568 Sacramento, San Francisco, CA | Directions 9411137.793917 -122.402507
Neighborhoods: Northeast, Financial District
Will not visit restaurant – I had reservations for this reataurant I had to cxl so I called 10 hours before. I was told since I did not call 24 hours they would charge me $20 per person, $60 even tho I was told they had a wait list and I gave them 10 hours notice! I am a supporter of small local business but will NEVER go to this restaurant I don't care if every review said food was great. The customer service "Charlie" was horrible even tho he said they have a wait list still was going to charge me $60 which I will dispute. They will earn $60 on top of the bill for that table tonite. He said he would send me a $60 gift certificate but I have no desire to support a restaurant that will not work with me if it had been 2-3 hours before I could understand but 10 hours with a waitlist!! This is a business I encourage you to avoid there are plenty other businesses that have great food and customer service for me to support I expect both. No to Wexler's!
Always a great experience and meal – been there a few times and always impressed. love the knowledge and attention of staff and the simple yet savory dishes have my mouth watering just thinking of them.
Great lunch sandwiches – I had Wexler's for lunch today and it was delicious! I had the Bowl 'o' Red chilli and the New Orleans Style Flounder Po' Boy. They were both really great! The service was friendly and quick. I really enjoyed it!
New American BBQ in the Fidi. – The undulating sculpture that seems to billow out of the kitchen along the ceiling and out the front door of what otherwise looks like a French boite--red chandeliers, blond wood, white walls--is the first clue that Wexler's isn't some sauce-splattered BBQ joint. "New American BBQ" is how owner Matt Wexler and chef Charlie Kleinman (of Fish+Farm and Fifth Floor) describe the smoked meats, savory dry rubs and seasonal ingredients that define their approach to the heartland art form, and the result is more subtle and refined but no less satisfying use of the open flame. Kleinman likes to toy with the genres with unexpecteds like pulled lamb sliders with chili vinegar and watermelon and an inverted root beer float (vanilla soda, root beer ice cream), though his more traditional short ribs (tender but not soggy), juicy pork chop and dry-crusted scallops with grits are equally impressive. The kitchen may not use much sauce, but the bar's got plenty with hits like the 5-minute julep takes 5 minutes to make, less to drink) a nice selection of American microbrews and even a lemonade made with smoked lemons for non-drinkers.
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