Our latest purveyors NabiQ and Pig in a Pickle are both under construction and slated for a late summer opening. These two distinct barbecue concepts offer different takes on a favorite comfort food: NabiQ grilling up Korean-inspired fare while Pig in a Pickle serves southern-style eats.
Owned by the same family that operates Sorabol, a Bay Area favorite, NabiQ currently has one restaurant in San Jose. With nearly a perfect 5-stars on Yelp, the new spot has been a hit since it opened in February.
Yelper Michelle T. writes, “This place is sooooo good that my picky Vietnamese parents have gone here to buy food for dinner. Not only am I a regular, my brother became a regular after my first visit. Now my parents are regulars. The food, service, and staff are excellent.”
Cooked fresh on the grill and made to order, menu highlights include:
- Garlic shrimp
- BBQ chicken
- Tofu with rice and veggies
- BBQ beef
Each dish is served with rice, fresh vegetables, glass noodles and kimchee. Follow NabiQ on Facebook to stay on top of their latest news.
Pig in a Pickle
Public Market is also the second location for Pig in a Pickle, which serves fresh-smoked meats, house-made sauces and sides at its Corte Madera Town Center location. Originally opened in 2013, Pig in a Pickle is the brainchild of chef Damon Stainbrook, a former sous chef under Thomas Keller at the French Laundry in Yountville.
Among the award-winning eatery’s meats on the menu are brisket, ribs, sausages and chicken smoked with California white oak.
Signature sauces include:
- South Carolina mustard sauce
- North Carolina dip
- Alabama white sauce
- Commitment, a house-made habanero hot sauce