high standards meet a casual atmosphere. Proud members of the community, they relish being able to share important events with their guests—from weddings and birthdays to celebrations of life. The Corte Madera location, situated in the Town Centre, offers outdoor seating and is wheelchair accessible.

The restaurant’s dedication to quality and value has earned consistent recognition: Michelin Bib Gourmand every year since 2018 (and 2019 for the award itself), alongside Best BBQ honors from Pacific Sun, Marin IJ, and Marin Magazine. The San Francisco Chronicle has also named it Best BBQ of the Bay Area.

Pig in a Pickle is proof that great BBQ is where science meets art—and that a relentless curiosity and dedication can build something extraordinary.