A Corte Madera native hopes to keep the tradition of quality meat alive in the Town Center Corte Madera space formerly occupied by renowned butcher shop Bryan's Fine Foods.
Longtime Marin chef Damon Stainbrook is opening Pig in a Pickle, a BBQ restaurant serving quality smoked meats and barbeque fare. He'll open in half of the space previously occupied by Bryan's, which closed its shop at Town Center to go exclusively online in January 2012. Blue Barn Gourmet opened in the other half of the space in October 2012.
“I chose the location of the Town Center because it feels like home, and the Center drives a lot of traffic,” Stainbrook said. “It’s exciting, after all these years of cooking, to finally have my own restaurant in a great location that feels right. I am looking forward to meeting our customers and sharing my love of BBQ.”
Stainbrook began his career in the restaurant business in the early 90s, when he worked for executive chef Bradley Ogden at Lark Creek Inn. He had stints at a number of restaurants since then, including poissonier at Heights Restaurant, grill cook at One Market Restaurant, lead line cook at American Bistro and mostly recent sous chef under Thomas Keller at French Laundry. From 2003-2011, Stainbrook was a full time private chef for a family in Atherton, Calif., traveling to 13 countries with the family during that time.
Stainbrook said Pig in a Pickle will smoke its meats on the premises, serving up BBQ favorites such as pulled pork, brisket and chicken sandwiches, baby back ribs, hot links, bratwursts, and popular side dishes like mac ‘n cheese, collard greens, slaws, and savory beans. Seasonal items like fresh corn will be available as will a fresh fish selection, he said.
Town Center Manager Stan Hoffman said Pig in a Pickle is targeting a late spring 2014 opening, having to go to the city for a building permit to renovate the space. In November and December, Hoffman said a as-yet-undisclosed pop-up tenant will occupy the space.