I certainly hope your Christmas dinner was delicious. In a complete break from tradition, I brought ten of Phil’s BBQ ribs to our Christmas meal. Dry-rubbed, no sauce. Phil’s is a San Diego steady. If you do come down South (of Los Angeles), do drop in:
For the past thirteen years, BBQ lovers across San Diego County have turned to restauranteur Phil Pace to satisfy a singular craving: mesquite grilled baby back and beef ribs, chicken and sandwiches. Serving thousands of customers a day from a diverse clientele of skateboarders to Bentleys, Phil has built his foundation on consistency, quality, freshness and friendly service.
“We thrive on providing each guest with the ‘Phil’s Experience’, which basically comes down to organized chaos,” laughs owner Phil Pace. “The biggest reason behind our success is our loyal customers who have supported us and waited in line for a taste of BBQ for the past twelve years.”
Since opening its doors in San Diego in 1998, Phil’s BBQ has served over one million pounds of BBQ sauce (enough to fill Shamu’s tank).
Expanding from four employees to well over 100, Phil’s BBQ has become an employer of choice in San Diego. In 2007, after the smoke cleared from the original Phil’s BBQ location in Mission Hills, the restaurant relocated to a much larger space in Point Loma. Even with a change of location, the Phil’s experience and menu remains the same: long lines of anticipation, an energetic, friendly atmosphere, fantastic food, huge portions and many, many, paper towels.
I don’t mutter to myself (too much) but throughout the pre-meal, I kept murmuring gently: Easy, big guy. Hold steady. And then when the rib masterpiece finally met my plate, I whispered: g’head, git up in there.
Again, Merry Christmas, hope you got what you were jones’in for. Like some ‘dem ribs. . .