Pitchfork Pretty, the Hill Country-inspired restaurant on 2708 East Cesar Chavez Street, expanded with weekly Korean barbecue nights, which take place every Monday evening from 5 to 10 p.m. Alas, to make room for the new meal, Pitchfork nixed its breakfast service. This means no more bagels, pastries, and morning sandwiches. (Sunday brunch remains, though.)
Dubbed “Banchan and Barbecue,” Pitchfork’s Monday night menu comes with unlimited banchan, aka small dishes, as well as one choice of protein for $29. The various banchan ranges from rolled omelettes made with sambal, purple sticky rice, refreshing tomatoes and tofu, broth, leaves (to be used for wraps), and more.
The main meat dishes, which are served plated and not DIY-style, will change weekly, but will potentially include pork shoulder with apple kimchi and trout roe, grilled beef tongue, shrimp and squid served with preserved lemon and lime leaf served on skewers, and the vegetarian-friendly tofu stew made with eggplant, grilled mushrooms, and eggs. Extra meat dishes can be added for $16.
Executive chef Max Snyder decided to offer his take on Korean barbecue because it’s “one of my all-time favorite meals,” he told Eater. “It was an opportunity to explore and experiment, and given that we all love Korean food, it was an obvious choice.” He drew inspiration from one of his San Mateo haunts, the Myung Dong Tofu Cabin.