Phil’s BBQ opened its doors for business sometime during my junior year of high school. Back then, I was too wrapped up in boys, college applications, and SAT scores to keep tabs on new and notable openings in town. Plus, I was pretty content with spending my paltry dining dollars at Islands Fine Burgers & Drinks and Mario’s De La Mesa. Phil’s didn’t register on my radar until well into its tenth year of business. These days, any news of great barbecue captures my attention at first mention. BBQ > Boys. Oh, how times have changed!
My cousin Phil and I have been planning to check out this joint for almost a year now, but we didn’t get around to it until my recent trip to San Diego during the holidays. When The Astronomer and I arrived on the scene, there was a line snaking out the restaurant’s front door. It initially looked quite intimidating, but all in all it took less than half an hour to make our way to the front.
For those skittish about long waits, Phil’s has installed a “BBQueue Cam” at both of its locations that monitors queuing activity and provides estimated wait times.
The wood-framed menu signaled that the end was in sight. To entertain ourselves while we waited, The Astronomer and I, along with our dining mates Cousins Phil and Kristine, hashed out a plan that involved ordering one of each meat on the menu and all of our favorite sides. There’s nothing like sweet anticipation to get the salivary glands going.
