Smokestack, the fast-casual barbecue operation within Magnolia Brewing's Dogpatch taproom and bar that opened two years ago, recently had a chef shuffle following the departure of Namu Gaji guy Dennis Lee.

Now the restaurant has just announced the hiring of executive chef Brandon Korf, formerly exec chef at La Trappe in North Beach but previously a member of the kitchens of both Hi Lo BBQ and Sauced BBQ & Spirits in Livermore.

Korf is keeping things like the house-made jerky and chopped pork on the menu, but he's adding more salads and sides, including a smoked Cobb salad, and Texas caviar. Also he's expanding the meat menu to include tri-tip, a Thai chili and cheddar sausage, and he's added a sausage sandwich with pimiento cheese.

As before, the food is served cafeteria style with meats weighed by the pound, with a one-meat combo plate for $14, and a two-meat plate for $19, served with two sides, bread, and pickles.

See the full new food menu below. (Click to enlarge.)


Smokestack - 2505 3rd Street at 22nd - Open Sunday to Wednesday, 11:30 a.m. to 10 p.m.; Thursday to Saturday, 11:30 a.m. to midnight.