Pig in a Pickle

Pig in a Pickle is a Bay Area barbecue operation founded in 2014 and run by Damon and Mari Stainbrook. The couple position the restaurant as a place where "science meets art" and source ingredients including Brandt Family Farms beef and Mary’s air‑chilled chickens. Mari oversees systems, operations, catering and events; the business has earned local recognition from Pacific Sun, Marin IJ, Marin Magazine and the San Francisco Chronicle and has held a Michelin Bib Gourmand annually. The operation maintains two Bay Area locations and offers catering packages for events of varying sizes. The concept emphasizes quality ingredients, consistent technique and an unpretentious dining experience. A relaxed, casual vibe defines the spaces, with QR‑code ordering and table service at the Corte Madera flagship, which includes a full‑service bar, and a counter‑service presence in Emeryville’s communal Public Market. Seating varies between communal and bar options depending on location. Cuisine centers on traditional American barbecue, with a menu philosophy that prioritizes premium cuts, meticulous sourcing and making as much as possible in‑house. Chef Damon Stainbrook mans the kitchen, researches every ingredient and builds recipes around premium cuts. Specialties include slow‑smoked meats cooked low and slow over California white oak, Meyer’s Heritage Duroc pork offerings, house‑made gluten‑free sauces, heirloom pinquito beans and stone‑ground cornbread and other cornmeal‑based sides.