Starting with our first jobs back in High School, Damon and I have worked in every aspect of the food and beverage industry: from world renowned fine dining establishments to neighborhood pubs, nightclubs, breakfast joints…you name it. 

Our favorite? Where high standards meet a casual atmosphere, where we are comfortable sitting down with our guests. Proud members of our community, we relish taking the time to share important events with our guests and have been a part of everything from weddings, births and celebrations of life to graduations and birthdays. Since 2014, Pig in a Pickle has confidently achieved our goals.

Damon was first drawn to the culinary industry because of the exact science of the formulaic recipes but it was the true art form of BBQ that inspired the opening of Pig in a Pickle. 

Damon mans the helm in the kitchen, researching not just the best meats, but every-single-ingredient from locally grown heirloom pinquito beans to the best cornmeal ground to order by a family run mill. 

I am mostly behind the scenes: systems and operations, catering and events… but you may occasionally find me engaged in animated conversation behind the counter in Corte Madera.

We are proud to have been awarded Best BBQ by our community every year since we opened and the Michelin Bib Gourmand for “offering high-quality products and services and a good value for the money” every year since 2018. 

Pig in a Pickle is where science meets art: Obsessively high standards, meticulously sourced ingredients and a casual atmosphere. We take BBQ seriously without being too serious. 

Everything at Pig in a Pickle is made from scratch including the buns, rubs, pickles, sausage, and sauces. We pride ourselves on using only fresh, local ingredients and the finest brisket, pork, ribs, and chicken available. We have long-standing relationships with these vendors and with that comes a trust and confidence that we are getting the highest quality products available. Learn more about some of our favorite vendors here: